keto lasagna – The Keto Guru

Alright, so I already have a version of this Keto Lasagna on the blog but I made some changes and I think it’s much better. This time, instead of stuffing the chicken, I used the chicken in layers. A, it held better and didn’t run all over. B, it just tasted better overall. If I had to choose, this one is hands down the winner. Oh yeah, I added bacon crumbles this time as well as basil, made a lot of difference too.

Ingredients:

1 egg
1.5 cups of mozzarella cheese, shredded; 3/4 cup for stuffing, 3/4 cup for topping
1 cup ricotta cheese
3 large chicken breast, split in half, hammered (tenderized)
6tbs bacon crumbles
Rao’s marinara sauce or other Keto equivalent
Italian seasoning
Garlic powder
Basil
Salt and pepper to taste

Instructions

Stuffing:

In a mixing bowl, add your ricotta cheese, 3/4 cup of mozzarella, egg, Italian seasoning, salt, pepper, basil and garlic powder. Mix all ingredients until well mixed and set to the side. You choose how much to use of each seasoning. I used about a teaspoon or 2 of each and it was just right.

Prepare the chicken

If you can buy split breast chicken, skip this step. Otherwise, take your breast and split them. Cover with saran wrap and pound flat. After pounded flat, cut in half and lay in a 9×11 baking dish. Hit the breast with some salt, pepper, garlic powder, basil, and Italian seasoning.

Sauce each side of the chicken with Rao’s. Use what you feel comfortable using. Just know that the more you add the more watery your dish will end up being. After the marinara, put your spread on each half of chicken as in the picture below. Once you are finished with the spread, this is where I added the bacon crumbles. Place the other half of the chicken pieces to cover this.

Now add a bit more Rao’s sauce on top of each. Sprinkle on the other 3/4 cup of mozzarella. Once again, hit the top with salt, pepper, garlic powder, Italian seasoning and basil.

Place dish in your pre-heated oven at 400 degrees for 25-25 minutes. I’ve had this cook in 25 minutes and other times it took 40. When you get to 25 minutes, if it’s not done, cover with foil and cook until you hit an internal temp of 165 degrees.

Since we cut the breast in half, your full dish is already split into 6 equal servings! Use a spatula, plate and enjoy!

Ok, this really isn’t lasagna but it has all of the lasagna filling. So I shall call it chicken lasagna. Either way, this is a super simple dish with a ton of flavor. It is a hit on Italian night or any night of the week honestly. Pair it with a nice vegetable, or zoodles in our case, and you have a fantastic meal. On the plus side, this re-heats very well also.

Ingredients:

1 egg
1.5 cups of mozzarella cheese, shredded; 3/4 cup for stuffing, 3/4 cup for topping
1 cup ricotta cheese
3 large chicken breast, butterflied
Rao’s marinara sauce or other Keto equivalent
Italian seasonings (We love McCormick Garlic, herb, black pepper and sea salt)
1 tsp garlic powder
Salt and pepper to taste

Instructions

Stuffing:

In a mixing bowl, add your ricotta cheese, 3/4 cup of mozzarella, egg, Italian seasoning, salt, pepper and garlic powder. Mix all ingredients until well mixed and set to the side.

Prepare the chicken

Start by butterflying your breast. Be careful and don’t cut all the way through. You want to be able to fold the one side back over the other. Place them in a baking dish that fits (I think mine is 9″x 13″).

Sauce each side of the chicken with Rao’s. Use what you feel comfortable using. Just know that the more you add the more watery your dish will end up being. After the marinara, dollop each breast with a helping of the stuffing. Evenly distribute the stuffing between the 3 breast. If you have extra, that’s ok. Just dump it on the sides. Fold over 1/2 of the breast and close.

Sauce the top of the closed breast with a bit more Rao’s. Hit it again with some Italian seasoning and top with the 3/4 cup of mozzarella, 1/4 cup on each.