Keto Deep Dish Meat Lasagna

 Are you a lasagna lover like I am?  This Easy Keto Meat Lasagna will surely satisfy your love for lasagna and also satisfy your entire family!  I will even say that it tastes better than the “real thing”!

Pre keto (and pre gluten-free) I used to love lasagna.  it was a comfort food for me.  When I went gluten-free I stopped eating lasagna altogether.  I don’t know if it is because I couldn’t find a suitable gluten-free noodle replacement or just didn’t take the time to find one.

In either case, it had been a few years since I’ve enjoyed a good lasagna.

Ingredients

Sauce

• 1 14.5 ounce can Rotel
• 1 8 oz can tomato sauce
• 3 tablespoons tomato paste
• 3/4 cup - 1 cup water (your preference on consistency)
• 1 tablespoon Italian Seasoning
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon Himalayan Sea Salt
• 1/2 teaspoon black pepper

Noodles

• 3 cups shredded mozzarella cheese
• 6 ounces cream cheese
• 4 large eggs
• 1 tablespoon Italian seasoning

The Rest

• 1 pound ground beef
• 1 pound ground sausage
• 2 tablespoons Italian seasoning
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 1/2 cup shredded mozzarella cheese, divided
• 1 cup ricotta cheese, divided

Keto Deep Dish Meat Lasagna

Instructions

Sauce

1. Add Rotel, tomato sauce and tomato paste to a food processor. Blend for 15 seconds to get rid of chunks.
2. Add tomato mixture, water, Italian seasoning, garlic powder, onion powder, salt and pepper to a medium sauce pan.
3. Mix well and simmer for 15-20 minutes (or however long you want/need).
4. Set aside when done

Noodles

1. Preheat oven to 350 degrees and line 2 13x9 baking sheets with parchment paper.
2. Melt Mozzarella cheese and cream cheese in a microwave safe bowl.
3. In a small bowl, add eggs and Italian seasoning. Beat with a fork.
4. Add egg mixture to cheese mixture.
5. With CLEAN hands, continually squish the dough between your fingers until WELL blended. Don't worry - it will get there!
6. Split dough into 2 equal parts.
7. On each prepared baking sheet, spread mixture out to approximately 12x8. Meaning, you don't need to go all the way to the edges.
8. Bake for 25-30 minutes until lightly golden brown.
9. Let cool for about 10 minute and then cut each sheet into 8x8 and 8x4 chunks. So you'll just make one cut around the 4 inch mark and that will make the 2 perfect size sheets. You may end up trimming the edges when it is time to put it in the baking dish. I always do!
10. Set aside when done.

Meat Mixture

1. In a large pan, combine the ground beef, ground sausage, Italian seasoning, garlic powder, and onion powder. Cook over medium-high heat until meat is fully cooked.
2. Drain excess grease and add 2 cups (not the whole batch) of marinara sauce to the pan with meat. Reduce heat and simmer for 10 minutes.
3. Save the remaining sauce.

Putting it all together

1. Spray a deep dish 8x8 baking dish with Avocado oil or olive oil.
2. Place the first noodle in the dish. Use one of the larger 8x8 pieces.
3. On top of the noodle layer, add 1/3 cup ricotta cheese and spread evenly.
4. Then layer 1/3 of the meat sauce, followed by 1/2 cup Mozzarella cheese.
5. Next place the 2 noodles that are 8x4 side by side and repeat the exact layers (noodle, ricotta, meat layer, Mozzarella).
6. Finally place the remaining noodle, add ricotta and meat sauce.
7. Add remaining sauce on top of meat layer.
8. Finally top with last 1/2 cup of Mozzarella cheese.
9. Sprinkle with oregano (if desired).
10. Bake at 350 for 20 minutes, then raise temperature to 375 and bake for 10 more minutes.
11. Let sit for a few minutes before serving.