Low-Carb Lasagna

Time :1 5

Yield :12 servings

Recipe Background

Low-Carb Lasagna, as the name suggests, forgoes the pasta to keep things, well, low-carb. What the name Low-Carb Lasagna doesn't suggest is that it replaces the pasta with even more meat, making this the meatiest lasagna ever! The homemade meat sauce, filled with juicy beef and wonderfully seasoned Italian sausage, is in fact layered between slices of tender deli chicken and spicy pepperoni! This is truly a carnivore's dream come to life! And with plenty of cheese thrown in, Low-Carb Lasagna satisfies that craving for the Italian classic while making sure you get your protein (and then some)!

Ingredients

2 tablespoons olive oil
12 ounces ground beef
12 ounces bulk Italian sausage
1 medium onion chopped
2 cloves garlic minced
1 (24-ounce) jar pasta sauce
12 slices deli chicken thinly sliced
1/2 pound deli pepperoni thinly sliced
2 cups mozzarella cheese shredded
2 cups cheddar cheese shredded

Directions

Preheat the oven to 425 degrees F.
Grease a 9x13-inch baking dish.
In a large skillet, heat the oil over medium heat.
Cook the beef, the sausage, the onion, and the garlic, breaking up the beef into crumbles, until no longer pink, about 6-8 minutes.
Drain the fat from the skillet.
Stir the pasta sauce into the meat mixture and heat through.
Spread 1 cup of the sauce mixture into the prepared baking dish.
Layer 1/2 of the sliced chicken, 1/2 of the pepperoni, 2 cups of the sauce mixture, 1/2 of the mozzarella, and 1/2 of the cheddar cheese.
Repeat the layers once.
Cover and bake for 25 minutes.
Uncover and bake until the cheese is browned and the lasagna is bubbling, about 20-25 minutes.
Let stand for 15 minutes.
Serve.