Description
This Keto Low Carb Lasagna features a unique cheese dough for the noodles, layered with a savory ground beef and no-sugar-added marinara sauce, ricotta, and mozzarella cheese. Perfect for a low carb, satisfying meal that mimics traditional lasagna without the pasta.
Ingredients
Scale
Cheese Dough Lasagna Noodles
- 4 oz full fat cream cheese, softened
- 1 1/2 cups shredded part skim low moisture mozzarella cheese
- 2 large eggs
- 1 tsp Italian seasoning
Lasagna Filling
- 1/4 cup onion, minced
- 1 lb ground beef (90/10 lean)
- 1 cup no sugar added marinara sauce
- 1 tsp Italian seasoning
- 6 tbsp ricotta cheese
- 1 cup shredded part skim low moisture mozzarella cheese
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit and line a 9 x 13 inch baking pan with parchment paper.
- Make Cheese Dough: Add softened cream cheese, shredded mozzarella, eggs, and Italian seasoning to a food processor and blend until evenly mixed with a thick liquid consistency. Alternatively, whisk softened cream cheese until smooth, add eggs and whisk, then stir in finely chopped mozzarella and Italian seasoning if no food processor is available.
- Bake Cheese Noodles: Pour the cheese batter into the prepared baking pan and spread evenly with a spatula. Bake for about 20 minutes until the surface is firm and no longer wet. Remove and let cool.
- Prepare Meat Sauce: In a large skillet over medium heat, cook minced onion and ground beef until meat is browned. Drain excess fat, then add Italian seasoning and no sugar added marinara sauce. Reduce heat to low and simmer for about 3 minutes.
- Slice Cheese Dough: Once cooled, slice the cheese dough into three even layers that fit an 8 x 4 inch loaf pan.
- Assemble Lasagna Layers: Spread a thin layer of meat sauce on the bottom of the loaf pan. Add the first cheese dough layer, spread one third of the remaining meat sauce over it, then evenly distribute 3 tbsp ricotta and sprinkle 1/4 cup mozzarella cheese. Repeat the layering with the second cheese dough slice, meat sauce, ricotta, and mozzarella. Add the third noodle layer, top with remaining meat sauce and mozzarella cheese. Optionally, sprinkle a pinch of dried oregano or dried herb seasoning over cheese.
- Bake Assembled Lasagna: Bake the lasagna in the oven at 350 degrees Fahrenheit for about 20 minutes. Optionally, set oven to low broil for 2 minutes at the end to brown and blister the top cheese layer.
- Serve: Let the lasagna cool slightly before slicing. Garnish with freshly chopped basil, oregano, parsley, and freshly grated parmesan cheese if desired before serving.
Notes
- Using a food processor ensures smooth mixing of the cheese dough. If unavailable, finely chop the mozzarella to mimic the consistency and whisk cream cheese and eggs well.
- Use low moisture part skim mozzarella cheese for the cheese dough for best texture.
- Use no sugar added marinara sauce brands like Muir Glen or Rao's to keep carbs low, or make your own from scratch.
- The recipe is adapted and uses a different cheese noodle than traditional recipes.
- Lean ground beef (90/10) is recommended for the best nutritional balance.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 32 g
- Saturated Fat: 15 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 160 mg
