This lasagna is a dish which is pure comfort food, packed with flavor and love. Now you can enjoy it too, even if you are on Keto!
Are you ready for a taste of Italy? Today, I’m sharing my secret recipe for the most incredible lasagna you’ll ever have. This dish is pure comfort food, packed with flavor and love. Let’s get cooking!
Preheat oven to 375°F (190°C).
Meat Sauce: “First, we’ll tackle the heart of the lasagna, the meat sauce. I’m using a blend of ground beef and Italian Sausage for extra flavor. Let’s brown the meat and then add the onions and garlic.
Time to add the secret ingredient: red wine. We will let this boil for a few minutes to remove the alcohol but retain the great flavor.
Next add the chopped tomatoes and tomato paste. I like to buy the tomato paste in a tube and then the unused portion I will keep in the freezer for my next recipe.
Now add your spices. I use oregano, basil, salt, and pepper. But to make my sauce special I also use cinnamon. Simmer this for at least 30 minutes. I will simmer mine for an hour. Then I will cool the sauce and store in the refrigerator over night. This helps the flavors to be absorbed into the sauce.
In a medium bowl, combine ricotta cheese, Parmesan cheese, eggs, garlic powder, and onion powder. Mix these with a spoon not a mixer.
Now comes the fun part! Assembling the lasagna in a 9×13 inch baking dish. Starting with a layer of meat sauce, then add a layer of lasagna noodles. I made my lasagna with oven ready lasagna noodles and Keto noodles. Here is the link for making your Keto noodles.
Next add dollops of the ricotta mixture and mozzarella cheese. Repeat the layers until all of the ingredients are used. Finish with a generous layer of mozzarella and Parmesan cheese.”
Cover with foil. I use toothpicks to keep the foil from touching the cheese and to identify the Keto side. Pop it in the oven and let the magic happen. The lasagna needs about 30-40 minutes to bake until golden and bubbly. The aroma filling your kitchen will be irresistible! Then remove foil and bake for an additional 10 minutes, or until golden brown and bubbly.
Let lasagna rest for 10 minutes before serving. This lasagna is pure bliss!
Recipe
How To Make Lasagna Two Ways: Regular And Keto
1 pound ground beef
1 pound ground pork or Italian sausage
1 onion, chopped
4 cloves garlic, minced
1 cup red wine
2 cans chopped tomatoes 30 oz.
3 tbsp. Tomato paste
1 teaspoon dried oregano
1/2 teaspoon dried basil or 1 tbsp. Fresh basil
2 teaspoons fresh thyme
1 tsp. Cinnamon
Salt and pepper to taste
1 lb. lasagna noodles
15 ounces ricotta cheese
2 cups grated Parmesan cheese
2 eggs
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
2 cups mozzarella cheese, shredded
Preheat oven to 375°F (190°C).
Brown ground beef and pork in a large skillet. Drain excess fat.
Sauté onion and garlic until softened. Add tomatoes and tomato paste, oregano, basil, salt, and pepper. Simmer for at least 30 minutes.
In a medium bowl, combine ricotta cheese, Parmesan cheese, eggs, garlic powder, and onion powder.
Assemble lasagna in a 9×13 inch baking dish, starting with a layer of meat sauce, then lasagna noodles, ricotta mixture, and mozzarella cheese. Repeat layers until all ingredients are used.
Cover with foil and bake for 30 minutes. Remove foil and bake for an additional 10 minutes, or until golden brown and bubbly.
Let lasagna rest for 10 minutes before serving.
