Easy Low Carb Keto Cottage Cheese Sheet Pan Lasagna
Servings 8 servings
Calories 576kcal
Ingredients
- 2 pounds ground beef or Italian sausage
- 1 tsp salt
- 1/2 tsp pepper
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 2 cups low carb marinara sauce
- 6 slices Folio Parmesan Cheese Wraps or see alternatives above
- 1 cup cottage cheese
- 2 cups shredded mozzarella cheese divided
- 2 tsp Italian seasoning
- 1/4 tsp salt
Instructions
- Preheat oven to 400 degrees F. Lightly grease with extra virgin olive oil cooking spray a 12 by 17 baking sheet pan. Set aside.
- Add the ground beef to a large skillet over medium high heat and cook until browned. Season with salt, pepper, garlic and onion powder then add marinara sauce and stir to combine. Cut 2 folio cheese wraps into 2 inch squares and toss into meat sauce mixture. Turn off heat and set aside.
- In a large bowl, place the cottage cheese, 1 cup mozzarella cheese, Italian seasoning and salt. Stir to combine. Set aside.
- Lay 3 folio cheese wraps onto sheet pan. Cut another folio wrap in half to cover spaces on sheet pan.
- Spread meat sauce mixture over the folio wraps on the sheet pan.
- Dollop spoonfuls of cottage cheese mixture and spread over the meat sauce.
- Sprinkle with remaining 1 cup mozzarella cheese.
- Bake for 15 minutes. Remove and allow to cool slightly for about 5 minutes then divide into 8 servings.
- Store any leftover sheet pan lasagna in an airtight container in the fridge for up to 3 days or can be frozen for up to 3 months.
Notes
Just 4 g net carbs per serving.
8 servings total
Nutrition
Serving: 1serving | Calories: 576kcal | Carbohydrates: 5g | Protein: 39g | Fat: 43g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 141mg | Sodium: 1159mg | Potassium: 366mg | Fiber: 1g | Sugar: 2g | Vitamin A: 235IU | Vitamin C: 0.04mg | Calcium: 193mg | Iron: 3mg