Description
This Keto Low Carb Lasagna features a unique cheese dough lasagna noodle that is both delicious and gluten-free. Layers of savory ground beef, no sugar added marinara sauce, ricotta, and mozzarella cheese make this a rich and comforting dish perfect for a low carb 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 (90/10 lean)
- 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 degrees Fahrenheit. Line a 9 x 13 inch baking pan with parchment paper to prepare for baking the cheese noodles.
- Make Cheese Dough: Add softened cream cheese, shredded mozzarella, eggs, and Italian seasoning into a food processor. Blend until the mixture has a thick liquid consistency, ensuring it is evenly mixed. If you don’t have a food processor, whisk the cream cheese smooth, add eggs, then stir in finely chopped mozzarella and seasoning.
- Bake Cheese Noodles: Pour the cheese dough batter into the prepared baking pan and spread evenly with a spatula. Bake in the middle rack of the oven for about 20 minutes or until the surface is firm and no longer wet to the touch. Let cool completely to set.
- Prepare Meat Sauce: While the noodles cool, heat a large skillet over medium heat. Add the minced onion and ground beef. Cook until the beef is browned, stirring and breaking apart as needed. Drain excess fat.
- Simmer Sauce: Stir in Italian seasoning and no sugar added marinara sauce into the cooked beef mixture. Reduce heat to low and let simmer for about 3 minutes to meld the flavors.
- Assemble Lasagna: Slice the cooled cheese dough into three even pieces sized to fit an 8 x 4 inch loaf pan. Spread a thin layer of meat sauce at the bottom of the pan. Place the first cheese noodle over the sauce, then layer one third of the remaining meat sauce, spread 3 tablespoons of ricotta cheese evenly, and sprinkle one-quarter of the shredded mozzarella.
- Repeat Layers: Add the second noodle on top, followed by another third of the meat sauce, ricotta cheese, and mozzarella. Repeat again for the third noodle, topping with remaining meat sauce and mozzarella cheese. Optionally, sprinkle dried oregano or other herbs on top for added flavor.
- Bake Assembled Lasagna: Place the assembled lasagna back in the oven on the middle rack at 350 degrees Fahrenheit. Bake for about 20 minutes until heated through and cheese is melted.
- Optional Broil: To achieve a golden bubbly top, set your oven to a low broil for 2 minutes after baking, watching carefully to blister the cheese without burning.
- Cool and Serve: Allow lasagna to cool slightly before slicing. Garnish with freshly chopped basil, oregano, parsley, and grated Parmesan cheese if desired. Serve warm.
Notes
- Using a food processor to blend the cheese dough ensures a smooth, even batter. If mixing by hand, finely chop mozzarella to help it incorporate better.
- Make sure to use low moisture part skim mozzarella for the cheese dough to maintain the right texture.
- No sugar added marinara sauces like Muir Glen or Rao's help keep the dish keto-friendly. Homemade marinara can also be used.
- Ground beef with 90/10 lean-to-fat ratio works well to lower fat content while keeping flavor.
- Herbs such as oregano, basil, and parsley enhance flavor and presentation when sprinkled fresh before serving.
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
