Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Keto Cheese Noodle Lasagna Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 17 reviews
  • Author: Lina
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 4 servings 1x
  • Category: Main Course
  • Method: Baking
  • Cuisine: Italian
  • Diet: Low Carb

Description

This Keto Low Carb Lasagna recipe features a unique cheese dough lasagna noodle made from cream cheese, mozzarella, and eggs, combined with a flavorful ground beef and no-sugar-added marinara sauce filling. Perfect for those following a ketogenic or low-carb lifestyle, this lasagna offers all the comfort and taste of traditional lasagna without the carbs from 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

Instructions

  1. Preheat and prepare pan: Preheat your oven to 350F. Line a 9 x 13 inch baking pan with parchment paper to prevent sticking.
  2. Make cheese dough: Add the softened cream cheese, shredded mozzarella, eggs, and Italian seasoning into a food processor. Blend until the mixture has a thick liquid consistency. If you don’t have a food processor, whisk softened cream cheese until smooth, then add eggs and whisk, followed by stirring in finely chopped mozzarella and Italian seasoning.
  3. Bake cheese dough: Pour the cheese dough batter into the prepared pan and spread evenly using a spatula. Bake in the middle of the oven for about 20 minutes or until the surface is firm and no longer wet to the touch.
  4. Prepare meat sauce: While cheese dough cools, heat a large skillet over medium heat, add minced onion and ground beef, and cook until the beef is browned. Drain excess fat, then add Italian seasoning and no sugar added marinara sauce. Reduce heat to low and simmer for about 3 minutes.
  5. Slice cheese noodles: Once cooled, slice the baked cheese dough evenly into thirds so they fit into an 8 x 4 inch loaf pan.
  6. Assemble lasagna: Spread a thin layer of meat sauce on the bottom of an 8 x 4 inch loaf pan. Place the first cheese noodle on top, followed by one third of the meat sauce, 3 tbsp of ricotta cheese, and a quarter of the shredded mozzarella cheese. Repeat this layering for the second noodle. Place the third noodle, top with remaining meat sauce and cheese. Optionally, add a pinch of dried oregano or other dried herbs on top.
  7. Bake assembled lasagna: Bake in the oven at 350F for about 20 minutes. For a browned cheese top, switch to low broil for about 2 minutes until cheese is bubbly and blistered.
  8. Serve: Allow lasagna to cool slightly before slicing and serving. Garnish with freshly chopped basil, oregano, parsley, and grated parmesan cheese if desired.

Notes

  • Using a food processor makes mixing the cheese dough easier and smoother. If mixing by hand, finely chop the mozzarella to mimic the texture from a processor.
  • Choose a low moisture part skim mozzarella cheese for the cheese dough to ensure proper texture.
  • Use no sugar added marinara sauce to keep the recipe low carb; brands like Muir Glen or Rao’s work well.
  • The recipe is adapted to use a unique cheese-based noodle instead of traditional pasta noodles to lower carbohydrates.
  • You can customize herbs and seasonings to your preference for added flavor.
  • If you do not have an 8 x 4 inch loaf pan, adjust slicing accordingly or layer in a similar sized baking dish.

Find it online: https://linadinner.com/keto-cheese-noodle-lasagna-recipe/