Keto Spicy Lasagna

By Primal Kitchen


Ingredients

*Use lean ground beef to prevent the lasagna from falling apart and being too greasy.

Equipment

  • 13x9-inch heat-safe baking dish with a lid

Instructions

  • Preheat oven to 350ºF.

  • In a large skillet over medium-high heat, add Primal Kitchen Extra Virgin Olive Oil. Add ground beef. Break up large chunks with a heat-safe spatula, stirring frequently, until browned.

  • Remove meat from skillet and place in a bowl. Add Arrabbiata Sauce to bowl and stir to combine with the meat. Set aside to cool a bit.

  • Meanwhile, combine egg, ricotta, parsley, 1 1/4 cups mozzarella cheese, and 1/4 cup parmesan cheese. Stir to combine.

Rinse hearts of palm lasagna noodles in a colander over the sink. Dry on clean kitchen towels

  • Spread 1 cup meat sauce onto bottom of 13x9-inch baking dish sprayed with cooking spray; top with layers of lasagna noodles, 1/3 of the ricotta mixture, and 1 cup of the remaining meat sauce. Repeat layers twice. Top with remaining noodles, meat sauce, and cheeses. Cover with lid.

  • Bake 1 hour or until heated through. Remove the lid of the dish after 45 minutes in the oven to bronze the cheese on top of the lasagna.

  • Remove from oven and let stand, partially covered, for 15 minutes before slicing.

  • Store any leftover lasagna in an airtight container in the refrigerator for up to 5 days. Freeze any extras by wrapping each slice of lasagna in parchment paper and storing in a resealable bag for up to 3 months.


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