Hearty Keto Lasagna (Print Version)
# Ingredients:
01 -
10 ounces frozen chopped spinach
02 -
1 tablespoon olive oil, plus more for greasing pan
03 -
1 pound lean ground beef (85/15)
04 -
1 small onion, chopped (4 ounces)
05 -
1 teaspoon Diamond Crystal kosher salt, divided (or ½ teaspoon of any other salt)
06 -
1 tablespoon fresh minced garlic
07 -
½ cup marinara sauce (Rao's recommended)
08 -
8 ounces cream cheese
09 -
1 large egg
10 -
¼ teaspoon black pepper
11 -
¾ cup part-skim shredded mozzarella cheese (3 ounces)
# Instructions:
01 -
Preheat your oven to 350°F. Lightly grease a square 8-inch baking dish or another 2-quart baking dish.
02 -
Defrost the spinach in the microwave according to the package directions. Drain thoroughly by transferring the thawed spinach to a colander and pressing on it repeatedly with the back of a large spoon to extract as much liquid as possible. Set aside.
03 -
Heat the olive oil in a large skillet over medium-high heat for about 3 minutes. Add the beef, onion, and ½ teaspoon of kosher salt. Cook, using a wooden spoon to stir and break up the ground beef into small chunks, until the onion is soft and the meat is browned, 5-7 minutes.
04 -
Drain the beef mixture and return it to the skillet. Add the garlic and cook, stirring, for 30 seconds, then mix in the marinara sauce. Turn the heat off.
05 -
Place the cream cheese in a medium microwave-safe bowl and heat it for 40 seconds to soften. With a fork, stir it until smooth and creamy. Add the egg, black pepper, and remaining ½ teaspoon of kosher salt. Keep stirring the mixture until very smooth. With a spatula, add the drained spinach and mix to blend everything together thoroughly.
06 -
Spread the spinach mixture evenly on the bottom of the prepared baking dish. Top it with the meat mixture, and sprinkle the mozzarella on top.
07 -
Bake the lasagna until the cheese is bubbly and lightly browned, about 30 minutes.
08 -
Let the lasagna stand for ten minutes before cutting and serving.
# Notes:
01 -
It's important to remove as much liquid as possible from the spinach to prevent watery lasagna. Drain it thoroughly by placing it in a colander and pressing on it repeatedly with the back of a large spoon.
02 -
You can replace the mozzarella with another melty cheese, such as provolone.
03 -
Avoid using extra-lean ground beef as the lasagna may come out dry. The 85/15 ratio provides better flavor and moisture.
04 -
This recipe can be doubled and baked in a 9×13-inch baking dish.
05 -
If using fresh spinach instead of frozen, a 10-ounce package of frozen spinach equals about one pound of fresh spinach. Steam the fresh spinach and drain thoroughly before proceeding with the recipe.
06 -
Leftovers can be stored in the refrigerator in a sealed container for 3-4 days. Reheat gently in the microwave at 50% power.
07 -
Individual portions can be frozen in freezer bags for up to three months.