Low-Carb Keto Lasagna Recipe
This Keto Lasagna offers a delightful dining experience and a healthy alternative to the traditional dish. Ideal for family gatherings or meal preparation, it is bound to become a beloved choice in your home! Indulge in the delectable flavors and comforting layers of this delightful keto-friendly lasagna.
Ingredients
- 6 oz. Cream Cheese Softened
- 1/2 Cup Parmesan Cheese
- 2+1 Cups Mozzarella Cheese Shredded
- 3 Large Eggs
- 1/4 Tsp. Onion Powder
- 1/4 Tsp. Garlic Powder
- 1+1/4 Tsp. Italian Seasoning
- 1 Pound Ground Beef
- 1 Medium Onion Chopped
- 2 Cloves Garlic Minced
- 3/4 Cups Marinara Sauce
- 1 Cup Ricotta Cheese
- 1 Tsp Oregano Dried
- To taste Salt and Pepper
- 1 tsp. Fresh Basil For Garnishing
Instructions
Instructions to make Noodles:
- Preheat your oven to 375°F (190°C)
- In a bowl (microwave safe), combine the cream cheese, mozzarella cheese, and Parmesan cheese. Microwave for 30 seconds at a time, stirring in between, until the mixture is melted and smooth.
- Now add the eggs and whisk until the mixture becomes thick and creamy. This will serve as the base for your lasagna noodles.
- Add onion powder, garlic powder and Italian seasoning and mix well to form a creamy texture.
- In a greased baking dish or on a baking sheet lined with parchment paper, spread the cheese mixture evenly .
- Bake for approximately 15 minutes, or until the edges turn golden brown. Remove from the oven and let it cool for a bit before cutting into noodle-sized pieces.
Instructions to make Filling:
- Heat a large pan on medium heat, add 1 tbsp. olive oil and cook the chopped onion and minced garlic until they smell good and turn transparent.
- Put the ground beef in the pan. Cook until it turns brown and is no longer pink, using a spatula to break it up as it cooks.
- Mix in the marinara sauce and add salt, pepper, oregano and Italian seasoning. Let it cook for about 5 minutes so the flavors can mix together.
- Drain excess fat if you want but I personally prefer not to remove excess fat in this case as in Ketogenic Diet fat is our friend.
- Simmer for more 5 to 10 minutes on low flame.
Assemble the Lasagna:
- Preheat oven to 375°F (190°C).
- First, in a 9*13 inch baking dish, spread an even layer of meat sauce.
- Then a layer of ricotta cheese (spread evenly), and finally a layer of mozzarella cheese. Next, place the sliced noodles on top of the cheese layer.
- Repeat this process until all ingredients are used, ending with a layer of mozzarella cheese on top.
- Cover the dish with aluminum foil to prevent burning and bake in a preheated oven for 30-35 minutes.
- Remove the foil for the last 10 minutes to allow the cheese to brown.
Serving:
- After baking, allow the lasagna to cool for approximately 10 minutes before cutting. This will help the layers to set and make serving simpler.
- Add fresh basil or parsley as a garnish, if desired. Enjoy by serving it warm!
- This keto lasagna goes well with a side salad or keto-friendly garlic bread.
Notes
If you wish to prepare this lasagna ahead of time, it can be done easily. Simply prepare the layers as directed, but ensure they are completely cooled before assembling. After that, assemble the lasagna, wrap it in plastic, and store it in the refrigerator for 1-2 days or in the freezer for up to 1 months.
You can also store leftover lasagna in an airtight container for up to one week. Reheat leftover lasagna in the microwave or oven until warm.