low-carb lasagne for dinner
Here’s the actual recipe, though I adjusted quantities etc to suit me:
450 g italian sausage
350 g ground beef
½ yellow onion
2 garlic cloves minced
700 g unsweetened marinara sauce
450 g ricotta cheese
½ teaspoon sea salt
350 g mozzarella cheese, sliced
175 ml parmesan cheese
225 g sliced deli chicken breast
Preheat oven to 425°F (225°C).
In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until browned. Stir in marinara sauce.
In a mixing bowl, combine ricotta cheese with egg and salt.
To assemble, spread 1½ cups of meat sauce in the bottom of a 9 × 13-inch baking dish. Arrange chicken breast slices over the meat sauce.
Spread with one half of the ricotta-cheese mixture. Top with a third of mozzarella-cheese slices.
Spoon 1½ cups of meat sauce over the mozzarella, and sprinkle with ¼ cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese.
Cover with foil. To prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese. Bake for 25 minutes. Remove foil and bake an additional 25 minutes. Let cool for 15 minutes before serving.