Description
This Keto Lasagna is a low-carb, delicious twist on traditional lasagna, featuring a creamy cheese-based noodle alternative and a rich, savory meat sauce. Perfect for those following a ketogenic diet, it combines layers of creamy ricotta, mozzarella, Parmesan, and a flavorful ground beef marinara sauce baked to golden perfection.
Ingredients
Cheese Noodles
- Cooking spray
- 1 (8-oz.) block cream cheese
- 3 large eggs
- 2 cups shredded mozzarella
- 1/2 cup finely grated Parmesan
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Meat Sauce
- 1 tablespoon extra-virgin olive oil
- 1/2 medium yellow onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon tomato paste
- 1 pound ground beef
- 3/4 cup marinara sauce
- 1 teaspoon dried oregano
- Pinch crushed red pepper flakes
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Layering and Topping
- 1 (16-oz.) container ricotta cheese
- 1 1/2 cups shredded mozzarella
- 1/2 cup freshly grated Parmesan
- Freshly chopped parsley, for garnish
Instructions
- Prepare the Cheese Noodles: Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper and grease it with cooking spray. In a microwave-safe bowl, combine the cream cheese, shredded mozzarella, and grated Parmesan. Microwave until melted and smooth. Stir in the eggs until fully incorporated, then season with kosher salt and freshly ground black pepper.
- Bake the Cheese Mixture: Spread the cheese mixture evenly onto the prepared baking sheet. Bake in the preheated oven for 15 to 20 minutes, or until golden and set. Remove from oven and allow to cool.
- Cook the Aromatics: In a large skillet over medium heat, heat the olive oil. Add the chopped onion and cook until soft and translucent, about 5 minutes. Add the minced garlic and cook for an additional 1 minute until fragrant. Stir in the tomato paste, coating the onions evenly.
- Add and Cook Ground Beef: Add the ground beef to the skillet. Season with salt and pepper. Cook, breaking the meat up with a wooden spoon, until no longer pink, about 6 minutes. Drain excess fat.
- Make the Sauce: Return the skillet to the heat and add the marinara sauce. Warm through while stirring. Season the sauce with dried oregano, salt, freshly ground black pepper, and crushed red pepper flakes for a bit of heat.
- Prepare the Lasagna Layers: Cut the cooled cheese sheet (noodles) in half widthwise, then cut each half into 3 pieces for a total of 6 noodle pieces. Spoon a small amount of meat sauce into the bottom of an 8-inch baking pan. Lay 2 cheese noodles on the bottom to cover the sauce. Spread one-third of the ricotta cheese over the noodles, then layer one-third of the meat sauce on top, and sprinkle with one-third of the shredded mozzarella. Repeat this layering process two more times, finishing with a topping of freshly grated Parmesan cheese.
- Bake the Lasagna: Place the layered lasagna in the oven and bake at 350°F for 30 minutes, or until the cheese is melted and bubbly and sauce is hot.
- Garnish and Serve: Remove the lasagna from the oven and let it rest for a few minutes. Garnish with freshly chopped parsley before slicing and serving.
Notes
- Ensure the cheese mixture is fully set and cooled before cutting into noodles to prevent breaking.
- Drain the cooked ground beef well to keep the sauce from becoming too watery.
- Adjust the amount of crushed red pepper flakes to your preferred spice level or omit for a milder dish.
- This keto lasagna is best served fresh but can be stored covered in the refrigerator for up to 3 days.
- Leftovers can be reheated in the oven or microwave until warmed through.
- Prep Time: 30 minutes
- Cook Time: 1 hour 10 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian