Low Carb Lasagna

About This Recipe

Palmini lasagna sheets layered with mozzarella, parmesan, fresh parsley, and an amazing bolognese.

Ingredients

• 2 lbs Ground Beef (I used 96/4 from HEB)
• 6 slices Center Cut Bacon (cut into thin strips)
• 1 medium (200g Sweet Onion, diced)
• 2 medium (150g Carrots, peeled and finely grated)
• 4 cloves 20g Garlic, peeled and minced
• 2 Tbsp 30g Red Wine Vinegar, or your choice of vinegar
• 15 oz can Crushed Tomatoes
• 1 tsp Dried Oregano
• 1/2 tsp Crushed Red Pepper (optional)
• 1 Tbsp 15g Fish Sauce, optional
• 2 Bay Leaves (optional)
• 2 cans (14 oz Palmini Pasta Lasagna Sheets*, drained and rinsed)
• 1 1/2 C 168g Shredded Mozzarella
• 3/4 C 84g Shredded Parmesan, divided
• 2 handfuls Fresh Italian Parsley (roughly chopped (optional))

Instructions

1. Add the ground beef to a large skillet over medium-high heat and cook until no pink remains.
2. While the beef cooks, prepare the vegetables and bacon.
3. Add the bacon to a second skillet (stainless steel if possible) over medium-high heat and fully cook. Remove the bacon from the skillet, leaving the grease behind.
4. Carefully add the vinegar to deglaze the pan (remove any stuck bits on the bottom) before adding the onions, carrots, and garlic. Stirring often, cook until the onions and carrots soften, about 5-7 minutes.
5. Add the tomatoes and remaining meat sauce ingredients, stirring everything together. Cook for 2-3 minutes until the mixture begins to thicken before adding the cooked beef.
6. Reduce to a medium-low heat and cook for an additional 10-15 minutes before assembling the lasagna.
7. Preheat oven to 350F.
8. Remove the bay leaves from the meat sauce and add about 1/5th of the meat sauce to the bottom of a 13x9 baking dish.
9. Place the lasagna sheets on top of the meat sauce.
10. Top the lasagna sheets with a second layer of meat sauce, about 1/2 cup mozzarella, a small amount of parmesan (reserve 1/4 cup of the 3/4 cup for the top layer), and a handful of chopped parsley. (I only added parsley in one layer and on top after baking.)
11. Repeat this process until the baking dish is full. Top with remaining mozzarella and 1/4 cup of shredded parmesan.
12. Bake for 35-45 minutes or until the top and sides of the lasagna are golden brown.
13. Let the lasagna cool before cutting to preserve its structure. Top with fresh parsley, freshly cracked black pepper, and any other toppings you'd like.