Description
This Keto Lasagna is a delicious low-carb alternative to traditional lasagna, featuring layers of cheese, meat, and keto-friendly noodles.
Ingredients
Scale
- 1 ½ cups shredded mozzarella cheese
- 2 oz cream cheese
- 1 large egg
- ½ cup almond flour
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 lb ground beef
- 1 ½ cups low-carb marinara sauce
- 1 teaspoon Italian seasoning
- Salt and pepper, to taste
- 1 cup ricotta cheese
- 1 egg
- ½ cup grated parmesan cheese
- 1 ½ cups shredded mozzarella cheese (for layering and topping)
Instructions
- Preheat the oven to 375°F (190°C).
- In a mixing bowl, combine shredded mozzarella cheese, cream cheese, egg, and almond flour to make the keto lasagna noodles.
- Spread the mixture into a baking dish and bake for 15-20 minutes until set.
- In a skillet, heat olive oil over medium heat, add chopped onion and minced garlic, and sauté until softened.
- Add ground beef and cook until browned. Drain excess fat.
- Stir in low-carb marinara sauce and Italian seasoning, then season with salt and pepper to taste.
- In another bowl, mix ricotta cheese, egg, and grated parmesan cheese for the cheese filling.
- To assemble, layer a thin layer of meat sauce, a layer of keto noodles, half the cheese filling, more meat sauce, and repeat layers.
- Finish with a final layer of noodles and sauce. Top with shredded mozzarella cheese.
- Bake for another 25-30 minutes until the top is golden and bubbly.
- Let cool slightly before serving.
Notes
- You can add more veggies to the sauce if desired.
- For extra flavor, consider adding fresh herbs like basil or oregano.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 3g
- Sodium: 450mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 100mg