Description

This “Just Like the Real Thing” Keto Lasagna offers a delightful low-carb alternative to traditional lasagna by using a creamy egg and cheese based ‘noodle’ layer. With a rich ground beef filling simmered in marinara sauce and layers of melted mozzarella and ricotta cheese, this recipe delivers all the classic flavors of lasagna while keeping it keto-friendly. Perfect for those following a low-carb lifestyle without sacrificing comfort food favorites.

Ingredients

Units Scale

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

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Instructions

Prepare the Noodles: Preheat your oven to 375°F (190°C). Line a 9×13 inch baking dish with parchment paper and lightly grease the paper to prevent sticking. In a large mixing bowl, use a hand mixer to cream together the softened cream cheese and eggs until smooth.
Add Seasonings and Cheese: Blend in the Parmesan cheese, Italian seasoning, garlic powder, and onion powder until everything is fully combined. Using a rubber spatula, fold in the shredded mozzarella cheese carefully until evenly distributed.
Bake the Noodle Layer: Spread the mixture evenly into the prepared baking dish forming a smooth, even layer. Bake in the middle rack of the oven for 20 to 25 minutes until set and lightly golden on the edges.
Cool and Cut Noodles: Remove the baking dish and allow the noodle layer to cool in the refrigerator for about 20 minutes to firm up. Once chilled, cut the baked noodle sheet into thirds to create three even-sized layers suitable for an 8.5 x 4.5 x 2.5 inch loaf pan.
Cook 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 until the beef is browned evenly. Drain excess fat from the skillet.
Simmer with Marinara: Stir in 1 cup of marinara sauce with the cooked beef. Reduce the heat to low and simmer for 10 minutes to allow flavors to meld.
Assemble the Lasagna: Pour ¼ cup of marinara sauce into the bottom of the loaf pan to prevent sticking. Place one noodle layer on top. Spread a third of the beef mixture evenly over the noodles. Sprinkle ¼ cup shredded mozzarella and 3 tablespoons ricotta cheese on top. Repeat this layering process two more times, ending with a noodle layer on top.
Top and Bake: Spread the remaining marinara sauce and the rest of the beef mixture on top of the final noodle layer. Top with remaining mozzarella cheese and sprinkle 1 teaspoon Italian seasoning evenly over the lasagna.
Bake Final Dish: Place the loaf pan in the oven and bake for 20 minutes until the cheese is melted and bubbly.
Garnish and Serve: Remove from oven, garnish with fresh basil leaves, let cool slightly, then slice and serve your keto-friendly lasagna.

Notes

Using parchment paper and greasing it well ensures easy removal of the baked noodle layer.
Chilling the noodle layer before cutting helps prevent crumbling.
Feel free to use homemade or store-bought low-carb marinara sauce for convenience.
Adjust seasonings in the beef mixture to your taste preferences.
This lasagna keeps well for leftovers and can be reheated in the oven or microwave.

Nutrition

Serving Size: 1 slice (approx. 1/6 of recipe)
Calories: 420
Sugar: 5g
Sodium: 520mg
Fat: 30g
Saturated Fat: 14g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 6g
Fiber: 2g
Protein: 32g
Cholesterol: 150mg