Fathead Lasagna Recipe

Cooking Directions

• STEP 1.Preheat the oven to 375°F (190°C).
• STEP 2.In a large skillet, cook the ground beef over medium heat until browned. Drain any excess fat.
• STEP 3.Add the onion and garlic to the skillet and cook until softened.
• STEP 4.Stir in the tomato sauce, diced tomatoes, Italian seasoning, salt, and pepper. Simmer for 10 minutes.
• STEP 5.In a separate bowl, combine the almond flour, cream cheese, and mozzarella cheese. Microwave for 1 minute, then stir until well combined.
• STEP 6.Roll out the dough between two sheets of parchment paper to form a rectangle.
• STEP 7.Spread a layer of the meat sauce onto the dough, followed by a layer of ricotta cheese and a layer of mozzarella cheese. Repeat the layers.
• STEP 8.Carefully roll up the dough, starting from one of the long sides. Place the rolled lasagna into a greased baking dish.
• STEP 9.Bake for 25-30 minutes, or until the cheese is melted and bubbly.
• STEP 10.Allow the lasagna to cool for a few minutes before serving. Serve with a side salad, if desired.

Cooking Tips

• Make sure to drain any excess fat from the ground beef to prevent the lasagna from becoming greasy.
• If the dough becomes too sticky to work with, refrigerate it for a few minutes to firm up.
• Feel free to customize the meat sauce by adding vegetables like bell peppers or mushrooms.
• Leftover lasagna can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, cover the lasagna with foil and bake in a preheated oven at 350°F (175°C) for about 20 minutes.

Storage and Serving

• Leftover lasagna can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, cover the lasagna with foil and bake in a preheated oven at 350°F (175°C) for about 20 minutes.
• Serve the lasagna with a side salad for a complete meal.