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.

Keto Breakfast Quiche Lorraine

This Keto Quiche marries smoky bacon, creamy eggs, and tangy mustard for the perfect texture and taste.

A great keto lunch or dinner, it can be made ahead of time and quickly reheated in the office microwave – your coworkers will be drooling over the aroma alone.

A rare keto quiche recipe that has a crust that actually tastes good. This is the type of brunch recipe that can be served for any meal and any occasion (bridal showers, baby showers, potlucks, Easter supper). 

The bonus is that you can make it ahead of time! It’s also great for those who make up their meals in bulk because you can enjoy your keto quiche lorraine as a meal over the course of several days. Serve your quiche hot or cold.

INGREDIENTS: CRUST:

1 1/2 cups blanched almond flour
1 1/2 cups freshly grated Parmesan cheese
1/4 teaspoon Celtic sea salt
1 egg SWISS SAUCE:
1 Tablespoon butter
1/2 cup chicken/beef broth
1 cup grated Swiss cheese
4 ounce cream cheese
1 teaspoon Celtic sea salt 

FILLING:

12 slices bacon
Cheese Sauce (from above)
1/3 cup minced leeks
4 eggs, beaten
3/4 teaspoon sea salt

1/8 teaspoon cayenne pepper 

INSTRUCTIONS: 

Preheat the oven to 325

degrees F.

For the tart shell: •Add together the flour, cheese and salt and mix well.
•Combine the egg and mix until the dough is well combined and stiff.
•Press pie crust into pie dish or tart pan.

•Bake the crust for 12-15 minutes, or until it starts to lightly brown.
To make the Cheese Sauce: •Melt butter in a medium saucepan over medium
heat.

•Add in the rest of the ingredients and mix; season with the salt and pepper.
•Meanwhile, place bacon in a large skillet, and fry over medium-high heat until
crisp. •Drain on paper towels, then slice coarsely.

•Spread bacon, into pastry shell.
•In a medium bowl, whisk together cheese sauce, leeks, eggs, salt and cayenne
pepper. •Pour mixture into pastry shell.

•Bake 15 minutes in the preheated oven. Reduce heat to 300 degrees F and bake
an additional 30 minutes, or until a knife inserted 1 inch from edge comes out
clean.

•Let cool and enjoy!

While making a quiche may seem straightforward, the goal with this keto quiche recipe is to come away with a very smooth, and creamy egg finish. The combination of the salty bacon and cheese, creamy eggs and sweet, dense crust is the perfect way to start off any morning with the family.

 

 

The key to a delicious quiche filling is finding the right ratio of egg to heavy cream, and I guarantee you’ll be surprised at what the perfect ratio is. I originally thought more eggs would be best, but I’ve come to realize that you want a higher portion of the filling to the made of heavy cream. 

 

This creates a creamier, softer filling texture. A 4:1 ratio will create the perfect filling base without overpowering the the other ingredients with an eggy flavor.