Low Carb High Protein Lasagna

 

Is it lasagna if it doesn’t have noodles in it? I am going to say yes. I had thought of using zucchini or eggplant in this but then, truth be told, I just couldn’t be bothered. I’m sure it would taste fabulous with them.

Makes 4 generous sleever servings, probably 6

Ingredients

• For Meat Layer

  • 1/2 tsp olive oil
  • 1/8 cup diced celery
  • 1/8 cup diced red onion
  • 1/2 pounds ground beef
  • 1 cup marinara sauce
  • 1/4 teaspoon minced fresh garlic
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper

• For Cheese Layer (Mix all ingredients together in a bowl)

  • 4 oz ricotta cheese
  • 1/2 cup shredded 2% mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • 1 large egg
  • 1/8 teaspoon minced fresh garlic
  • 1/2 teaspoon dried Italian seasoning
  • 1/4 teaspoon garlic powder
  • 1/16 teaspoon black pepper

Method

1. Preheat oven to 350°F.
2. Heat the oil in a skillet over medium-high heat. Add the celery, onion & ground beef and cook until meat is no longer pink. 
3. Add the rest of the ingredients of the meat layer and let it cook on a gentle heat. Pour into a small pie pan.
4. Meanwhile, mix up your cheese layer (saving half your mozzarella cheese) and spread it gently over the top of the meat mixture. 
5. Cover the top with the remaining  mozzarella cheese.
6. Bake for 30-40 minutes, until the top starts to become golden and bubbly.
7.  Let cool for 10 minutes before slicing (the lasagna will hold together better).