Description
This Keto Low Carb Lasagna recipe features cheese dough noodles baked to a perfect texture, layered with a savory ground beef and marinara sauce filling, and topped with ricotta and mozzarella cheeses. It’s an excellent low carb alternative to traditional lasagna, ideal for keto diets without sacrificing flavor or comfort.
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
Instructions
- Preheat Oven: Preheat your oven to 350°F and line a 9 x 13 inch baking pan with parchment paper to prepare for baking the cheese noodles.
- Make Cheese Dough: Add the cream cheese, mozzarella, eggs, and Italian seasoning into a food processor. Blend until the mixture becomes a thick, smooth batter. If you don’t have a food processor, whisk softened cream cheese until smooth, add eggs and whisk, then stir in mozzarella and seasoning.
- Bake Cheese Noodles: Pour the cheese batter evenly into the prepared pan and spread with a spatula. Bake in the oven for about 20 minutes until the surface looks firm and is no longer wet. Remove and let cool to set.
- Cook Meat Sauce: While cheese noodles cool, heat a large skillet over medium heat. Add minced onion and ground beef, cooking until the meat is browned. Drain excess fat, then stir in Italian seasoning and marinara sauce. Reduce heat to low and simmer gently for about 3 minutes.
- Slice Cheese Noodles: Once cooled, slice the baked cheese dough into three equal portions sized to fit an 8 x 4 inch loaf pan.
- Assemble Lasagna: Spread a thin layer of meat sauce on the pan bottom. Add the first noodle layer and top with 1/3 of the meat sauce, 3 tablespoons ricotta, and roughly 1/4 cup mozzarella. Repeat this layering for the second noodle. Add the third noodle, remaining meat sauce, and remaining mozzarella. Optionally sprinkle dried herbs like oregano on top.
- Bake Lasagna: Bake the assembled lasagna at 350°F for about 20 minutes. For a browned cheese top, switch oven to low broil after baking and broil for 2 minutes until bubbly and blistered.
- Serve: Let the lasagna cool slightly before slicing. Garnish with freshly chopped basil, oregano, parsley, and freshly grated parmesan cheese if desired.
Notes
- A food processor is preferred for mixing the cheese dough for smooth consistency, but you can finely chop cheese and mix by hand if necessary.
- Use low moisture part skim mozzarella for the cheese dough; regular mozzarella is acceptable for the filling.
- Choose no sugar added marinara sauce to keep the recipe keto-friendly; brands like Muir Glen or Rao’s are good options.
- Let the cheese dough cool completely before slicing to prevent breaking.
- You can customize seasoning with your favorite Italian herbs to enhance flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 550 kcal
- Sugar: 4 g
- Sodium: 700 mg
- Fat: 40 g
- Saturated Fat: 18 g
- Unsaturated Fat: 15 g
- Trans Fat: 0.5 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 38 g
- Cholesterol: 180 mg
