Description
This Keto Low Carb Lasagna features a unique cheese dough lasagna noodle made from cream cheese, mozzarella, and eggs, layered with a savory meat sauce of ground beef, onion, and no sugar added marinara. Baked to bubbly perfection, it’s a delicious low-carb alternative to traditional lasagna that fits well into ketogenic diets.
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 and prepare pan: Preheat oven to 350F. Line a 9 x 13 inch baking pan with parchment paper.
- Make cheese dough: Add all cheese dough ingredients into a food processor and blend until evenly mixed with a thick liquid consistency. If no food processor, mix by hand by whisking cream cheese until smooth, adding eggs and whisking, then stirring in chopped mozzarella and Italian seasoning. Pour batter into the prepared baking pan and spread evenly with a spatula.
- Bake cheese noodles: Bake in the oven for about 20 minutes or until the surface is no longer wet and feels firm to the touch. Remove and let cool.
- Prepare meat sauce: While noodles cool, heat a large skillet over medium heat and add onion and ground beef. Cook until 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 cooled, evenly slice the cheese dough into thirds, sized to fit an 8 x 4 inch loaf pan.
- Assemble lasagna: Spread a thin layer of the meat sauce on the bottom of the loaf pan. Layer one cheese noodle over sauce, spread 1/3 of the remaining meat sauce on top, then add 3 tbsp ricotta cheese and sprinkle 1/4 cup shredded mozzarella cheese. Repeat this layering with the second noodle, meat sauce, ricotta, and mozzarella. Add the third noodle, top with remaining meat sauce and mozzarella. Optionally sprinkle dried oregano or herbs on top.
- Bake lasagna: Bake in the oven at 350F for about 20 minutes. For a golden cheese top, broil on low for about 2 minutes until bubbly and slightly blistered.
- Serve: Let the lasagna cool slightly before slicing. Garnish with finely chopped fresh basil, oregano, parsley, and freshly grated parmesan cheese if desired.
Notes
- Using a food processor for the cheese dough yields the best texture. If mixing by hand, chop mozzarella finely to resemble processed cheese before mixing.
- Use low moisture part skim mozzarella specifically for the cheese dough for structural stability.
- Choose no sugar added marinara sauces to keep the recipe keto-friendly; some brands include Muir Glen and Rao's. Homemade marinara can also be used.
- Adapted from a traditional recipe, this version uses a cheese dough noodle instead of pasta for a low-carb approach.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 32 g
- Saturated Fat: 15 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 2 g
- Protein: 32 g
- Cholesterol: 175 mg
