Keto Lasagna Casserole
FREE My husband, Kevin, loves, loves lasagna, even more than
Ingredients
- 3 tbsp avocado oil, coconut oil, or ghee
- 1 lb (455 g) ground beef
- 1 can fire-roasted crushed, 14½-oz/410-g
- 1 can tomato paste, 6-oz/170-g
- 2 tsp apple cider vinegar
- 2 tsp dried basil
- 1 tsp garlic powder
- 1 tsp dried oregano leaves
- 1 bay leaf
- 0.8 tsp finely ground sea salt
- 0.5 tsp onion powder
- 0.3 tsp red pepper flakes
- 0.3 tsp dried rosemary leaves
- 0.3 tsp dried thyme leaves
- 0.3 cup (60 ml) avocado oil or melted coconut oil or
- 0.3 cup (60 ml) nondairy milk
- 0.3 cup (17 g) nutritional yeast
- 4 large egg yolks
- 1 tsp Dijon mustard
- 1 tsp lemon juice
- 0.5 tsp garlic powder
- 0.5 tsp onion powder
- 0.3 cup (10 g) fresh parsley leaves, finely chopped,
Instructions
- 1
Heat the oil in a large frying pan over medium heat. Add the ground beef and cook until no longer pink, 5 to 7 minutes, stirring to crumble the meat as it cooks. Add the crushed tomatoes, tomato paste, vinegar, basil, garlic powder, oregano, bay leaf, salt, onion powder, red pepper flakes, rosemary, and thyme. Cover and cook over low heat for 15 minutes. Meanwhile, prepare the “cheese” topping: Place all the ingredients in a small bowl and whisk until smooth. When the meat sauce is done, remove the bay leaf, smooth out the meat, and pour the “cheese” topping over the top. Cover and cook on low for 10 minutes, or until the topping is cooked through and no longer gooey. Divide among 6 plates or bowls and sprinkle with the parsley.