Easy protein noodle low carb lasagna :Sunday-dinner

Ingredients

• 2 tbsp olive oil
• ½ (2 oz.) yellow onion, chopped
• 2 garlic cloves, minced
• 12 oz. fresh Italian sausage
• 12 oz. ground beef or ground turkey
• 2 cups (1 lb) ricotta cheese
• 4¼ cups unsweetened marinara sauce
• 1 egg
• ½ tsp sea salt
• 8 oz. sliced deli chicken breast
• 12 oz. (3 cups) fresh mozzarella cheese, sliced
• 1½ cups (4 oz.) shredded Parmesan cheese

Instructions

1. Preheat oven to 425°F (220°C).
2. Warm the olive oil in a Dutch oven over medium heat. Add the onion and garlic, and cook until slightly tender and fragrant.
3. Add the sausage and ground beef, and cook until the meat is browned. Stir in marinara sauce, and simmer over medium-low heat.
4. In a mixing bowl, combine the ricotta cheese with egg and salt.
5. To assemble, spread half of the meat sauce in the bottom of a 9 × 13″ (20 x 30 cm) baking dish. Follow with layers of chicken breast slices, ricotta mixture, mozzarella-cheese slices, and parmesan.
6. Repeat the layers until you have used up all the ingredients, finishing with a final layer of mozzarella and Parmesan cheese.
7. 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 for an additional 25 minutes. Let cool for 15 minutes before serving.

Tip!

Make a double batch and pop one in the freezer. This recipe is part of a collaboration with Maria Emmerich, a best-selling American cookbook author. Check out her website for more keto inspiration and recipes.