When we began our keto/grain-free lifestyle, pasta was one of the first things to go. Slowly but surely, we have found fantastic substitutes for just about everything we’ve missed.
This lasagna recipe is adapted from Suzanne Somers’ Fast & Easy cookbook.
Keto/grain-free lasagna ingredients:
1 cup chopped onions
2 tablespoons olive oil
1 pound mild Italian sausage
3 cups marinara sauce
1 garilc clove
1/4 cup grated Parmesan cheese
1 1/2 cups full-fat ricotta cheese
1 (10-oz. package frozen chopped spinach
1/4 teaspoon nutmeg
Salt and pepper
2 1/2 cups shredded mozzarella cheese
4 egg crêpes
Prepare your marinara sauce. (see our favorite marinara sauce is here on the I Breathe I’m Hungry blog.
Brown and crumble Italian sausage. Mix the cooked sausage into the marinara sauce. In a medium bowl, combine Parmesan and ricotta cheese, spinach and nutmeg. Season to taste with salt and pepper.
Prepare an 8″ X 8″ baking dish by greasing it with butter or coconut oil.
Place about 1/4 of the marinara and sausage mix on the bottom of the baking dish.
Cover the sauce with a thin layer of shredded mozzarella cheese. Gently lay one of the egg crêpes on top of the sauce and cheese. Spread a layer of the spinach and cheese mixture on top of the crêpe. Sprinkle a little mozzarella cheese, add a little sauce and top with another crêpe.
Repeat the process for each layer.
When it is all assembled, top with the remaining shredded mozzarella. Grate a little more if you need it.
Don’t worry too much about the order of assembly. I don’t think I have ever built the layers the same way twice, but the lasagna always comes out perfect!
Place your creation in a pre-heated, 350 deg. oven for 30 minutes or until the top layer of cheese starts to turn golden brown.
Serve hot and manga!
This lasagna is fabulous! We prefer the egg crepes. We don’t miss the noodles at all. With the right recipes, transitioning to a healthy, grain-free way of eating is easy and delicious!