WebPreheat the oven to 375°F (190°C). Cut off the ends of the eggplant, then slice lengthwise about ⅛-inch (3-mm) thick. Sprinkle the eggplant slices with sea salt on …
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Web1 cup ricotta cheese 1 large egg ½ cup parmesan cheese grated 1 tablespoon dried parsley 3 cups part-skim mozzarella cheese shredded 1 24 oz jar …
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Web1 day ago · Bring to a boil over medium-high; cover, reduce heat to low, and simmer until noodles are just tender, 15 to 20 minutes, uncovering during last 5 minutes of cooking. …
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WebInstructions. Scoop cooked squash out onto a clean kitchen towel. Squeeze out any excess water. Layer drained spaghetti squash strands on the bottom of a 9×9 baking …
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WebSpray with olive oil spray. Preheat oven to 400°F. Place eggplant slices on a parchment lined pan (2 pans), season with oregano, and bake 30 minutes, flipping after …
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WebEggplant Zucchini Lasagna. January 28, 2023 - by micevski12345 - Leave a Comment. Eggplant Zucchini Lasagna with tomatoes, creamy pesto ricotta, and fresh …
This Low Carb Noodle Free Lasagna Recipe features a homemade meat sauce and flavorful savory ricotta mixture, and is topped with a combination of mozzarella and Parmesan cheeses for the ultimate cheesy comfort food. First let’s talk about the elephant in the room.
In a small bowl, mix together the parmesan and mozzarella cheese. In a 9x13 baking pan, spread approximately 1 cup of the meat sauce over the entire bottom of the pan. Place three of the lasagna noodles over the sauce and top with one third of the ricotta mixture.
Keep layering with remaining meat noodles and marinara. Cover the top layer with the remaining mozzarella cheese. Bake at 400°F for 15 minutes or until cheese is melted and slightly golden. This low carb recipe for keto lasagna is a big crowd-pleaser.
You might also like to check my recipes for low carb Mexican Lasagna or my Fathead Lasagna! Add some olive oil to large skillet then add some ground beef, together with some onion powder, oregano, and paprika. Cook until the meat has browned. Add some chicken or beef broth and a can of diced tomatoes. Simmer for 20 minutes.