I started another adventure in my kitchen and this time it was a huge hit! I say that because the last two recipes I attempted to ketofy were a flop. I should start a "failed recipe" section on the blog because you guys would laugh at half the stuff that never makes it to a blog post. Some of the fails I do post in the Low Carb Inspirations Facebook group! It's embarrassing but fun to see that we are all human and idea's start somewhere.
Let me tell you about dinner this evening! Whoa! It was crazy good! I mean GOOOOOOD!!!
I wanted to make a super fast lasagna recipe but I don't want to make fake noodles. There's been a ton of talk in our group about the new Folio's NO CARB tortillas and I finally found them at my local grocery store (HEB for those of you in Texas). I've been looking for a few weeks. They have been sold out everywhere! You know they are good when they are sold out everywhere and the warehouse is out too.
The hardest part about this recipe is browning the ground beef (or ground turkey if you prefer). That's the most time-consuming part. The rest is a piece of cake! Keto cake that is! haha!
Keto Lasagna Recipe Ingredients
2 eggs
1 cup Ricotta Cheese (whole milk)
3 tbs parsley
1/2 teaspoon garlic powder
1 cup Rao's Marinara Sauce
1.5 lbs Ground Beef or Turkey
4 Folios NO CARB Tortillas
1 1/5 cups shredded cheese
Keto Lasagna Recipe Instructions
- Brown the ground beef or turkey in a skillet. Season it with salt and pepper.
- In a small bowl, combine 1 cup of Ricotta Cheese with 3 tbsp of parsley, 1/2 tsp of garlic powder and the eggs. Then mix it until all the ingredients of are fully combined.
- In a medium size casserole dish, you will start to layer the ingredients, but first, spray the bottom of the dish with a non-stick cooking oil.
Note: I use my 2-quart Le Creuset dutch oven and it fit all ingredients perfectly!
- The first layer in the bottom of the casserole dish will be your first no carb tortilla. This will create a crush at the bottom of the lasagna so you can easily serve it up when it's done. If you didn't have this crust at the bottom, you would probably have a soup type mixture that you would have to scoop out with a spoon.
- Next, I put about a fourth of the Ricotta cheese mixture on top of the no carb tortilla.
- Then I topped that with a thick layer of the cooked ground beef.
- The next layer is about a 1/4 cup of Rao's marinara sauce.
- Now, repeat steps 4 - 7 again three more times!
- You will leave the final step with shredded cheese on top.
- Bake at 350 degrees for about 40 minutes.
I layered it like this for a reason. The eggs in the Ricotta cheese will help to build that layer of support for the rest of the ingredients. The Folios Tortilla and egg mixture will create the support that a noodle will create in a normal non-keto lasagna recipe. I'm amazed at how well this worked! I am ecstatic with the results!
I baked this Keto Lasagna recipe for about 40 minutes at 350 degrees. The cheese on top was a light golden brown color! The house smells amazing when you are baking this!
Serve this recipe up with a side salad and you have one heck of a dinner!
The last step is the hardest... you will need to allow this to cool for about 10 to 15 minutes or so. If you serve it too soon, you will notice the ingredients as a big sloppy mess on your plate. Go ahead, ask me how I know. It will still taste amazing but it will not look pleasing at all. So, be sure to account for the cool down time when you plan dinner at a certain time. The cooling down time is important because the ingredients will cool down and bind together. It will still be warm when you serve it too! When the ingredients bind together this Keto Lasagna will actually stand up like a real piece of lasagna just like the recipe that's made with noodles!
The best part about this recipe is how quickly you can combine the ingredients and get it in the oven. After the ground beef was cooked, it maybe only took me about 5 minutes to create those layers. This would be an excellent freezer meal idea too! Next, I think I will make this recipe in my Instant Pot Pressure Cooker! I love to make meals ahead of time and pop them in a pressure cooker when we are ready to eat them. Having a plan has saved me more money than you know!
