Keto Italiano Lasagna Recipe
Photo: Bill Milne
This alternative lasagna uses kale leaves instead of sheets of pasta. If you can't eat kale—or just don't like it—you can use chard (just reduce the cooking time by half).
Serves 4
Ingredients
1 Tbsp. extra-virgin olive oil
1 pound Italian sweet or hot sausage, casings removed
2 medium bunches of kale, stems and ribs removed, roughly chopped
3 cups marinara sauce
1 Tbsp. fresh basil, minced (or 1 tsp. dried)
Salt and pepper, to taste
1/4 cup finely grated Parmesan cheese, divided
2 cups grated mozzarella cheese, divided
Directions
Preheat the oven to 375°.
Prepare a 9 × 12-inch baking dish by rubbing it with olive oil. Set aside.
Place the oil in a large frying pan over medium-high heat. Add the sausage and cook until browned, breaking it up with a spoon.
Add the marinara sauce, basil and salt and pepper to taste, and let simmer for about 20 minutes until slightly reduced.
While the sauce is cooking, place a large pot of salted water over high heat and bring to a vigorous boil. Add the kale and cook for 4 minutes, or just until bright and wilted. Be sure to not overcook.
Immediately drain the kale into a colander and allow cold water to run over the kale to stop the cooking process. Let the kale drain in the sink while you attend to the sauce. (You want the kale as dry as possible. If it still seems wet when you are ready to cook with it, lay it on paper towels to absorb excess water, or run it through a salad spinner.)
In the baking dish, layer half of the kale, half of the sauce, half of the Parmesan and half of mozzarella.
Repeat with another layer of the remaining kale, sauce, Parmesan and mozzarella. Cover the dish with foil and bake for about 15 minutes, then remove the foil and bake another 20 minutes, or until the casserole is bubbling and the cheese is starting to brown.
Let the lasagna sit for about 10 minutes before serving.
Per serving: 400 calories, 29g protein, 21g total fat, 15g total carb
From Keto Lunches (Sterling Epicure) by Stephanie Pedersen.
Serves 4
Ingredients
Directions
Preheat the oven to 375°.
Prepare a 9 × 12-inch baking dish by rubbing it with olive oil. Set aside.
Place the oil in a large frying pan over medium-high heat. Add the sausage and cook until browned, breaking it up with a spoon.
Add the marinara sauce, basil and salt and pepper to taste, and let simmer for about 20 minutes until slightly reduced.
While the sauce is cooking, place a large pot of salted water over high heat and bring to a vigorous boil. Add the kale and cook for 4 minutes, or just until bright and wilted. Be sure to not overcook.
Immediately drain the kale into a colander and allow cold water to run over the kale to stop the cooking process. Let the kale drain in the sink while you attend to the sauce. (You want the kale as dry as possible. If it still seems wet when you are ready to cook with it, lay it on paper towels to absorb excess water, or run it through a salad spinner.)
In the baking dish, layer half of the kale, half of the sauce, half of the Parmesan and half of mozzarella.
Repeat with another layer of the remaining kale, sauce, Parmesan and mozzarella. Cover the dish with foil and bake for about 15 minutes, then remove the foil and bake another 20 minutes, or until the casserole is bubbling and the cheese is starting to brown.
Let the lasagna sit for about 10 minutes before serving.
Per serving: 400 calories, 29g protein, 21g total fat, 15g total carb
From Keto Lunches (Sterling Epicure) by Stephanie Pedersen.
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