Keto Pizza Lasagna

 

Ingredients:

For the Lasagna:

• 1 lb ground beef
• 1 cup marinara sauce (sugar-free)
• 1 cup ricotta cheese
• 1 large egg
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 cup sliced pepperoni
• 1/2 cup diced bell peppers
• 1/2 cup sliced black olives (optional)
• 1/2 cup sliced mushrooms (optional)
• 1 tablespoon Italian seasoning
• Salt and pepper to taste

For the “Noodles”:

• 4 large eggs
• 6 oz cream cheese, softened
• 1/4 cup grated Parmesan cheese
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon Italian seasoning

Instructions:

1. Prepare the “Noodles”:

1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a blender or food processor, combine the eggs, cream cheese, Parmesan cheese, garlic powder, onion powder, and Italian seasoning. Blend until smooth.
3. Pour the mixture onto the prepared baking sheet and spread it out evenly.
4. Bake in the preheated oven for 15-20 minutes, or until set and lightly golden. Remove from the oven and let cool.

2. Prepare the Meat Sauce:

1. In a large skillet, cook the ground beef over medium heat until browned. Drain any excess fat.
2. Add the marinara sauce and Italian seasoning to the skillet. Stir to combine and let simmer for a few minutes. Season with salt and pepper to taste. Remove from heat.

3. Prepare the Cheese Mixture:

1. In a medium bowl, combine the ricotta cheese, egg, and half of the shredded mozzarella cheese. Mix well.

4. Assemble the Lasagna:

1. Preheat your oven to 375°F (190°C).
2. Cut the baked “noodle” sheet into lasagna-sized noodles.
3. In a 9x13-inch baking dish, start by spreading a thin layer of meat sauce on the bottom.
4. Place a layer of the “noodles” over the sauce.
5. Spread a layer of the ricotta cheese mixture over the “noodles.”
6. Add a layer of pepperoni slices, bell peppers, black olives, and mushrooms if using.
7. Repeat the layers until all ingredients are used, ending with a layer of meat sauce on top.
8. Sprinkle the remaining shredded mozzarella cheese and grated Parmesan cheese over the top.

5. Bake the Lasagna:

1. Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes.
2. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
3. Remove from the oven and let cool for a few minutes before serving.

Nutrition Information (per serving, based on 8 servings):

• Calories: Approximately 350-400 calories
• Fat: Approximately 25-30g
• Carbohydrates: Approximately 5-7g (net carbs)
  • Fiber: Approximately 1-2g
• Protein: Approximately 20-25g
• Sodium: Approximately 800-900mg

Notes:

• The nutrition information provided is an estimate and may vary depending on the specific ingredients used.
• For a spicier version, you can add red pepper flakes to the meat sauce or use spicy pepperoni.
• You can customize the toppings by adding other keto-friendly vegetables like spinach, zucchini, or broccoli.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.