“Mile High Keto Lasagna”
Mile High Keto Lasagna – An Elevated Comfort Food
Lasagna – a classic comfort food that has origins in Italy, but it now enjoyed by people all around the world. It’s hearty layers of cheese, savory sauce and noodles make it an instant hit with anyone who takes a bite. But for those adhering to the Keto diet, traditional lasagna recipes are off the menu. However, with the help of some creative substitution, you can create a ‘Mile High’ Keto version that satisfies all the cravings without derailing your healthy diet. All you have to do is make a few simple swaps to this classic dish to transform it into a low-carb and keto-friendly meal.
So what exactly is the Keto diet?
The Keto Diet is a high-fat, low carb diet that helps your body reach a state of ketosis. This occurs when your body begins to burn fat instead of carbohydrates or sugar as its primary source of energy. This metabolic state also helps to reduce hunger levels, increase energy levels and decrease inflammation. As a result, the goal of Keto is to reach the state of ketosis and increase body fat burn.
What’s ‘Mile High’ all about?
The name ‘Mile High’ Keto Lasagna comes from the way you layer the dish. It includes several layers of cheese and sauce, which create an impressive architectural dish that is ‘mile-high’ in the middle. Everyone can appreciate this elevated version of keto cooking, even if they’re not following the Keto diet.
How to make Mile High Keto Lasagna
If you’re ready to start cooking, you’ll need the following ingredients:
1 tablespoon of olive oil
1 pound of ground beef
1 small onion, diced
2 cloves of garlic, minced
1 teaspoon of Italian seasoning
2 tablespoons of tomato paste
1/4 cup of beef broth
1 large egg
1/2 cup of ricotta cheese
1/2 cup of shredded mozzarella cheese
1/2 cup of grated Parmesan cheese
1/4 cup of heavy cream
1/2 teaspoon of sea salt
1/4 teaspoon of black pepper
1 cauliflower head, cut into small florets
1/4 cup of finely chopped parsley
1. Preheat oven to 375 Fahrenheit.
2. Heat olive oil in a large skillet over medium heat. Add ground beef, onion and garlic and cook until the ground beef is no longer pink. Add Italian seasoning and tomato paste and cook for an additional 2 minutes. Add the beef broth, reduce heat and simmer for 10 minutes. Set aside.
3. In a small bowl, whisk together egg, ricotta cheese, 1/4 cup of mozzarella and 1/4 cup of Parmesan cheese, heavy cream, sea salt and black pepper.
4. In a 9×13 casserole dish, spread 1/2 cup of the beef mixture in the bottom. Layer half of the cauliflower florets and spread the