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Keto Spicy Lasagna

November 23, 2020



Keto spicy lasagna in a white baking dish next to silver forks and Primal Kitchen Arrabbiata Sauce

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. 

Spicy keto lasagna in a baking dish cooling on a wooden board next to silver forks

Keto Spicy Lasagna Recipe

Time: 1 hour, 15 minutes

Servings: 12

Ingredients

*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.

Lean ground beef being browned in a cast iron skillet with a wooden spatula in it

  • 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.

Hand pouring Primal Kitchen Arrabbiata Sauce into a bowl with cooked ground beef

  • 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.

Three cheeses and egg in a food processor with a wooden spatula

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

Rinsing and draining Palmini lasagna noodles in a colander over the sink

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

Palmini lasagna noodles laid out on kitchen towels to dry

  • 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. 

Palmini lasagna noodles layered in a baking dish next to a bowl of spicy meat sauce and a bowl of cheese mixture

  • 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.

Spicy keto lasagna being removed from the baking dish and plated

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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