This low carb keto friendly lasagna is delicious with the Italian flavors you are craving but without the pasta. It only takes about 30 minutes to cook.


INGREDIENTS:
MEAT LAYER
1 tsp. extra-virgin olive oil
1 lb. 85% lean ground beef
¼ c. diced celery
¼ c. diced red onion
1 clove garlic, minced
½ c. low-sugar marinara sauce
1 tsp. kosher salt
1 tsp. black pepper

CHEESE LAYER
8 oz. ricotta cheese or cottage cheese
1 c. mozzarella cheese, shredded
½ c. Parmesan cheese, grated
2 large eggs, lightly beaten
1 tsp. dried Italian seasoning
½ tsp. minced garlic
½ tsp. garlic powder
½ tsp. black pepper

INSTRUCTIONS
For the meat layer: Heat an ovenproof skillet over medium-high heat; add the oil. Once the oil is hot, add the ground beef, celery, onion, and garlic. Cook, breaking up the meat until no longer pink, 5 to 6 minutes.
Stir in the marinara sauce, salt, and pepper. Reduce heat to low. Simmer, stirring occasionally, while you make the cheese layer.
In a large bowl, stir together the ricotta, half of the mozzarella, the Parmesan, eggs, Italian seasoning, minced garlic, garlic power, and pepper. Spread the cheese mixture over the top of the meat mixture.
Add the remaining mozzarella cheese.
Cover and cook on medium-low heat until the cheese is hot and cooked through, 10 to 15 minutes. Broil lasagna until top is browned, 2 to 3 minutes. Let cool about 10 minutes before serving.

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