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Keto Lasagna Recipe

Keto Lasagna Recipe
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★★★★★

4.9 from 11 reviews

A delicious and low-carb Keto Lasagna featuring creamy cheese-based noodles and a rich meat sauce, perfect for anyone following a ketogenic diet. This recipe replaces traditional pasta with a cheesy baked batter, assembling layers of ricotta, mozzarella, and savory ground beef sauce for a hearty, satisfying meal.

Ingredients

Scale

For the Keto Lasagna Noodles

  • 8 ounces cream cheese
  • 2 cups shredded mozzarella cheese
  • 1/2 cup parmesan cheese
  • 3 large eggs

For the Lasagna

  • 1 large onion, chopped
  • 1 clove garlic, minced
  • 1 pound ground beef
  • 3/4 cup marinara sauce (keto-friendly) *
  • 1 1/2 cups ricotta cheese
  • 1 1/2 cups shredded mozzarella cheese

Instructions

  1. Preheat and prepare baking sheet: Preheat your oven to 180C (350F). Line a large baking sheet with parchment paper and set aside.
  2. Make the keto lasagna noodle batter: In a microwave-safe bowl, combine the cream cheese, shredded mozzarella, and parmesan cheese. Microwave in 30-second intervals, stirring between, until the cheeses have mostly melted and blend together smoothly. Add the eggs and whisk thoroughly until you achieve a smooth, batter-like consistency.
  3. Bake the noodle base: Pour the cheese and egg batter onto the lined baking sheet, spreading it out evenly. Bake in the preheated oven for about 15 minutes, or until the edges are firm to the touch. Remove from oven and allow to cool.
  4. Prepare the meat sauce: Heat a small amount of oil in a non-stick pan over medium heat. Sauté the chopped onions and minced garlic for about 5 minutes until softened and fragrant. Add the ground beef and cook, breaking it apart, for about 3 minutes. Stir in the keto-friendly marinara sauce and let it cook for an additional 5 minutes before removing from heat.
  5. Assemble the lasagna: Take the baked cheese sheet and slice it into 6 even pieces to act as your noodles. In an 8 x 8 inch baking pan lined with foil, start with two noodle pieces on the bottom. Spread 1/2 cup ricotta cheese over them, add a third of the meat sauce, and sprinkle with 1/2 cup shredded mozzarella cheese. Repeat these layers until all ingredients are used, finishing with mozzarella cheese on top.
  6. Bake the assembled lasagna: Place the lasagna in the oven and bake for 30-35 minutes or until the top is golden brown and bubbly.
  7. Cool and serve: Remove from oven and allow the lasagna to cool for about 5 minutes before slicing and serving.

Notes

  • You can use keto spaghetti sauce, keto pizza sauce, pomodoro sauce, or sugo as alternatives to marinara sauce.
  • To store leftovers: Refrigerate in a sealed container for up to 1 week.
  • To freeze: Portion into freezer-safe containers and store for up to 6 months. Thaw overnight in the refrigerator.
  • To reheat: Use a microwave or reheat in a preheated oven.

Nutrition

Keywords: Keto Lasagna, Low Carb Lasagna, Keto Dinner, Cheese Lasagna, Low Carb Italian

Find it online: https://hannahdelgado.com/keto-lasagna-recipe/