Bridget May's Lasagna "Keto-fied" (1 Cup servings)

Bridget May's Lasagna

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Nutritional Info
  • Servings Per Recipe: 15
  • Amount Per Serving
  • Calories: 396.8
  • Total Fat: 28.9 g
  • Cholesterol: 133.7 mg
  • Sodium: 873.4 mg
  • Total Carbs: 7.9 g
  • Dietary Fiber: 1.3 g
  • Protein: 26.4 g

View full nutritional breakdown of Bridget May's Lasagna "Keto-fied" (1 Cup servings) calories by ingredient
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Introduction

My Family's homemade lasagna recipe adjusted for my Keto Diet. My Family's homemade lasagna recipe adjusted for my Keto Diet.
Number of Servings: 15

Ingredients

    4.0 oz Cream Cheese
    0.5 cup, shredded Mozzarella Cheese, whole milk
    2.0 cup, shredded Mozzarella Cheese, whole milk
    1.5 cup Parmesan Cheese, grated
    2.0 cup Ricotta Cheese, whole milk
    3.0 large Egg, fresh, whole, raw
    4.0 tsp Garlic powder
    1.0 tsp Oregano, ground
    0.33 tbsp Basil
    4.0 link, 4/lb Italian Sausage, pork
    1.0 cup slices Radishes
    1.75 cup Canned Tomatoes
    1.0 cup Tomato Sauce
    1.0 can (6 oz) Tomato Paste
    3.0 tbsp Extra Virgin Olive Oil
    16.0 oz Beef, Ground, 80/20 (3-oz Cooked PATTY) [hamburger, ground chuck] ggg
    6.0 gram Pure Monk Fruit (optional if you like your sauce a little sweeter)

Directions

1. Put radishes on a sheet pan. Drizzle them with olive oil. Roast in the oven @ 400 for 20 minutes. Cool for 5 minutes. Turn down oven to 350 and put parchment paper on the sheet pan for next step. 2. Blend radishes, cream cheese, and a half cup mozzarella cheese in a blender or food processor. Add eggs and liquify. Pour out onto sheet pan. Bake @ 350 for 12 minutes. Cool for 5 minutes and then cut into lasagna strips. 3. (Meanwhile, while roasting radishes and cooking radish noodles), mix meats together. Fry on medium heat until browned. Add in tomatoes, tomato paste, tomato sauce, garlic, oregano, and basil. Simmer for 20 minutes. 4. Mix ricotta and parmesan cheeses together in a bowl. Set aside. 5. In a 13x9x2" pan, alternate radish noodles, meat sauce, cheese mixture, and mozzarella. End with a little mozzarella on top. 6. Bake @ 350 for 45 minutes or until cheese is slightly browned. Serving Size: Makes 15, 1 cup servings

Number of Servings: 15.0

Recipe submitted by SparkPeople user BRIDGETMAYS.

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  • Very Good
    tasty - 1/20/20

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  • Good
    Tasty but high sodium - 1/19/20

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  • Incredible!
    very tasty - 1/6/20

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  • Nice - 10/1/19

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  • looks good - 8/30/19

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