Recipe: Keto Lasagna

Ingredients:

For the Noodle Layer

3 large eggs
12 ounces container riced cauliflower
1 cup shredded mozzarella
Kosher salt

For the Meat Filling

1/2 tablespoon extra-virgin olive oil
1 lb. ground turkey
1 teaspoon Italian seasoning
Kosher salt
Freshly ground black pepper
2 tablespoons tomato paste
3/4 cups crushed tomatoes

For the Cheese Filling

1 cup ricotta cheese
3/4 cups shredded mozzarella, divided
1/4 cups grated Parmesan cheese
1 large egg, beaten
1 teaspoon Italian seasoning
Kosher salt
Freshly ground black pepper
Freshly chopped parsley, for garnish

Directions:

Preheat the oven to 350° and line a rimmed half sheet pan with parchment paper. In a large bowl, beat eggs, then stir in cauliflower, cheese, and salt. Spread cauliflower mixture onto prepared sheet pan in an even layer about ¾-inch thick.

Bake until firm to the touch and golden, 25 minutes. Let cool 10 minutes, and increase oven temperature to 400°.

Meanwhile, in a medium skillet over medium-high heat, heat oil. Add ground turkey and season with Italian seasoning, salt, and pepper. Cook turkey, breaking up the meat with back of a wooden spoon, until no longer pink, 6 to 8 minutes. Stir in tomato paste and crushed tomatoes and cook 2 minutes, stirring constantly. Remove from heat.

In a medium bowl, mix ricotta cheese, ½ cup mozzarella, Parmesan, egg, and Italian seasoning until combined. Season with salt and pepper.

Grease an 8”-x-8” baking dish with cooking spray. Add half the meat into the baking pan. Cut the cauliflower “noodle” layer into strips and place in baking dish to fit bottom layer. Top with entire ricotta mixture and more cauliflower noodles then top with remaining meat and cauliflower noodles. Sprinkle remaining ¼ cup shredded mozzarella on top.

Bake in oven until golden, 20 to 25 minutes.

Garnish with parsley before serving.