Description
This Keto Low Carb Lasagna is a delicious, grain-free alternative to traditional lasagna, featuring cheese dough noodles and a savory ground beef filling. Perfect for those following a low-carb or ketogenic diet, this recipe combines creamy ricotta, mozzarella, and a flavorful marinara sauce to create a hearty and 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
- 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
- Prepare Cheese Dough: Add all cheese dough ingredients into a food processor and blend until evenly mixed and thick liquid consistency is achieved. If no food processor is available, whisk softened cream cheese until smooth, add eggs and whisk, then stir in finely chopped mozzarella and Italian seasoning.
- Bake Cheese Noodles: Preheat the oven to 350F and line a 9 x 13 inch baking pan with parchment paper. Pour cheese batter into the pan and spread evenly. Bake for about 20 minutes until surface is firm and no longer wet. Set aside to cool.
- Cook Meat Sauce: In a large skillet over medium heat, sauté minced onion and ground beef until browned. Drain excess fat, then add Italian seasoning and marinara sauce. Reduce heat to low and simmer for about 3 minutes.
- Slice Cheese Noodles: Evenly slice the cooled cheese dough into thirds, sized to fit an 8 x 4 inch loaf pan.
- Assemble Lasagna: Add a thin layer of meat sauce at the bottom of the loaf pan. Place one noodle layer over it, spread 1/3 of the meat sauce, 3 tbsp ricotta cheese, and 1/4 cup mozzarella cheese on top. Repeat the layers with the second noodle and toppings. Add the third noodle, top with remaining meat sauce and mozzarella. Optionally sprinkle dried oregano or other herbs.
- Bake Assembled Lasagna: Bake at 350F for about 20 minutes. For a browned top, switch oven to low broil and broil for 2 minutes until cheese bubbles and blisters.
- Serve: Let cool slightly before slicing. Garnish with freshly chopped basil, oregano, parsley, and grated parmesan if desired.
Notes
- Using a food processor for the cheese dough yields the best texture, but mixing by hand is possible by finely chopping the shredded mozzarella.
- Ensure to use low moisture part skim mozzarella for the cheese dough to achieve the right consistency.
- Use no sugar added marinara sauce such as Muir Glen or Rao's to keep recipe keto-friendly, or make your own.
- The recipe is adapted with a unique cheese noodle approach different from traditional versions.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 4 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: 140 mg
