Low-Carb Lasagna, as the name suggests, forgoes the pasta to keep things, well, low-carb. What the name Low-Carb Lasagna doesn’t suggest is that it replaces the pasta with even more meat, making this the meatiest lasagna ever! The homemade meat sauce, filled with juicy beef and wonderfully seasoned Italian sausage, is in fact layered between slices of tender deli chicken and spicy pepperoni! This is truly a carnivore’s dream come to life! And with plenty of cheese thrown in, Low-Carb Lasagna satisfies that craving for the Italian classic while making sure you get your protein (and then some)!
Ingredients
- 2 tablespoons olive oil
- 12 ounces ground beef
- 12 ounces bulk Italian sausage
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 (24-ounce) jar pasta sauce
- 12 slices deli chicken, thinly sliced
- 1/2 pound deli pepperoni, thinly sliced
- 2 cups mozzarella cheese, shredded
- 2 cups cheddar cheese, shredded
Directions
Step 1 –Preheat the oven to 425 degrees F.
Step 2 –Grease a 9×13-inch baking dish.
Step 3 –In a large skillet, heat the oil over medium heat.
Step 4 –Cook the beef, the sausage, the onion, and the garlic, breaking up the beef into crumbles, until no longer pink, about 6-8 minutes.
Step 5 –Drain the fat from the skillet.
Step 6 –Stir the pasta sauce into the meat mixture and heat through.
Step 7 –Spread 1 cup of the sauce mixture into the prepared baking dish.
Step 8 –Layer 1/2 of the sliced chicken, 1/2 of the pepperoni, 2 cups of the sauce mixture, 1/2 of the mozzarella, and 1/2 of the cheddar cheese.
Step 9 –Repeat the layers once.
Step 10 –Cover and bake for 25 minutes.
Step 11 –Uncover and bake until the cheese is browned and the lasagna is bubbling, about 20-25 minutes.
Step 12 –Let stand for 15 minutes.
Step 13 –Serve.
