Keto Lasagna
Indulge in a cheesy, comforting lasagna without the carbs, perfect for weeknight dinners or family gatherings.
Ingredients
For the 'Noodles'
- 2 large eggs
- 4 oz cream cheese, softened
- 1/4 cup Parmesan cheese, grated
- 1 1/4 cup mozzarella cheese, shredded
- 1/4 tsp Italian seasoning
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
For the Filling
- 1 lb ground beef Can substitute with ground turkey for a leaner option.
- 1 tbsp dried minced onion
- 1 tsp dried oregano
- 1 tsp garlic powder
- 1 tsp dried basil
- 1 1/2 cups Marinara Sauce
For Layering
- 3/4 cup mozzarella cheese, shredded For layering.
- 6 tbsp whole milk ricotta cheese
- 1 tsp Italian seasoning For topping.
- Fresh basil, for garnish
Instructions
Preparation
- Preheat your oven to 375°F. Line a 9x13 baking dish with parchment paper and grease it.
- In a large mixing bowl, cream together the softened cream cheese and eggs using a hand mixer. Mix in Parmesan cheese, Italian seasoning, garlic powder, and onion powder. Fold in the shredded mozzarella.
- Spread the mixture evenly into the prepared baking dish and bake for 20-25 minutes. Cool in the fridge for 20 minutes before cutting into thirds.
Cooking
- In a large skillet, cook the ground beef with dried minced onion, oregano, garlic powder, dried basil, and salt until browned. Drain the fat and add 1 cup of marinara sauce. Simmer for about 10 minutes.
Assembly
- Pour 1/4 cup of marinara sauce at the bottom of a loaf pan. Layer with one-third of the 'noodle' mixture, followed by the meat mixture, 1/4 cup mozzarella, and 3 tablespoons of ricotta. Repeat for two more layers.
- Top the final layer with remaining meat sauce, marinara, shredded mozzarella, and a sprinkle of Italian seasoning.
Baking
- Bake the assembled lasagna for an additional 20 minutes, then serve garnished with fresh basil.
Notes
Consider pairing with a fresh salad or simple green veggies. Store leftovers in the refrigerator for up to 4 days, or freeze for later. Reheat in the oven for best taste.