Description
A low-carb, keto-friendly lasagna made with shirataki noodles as a healthy alternative to traditional pasta.
Ingredients
- 2 packs (7 oz each) shirataki noodles
- 1 lb ground beef
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 cup sugar-free marinara sauce
- 1 tsp garlic powder
- 1 tsp dried oregano
- 1 tsp dried basil
- Salt and pepper to taste
Instructions
- Rinse the shirataki noodles under cold water and boil for 2 minutes. Drain and pat dry.
- Brown the ground beef in a skillet over medium heat. Season with garlic powder, oregano, basil, salt, and pepper.
- Layer the lasagna: spread half the marinara sauce in a baking dish, followed by half the noodles, half the beef, half the ricotta, and half the mozzarella. Repeat the layers.
- Sprinkle Parmesan cheese on top.
- Bake at 375°F (190°C) for 20 minutes or until cheese is golden and bubbly.
Notes
- Dry the shirataki noodles well to avoid excess moisture.
- You can substitute ground beef with ground turkey or chicken for a leaner option.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian