Directions: |
Directions:Making the meat layer
In a small container, mix onion powder, garlic powder, sage, oregano, thyme and cayenne powder (if using). Reserve ½ teaspoon for marinara sauce. Place ground beef in a large platter or large bowl and mix in seasoning. Sprinkle parmesan and beaten egg yolk. Mix well.
Line two 9×13 baking pans with parchment paper. Transfer seasoned ground beef and flatten with a spatula or back of a spoon. In a preheated oven of 450°F, bake ground beef for 7 to 12 minutes or just until browned. Drain oil and slice to fit lasagna container.
Preparing the other ingredients
In a bowl, combine the marinara pasta sauce, parmesan, and remaining seasoning (from the meatza ingredients). Mix well and set aside. In another bowl, beat the egg and then fold in the ricotta cheese.
In a skillet on the stove, add olive oil and spinach. Cook until the spinach is wilted, then season with onion powder, garlic powder, and black pepper.
Assembling and baking the lasagna
In an 8×8 baking pan, pour 2-3 tablespoons of marinara sauce mixture.
Top with the meat noodle slices, then spread more marinara sauce on top.
Add all of the sautéed spinach as your next layer.
Spread the ricotta mixture on top of the spinach.
Cover with half of the mozzarella cheese.
Keep layering with remaining meat noodles and marinara.
Cover the top layer with the remaining mozzarella cheese.
Bake at 400°F for 15 minutes or until cheese is melted and slightly golden.
Serving: 1 square | Calories: 301 kcal
Net Carbs: 2 g |
This recipe for Keto Lasagna with Spinach and Meat is from