Thinly-sliced deli chicken or turkey substitutes for lasagna noodles in this recipe, so this is a very substantial dish. An 8″x8″ can yield four very filling servings, or you can cut it into 6 servings and add a hearty salad or serving of broccoli. Your call!
1/4 cup tomato sauce, unsweetened
12 pieces thinly-sliced chicken or turkey
1 pound grass-fed ground beef
1 cup tomato sauce, unsweetened
1 cup whole milk ricotta
1 cup fresh mozzarella, grated
1 cup onion, diced (to lower carbs, use 3 T. dehydrated onion)
Salt and pepper, to taste
1/4 teaspoon garlic powder
1 teaspoon basil, dried
Preheat oven to 350 degrees.
In an 8”x8” baking dish, pour the 1/4 cup tomato sauce, then create a layer of 4 overlapping pieces of chicken or turkey. These are the lasagna “noodles”..
Cook ground beef with the onion (or dehydrated onions), salt, pepper, garlic powder, and basil. Break the meat up into a crumble. When the meat is cooked through, add 1 cup tomato sauce. Simmer.
Spread 1 cup of the tomato-beef mixture on top of the chicken lasagna “noodles”. Add 1/3 cup ricotta (broken into little blobs over the surface), and 1/3 cup grated mozzarella. Sprinkle with 1 teaspoon of Parmesan. Top with another 4 overlapping slices of chicken or turkey.
Repeat for another layer: 1 cup sauce, 1/3 cup each ricotta/mozzarella cheeses, 1 teaspoon Parmesan, 4 slices chicken. Finish with 1/3 cup each ricotta/mozzarella cheeses, 1 teaspoon Parmesan.
Bake for 30 minutes. Let cool and firm up for 5 minutes.
Nutrition for either 6 or 4 servings, below.