Growing up in New Jersey, I experienced some of the best Italian American cuisine.
When I cut out grains, due to health reasons, I quickly realized that most of the “gluten-free” substitutes were (almost) worse for you than the products they were attempting to replace.
Enter Nori. The umami rich, zero carb, sea vegetable historically used to make sushi rolls… and this Keto Lasagna was born.
Don’t knock it till you try it. It is divine.
- 1 pack SeaSnax large sheets, Classic (5 sheets needed)
- 1 ¼ cup shredded mozzarella style cheese, or dairy free “cheese” of choice, divided
- (I used a sheep Manchego. Sheep dairy is easier to digest than cow dairy).
- ¾ cup chunky marinara sauce of choice
- Red chili pepper flakes, and Italian seasoning optional
Preheat oven to 350 degrees.
Open 1 pack of SeaSnax large sheets. Keep them in a stack and over a cutting board, use kitchen scissors to cut the 5 sheets in half, horizontally. Making ten strips. (You will use 9).
Measure out 1 ¼ cup of cheese and heat marinara sauce of choice and scoop into a bowl with a spoon.
On a baking sheet, place your first SeaSnax strip. Sprinkle the first layer with about 1/8th cup of cheese (with the idea that by the end of stacking your “lasagna” you will have run out of cheese). Then line up another sheet over the cheese, again sprinkling a light layer of cheese. Repeat this step two more times, so you now have 4 sheets of sheets lined with cheese, all stacked upon one another.
Next, spoon your warm marinara sauce over the last cheesy layer, about 3 tbsp of sauce, staying away from the edges. Add another sheet of SeaSnax, followed by a layer of cheese, and repeat (adding another sheet of SeaSnax followed by more cheese). Then add 3 more tbsp of marinara sauce.
You’re almost there! Add another sheet of SeaSnax followed by a layer of cheese, and repeat. Add one more strip of SeaSnax and top with remaining sauce and cheese. (You should have just 1 more strip of SeaSnax remaining for snacking while you wait for the finished product).
Place your stack in the oven for 3 minutes. Carefully remove from oven and sprinkle. Use a spatula to carefully place your lasagna onto a cutting board slice in half, or serve whole.