Description
This keto lasagna recipe is a low-carb, delicious alternative to traditional lasagna using a creamy cheese-based noodle substitute. Layered with seasoned ground beef, marinara sauce, and a blend of mozzarella and ricotta cheeses, it offers all the comfort of the classic Italian dish without the carbs. Perfect for keto dieters and anyone seeking a satisfying, cheesy meal.
Ingredients
Units
Scale
Noodles
- 2 large eggs
- 4 oz cream cheese, softened
- 1/4 cup Parmesan cheese, grated
- 1 1/4 cup mozzarella cheese, shredded
- 1/4 teaspoon Italian seasoning
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
Filling
- 1 pound ground beef
- 1 tablespoon dried minced onion
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1 teaspoon dried basil
- 1 1/2 cups marinara sauce, divided
- 3/4 cup mozzarella cheese, shredded
- 6 tablespoons whole milk ricotta cheese
- 1 teaspoon Italian seasoning
- Fresh basil, for garnish
Instructions
- Prepare the Noodles: Preheat the oven to 375°F and line a 9×13 baking dish with parchment paper, then grease it to prevent sticking. In a large bowl, use a hand mixer to cream together the cream cheese and eggs until smooth. Add Parmesan cheese, Italian seasoning, garlic powder, and onion powder, mixing well until fully combined. Gently fold in the shredded mozzarella cheese using a rubber spatula until evenly distributed. Spread this mixture evenly in the prepared baking dish to form the ‘noodle’ layer. Bake on the middle rack for 20 to 25 minutes until set and slightly golden. Once baked, let it cool in the fridge for about 20 minutes before cutting it into three equal portions, which will serve as the noodle layers.
- Cook the Filling: In a large skillet over medium-high heat, combine the ground beef, dried minced onion, oregano, garlic powder, dried basil, and a pinch of salt. Cook the mixture until the beef is fully browned, breaking it up as it cooks. Drain any excess fat from the skillet. Add 1 cup of marinara sauce to the browned beef, reduce the heat to low, and let it simmer gently for 10 minutes to meld the flavors.
- Assemble the Lasagna: Pour ¼ cup of marinara sauce into the bottom of an 8.5 x 4.5 x 2.5-inch loaf pan. Place one ‘noodle’ layer on top. Spread a third of the meat mixture evenly over the noodle, then sprinkle ¼ cup of mozzarella and 3 tablespoons of ricotta cheese over the meat. Add the second noodle layer and repeat the layering with remaining meat mixture, mozzarella, and ricotta. Top with the final noodle layer, cover with the remaining meat sauce, marinara, and mozzarella cheese. Sprinkle Italian seasoning evenly across the top.
- Bake the Lasagna: Place the assembled lasagna in the oven and bake for 20 minutes, until the cheese is melted, bubbly, and golden. Remove from oven and let it cool slightly. Garnish with fresh basil before serving.
Notes
- Use full-fat cheeses to keep the recipe keto-friendly and creamy.
- Make sure to cool the ‘noodle’ layer before cutting to prevent breaking.
- Homemade or store-bought marinara sauce can be used; just check for added sugars to keep it keto.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for longer storage.
- For extra flavor, add a pinch of red pepper flakes to the meat mixture while cooking.
