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    KETO LASAGNA CASSEROLE

    SERVES 6

    PREP TIME: 10 minutes

    COOK TIME: 30 minutes

    My husband, Kevin, loves, loves lasagna, even more than pizza. Making pans of lasagna isn’t my cup of tea (too much work!), so I started making this super-easy keto lasagna casserole, which we just spoon into bowls and eat. There’s more lasagna in his life, and I’m not going crazy in the kitchen slicing and layering ingredients and cooking for days on end.

    If dairy is part of your keto diet, or you’re just not ready to see what life would be like without dairy, feel free to omit the dairy-free “cheese” topping and top this bad boy with 1 cup (113 g) of shredded mozzarella cheese (simply cook, covered, until the cheese has melted). Alternatively, if you’re not a cheese person or you want to shave time off this recipe, simply omit the topping altogether. This lasagna tastes great with or without the topping. How you approach the recipe depends entirely on what you’re feeling like when you’re making it!

    I’ve shared two cheese sauce–like recipes in this book: the “cheese” topping used here and the Melty “Cheese” in the Noodle Bake recipe on here. They are slightly different: This one doesn’t require make-ahead preparation, calls for egg yolks only, and has no starch, whereas the Melty “Cheese” requires that you heat it up on the stove, calls for whole eggs, and contains starch. Both of them are tasty—they are just different ways of preparing a similar thing.

    MEAT SAUCE:

    3 tablespoons avocado oil, coconut oil, or ghee

    1 pound (455 g) ground beef

    1 (14½-oz/410-g) can fire-roasted crushed tomatoes

    1 (6-oz/170-g) can tomato paste

    2 teaspoons apple cider vinegar

    2 teaspoons dried basil

    1 teaspoon garlic powder

    1 teaspoon dried oregano leaves

    1 bay leaf

    ¾ teaspoon finely ground sea salt

    ½ teaspoon onion powder

    ¼ teaspoon red pepper flakes

    ¼ teaspoon dried rosemary leaves

    ¼ teaspoon dried thyme leaves

    “CHEESE” TOPPING:

    ¼ cup (60 ml) avocado oil or melted coconut oil or ghee

    ¼ cup (60 ml) nondairy milk

    ¼ cup (17 g) nutritional yeast

    4 large egg yolks

    1 teaspoon Dijon mustard

    1 teaspoon lemon juice

    ½ teaspoon garlic powder

    ½ teaspoon onion powder

    ¼ cup (10 g) fresh parsley leaves, finely chopped, for garnish

    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.
    2. 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.
    3. Meanwhile, prepare the “cheese” topping: Place all the ingredients in a small bowl and whisk until smooth.
    4. When the meat sauce is done, remove the bay leaf, smooth out the meat, and pour the “cheese” topping over the top.
    5. Cover and cook on low for 10 minutes, or until the topping is cooked through and no longer gooey.
    6. Divide among 6 plates or bowls and sprinkle with the parsley.

    Per serving, made with avocado oil and almond milk:

    calories: 507 | calories from fat: 293 | total fat: 32.6 g | saturated fat: 6.8 g | cholesterol: 249 mg

    sodium: 545 mg | carbs: 18.1 g | dietary fiber: 5.2 g | net carbs: 12.9 g | sugars: 8.3 g | protein: 35.3 g

    FAT : 58%
    CARBS : 14%
    PROTEIN : 28%

    PRESSURE COOK IT: Use the sauté mode for Step 1. Add the ingredients listed in Step 2, then seal the lid and cook on high pressure for 10 minutes. Meanwhile, complete Step 3. Allow the pressure to release naturally before removing the lid from the pressure cooker, then complete Step 4. Set the lid back on but leave the cooker off. Allow to sit for 10 minutes, until the topping is cooked through, then serve.

    STORE IT: Keep in an airtight container in the fridge for up to 3 days or in the freezer for up to 1 month.

    REHEAT IT: Transfer a single serving to a microwave-safe dish, cover, and microwave for 2 minutes, or place in a saucepan, cover, and reheat over medium heat for 5 minutes.

    THAW IT: Place in the fridge and allow to defrost completely, then follow the reheating instructions above.

    make it COCONUT-FREE:

    Do not use coconut oil. Opt for a nondairy milk not made from coconut, like almond or hazelnut milk.

    make it DAIRY-FREE:

    Do not use ghee.

    make it NUT-FREE:

    Opt for a nondairy milk not made from nuts, like coconut milk.