Welcome to TripCast360’s first Recipe of the Month. We hope you enjoy this section and try out some of the recipes. This recipe is courtesy of Chef Alicia Shevetone a previous guest on our podcast. She her bio below the recipe.

Sausage Keto Lasagna

Courtesy of Chef Alicia Shevetone

A low-carb twist on an Italian classic.

INGREDIENTS

For the keto lasagna noodles: 

8 ounces cream cheese

2 cups shredded mozzarella cheese

1/2 cup parmesan cheese

3 large eggs, beaten

Nonstick cooking spray

For the lasagna:

1 teaspoon olive oil

1/2 cup onion, diced

1/2 teaspoon garlic paste

3/4 cup Italian sausage, cooked and crumbled

1/2 cup marinara sauce

3/4 cup ricotta cheese

1/2 teaspoon lemon zest

1/2 teaspoon salt

2 tablespoons Italian parsley, chopped

3/4 cup shredded mozzarella cheese

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INSTRUCTIONS

For the keto lasagna noodles: 

1. Preheat oven to 350F.
2. Microwave cream cheese, mozzarella cheese, and parmesan cheese for 30 seconds and stir. Microwave mixture another 30 seconds and stir. Repeat until mixture is melted.
3. Add eggs to the mixture and whisk until smooth.
4. Liberally spray a sheet pan with nonstick cooking spray and place a piece of parchment on top.  Pour the mixture onto the parchment-lined pan and spread evenly. Bake for 15 minutes, until the edges are firm. Once cooled, this will become your “keto lasagna sheets.”

For the lasagna:

1. a non-stick pan, add olive oil over medium heat. Once hot, add the onions and garlic paste and sauté for 5 minutes. Add the sausage and marinara sauce. Continue sautéing for 2-3 minutes. Remove from the heat.
2. Combine ricotta, lemon zest, salt, and parsley.
3. Once cooled, lift the parchment and keto lasagna sheet off the pan and slice into three pieces.  Peel parchment paper away from underneath. Loosen with a knife as needed. Depending on the size of your sheet pan, each piece will be roughly 4 inches by 3 inches.
4. Start assembling the lasagna. Looking for the perfect vessel for lasagna for two? This loaf pan!!
5. Place one keto lasagna sheet on the bottom of a loaf pan, followed by a third of the ricotta mixture, a third of the sausage mixture, and a 1/4 cup of mozzarella. Add second keto lasagna sheet, a third of the ricotta mixture, a third of the sausage mixture, and a 1/4 cup of mozzarella. Add third keto lasagna sheet, remaining ricotta mixture, sausage mixture, and mozzarella.
6. Place the lasagna into the oven and bake for 30 minutes, until the top is melted and bubbling. Remove from the oven and let cool for 5 minutes, before serving.
7. You probably won’t have any left over – but if you do, this loaf pan has a lid!!

About Chef Alicia Shevetone

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