LOW CARB KETO LASAGNA

HOW TO KEEP THIS LASAGNA LOW CARB

The lasagna is low carb and keto-friendly with two big adjustments. The first step is replacing traditional lasagna noodles with cheese noodles. The second step is using a no sugar added marinara sauce.

CHEESE DOUGH LASAGNA NOODLES

• These cheese noodles are based on my 3 ingredient flourless cheese breadsticks.
• It’s a blend of mozzarella, cream cheese, egg and Italian seasoning. When baked, the texture is just firm enough to hold its form but also quite soft, like you are eating a type of flat bread.
• The cheese dough is baked in a 9 inch by 13 inch baking pan and then it is divided into thirds, creating three noodle layers that fit perfectly into an 8 inch by 4 inch loaf pan.
  • DOUGH LASAGNA NOODLES
    • 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 I used lean ground beef
    • 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 to 350F. Line a 9 x 13 inch baking pan with parchment paper.
    • Add all cheese dough ingredients into a food processor. Blend until evenly mixed. It should have a thick liquid consistency. If you do not have a food processor, you can mix by hand (see notes).Pour cheese batter into prepared baking pan. Use a spatula to spread batter across pan.
    • Place into middle of oven and bake for about 20 minutes, or until surface is no longer wet and is firm to the touch.
    • Set cheese noodles aside to let cool. While noodles are cooling, prepare your meat sauce.
    • In a large skillet, add onion and ground beef. Cook on medium heat until meat is browned. Drain excess fat from pan.
    • Add in Italian seasoning and marinara sauce. Reduce to low heat and cook at a simmer for about 3 minutes.

    ASSEMBLING LASAGNA

    • Evenly slice your cheese dough into thirds. Your slices should just fit into an 8 x 4 inch loaf pan. (see photo in post for reference)
    • Add a thin layer of meat sauce to the bottom of an 8 x 4 inch loaf pan. Add first noodle layer over meat sauce.Add 1/3 of the remaining meat sauce across first noodle layer. Spread 3 tbsp of ricotta cheese across. Sprinkle 1/4 mozzarella cheese across.
    • Repeat with second noodle, meat sauce, ricotta, and mozzarella.
    • Add third noodle. Top with remaining meat sauce. Sprinkle on remaining mozzarella. If desired you can add a pinch of dried herb seasoning to the cheese. I like to finely crumble a pinch of dried oregano and add it to the cheese.
    • Bake lasagna in the middle of your oven at 350F for about 20 minutes. If you wish to get some color on the top cheese layer, set your oven to a low broil (after the 20 min bake) and let the cheese bubble and blister for about 2 minutes.
    • Let lasagna cool slightly before slicing and serving. If desired, sprinkle on some finely chopped fresh basil, oregano and parsley and freshly grated parmesan cheese before serving.
  • Nutrition facts is calculated with 90/10 lean ground beef

  NUTRITION

  serving: 0.25of recipe, calories: 633kcal, carbohydrates: 9g, protein: 49g, fat: 43g, saturated fat: 20g, cholesterol: 259mg, sodium: 840mg, potassium: 707mg, fiber: 1g, sugar: 3g, vitamin a: 1060iu, vitamin c: 0.3mg, calcium: 634mg, iron: 3.7mg, net carbs: 8g