Description:

Don’t get us wrong, we know that lasagna is a type of a noodle and that the name is downright nonsense. What isn't nonsense, though, are the phenomenal flavor, texture, and the keto-friendly nature of this delicious beefy casserole.

Filling Ingredients:
Part 1:
2 lbs ultra-lean Belgian Blue ground beef
3 tbsp olive oil
1 sprig fresh rosemary (or 1 tsp dry if fresh is unavailable)
1.5 tsp Salt
Black pepper to taste, preferable freshly ground

Part 2:
½ - 8 oz. package of shredded full-fat mozzarella
½ cup sour cream (or an 8 oz block of cream cheese for a heavier version)
3 eggs
3/4 cup no-sugar-added pizza sauce (homemade is best)

Topping Ingredients:
½ (8 oz.) package of shredded full-fat mozzarella
2 oz. Finely Grated Parmesan Reggiano
Thinly-sliced purple onion and green pepper
~1-2 tsp olive oil
~1/4 tsp black pepper

Directions:
1. Preheat oven to 400 F.

Filling part 1: This can be prepared ahead of time and put in the fridge to expedite process.
2. Pour 3 tbsp olive oil into medium-heat skillet. Add the ground beef, rosemary, salt, and black pepper.
3. Cook until beef is fully browned and most of moisture has steamed off.
4. Remove beef from pan to a bowl so it can cool. It does not need to be cold; it just has to be less than 140 F so the egg & egg whites do not scramble.

Filling part 2:
5. Stir together the beef from part 1 with the ingredients from part two, and spoon mixture into 9x9 casserole dish.

Topping and cooking:
6. Add the cheeses, the vegetable toppings, and a little more olive oil / black pepper.
7. Bake on 400 F for 10 minutes.
8. Reduce temperature to 350 F and bake for 50 minutes.
9. Allow to cool for 15-20 minutes, cut it, and enjoy.