Keto lasagna

Keto lasagna 

Ingredients

Noodles

Cooking spray

1 (8-oz.) block cream cheese

3 large eggs

2 cups shredded mozzarella

1/2 cup finely grated Parmesan

Kosher salt

Freshly ground black pepper

Filling

1 Tbsp. extra-virgin olive oil

1/2 medium yellow onion, chopped

3 cloves garlic, minced

1 Tbsp. tomato paste

1 lb. ground beef

Kosher salt

Freshly ground black pepper

3/4 cup marinara

1 tsp. dried oregano

Pinch crushed red pepper flakes

1 (16-oz.) container ricotta

1 1/2 cups shredded mozzarella

1/2 cup freshly grated Parmesan

Freshly chopped parsley, for garnish

See All Nutritional Information

Save

Print

I made it

Directions

Step 1

Preheat oven to 350°. Line a large baking sheet with parchment and grease with cooking spray. In a microwave safe bowl, melt cream cheese, mozzarella, and Parmesan together. Add eggs and and mix until incorporated. Season with salt and pepper. 

Step 2

Spread onto prepared baking sheet and bake until golden and set, 15 to 20 minutes. Let cool. 

Step 3

In a large skillet over medium heat, heat oil. Add onion and cook until soft, 5 minutes. Add garlic and cook until fragrant, 1 minute more. Add tomato paste and mix until onion is well coated. 

Step 4

Add ground beef and season with salt and pepper. Cook, breaking meat up with a wooden spoon until no longer pink, 6 minutes. Drain. 

Step 5

Return skillet to stove and add marinara. Heat until warmed through. Season with oregano, salt, pepper, and red pepper flakes. 

Step 6

Cut noodles in half widthwise, then cut each half into 3 pieces. Spoon a small amount of sauce into an 8” baking pan and place 2 noodles in bottom of dish. Spread a third of the ricotta over noodles then layer a third of the meat mixture on top, and sprinkle with a third of the shredded mozzarella. Repeat to make 2 more layers. Top with Parmesan. 

Step 7

Bake until cheese is melty and sauce is bubbly, 30 minutes. 

Step 8

Garnish with parsley before serving.