Keto lasagna

• Prep time: Approx. 25 minutes
• Cook time: Approx. 40-50 minutes
• Total time: Approx. 65-75 minutes

Ingredients

For the Keto “Noodles”

• 8 oz (227g) block cream cheese, softened
• 2.5 cups (approx. 10 oz / 283g) shredded mozzarella cheese
• 1 cup (approx. 4 oz / 113g) grated Parmesan cheese
• 3 large eggs, beaten
• Kosher salt and black pepper, to taste

For the Meat Sauce

• 1 tbsp extra virgin olive oil
• 0.5 (half) a white or yellow onion, chopped
• 4 cloves garlic, minced
• 1.5 lbs (24 oz / 680g) ground beef
• 1.5 tbsp tomato paste
• 0.75 cups (6 oz / 177ml) keto-friendly marinara sauce
• 1 tbsp dried oregano
• 1 pinch (approx. 0.125 tsp) crushed red pepper flakes
• Kosher salt and black pepper, to taste

For Assembly & Topping

• 16 oz (454g) ricotta cheese
• 1.5 cups (approx. 6 oz / 170g) shredded mozzarella cheese (remaining from original 4 cups)
• 1 cup (approx. 4 oz / 113g) grated Parmesan cheese (remaining from original 2 cups)
• Chopped fresh parsley, for garnish (optional)
• Cooking spray, butter, or oil for greasing

Directions

Step 1: Prepare the “Noodles”

1. Preheat your oven to 350°F (177°C).
2. Line a large baking sheet (e.g., 18×13 inches) with parchment paper and grease it well with cooking spray, butter, or oil.
3. In a large bowl, combine the softened cream cheese, 2.5 cups of mozzarella, 1 cup of Parmesan, and the 3 beaten eggs. Mix thoroughly until well combined.
4. Season with a pinch of salt and pepper.
5. Pour the mixture onto the prepared baking sheet and spread it into a thin, even layer.
6. Bake for 15-20 minutes, or until the sheet is set and golden brown at the edges.
7. Set aside to cool slightly, then cut the “noodle” sheet into 6 equal rectangular pieces.

Step 2: Prepare the Meat Sauce

1. While the noodles are baking, heat the 1 tbsp of olive oil in a large skillet over medium-high heat.
2. Add the chopped 0.5 onion and sauté until soft (approx. 4-5 minutes).
3. Add the 4 cloves of minced garlic and cook for 1 more minute until fragrant.
4. Stir in the 1.5 tbsp of tomato paste and cook for 1 minute.
5. Add the 1.5 lbs (24 oz / 680g) of ground beef. Cook, breaking it apart with a spoon, until the meat has lost all its pink color (approx. 6-8 minutes).
6. Stir in the 0.75 cups of marinara sauce, 1 tbsp of dried oregano, and the pinch of red pepper flakes.
7. Season with salt and pepper to taste. Let the sauce simmer for a few minutes for the flavors to combine.

Step 3: Assemble the Lasagna

1. In a rectangular baking pan (e.g., 9×13 inches), spread a small amount of the meat sauce on the bottom.
2. Place 2 of the “noodle” pieces on top of the sauce.
3. Spread 1/3 of the ricotta cheese (approx. 5.3 oz / 151g) over the noodles.
4. Spoon 1/3 of the meat sauce mixture over the ricotta.
5. Repeat the layers two more times:
   • Layer 2: 2 noodle pieces, 1/3 ricotta, 1/3 meat sauce.
   • Layer 3: 2 noodle pieces, remaining 1/3 ricotta, remaining 1/3 meat sauce.
6. Sprinkle the top of the lasagna evenly with the remaining 1.5 cups of mozzarella and 1 cup of Parmesan cheese.

Step 4: Bake

1. Place the assembled lasagna in the preheated 350°F (177°C) oven.
2. Bake for 15-20 minutes, or until the cheese on top is melted, bubbly, and golden, and the sauce is heated through.
3. Remove from the oven and let it rest for 5-10 minutes. This helps it set and makes it easier to cut.
4. Sprinkle with fresh parsley before serving, if you wish.