Cheesy Keto Lasagna Bake

1.Preheat your oven to 180°C (350°F).

2.Heat olive oil in a large skillet over medium heat. Add the finely diced onion and sauté for 3 to 4 minutes until soft and translucent.

3.Add the grass-fed beef mince to the skillet. Cook, stirring occasionally, until the beef is browned and cooked through, about 6 to 8 minutes.

4.Pour in the low-carb Napolitana sauce, then season with Himalayan salt and black pepper. Stir well to combine and let the sauce simmer gently for 5 to 7 minutes to meld the flavors.

5.Add the sliced cooked chicken breast to the meat sauce, stirring to heat through evenly. Remove the skillet from heat.

6.In a medium baking dish, spread a thin layer of the meat sauce to cover the bottom.

7.Add dollops of ricotta cheese evenly over the meat sauce layer, then sprinkle a generous layer of shredded mozzarella cheese on top.

8.Repeat layering with the remaining meat sauce, ricotta, and mozzarella, finishing with a top layer of mozzarella cheese.

9.Place the baking dish uncovered in the preheated oven and bake for 20 to 25 minutes, or until the cheese on top is melted, golden, and bubbly.

10.Remove from the oven and let the lasagna bake rest for 5 minutes before slicing to serve.

11.Garnish with fresh basil or parsley leaves if desired, and serve warm.