Description
This Keto Low Carb Lasagna features a unique cheese dough lasagna noodle layered with a savory ground beef and marinara meat sauce, topped with ricotta and mozzarella cheeses for a satisfying low-carb meal.
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, lean (90/10)
- 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 for the cheese dough.
- Make Cheese Dough: Add the softened cream cheese, shredded mozzarella, eggs, and Italian seasoning into a food processor and blend until the mixture is smooth and has a thick liquid consistency. If no food processor is available, whisk softened cream cheese until smooth, add eggs and whisk, then stir in mozzarella and seasoning.
- Bake Cheese Dough: Pour the cheese batter into the prepared pan and use a spatula to spread it evenly. Bake in the middle of the oven for about 20 minutes until the surface is firm and no longer wet.
- Prepare Meat Sauce: While the cheese noodles cool, heat a large skillet over medium heat. Add minced onion and ground beef, cooking until the beef is browned. Drain excess fat. Stir in Italian seasoning and marinara sauce, then simmer on low heat for about 3 minutes.
- Slice Cheese Noodles: Once cooled, slice the cheese dough gently into three equal parts, sized to fit an 8 x 4 inch loaf pan.
- Assemble Lasagna: Spread a thin layer of meat sauce on the bottom of the loaf pan. Place the first cheese noodle layer over the sauce. Spread one-third of the remaining meat sauce, then 3 tablespoons ricotta cheese, and sprinkle 1/4 cup shredded mozzarella over it. Repeat this layering with the second noodle. Add the third noodle, top with the remaining meat sauce and mozzarella. Optionally, crumble dried oregano over the top.
- Bake Assembled Lasagna: Bake in the middle of the oven at 350 degrees Fahrenheit for about 20 minutes. For a browned cheese top, broil on low for 2 minutes until bubbly and blistered.
- Serve: Let the lasagna cool slightly before slicing. Optionally garnish with finely chopped fresh basil, oregano, parsley, and freshly grated parmesan cheese before serving.
Notes
- Using a food processor for blending the cheese dough creates a smoother batter; if mixing by hand, finely chop mozzarella and whisk cream cheese and eggs thoroughly before adding cheese and seasoning.
- Ensure mozzarella used for dough is low moisture part skim for best texture.
- Use no-sugar added marinara sauce such as Muir Glen or Rao's for a keto-friendly option, or homemade marinara sauce.
- Adapted from a similar recipe but with a unique cheese noodle approach for a low-carb alternative.
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 6 g
- Sodium: 480 mg
- Fat: 32 g
- Saturated Fat: 15 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 140 mg
