Description
This Keto Low Carb Lasagna features homemade cheese dough lasagna noodles made from cream cheese, mozzarella, and eggs, layered with a savory ground beef and marinara sauce filling. Perfect for a low-carb diet, this recipe offers a delicious, satisfying twist on classic lasagna without the traditional pasta.
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 350F and line a 9 x 13 inch baking pan with parchment paper.
- Prepare Cheese Dough: Add cream cheese, shredded mozzarella, eggs, and Italian seasoning into a food processor. Blend until the mixture reaches a thick liquid consistency. If you don’t have a food processor, whisk cream cheese until smooth, then whisk in eggs and stir in mozzarella and seasoning by hand.
- Bake Cheese Noodles: Pour the cheese batter into the prepared pan and spread evenly with a spatula. Bake in the middle of the oven for about 20 minutes or until the surface is firm and no longer wet. Let cool.
- Cook Meat Sauce: In a large skillet over medium heat, cook minced onion and ground beef until browned. Drain excess fat. Add Italian seasoning and marinara sauce, reduce heat to low, and simmer for 3 minutes.
- Slice Cheese Dough: Once cooled, slice the cheese dough evenly into three pieces that fit an 8 x 4 inch loaf pan.
- Assemble Lasagna: Spread a thin layer of meat sauce on the bottom of the loaf pan. Add the first cheese dough noodle, then spread 1/3 of the remaining meat sauce, 3 tbsp ricotta cheese, and sprinkle 1/4 cup mozzarella cheese. Repeat with second noodle and toppings. Place the third noodle, top with remaining meat sauce and mozzarella. Optionally add dried oregano on top.
- Bake Lasagna: Bake in the oven at 350F for 20 minutes. For a golden top, broil on low for 2 minutes until cheese bubbles and blisters.
- Serve: Let the lasagna cool slightly before slicing. Garnish with freshly chopped basil, oregano, parsley, and grated Parmesan cheese if desired.
Notes
- Using a food processor helps create a smooth cheese dough; if mixing by hand, finely chop mozzarella and whisk cream cheese and eggs thoroughly.
- Use low moisture part skim mozzarella for best dough texture.
- Choose no sugar added marinara sauce brands like Muir Glen or Rao’s for a keto-friendly option, or make your own marinara sauce.
- The recipe is adapted from another but uses a different cheese noodle base for lower carbs.
- Nutrition facts are based on 90/10 lean ground beef.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 120 mg
