Keto Lasagna with Palmini Noodles

Instructions

1. 1
   Preheat oven to 375°F (190°C).
2. 2
   Heat olive oil in a large skillet over medium heat. Sauté onion for 3 minutes until soft, then add garlic and cook for 1 minute.
3. 3
   Add ground beef, salt, and pepper; cook until browned, breaking it up as you go. Drain any excess fat.
4. 4
   Stir in marinara sauce and Italian seasoning. Let simmer 5–7 minutes. Remove from heat.
5. 5
   In a bowl, mix ricotta, egg, half the Parmesan, and a pinch of salt and pepper until smooth.
6. 6
   Drain and rinse Palmini noodles thoroughly. Pat dry with paper towels for best texture.
7. 7
   Spread a thin layer of meat sauce in a 9x13 inch baking dish. Layer with half the Palmini noodles, half the ricotta mixture, and one-third of the mozzarella.
8. 8
   Repeat layers: meat sauce, noodles, ricotta, and another third of mozzarella. Finish with remaining sauce and top with the rest of the mozzarella and Parmesan.
9. 9
   Cover with foil and bake 25 minutes. Remove foil and bake 10 minutes longer, until the cheese is golden and bubbly.
10. 10
    Let the lasagna rest for 10 minutes, then garnish with fresh basil, slice, and serve hot.