Keto Lasagna Low Carb Layers (Print Version)
Enjoy layers of keto-friendly noodles, rich meat sauce, ricotta, mozzarella, and Italian spices.
# Ingredients:
→ For the keto lasagna noodles
01 -
8 ounces cream cheese
02 -
2 cups shredded mozzarella cheese
03 -
1/2 cup parmesan cheese
04 -
3 large eggs
→ For the lasagna
05 -
1 large onion, chopped
06 -
1 clove garlic, minced
07 -
1 pound ground beef
08 -
3/4 cup marinara sauce
09 -
1 1/2 cups ricotta cheese
10 -
1 1/2 cups shredded mozzarella cheese
# Steps:
01 -
Heat oven to 180°C (350°F). Line a large baking sheet with parchment paper and set aside.
02 -
In a microwave-safe bowl, add cream cheese, shredded mozzarella cheese, and parmesan cheese. Microwave in 30-second intervals until melted. Add eggs and whisk until smooth.
03 -
Spread the batter evenly on the lined baking sheet and bake for 15 minutes until edges are firm. Let cool.
04 -
Heat oil in a non-stick pan over medium heat. Add onions and garlic and sauté for 5 minutes. Add ground beef, cook for 3 minutes, and mix in marinara sauce. Cook for 5 more minutes. Remove from heat.
05 -
Line an 8 x 8-inch baking dish with foil. Slice lasagna sheet into 6 pieces. Layer 2 pieces at the bottom, followed by 1/2 cup ricotta cheese, 1/3 of the meat sauce, and 1/2 cup shredded mozzarella. Repeat until assembled.
06 -
Bake the lasagna in the oven for 30-35 minutes until the top is golden and the sauce is bubbling. Let cool for 5 minutes before serving.
# Helpful Notes:
01 -
Use homemade marinara sauce or ensure jarred sauce is sugar-free for keto compliance.
02 -
Let the lasagna cool slightly before slicing for cleaner portions.