Going Keto can be hard when you start thinking about what you’ll be missing. Luckily, a classic lasagna won’t be one of them. This low-carb lasagna uses a simple noodle replacement that once it’s covered in meat and cheese, feels just like pasta. It’s the comforting dish you no longer have to crave. Be sure to buy a tomato sauce that doesn’t have any added sugar to ensure it’s Keto friendly!
Finish out the meal with a yummy Keto dessert!
Have you made this yet? Let us know how it went in the comments below!
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CAL/SERV:550
YIELDS:8 SERVINGS
PREP TIME:0 HOURS 20 MINS
TOTAL TIME:0 HOURS 20 MINS
INGREDIENTS
FOR THE NOODLES
Cooking spray
1
(8-oz.) block cream cheese
3
large eggs
2 c.
shredded mozzarella
1/2 c.
freshly grated Parmesan
Kosher salt
Freshly ground black pepper
FOR THE FILLING
1 tbsp.
extra-virgin olive oil
1/2
medium yellow onion, chopped
3
cloves garlic, minced
1 tbsp.
tomato paste
1 lb.
ground beef
Kosher salt
Freshly ground black pepper
3/4 c.
marinara
1 tsp.
dried oregano
Pinch crushed red pepper flakes
1
(16-oz.) container ricotta
1 1/2 c.
shredded mozzarella
1/2 c.
freshly grated Parmesan
Freshly chopped parsley, for garnish
DIRECTIONS
- Preheat oven to 350°. Line a large baking sheet with parchment and grease with cooking spray. In a microwave safe bowl, melt cream cheese, mozzarella, and Parmesan together. Add eggs and and mix until incorporated. Season with salt and pepper.
- Spread onto prepared baking sheet and bake until golden and set, 15 to 20 minutes. Let cool.
- In a large skillet over medium heat, heat oil. Add onion and cook until soft, 5 minutes. Add garlic and cook until fragrant, 1 minute more. Add tomato paste and mix until onion is well coated.
- Add ground beef and season with salt and pepper. Cook, breaking meat up with a wooden spoon until no longer pink, 6 minutes. Drain.
- Return skillet to stove and add marinara. Heat until warmed through. Season with oregano, salt, pepper, and red pepper flakes.
- Cut noodles in half widthwise, then cut each half into 3 pieces. Spoon a small amount of sauce into an 8” baking pan and place 2 noodles in bottom of dish. Spread a third of the ricotta over noodles then layer a third of the meat mixture on top, and sprinkle with a third of the shredded mozzarella. Repeat to make 2 more layers. Top with Parmesan.
- Bake until cheese is melty and sauce is bubbly, 30 minutes.
- Garnish with parsley before serving.
Nutrition (per serving): 550 calories, 35 g protein, 9 g carbohydrates, 1 g fiber, 3 g sugar, 41 g fat, 22 g saturated fat, 988 mg sodium
