Keto Friendly Lasagne

Method

For the ‘Pasta’:

Preheat the oven to 220° (425°F). Line a baking sheet with parchment paper and sprinkle a thin layer almond flour on the parchment. Set aside
Combine almond flour and mozzarella cheese in a microwave safe bowl. Add in cream cheese and cook for one minute. Stir, and cook for an additional 30 seconds in the microwave
Add the egg, salt and Italian seasoning and stir. If it's too hard to mix until smooth with a spoon or spatula, use your hands to knead it until it's fully combined. It will be a little sticky, that's okay
Shape the dough into a ball and place between two pieces of parchment paper
Roll the dough very thinly and make fork holes all over the base to ensure it cooks evenly
Bake crust in the prepared oven for 8-12 minutes or until brown
Cut into long lasagne ‘noodles’, and set aside

Ricotta Filling

Mix mozzarella, ricotta, grated parmesan, heavy whipping cream and seasoning together, set

Marinara Sauce:

Puree the tomatoes, olive oil, and ¼ cup of the liquid from the can in a small blender or magic bullet
Stir in the remaining ingredients
Taste and adjust seasoning if necessary

Mince:

Sauté onion, capsicum, and garlic with a little cooking oil in a large skillet
Add the mince and cook through
Stir in marinara sauce and spinach

Assembly:

Prepare a 9x13 casserole dish with non-stick cooking spray
Add the pasta to the bottom followed by mince and marinara sauce, followed by a layer of ricotta mixture and shredded cheese
Repeat and then end with a layer of sauce and shredded cheese
Bake covered with foil for 25 minutes on 190 degrees. Bake another 10 minutes uncovered (Tip: Spray foil with
non-stick spray FIRST to keep the foil from sticking to the cheese while baking.)
Serve with chopped basil, if desired