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Celery Root Lasagna

This cozy, veggie-loaded lasagna swaps out traditional pasta for tender, roasted celery root “noodles” — a light, flavorful twist on the classic that’s every bit as satisfying. Think: melty mozzarella, rich tomato sauce, and creamy ricotta layered with nutrient-packed celeriac. Perfect for meal prep or Sunday dinner (with leftovers for Monday!).

Serving size

Beef

30g Protein

Keto-Friendly

Ingredients

Fresh:

1 lb lean ground beef or Italian sausage (or a mix of both)

1 red onion, diced

6 cloves garlic, minced

2 tablespoons fresh basil (or 1 teaspoon dried), plus more for topping

1 large egg

15 oz ricotta cheese (part-skim preferred)

½ cup grated Parmesan cheese

3 cups shredded mozzarella cheese

1 cup chopped spinach (optional)

1 (28 oz) can crushed tomatoes

1 (15 oz) can marinara sauce (Rao's recommended)

2 large celery roots (celeriac), peeled

Optional substitution: thinly sliced potatoes (add 10–15 minutes to bake time or cover with foil to ensure tenderness) (subbed on Amazon Fresh)

Staple:

3 tablespoons olive oil (divided)

1 teaspoon dried oregano

2 teaspoons sea salt (Redmond Real Salt preferred)

1 teaspoon black pepper

½ teaspoon crushed red pepper flakes (optional)

1 teaspoon honey

¼ teaspoon nutmeg

‍_{Grass-fed organic meat and organic non-gmo veggies are linked where available}

Serving size

Serving size multiplier:

Whole Foods

fresh ingredients

Amazon Fresh

fresh ingredients

STAPLE INGREDIENTS

Preheat Oven & Prep Celery Root (25 minutes total):

1. Preheat oven to 450°F.

2. Peel celery root and slice into thin sheets (~⅛–¼ inch).

a. Use a mandoline or sharp knife

3. Toss with 1 Tbsp olive oil and sea salt, and roast on parchment-lined baking sheets for 18–20 minutes, until pliable and slightly golden.

Make the Sauce (10–15 minutes):

4. Brown 1 lb ground beef or sausage in a skillet with olive oil.

5. Add onion and garlic; sauté until translucent.

6. Stir in crushed tomatoes, tomato sauce, basil, oregano, salt, pepper, and red pepper flakes. Simmer for 5minutes.

7. Stir in honey at the end and adjust seasoning.

Prepare Ricotta Layer (5 minutes):

8. In a bowl, mix ricotta, egg, Parmesan, chopped spinach, and nutmeg until creamy.

Assemble Lasagna (10 minutes):

9. In a 9x13 dish, layer: thin layer of sauce, roasted celery root sheets, ½ ricotta mixture, 1 cup mozzarella, 1½ cups sauce.

10. Repeat layers and finish with sauce + remaining mozzarella.

Bake (20–25 minutes):

11. Lower oven temp to 400°F.

12. Bake for 15 minutes uncovered until bubbly and golden on top.

13. Let rest at least 10 minutes before slicing.

Total Macros:

Calories: 396

Protein: 29.1g

Carbohydrates: 15.6g

Fat: 24.3g

Nutrition Facts:

🧄 Celery Root (Celeriac) — The Unsung Hero of the Root Veggie World

Low in carbs, high in fiber: Celeriac is a great alternative to pasta sheets with just 9g net carbs per cup, making it perfect for blood sugar balance.

Brain booster: It’s rich in vitamin K, which supports brain and bone health.

Gut-friendly: The fiber in celeriac feeds your good gut bacteria and supports digestion—plus, it's easy on the stomach!

🥬 Spinach — Tiny Leaves, Big Power

Iron-rich: Great for energy, especially when paired with vitamin C–rich tomatoes for absorption.

Loaded with antioxidants: Like lutein and zeaxanthin, which protect your eyes and skin.

Anti-inflammatory bonus: Spinach is packed with flavonoids that calm inflammation throughout the body.

🍅 Tomato Sauce — More Than Just a Base

Lycopene love: Cooking tomatoes boosts lycopene availability, a potent antioxidant linked to reduced risk of heart disease and certain cancers.

Vitamin C + potassium: Supports immune function and heart health.

Tip: Using clean tomato sauce like Rao’s or homemade keeps added sugar and seed oils out of the mix.

🧀 Ricotta & Mozzarella — Cheese,Please!

Ricotta is rich in calcium and protein, but also lower in sodium than many cheeses.