Description
This delicious “Just Like the Real Thing” Keto Lasagna offers a low-carb, gluten-free alternative to classic lasagna. Using a creamy cheese-based ‘noodle’ layer combined with a flavorful ground beef marinara filling, it delivers rich Italian comfort food without the carbs from traditional pasta. Perfect for those following ketogenic or low-carb diets, this recipe is hearty, cheesy, and satisfying, yet easy to make within just over an hour.
Ingredients
Units
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For the “Noodles”
- 2 large eggs
- 4 oz cream cheese, softened
- 1/4 cup Parmesan cheese, grated
- 1 1/4 cup mozzarella cheese, shredded
- 1/4 teaspoon Italian seasoning
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
For the Filling
- 1 pound ground beef
- 1 tablespoon dried minced onion
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1 teaspoon dried basil
- 1 1/2 cups Marinara sauce, divided
- 3/4 cup mozzarella cheese, shredded
- 6 tablespoons whole milk ricotta cheese
- 1 teaspoon Italian seasoning
- Fresh basil, for garnish
Instructions
- Preheat Oven and Prepare Baking Dish: Preheat your oven to 375°F (190°C). Line a 9×13-inch baking dish with parchment paper and grease the parchment to prevent sticking.
- Make the “Noodles”: In a large mixing bowl, use a hand mixer to cream together the softened cream cheese and eggs until smooth. Add Parmesan cheese, Italian seasoning, garlic powder, and onion powder, mixing well to combine all ingredients. Fold in the shredded mozzarella cheese with a rubber spatula until the mixture is evenly incorporated.
- Bake the “Noodles”: Spread the cheese mixture evenly into the prepared baking dish, forming a flat layer. Bake on the middle rack for 20 to 25 minutes until the edges are golden and the surface is set.
- Cool and Slice “Noodles”: Remove the baked cheese layer from the oven and refrigerate it for about 20 minutes to firm up. Once cooled, cut into thirds to create three “noodle” layers sized to fit an 8.5 x 4.5 x 2.5-inch loaf pan.
- Prepare the Filling: Heat a large skillet over medium-high heat. Add ground beef, dried minced onion, oregano, garlic powder, dried basil, and a pinch of salt. Cook the beef until browned, breaking it apart as it cooks. Drain excess fat from the skillet.
- Simmer Meat Sauce: Add 1 cup of marinara sauce to the cooked meat. Reduce heat to low and let it simmer gently for 10 minutes to blend flavors.
- Assemble the Lasagna: Pour ¼ cup marinara sauce into the bottom of the loaf pan. Place the first “noodle” layer on top. Spread a third of the meat mixture over the noodle, then sprinkle with ¼ cup shredded mozzarella and 3 tablespoons ricotta cheese. Add the second noodle layer and repeat the layering with meat, mozzarella, and ricotta. Top with the final noodle layer.
- Finish the Lasagna: Spread the remaining meat sauce and marinara over the top noodle layer. Sprinkle the top with shredded mozzarella cheese and Italian seasoning.
- Bake the Assembled Lasagna: Place the loaf pan in the oven and bake for 20 minutes until the cheese on top is melted and bubbly.
- Garnish and Serve: Remove from the oven and let the lasagna cool slightly before slicing. Garnish with fresh basil leaves for a bright, fresh finish and serve warm.
Notes
- The cream cheese mixture for the noodles must be baked and then chilled to firm up for easy slicing.
- Use a hand mixer for smooth batter consistency when making the noodle layer.
- Drain excess fat from the cooked meat to avoid greasy filling.
- Simmering the meat with marinara sauce helps develop rich flavors.
- The recipe is designed for an 8.5 x 4.5 x 2.5-inch loaf pan; adjust layering accordingly for different pans.
- Make sure the lasagna rests briefly after baking to set layers before serving.
- Fresh basil garnish adds aroma and color but can be omitted if unavailable.
Nutrition
- Serving Size: 1 slice (1/6 of recipe)
- Calories: 380
- Sugar: 5g
- Sodium: 520mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 130mg
