Description
This Keto Low Carb Lasagna features homemade cheese dough noodles made from cream cheese, mozzarella, and eggs, layered with a savory ground beef and marinara filling. Baked to perfection, this satisfying low-carb dish offers all the flavor of traditional lasagna while staying keto-friendly and gluten-free.
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
- Prepare Cheese Dough: Add all cheese dough ingredients (cream cheese, mozzarella, eggs, Italian seasoning) into a food processor and blend until evenly mixed with a thick liquid consistency. If you don’t have a food processor, whisk softened cream cheese until smooth, then add eggs and whisk. Stir in mozzarella cheese and Italian seasoning until combined.
- Bake Cheese Noodles: Preheat oven to 350°F and line a 9 x 13 inch baking pan with parchment paper. Pour cheese batter into prepared pan and spread evenly with a spatula. Bake for about 20 minutes until the surface is no longer wet and feels firm to the touch. Let cool.
- Cook Meat Sauce: In a large skillet over medium heat, cook minced onion and ground beef until the meat is browned. Drain excess fat. Add Italian seasoning and no sugar added marinara sauce. Reduce heat to low and simmer for about 3 minutes.
- Slice Cheese Noodles: Evenly slice the cooled cheese dough into three pieces that fit into an 8 x 4 inch loaf pan.
- Assemble Lasagna: Spread a thin layer of meat sauce on the bottom of an 8 x 4 inch loaf pan. Place first cheese noodle layer over sauce. Spread 1/3 of the remaining meat sauce over the noodle, then 3 tbsp ricotta cheese and sprinkle 1/4 cup shredded mozzarella cheese. Repeat layering with the second noodle and remaining ricotta and mozzarella. Place third noodle on top, cover with the remaining meat sauce and mozzarella cheese. Optionally, sprinkle dried oregano or dried herbs on top.
- Bake Assembled Lasagna: Bake assembled lasagna at 350°F for about 20 minutes. For a golden top, set oven to low broil after baking and broil for 2 minutes until cheese bubbles and slightly blisters.
- Serve: Let the lasagna cool slightly before slicing. Optionally garnish with chopped fresh basil, oregano, parsley, and freshly grated Parmesan cheese before serving.
Notes
- Using a food processor for the cheese dough ensures even mixing and smooth texture, but you can substitute by finely chopping mozzarella and mixing the dough by hand.
- Use low moisture part skim mozzarella for the cheese dough to get the best texture.
- Choose no sugar added marinara sauces like Muir Glen or Rao's to keep it keto-friendly, or make your own marinara sauce.
- This recipe is adapted with a different cheese noodle style than traditional lasagna but maintains authentic flavors.
- Lean ground beef (90/10) is recommended for balanced fat content and flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 4 g
- Sodium: 560 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 33 g
- Cholesterol: 130 mg
