Ingredients:

Fat Head Dough:
  • 3/4 cup almond flour
  • 1 and 3/4 cups mozzarella cheese, shredded
  • 2 tablespoons cream cheese
  • 1 egg
  • pinch of salt
  • 1/2 teaspoons Italian seasoning
Lasagna:
  • 1/2 cup onion, diced
  • 1 green bell pepper, diced
  • 2 garlic cloves, minced
  • 1 pound ground beef
  • 1 pound ground Italian sausage
  • 24 ounce jar Marinara Sauce Such as Rao’s
  • 8 ounces ricotta cheese
  • 1 egg
  • 2 tablespoons fresh basil, chopped
  • 2 cups Italian blend cheese shredded (or 1 cup mozzarella and 1 cup Parmesan, combined)
  • Optional: additional fresh basil for garnish

Directions:

  1. Preheat oven to 400 degrees F.
  2. Make Fat Head dough according to the instructions in Hip Tip section.
  3. Roll prepared dough very thinly on a baking sheet covered in parchment paper. Bake for 12-14 minutes at 400 degrees until slightly brown. Cut into long lasagna “noodles”, and set aside.
  4. Lower oven temperature to 375 degrees F.
  5. Saute onion, bell pepper, and garlic with a little cooking oil in a large skillet.
  6. Add both ground beef and sausage. Crumble and cook meat in the skillet.
  7. Stir in marinara sauce.
  8. In a small separate bowl, stir ricotta cheese, egg, and fresh basil together.
  9. Start compiling lasagna in a 9×13 casserole dish by adding sauce to the bottom, followed by a layer of ricotta mixture, shredded cheese, and then noodles.
  10. Repeat and then end with a layer of sauce and shredded cheese.
  11. Bake covered with foil for 25 minutes on 375 degrees. Bake another 10 minutes uncovered. (Tip: Spray foil with non-stick spray FIRST to keep the foil from sticking to the cheese while baking.)
  12. Serve with additional chopped basil, if desired.

NUTRITIONAL INFORMATION

Yield: 8 servings, Serving Size: 1 serving
Amount Per Serving: Calories: 836, Total Carbohydrates: 14g, Fiber: 3g, Net Carbohydrates: 11g, Total Fat: 63g, Protein: 58g

Source: Hip2keto.com