This low carb, keto lasagna recipe is easy to make and tastes just like the real thing. I served it to Jon without telling him that it was an impasta (get it? impasta? ) and he had no idea. Once I told him, he was even more impressed.
- 2 large eggs
- 4 oz cream cheese, softened
- ¼ cup Parmesan cheese, grated
- 1 ¼ cup mozzarella cheese, shredded
- 1/4 tsp Italian seasoning
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1 lb ground beef
- 1 ½ cups Three Cheese Marinara Sauce, divided
- ¾ cup mozzarella cheese, shredded
- 6 tbsp whole milk ricotta cheese
- 1 tbsp minced onion flakes (I use these)
- 1 tsp dried oregano
- 1 tsp garlic powder
- 1 tsp dried basil
- 1 tsp Italian seasoning
- This part will take the longest, so feel free to make the “noodles” the night before and just leave them in the fridge until you are ready for them.
- Preheat oven to 375° Line a 9×13 baking dish with parchment paper
- In a large mixing bowl, using a hand mixer, cream together cream cheese and eggs.
- Next, add Parmesan cheese, Italian seasoning, garlic powder, and onion powder. Mix until all ingredients are well combined.
- Using a rubber spatula, fold in mozzarella cheese and mix until well incorporated.
- Spread the mixture into the baking dish, forming a nice even layer.
- Bake on the middle rack for 20-25 minutes.
- When the “noodles” are done baking, cool in the fridge for about 20 minutes and then cut into thirds. This makes three perfectly sized “noodle” layers for an 8.5 X 4.5 X 2.5 loaf pan.
- In a large skillet over medium-high heat, combine ground beef, minced onion, oregano, garlic powder, dried basil and a pinch of salt. Cook until the meat is browned.
- Drain excess fat from pan and add ¾ cup marinara sauce to meat. Reduce heat to low and simmer for 10 minutes.
- Pour ¼ cup marinara sauce into bottom of loaf pan. Top with the first “noodle” layer
- Layer a third of the ground beef mixture. Top with ¼ cup mozzarella cheese and 3 tbsp ricotta cheese, and cover with another “noodle” layer. Repeat these steps.
- Cover the top “noodle” layer with remaining ground beef, and mozzarella cheese. Sprinkle Italian seasoning over top. Bake for 20 minutes.
Per Serving – Calories: 486 | Fat: 34g | Protein: 57g | Net Carbs: 9.5g