Description
This Keto Low Carb Lasagna recipe features cheese dough lasagna noodles made from cream cheese, mozzarella, and eggs, layered with a savory ground beef and marinara sauce filling. Perfect for those on a ketogenic diet, this lasagna is baked to bubbly perfection with layers of ricotta and mozzarella cheese for a rich, satisfying 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 lean ground beef (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 and prepare pan: Preheat oven to 350F and line a 9 x 13 inch baking pan with parchment paper.
- Make cheese dough noodles: Add softened cream cheese, shredded mozzarella, eggs, and Italian seasoning into a food processor and blend until a thick liquid consistency is achieved. Alternatively, mix by hand with finely chopped mozzarella, whisking cream cheese and eggs first.
- Bake cheese noodles: Pour batter into prepared pan and spread evenly with a spatula. Bake in the middle of the oven for 20 minutes until firm and no longer wet on the surface. Set aside to cool.
- Cook meat sauce: In a large skillet over medium heat, cook minced onion and ground beef until browned. Drain excess fat. Stir in Italian seasoning and marinara sauce, reduce heat to low, and simmer for 3 minutes.
- Slice cheese noodles: Once cooled, slice the cheese dough into three equal portions that fit an 8 x 4 inch loaf pan.
- Assemble lasagna: Spread a thin layer of meat sauce on the bottom of an 8 x 4 inch loaf pan. Layer the first cheese noodle over the sauce, then top with one-third of the meat sauce, 3 tbsp ricotta, and 1/4 cup shredded mozzarella. Repeat layering for the second noodle. Add the third noodle, remaining meat sauce, and top with remaining mozzarella. Optionally sprinkle dried oregano or other herbs on top.
- Bake lasagna: Bake assembled lasagna at 350F for 20 minutes until cheese is bubbly. For a browned top, switch to low broil and broil for 2 minutes until blistered.
- Cool and serve: Let 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 the cheese dough ensures smooth mixing; if mixing by hand, finely chop mozzarella and whisk cream cheese and eggs thoroughly.
- Use low moisture part skim mozzarella cheese for the cheese dough to achieve the best texture.
- Choose a no sugar added marinara sauce brand such as Muir Glen or Rao's, or prepare your own to keep the dish keto-friendly.
- This recipe is adapted from another with a variation in the cheese noodle preparation.
- For best results, use 90/10 lean ground beef to balance flavor and fat content suited for keto.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 150 mg
