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Easy Keto Lasagna – vegetarian recipe
Stav Kogan

Easy Keto Lasagna

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Servings: 4 servings
Calories: 615
Ingredients Method Nutrition

Ingredients
  

  • You'll Need
  • For the Keto Noodles
  • 8 oz (227 g) block cream cheese, softened
  • 2.5 cups (10 oz) / 283g shredded mozzarella cheese
  • 1 cup (4 oz) / 113g grated Parmesan cheese
  • 3 large eggs, beaten
  • Kosher salt and black pepper, to taste
  • For the Hearty Meat Sauce
  • 1 tbsp (15 ml) extra virgin olive oil
  • 0.5 white or yellow onion, chopped
  • 4 cloves garlic, minced
  • 1.5 lbs (680 g / 24 oz) ground beef
  • 1.5 tbsp (23 ml) tomato paste
  • 0.75 cups (177 ml) keto-friendly marinara sauce
  • 1 tbsp (15 ml) dried oregano
  • 1 pinch crushed red pepper flakes
  • Kosher salt and black pepper, to taste
  • For Assembly & Topping
  • 16 oz (454 g) ricotta cheese
  • 1.5 cups (6 oz) / 170g shredded mozzarella cheese
  • 1 cup (4 oz) / 113g grated Parmesan cheese
  • Chopped fresh parsley, for garnish (optional)
  • for the Perfect Keto Lasagna
  • For a perfectly browned, bubbly cheese topping, switch the oven to broil for the last 1-2 minutes of cooking. Watch it closely to prevent burning.
  • Feel free to assemble the lasagna up to 24 hours in advance. Cover and refrigerate, then add 10-15 minutes to the baking time when you're ready to cook.

Method
 

  1. Step-by-Step
  2. Step 1: Make the Keto Noodles
  3. Preheat your oven to 350°F / 177°C.
  4. Line a large 18x13 inch baking sheet with parchment paper and grease it generously.
  5. In a large bowl, thoroughly mix the softened cream cheese, 2. 5 cups (1200 ml) mozzarella, 1 cup (240 ml) Parmesan, and the 3 beaten eggs.
  6. Season with a pinch of salt and pepper.
  7. Pour the cheese mixture onto the prepared baking sheet, spreading it into a thin, even layer with a spatula.
  8. Bake for 15-20 minutes until the sheet is set and the edges are golden brown.
  9. Let the noodle sheet cool slightly on the pan, then carefully cut it into 6 equal rectangular pieces.
  10. Step 2: Prepare the Meat Sauce
  11. While the noodles bake, heat olive oil in a large skillet over medium-high heat.
  12. Add the chopped onion and sauté for 4-5 minutes until softened.
  13. Stir in the minced garlic and cook for one minute more until fragrant, then add the tomato paste and cook for another minute.
  14. Add the ground beef to the skillet.
  15. Cook and crumble the meat until it's no longer pink, about 6-8 minutes.
  16. Drain off any excess grease.
  17. Stir in the marinara sauce, dried oregano, and red pepper flakes.
  18. Season with salt and pepper to taste and let it simmer for a few minutes to meld the flavors.
  19. Step 3: Assemble the Lasagna
  20. Spread a thin layer of meat sauce on the bottom of a 9x13 inch baking dish.
  21. Arrange 2 of the noodle pieces over the sauce to form the first layer.
  22. Spread 1/3 of the ricotta cheese over the noodles, followed by 1/3 of the meat sauce.
  23. Repeat the layering process two more times: noodles, ricotta, meat sauce.
  24. Finish by sprinkling the remaining 1. 5 cups (1200 ml) of mozzarella and 1 cup (240 ml) of Parmesan cheese evenly over the top.
  25. Step 4: Bake to Perfection
  26. Bake in the 350°F / 177°C oven for 15-20 minutes, until the sauce is bubbly and the cheese on top is melted and golden.
  27. Remove from the oven and let the lasagna rest for at least 5-10 minutes. This is crucial for it to set properly and makes slicing much cleaner.
  28. Garnish with fresh parsley, if desired, before slicing and serving warm.
  29. Drain the grease from the ground beef thoroughly after browning. This prevents the final lasagna from becoming oily.
  30. Don't skip the resting period after baking! This is the secret to getting clean, beautiful slices that hold their shape.

Nutrition

Calories: 615kcalCarbohydrates: 9gProtein: 34gFat: 51g

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