Keto Daily - Low Carb Lasagna

We love the herby cheese blend in this recipe - it’s something we simply haven’t seen elsewhere before now!

Method:

1. First of all, let’s get the preparation done for this recipe. Start by taking the Natural Heaven lasagna sheets out of their package, and laying them out on a damp tea towel. This is handy as they can tear if you’re separating them in a rush, so doing it in advance is a great idea to make things easier for yourself. Also, preheat the oven to 350˚F.
2. Bring a large, non-stick skillet to medium-high heat on the stove, and add the pound of hot Italian sausage. Chop the sausage up with your spatula as you cook it, stirring regularly and quite aggressively. Cook the sausage until it’s browned, which would take around ten minutes, or so.
3. In a medium-sized bowl, combine the ricotta with the Italian herbs and garlic granules. Set this mixture aside for use later on.
4. Shred the mozzarella cheese, and then set it aside for assembly. It can be quite tricky to shred mozzarella cheese as it’s so soft, so we would recommend dicing it very finely instead.
5. Once the sausage in the pan is well browned, you can start to assemble the layers of lasagna in the baking dish.
6. Start off by adding a few tablespoons of the marinara sauce in the base of the baking dish. This is a really handy way to prevent any of the noodles from sticking to the pan, rather than using olive oil or cooking spray, which can become greasy.
7. On top of that first layer of sauce, start to layer the different lasagna ingredients. Start with the noodles, followed by some of the meat and marinara, then some of the cheese mixtures, and then the noodles. Continue in this order until you run out of ingredients.
8. Try to finish the top layer of lasagna with cheese, so that it has a crispy, melty baked topping that’s ideal for your tastebuds as well as your stomach.
9. Put the lasagna in the preheated oven for about fifteen to twenty minutes. The cheese should start bubbling before you take it out but do not allow it to burn. A little browning is ideal, for both flavor and texture, but not too much. The timing of the recipe can vary depending on a number of things, so use the time mentioned above as a guideline. The ingredients are pre-cooked, so simply get the lasagna out of the oven when the cheese looks well melted and a little browned.