keto lasagna

"Just Like the Real Thing" Keto Lasagna

This keto lasagna recipe is easy to make and tastes just like the real thing.

Ingredients

For the “Noodles”:

• 2 large eggs
• 4 oz cream cheese, softened
• ¼ cup Parmesan cheese, grated
• 1 ¼ cup mozzarella cheese, shredded
• ¼ tsp Italian seasoning
• ¼ tsp garlic powder
• ¼ tsp onion powder

For the Filling:

• 1 pound ground beef
• 1 ½ cups Marinara Sauce, divided
• ¾ cup mozzarella cheese, shredded
• 6 tablespoons whole milk ricotta cheese
• 1 tablespoon dried minced onion
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• 1 teaspoon dried basil
• 1 teaspoon Italian seasoning

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Instructions

For the “Noodles”:

1. Preheat oven to 375° Line a 9x13 baking dish with parchment paper. Grease the parchment paper.
2. In a large mixing bowl, using a hand mixer, cream together the cream cheese and eggs.
3. Next, add Parmesan cheese, Italian seasoning, garlic powder, and onion powder. Mix until all ingredients are well combined.
4. Using a rubber spatula, fold in mozzarella cheese and mix until well incorporated.
5. Spread the mixture into the baking dish, forming a nice even layer.
6. Bake on the middle rack for 20 to 25 minutes.
7. When the "noodles" are done baking, cool in the fridge for about 20 minutes and then cut into thirds. This makes three perfectly sized "noodle" layers for an 8.5 X 4.5 X 2.5 loaf pan.

For the Filling:

1. In a large skillet over medium-high heat, combine the ground beef, onion, oregano, garlic powder, dried basil and a pinch of salt. Cook until the meat is browned.
2. Drain excess fat from pan and add 1 cup marinara sauce to meat. Reduce heat to low and simmer for 10 minutes.

Putting it all together:

1. Pour ¼ cup marinara sauce into bottom of loaf pan. Top with the first “noodle” layer
2. Layer a third of the ground beef mixture. Top with ¼ cup mozzarella cheese and 3 tablespoon ricotta cheese, and cover with another “noodle” layer. Repeat these steps.
3. Cover the top “noodle” layer with remaining meat sauce, marinara and mozzarella cheese. Sprinkle Italian seasoning over top. Bake for 20 minutes.

Notes

• I prefer using a food processor for mixing the cheese dough. If you do not have a food processor, it can be done by hand but you will need to finely chop the shredded cheese so it is similar to running it through a food processor. First, whisk softened cream cheese until smooth. Add in eggs and whisk. Stir in mozzarella cheese and Italian seasoning. Pour into prepared baking pan.
• You can use your favorite mozzarella cheese for the filling, but make sure to use a low moisture part skim for making the cheese dough.
• I purchased no sugar marinara pasta sauce to use for the filling. Some brands that offer this are Muir Glen and Rao's.