Lasagna

I used to live in Bologna Italy. So I LOVE Italian food. All of it. I would say however, that for the year and a half I lived there I probably only had lasagna once or twice. I never really made it often for my kids when they were growing up as my oldest didn't really like red sauces. My oldest, Barrett, who is now in his mid twenties went to Europe on a school trip his senior year of high school. While in Italy he was at a restaurant that was serving lasagna. He had a piece and then asked if he could order more. They were so amused by his appetite (he is a very large guy, 6'3" and all muscle) that they kept serving him. I think he ate 4 large slices. So now he's a fan. I'm sure their lasagna is better than mine but we have found this keto version to please even those not on keto.

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Keto Lasagna

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1 large yellow or white onion chopped

1 lb. ground beef (to be authentic, use a mixture of ground beef, pork and veal)

1 tablespoon olive oil

4 - 6 garlic cloves minced

Salt & pepper to taste (approx. 1 tsp salt and 1/2 tsp pepper)

2 - 14 ounce cans of diced tomatoes (not flavored)

1 small can of tomato paste

2 tsp dried oregano (2 long sprigs of fresh oregano)

2 cans of Palmini lasagna noodles

1 - 15 ounce tub of whole milk ricotta cheese

1 egg

1 tsp garlic salt

1 tsp garlic pepper

2 cups of grated cheese (I use the Mexican four cheese blend of Monterey jack, cheddar, asadero and queso quesadilla cheeses)

Sauté the onion in the oil. When the onion is starting to look translucent, add in the ground beef and garlic. Stir well and cook until the beef is brown. Add salt and pepper to taste.

Add in the diced tomatoes and tomato paste, and oregano. Stir to combine well. Let this simmer on low for as long as you can. Even make this a day ahead, cook on low for about an hour and then store in fridge over night. It will give the flavors in the sauce time to really come together and will make a difference. But if you need to rush it you can start assembling your lasagna as soon as the beef is cooked.

Combine the ricotta, egg, garlic salt and garlic pepper in a separate bowl. Wisk until completely combined.

Spray your lasagna pan and start by laying down a layer of Palmini lasagna noodles. The size pan I use I can usually put 4 noodles side by side and 4 lengthwise with just a little overlap.

Start with a thinnish layer of sauce, then another layer of Palmini noodles, then pour all the ricotta mixture and level out. Then another layer of Palmini, more sauce, more Palmini (which should use up all the Palmini noodles from the two cans. Top with some more sauce and then the cheese.

Cover with tin foil and cook at 425 for 30 minutes. After 30 minutes remove the tin foil and cook until the cheese is brown and bubbly.

I would recommend letting the lasagna sit for about 15 minutes to set up. It will cut more easily and be less messy.

Enjoy!