Inside: My recipe for Keto Lasagna Stuffed Peppers. A low carb lasagna recipe that gives you all of the flavor and none of the grains.
My husband and I have been trying to eat a bit healthier these past few weeks. We’ve found that we really love how we feel when we follow a Keto diet. More energy, greater mental clarity, better sleep, reduced cravings for sugar and carbs…the list goes on and on.
It’s also been fun recreating our favorite dishes into more keto-friendly versions.
What I love about this recipe is that it has all the flavors of a classic lasagna, without all the gluten and excess carbs.
I like to use a mix of sausage and ground beef, but you can do all of one or the other. I bet it would also be delicious with ground turkey and turkey sausage!
Pasta sauce in general can be very high in sugar and carbs. I generally like to make my own and usually have some homemade sauce in the freezer. If you’d prefer to buy pre-made sauce, a great brand is Rao’s.
A 1/2 cup of this marinara sauce only contains 4 grams of carbs!
Keto Lasagna Stuffed Peppers – In pictures!
Start by browning lean ground beef.
I love Italian sausage in my keto lasagna, so next, I browned some sausage in the same pan.
I hate wasting the pepper tops, so I finely diced and added them into the low carb lasagna filling.
Saute meat and vegetables, and add sauce. To keep this lasagna low carb and keto, make sure you’re using either homemade sauce, or a low carb marinara sauce.
Pretty colors! Even if you’re not low carb, you’re going to love these keto lasagna stuffed peppers!
I put a heaping scoop into each pepper.
Next, mix up the ricotta filling. I recommend using a whole milk ricotta.
Add a spoon of the ricotta mixture on top of the sauce. And layer until peppers are stuffed.
Top with mozzarella cheese.
Bake, and enjoy!