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JUST LIKE THE REAL THING LOW CARB KETO LASAGNA


Low Carb Pasta Recipes are one of the most requested among those following a low carb, ketogenic lifestyle. This Just Like the Real Thing Low Carb Keto Lasagna is sure to become your all time favorite.



The first time I made this low carb keto lasagna, I served it to Jon without telling him that it was an impasta (get it? impasta?) and he had no idea. Once I told him, he was even more impressed. It is low carb comfort food at it's finest. Although it does take a little meal prep work, it is definitely worth it to have a healthier version that you can eat whenever you want.

just like the real thing lasagna!!

5 from 36 reviews

Low Carb  Prep Time: 30 minutes  Cook Time: 40 minutes  Total Time: 1 hour 10 minutes  Yield: 4 Servings

INGREDIENTS

FOR THE NOODLES :

  • 2 large eggs
  • 4 oz cream cheese, softened
  • 1/4 cup Parmesan cheese, grated
  • 1 1/4 cup mozzarella cheese, shredded
  • 1/4 tsp Italian seasoning
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder

FOR THE FILLING:

  • 1 lb ground beef
  • 1 1/2 cups Three Cheese Marinara Sauce, divided (get the recipe here)
  • 3/4 cup mozzarella cheese, shredded
  • 6 tbsp whole milk ricotta cheese
  • 1 tbsp minced onion flakes (I use this brand)
  • 1 tsp dried oregano
  • 1 tsp garlic powder
  • 1 tsp dried basil
  • 1 tsp Italian seasoning


INSTRUCTIONS

FOR THE NOODLES :


  1. This part will take the longest, so feel free to make the noodles the night before and just leave them in the fridge until you are ready for them.
  2. Preheat oven to 375' Line a 9 13 baking dish with parchment paper
  3. In a large mixing bowl, using a hand mixer, cream together cream cheese and eggs.
  4. Next, add Parmesan cheese, Italian seasoning, garlic powder, and onion powder. Mix until all ingredients are well combined.
  5. Using a rubber spatula, fold in mozzarella cheese and mix until well incorporated.
  6. Spread the mixture into the baking dish, forming a nice even layer.
  7. Bake on the middle rack for 20-25 minutes.
  8. When the noodles are done baking, cool in the fridge for about 20 minutes and then cut into thirds. This makes three perfectly sized noodle layers for an 8.5 X 4.5 X 2.5 loaf pan.


FOR THE FILLING:

In a large skillet over medium-high heat, combine ground beef, minced onion, oregano, garlic powder, dried basil and a pinch of salt. Cook until the meat is browned.
Drain excess fat from pan and add 1/2 cup marinara sauce to meat. Reduce heat to low and simmer for 10 minutes.

PUTTING IT ALL TOGETHER:

Pour 1/2 cup marinara sauce into bottom of loaf pan. Top with the first noodle layer
Layer a third of the ground beef mixture. Top with  cup mozzarella cheese and 3 tbsp ricotta cheese, and cover with another noodle layer. Repeat these steps.
Cover the top noodle layer with remaining ground beef, and mozzarella cheese. Sprinkle Italian seasoning over top. Bake for 20 minutes.

NOTES

Per Serving Calories: 486 | Fat: 34g | Protein: 57g | Net Carbs: 9.5g

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