Description

This Keto Low Carb Lasagna features a unique cheese dough noodle that keeps the dish deliciously low in carbs while delivering all the comforting flavors of a traditional lasagna. Ground lean beef simmered in no sugar added marinara sauce is layered with creamy ricotta and melted mozzarella cheese for a satisfying and hearty meal perfect for a ketogenic lifestyle.

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 ground beef (lean, 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

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Instructions

Preheat oven: Preheat your oven to 350°F. Line a 9 x 13 inch baking pan with parchment paper to prepare for baking the cheese dough noodles.
Prepare cheese dough: Add the softened cream cheese, shredded mozzarella, eggs, and Italian seasoning into a food processor. Blend until the mixture forms a thick liquid consistency. If you don’t have a food processor, whisk the ingredients by hand after finely chopping the mozzarella.
Bake cheese noodles: Pour the cheese dough batter into the prepared pan and spread evenly with a spatula. Bake in the oven for about 20 minutes, or until the surface is no longer wet and the dough feels firm to the touch. Remove and let cool.
Cook meat sauce: While the noodles cool, heat a large skillet over medium heat. Add the minced onion and ground beef, cooking until the meat is browned. Drain excess fat. Stir in Italian seasoning and marinara sauce, reduce heat to low, and simmer for about 3 minutes.
Slice cheese noodles: Once the cheese noodle sheet is cool, slice it evenly into thirds to fit into an 8 x 4 inch loaf pan for assembly.
Assemble lasagna: Spread a thin layer of meat sauce on the bottom of the loaf pan. Place the first cheese noodle layer over the sauce. Spread one-third of the remaining meat sauce evenly over the noodle, then spread 3 tablespoons of ricotta cheese and sprinkle one-quarter of the shredded mozzarella. Repeat for the second noodle and toppings. Add the third noodle layer, top with the remaining meat sauce and mozzarella cheese. Optionally, sprinkle dried oregano or your favorite herb seasoning on top.
Bake assembled lasagna: Place the loaf pan in the oven at 350°F and bake for about 20 minutes. To brown the cheese topping, switch oven to low broil and broil for 2 minutes until the cheese bubbles and blisters.
Cool and serve: Let the lasagna cool slightly before slicing. Optionally, garnish with freshly chopped basil, oregano, parsley, and grated Parmesan cheese before serving for added flavor.

Notes

Using a food processor for the cheese dough creates a smoother batter, but you can mix by hand by whisking the cream cheese until smooth, then adding eggs, and stirring in finely chopped mozzarella and Italian seasoning.
Be sure to use low moisture part skim mozzarella cheese for the dough to achieve the right texture.
Choose no sugar added marinara sauce brands like Muir Glen or Rao's, or make your own to keep the recipe keto-friendly.
The recipe uses 90/10 lean ground beef to keep fat content in check while maintaining moisture and flavor.
After baking, letting the lasagna cool slightly helps it set and makes slicing easier.

Nutrition

Serving Size: 1 serving
Calories: 450 kcal
Sugar: 4 g
Sodium: 600 mg
Fat: 30 g
Saturated Fat: 15 g
Unsaturated Fat: 13 g
Trans Fat: 0 g
Carbohydrates: 6 g
Fiber: 2 g
Protein: 35 g
Cholesterol: 140 mg