The ultimate all-in-one dinner or lunch comfort food recipe, lasagna made with whole milk cheese, meat, acidic and fresh tomato sauce, and a spattering of green herbs is the epitome of Italian-style family food. It may be time intensive to prepare and bake, but it yields many returns of full-bellied satisfaction and leftovers whose flavors concentrate the longer they mingle. Our keto spicy lasagna recipe includes the expected oozing, tender layers of meat-cheese-sauce with a pleasant kick from crushed red chiles commingled with the sunshiny flavor of organic tomato paste and diced tomatoes in our arrabbiata sauce.

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This spicy tomato sauce tastes like you've slaved over the back burner to make an old-fashioned spicy Italian gravy. Pair this sauce with ready-out-of-the-package hearts of palm lasagna sheets and you have an easy-to-make lasagna that tastes as nostalgic as the old-school way of pre-boiled pasta noodles layered with homemade pasta sauce, meat, and cheese—but only you need to know you took a couple of kitchen shortcuts. 

Keto Spicy Lasagna Recipe

Time: 1 hour, 15 minutes

Servings: 12

Ingredients

• 1 Tbsp. Primal Kitchen Extra Virgin Olive Oil
• 1 lb. lean grass-fed ground beef*
• 1 jar Primal Kitchen Arrabbiata Sauce
• 1 egg, beaten
• 15 oz. whole milk ricotta cheese
• 1/4 cup organic parsley, chopped
• 2 1/2 cups whole milk mozzarella cheese, shredded
• 1/2 cup parmesan cheese, grated
• 2 packages Palmini Lasagna Noodles

*Use lean ground beef to prevent the lasagna from falling apart and being too greasy.

Equipment

• 13x9-inch heat-safe baking dish with a lid

Instructions

• Preheat oven to 350ºF.

• In a large skillet over medium-high heat, add Primal Kitchen Extra Virgin Olive Oil. Add ground beef. Break up large chunks with a heat-safe spatula, stirring frequently, until browned.

• Remove meat from skillet and place in a bowl. Add Arrabbiata Sauce to bowl and stir to combine with the meat. Set aside to cool a bit.

• Meanwhile, combine egg, ricotta, parsley, 1 1/4 cups mozzarella cheese, and 1/4 cup parmesan cheese. Stir to combine.

• Rinse hearts of palm lasagna noodles in a colander over the sink. Dry on clean kitchen towels. 

• Spread 1 cup meat sauce onto bottom of 13x9-inch baking dish sprayed with cooking spray; top with layers of lasagna noodles, 1/3 of the ricotta mixture, and 1 cup of the remaining meat sauce. Repeat layers twice. Top with remaining noodles, meat sauce, and cheeses. Cover with lid. 

• Bake 1 hour or until heated through. Remove the lid of the dish after 45 minutes in the oven to bronze the cheese on top of the lasagna.
• Remove from oven and let stand, partially covered, for 15 minutes before slicing.
• Store any leftover lasagna in an airtight container in the refrigerator for up to 5 days. Freeze any extras by wrapping each slice of lasagna in parchment paper and storing in a resealable bag for up to 3 months.

Nutrition info (per serving):

Calories: 291

Carbs: 11 grams

Fat: 19 grams

Protein: 18 grams 

Nutrition info calculated using Cronometer.

You might also like these other pasta sauce recipes:

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• 30 Minute or Less Pasta Sauce Recipes
• Keto Vegan Spaghetti
• Garlic Shrimp Alfredo with Zoodles

Keto Spicy Lasagna

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Category

Keto, Pasta Sauce, Lasagna Recipe, Dinner, Lunch

Servings

12

Prep Time

15 minutes

Cook Time

1 hour

Calories

291

Our keto spicy lasagna recipe includes the expected oozing, tender layers of meat-cheese-sauce with a pleasant kick from crushed red chiles commingled with the sunshiny flavor of organic tomato paste and diced tomatoes in our arrabbiata sauce. This spicy tomato sauce tastes like you've slaved over the back burner to make an old-fashioned spicy Italian gravy. Pair this sauce with ready-out-of-the-package hearts of palm lasagna sheets and you have an easy-to-make lasagna that tastes as nostalgic as the old-school way of pre-boiled pasta noodles layered with homemade pasta sauce, meat, and cheese—but only you need to know you took a couple of kitchen shortcuts.

Author:

Primal Kitchen

Ingredients

• 1 Tbsp. Primal Kitchen Extra Virgin Olive Oil 

• 1 lb. lean grass-fed ground beef

• 1 jar Primal Kitchen Arrabbiata Sauce

• 1 egg, beaten

• 15 oz. whole milk ricotta cheese

• 1/4 cup organic parsley, chopped

• 1/2 cup parmesan cheese, grated

• 2 packages Palmini Lasagna Noodles

Directions

1. Preheat oven to 350ºF.

2. In a large skillet over medium-high heat, add Primal Kitchen Extra Virgin Olive Oil. Add ground beef. Break up large chunks with a heat-safe spatula, stirring frequently, until browned.

3. Add Arrabbiata Sauce to skillet and stir to combine with the meat. Remove from heat and set aside to cool a bit.

4. Meanwhile, combine egg, ricotta, parsley, 1 1/4 cups mozzarella cheese, and 1/4 cup parmesan cheese. Stir to combine.

5. Rinse hearts of palm lasagna noodles in a colander over the sink. Dry on clean kitchen towels.

6. Spread 1 cup meat sauce onto bottom of 13x9-inch baking dish sprayed with cooking spray; top with layers of lasagna noodles, 1/3 of the ricotta mixture, and 1 cup of the remaining meat sauce. Repeat layers twice. Top with remaining noodles, meat sauce, and cheeses. Cover with lid.

7. Bake 1 hour or until heated through. Remove the lid of the dish after 45 minutes in the oven to bronze the cheese on top of the lasagna.

8. Remove from oven and let stand, partially covered, for 15 minutes before slicing.

9. Store any leftover lasagna in an airtight container in the refrigerator for up to 5 days. Freeze any extras by wrapping each slice of lasagna in parchment paper and storing in a resealable bag for up to 3 months.

Nutrition

Calories 291, Carbs 11 grams, Fat 19 grams, Protein 18 grams