Low-Carb Lasagna from Low Carb Lasagna Battle // High Falutin Low Carb

 

Lasagna from "Peace, Love and Low Carb

FOR THE “NOODLES”:

  • 2 large eggs
  • 4 oz cream cheese, softened
  • ¼ cup Parmesan cheese, grated
  • 1 ¼ cup mozzarella cheese, shredded
  • ¼ tsp Italian seasoning
  • ¼ tsp garlic powder
  • ¼ tsp onion powder

FOR THE FILLING:

  • 1 pound ground beef (I get my grass-fed beef here)
  • 1 ½ cups Marinara Sauce, divided (get the recipe here)
  • ¾ cup mozzarella cheese, shredded
  • 6 tablespoons whole milk ricotta cheese
  • 1 tablespoon dried minced onion (I use this brand)
  • 1 teaspoon dried oregano
  • 1 teaspoon garlic powder
  • 1 teaspoon dried basil
  • 1 teaspoon Italian seasoning

INSTRUCTIONS

FOR THE “NOODLES”:

  1. Preheat oven to 375° Line a 9x13 baking dish with parchment paper. Grease the parchment paper.
  2. In a large mixing bowl, using a hand mixer, cream together the cream cheese and eggs.
  3. Next, add Parmesan cheese, Italian seasoning, garlic powder, and onion powder. Mix until all ingredients are well combined.
  4. Using a rubber spatula, fold in mozzarella cheese and mix until well incorporated.
  5. Spread the mixture into the baking dish, forming a nice even layer.
  6. Bake on the middle rack for 20 to 25 minutes.
  7. 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:

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

PUTTING IT ALL TOGETHER:

  1. Pour ¼ cup marinara sauce into bottom of loaf pan. Top with the first “noodle” layer
  2. Layer a third of the ground beef mixture. Top with ¼ cup mozzarella cheese and 3 tablespoon ricotta cheese, and cover with another “noodle” layer. Repeat these steps.
  3. Cover the top “noodle” layer with remaining meat sauce, marinara and mozzarella cheese. Sprinkle Italian seasoning over top. Bake for 20 minutes.

NOTES

  • Be sure that you are using parchment paper and not wax paper -- They are not interchangeable. The noodles will stick to wax paper, and you will not be able to get them off. It is also a good idea to grease your parchment paper. 
  • net carbs per serving: 5.6g
Low Carb Keto Lasagna by TryKetoWith.me

Ingredients

  • 1/8 medium red onion, diced
  • 2 cloves garlic, minced
  • 2 teaspoons Italian seasoning
  • 1 pound ground beef
  • 1 pound Italian sausage
  • 1 1/2 cups low carb pasta sauce
  • 1 ounce pepperoni, chopped
  • 12 ounces deli sliced chicken
  • 1 cup whole milk ricotta
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1 teaspoon salt
  • 1 teaspoon crushed red pepper flakes
  • 1/2 tablespoon dried basil
  • 2 tablespoons grated parmesan cheese
  • 3 cups shredded mozzarella

Instructions

  1. Preheat oven to 400F.
  2. In a small bowl, combine ricotta, salt, garlic powder, onion powder, parmesan, red pepper, and basil. Set aside.
  3. Heat a few tablespoons of oil in a large pan over medium heat. Add onion, garlic, and Italian seasoning to pan. Saute until onion is slightly browned and tender.
  4. Add meat to pan, removing casings from Italian sausage if needed. Cook until browned.
  5. Add tomato sauce and chopped pepperoni to meat, stirring to distribute. Lower heat, and cover the pan to simmer for 7-10 minutes, or until sauce has thickened.
  6. Cover the bottom of a greased baking dish with sliced chicken. Spread about 1/3 of the ricotta mixture on top. Add 1/3 of the meat mixture, and top with a cup of mozzarella. Repeat the sequence of layers twice more.
  7. Bake for 30-35 minutes, or until the top layer of cheese is browning and no longer bubbly.

When divided into twelve, each slice of keto lasagna is about 380 calories, including 26g fat, 30g protein, and 5g net carbs.



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