Cast Iron Keto Lasagna

We created a recipe you wouldn't normally catch us making or eating pre-keto. But, now we wonder why we weren't always ordering it at Italian restaurants. We made a Keto Lasagna for all our readers, but realized, in the end, that we were also making it for ourselves. We came away with a new recipe and a new love for food. Matt in particular is not a fan of most of the recipes I make that involve layering and piling of different ingredients, unless it's protein cake! 

It wasn't until he tried this keto lasagna that he realized he has a similar palate to mine! What makes this lasagna keto? The noodles. We used zucchini to create the perfect illusion of a hearty, cheesy lasagna! There are many way to prepare the noodles. You can heat them on the grill or in a pan or you can just slice them with a mandolin and use them raw like we did! We found that using them raw and allowing them to cook in the lasagna allows them to stay firmer creating more of a bite. 

KETO LASAGNA

PREP TIME: 20 MINUTES

COOK TIME: 30 MINUTES

TOTAL TIME: 50 MINUTES

SERVINGS: 4 SERVINGS

INGREDIENTS

3/4 cup Ricotta Cheese

1/4 cup Parmesan cheese

1/3 cup Shredded mozzarella cheese

1 Large Egg

2 cloves garlic

1 cup 80% lean ground beef (cooked)

1/2 cup tomato sauce

1/2 tsp Pink Salt

1/2 tsp pepper

1/2 tbsp coconut oil

1 large zucchini

INSTRUCTIONS

1. Add coconut oil to a medium high heat pan and cook the ground beef. Add the tomato sauce to the ground beef and combine. Set aside.
2. Using a mandolin slicer, slice the zucchini into as many thin slices as possible and set aside.
3. Add the ricotta, Parmesan, garlic cloves, salt, pepper, and egg to a processor and blend until fully combined.
4. Read full recipes here >> ketoconnect.net/keto-lasagna

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