Simple Keto Recipe: SHEET PAN LASAGNA

Simple Keto Recipe: SHEET PAN LASAGNA
This keto recipe is perfect for anyone following a low-carb lifestyle. It”s packed with healthy fats, low in carbs, and absolutely delicious.

20 minutes | 42 minutes | Servings: 5 | 242 kcal per serving

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This Simple Keto Recipe: SHEET PAN LASAGNA is the ultimate keto-friendly recipe that proves low-carb eating can be absolutely delicious! Perfect for anyone following a ketogenic lifestyle, this dish delivers all the flavor without the carbs.

Looking for quick 15-minute dinner ideas that actually taste amazing? This recipe is your answer! It”s become one of the most popular easy recipes on social media.

Perfect for high protein meal prep, this dish keeps well and tastes even better the next day. Whether following a specific diet or eating healthier, this makes it easy and delicious.

Ingredients

Ingredients

1⁄2 Cup Ground Beef
1⁄2 Cup Ground Sausage (mild or hot)
24 Oz Jarred Tomato Sauce
1 Pound Lasagna Sheets, broken into 1-2″ pices
1.5 Cups Mozzarella Cheese, hand shredded
1 Cup Parmesan Cheese, grated
15 Oz RIcotta Cheese
5 Oz Baby Spinach
1 Tbs Olive Oil
Salt and Pepper, to taste
1 teaspoon Garlic Powder

Instructions

Step 1

Preheat the oven to 350° In a large skillet, brown the ground beef and sausage together over medium high heat.

Step 2

Season it with salt, pepper and garlic powder and break it into small pieces as it cooks.

Step 3

Drain the fat if necessary.

Step 4

Stir in the jar of tomato sauce and let it to a simmer for about 5-10 minutes.

Step 5

While that’s going, cook the broken lasagna sheets in salted water until al dente.

Step 6

Drain them and be sure not to over cook them.

Step 7

They will cook more in the oven.

Step 8

Stir them to the meat sauce.

Step 9

(If your skillet is too small, add everything to a nice big bowl).

Step 10

Spray the baking sheet with cooking spray and evenly spread out the lasagna and sauce in a single layer.

Step 11

Sprinkle the Parmesan cheese on top.

Step 12

In a small skillet, heat the olive oil over medium high heat and sauté the spinach until wilted.
Step 13: Lightly season it with salt, pepper and garlic powder.
Step 14: Once the spinach is done cooking, combine it with the ricotta cheese.
Step 15: Evenly distribute the spinach and ricotta cheese mixture into dollops on the lasagna.
Step 16: No need to push them into the pasta.
Step 17: They can be left right on top.
Step 18: Add the shredded mozzarella cheese evenly on top.
Step 19: Place the baking sheet into the center rack of the oven until the cheese is melted and golden.
Step 20: Finally, serve warm and enjoy.
Pro Tip

Keto Tip

To reduce calories, you can substitute coconut cream for regular cream. This adds a wonderful flavor too.

Expert Tips

Preparation is Key

Before you start cooking, make sure all your ingredients are prepped and ready to go. This makes the cooking process much smoother and helps you avoid any last-minute scrambling.

Quality Matters

Using fresh, high-quality ingredients makes a noticeable difference in the final dish. Don’t skip on this step – your taste buds will thank you!

Temperature Control

Pay attention to cooking temperatures and times. Every oven and stovetop is different, so use your judgment and adjust as needed.

Make It Your Own

Feel free to customize this recipe to suit your preferences. Add extra spices, swap ingredients, or adjust portion sizes – cooking is all about creativity!

Storage and Leftovers

This dish stores well in the refrigerator for up to 3-4 days. Reheat gently to maintain the best texture and flavor. You can also freeze portions for quick meals later.