Description

This Keto Low Carb Lasagna recipe features a unique cheese dough lasagna noodle made from cream cheese, mozzarella, and eggs, layered with a savory ground beef marinara sauce and ricotta cheese. Perfect for those following a low carb or ketogenic diet, this comforting dish uses wholesome ingredients and bakes to golden perfection, offering a rich and satisfying lasagna experience without traditional pasta.

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 lean ground beef (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

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Instructions

Preheat Oven: Preheat your oven to 350F and line a 9 x 13 inch baking pan with parchment paper to prepare for the cheese dough noodles.
Make Cheese Dough: Add the softened cream cheese, shredded mozzarella, eggs, and Italian seasoning into a food processor and blend until the mixture is smooth with a thick liquid consistency. If you don’t have a food processor, whisk the cream cheese until smooth, then add eggs, whisk again, and stir in the mozzarella and Italian seasoning by hand.
Bake Cheese Noodles: Pour the cheese dough batter into the prepared baking pan and spread evenly with a spatula. Bake in the middle rack of the oven at 350F for about 20 minutes or until the surface is firm and no longer wet to the touch. Remove and allow to cool.
Prepare Meat Sauce: While noodles cool, heat a large skillet over medium heat and cook the minced onion and ground beef until the meat is browned. Drain excess fat, then add Italian seasoning and marinara sauce. Reduce heat to low and simmer for 3 minutes to let flavors meld.
Slice Cheese Noodles: Evenly slice the cooled cheese dough into three pieces sized to fit an 8 x 4 inch loaf pan for layering.
Assemble Lasagna: Spread a thin layer of meat sauce on the bottom of the loaf pan. Place the first noodle over the sauce, followed by one-third of the meat sauce, 3 tablespoons of ricotta cheese, and a quarter of the shredded mozzarella. Repeat for the second noodle layer with the same toppings. Add the third noodle, top with remaining meat sauce and mozzarella cheese. Optionally, sprinkle with dried oregano or herb seasoning.
Bake Lasagna: Bake the assembled lasagna at 350F for 20 minutes. For a bubbly, browned top, switch to low broil and cook for an additional 2 minutes until cheese is golden and blistered.
Serve: Let the lasagna cool slightly before slicing. Garnish with finely chopped fresh basil, oregano, parsley, and grated Parmesan cheese if desired, then serve warm.

Notes

For the cheese dough, a food processor works best to achieve a smooth consistency. Without one, finely chop mozzarella and whisk cream cheese and eggs thoroughly to combine well by hand.
Use low moisture part skim mozzarella cheese for both the dough and filling to ensure proper texture and melt.
Choose no sugar added marinara sauce for a keto-friendly filling; popular brands include Muir Glen and Rao's, or make your own low sugar sauce.
Ground beef leaner than 90/10 can be used, but may increase cooking time to drain excess fat properly.
Allowing the lasagna to cool slightly before slicing helps it hold its shape better.
Adding fresh herbs and Parmesan on top enhances the flavor and presentation.

Nutrition

Serving Size: 1 serving
Calories: 450 kcal
Sugar: 4 g
Sodium: 600 mg
Fat: 30 g
Saturated Fat: 12 g
Unsaturated Fat: 15 g
Trans Fat: 0 g
Carbohydrates: 8 g
Fiber: 2 g
Protein: 35 g
Cholesterol: 150 mg