Amy Robach’s mom makes a keto cheesy baked angel hair casserole

Learn how to make Joan Robach’s keto lasagna for Mother’s Day.

As many of us are trying to figure out what to get mom for Mother’s Day, “GMA3’s” Amy Robach shares her mother Joan’s recipe for a keto cheesy baked angel hair casserole.

With layers of easy-to-prep meat sauce, ricotta cheese and oregano, hearts of palm angel hair and mozzarella cheese, Joan’s keto version of traditional spaghetti and lasagna casserole will delight your entire family. This recipe will serve 12 people, or half the recipe for a smaller group.

Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes

Equipment:
Large baking dish (9×12, 9×13, or large oval)
Large and medium skillets
Wide saucepan

Ingredients:
1 lb. 80/20 ground beef browned and drained
32oz. low carb marinara sauce
1.5 tsp. italian seasoning
4 14oz. hearts of palm angel hair drained and rinsed
3 tbsp. olive oil
1/2 cup chopped scallions (or your favorite onion variety)
2 cloves garlic, minced
16oz. ricotta cheese or cottage cheese
2 large eggs
2 cups of shredded mozzarella cheese

Instructions:

1. Preheat oven to 350 degrees Fahrenheit. Fill a large saucepan with water and heat on high. While the water is coming to a boil, brown ground beef in a large skillet over medium to medium-high heat. Drain off fat. Add the marinara sauce and Italian seasoning. Bring to a simmer, stirring occasionally, for about five minutes. Remove from heat.

2. Drain and rinse the canned hearts of palm angel hair and place in the boiling water for 10 minutes. While the angel hair is cooking, place a large skillet on stovetop over medium to medium-high heat. Add olive oil and saute onions for 1 to 2 minutes, just until softened. Add minced garlic and cook for one additional minute. Turn heat to lowest possible setting.

3. Drain angel hair into colander and rinse with cool water. Using paper towels of cloth, squeeze out excess liquid. Place angel hair in skilled with oil, onions and garlic. Stir until coated. Remove from heat.

4. In a medium bowl, mix together ricotta cheese, eggs and oregano. Set aside.

5. To layer the casserole: Bottom layer: place half of coated angel hair noodles in baking dish. Second layer: Using half of the ricotta cheese mixture, dollop spoonfuls over the angel hair and smooth with the back of a spoon. Third layer: Spread on half of the meat sauce. Fourth layer: Sprinkle with one cup of the mozzarella cheese. Repeat.

6. Bake, uncovered, for 25 to 35 minutes, until cheese is lightly browned. Try if cheese begins to over-brown. Allow to rest 10 to 15 minutes before serving. Garnish with chopped chives or parsley.

Enjoy!

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