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.
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