Cheesy Keto lasagna for your Ketogenic low-carb meal plan.
This recipe makes the Keto diet even more appealing than other low-carb diets.
Lasagna is everyone’s favorite Italian dinner recipe.. or at least mine.
Very few pasta dishes taste as rich and delicious as lasagna does. And I’m a sucker of those comfort foods.
But the real lasagna can be pretty heavy in carbs with the pasta and the different fillings you choose to put.
So I had to find an alternative way to make a low-carb lasagna when I started the Keto diet.
But for the longest time, I took the easy (lazy) route.
Instead of finding a keto lasagna recipe, I just omitted the pasta and added more cheese. Each time hoping it won’t kick me out of ketosis.
But when I picked up a keto cookbook called “Craveable Keto Cookbook” and found a lasagna recipe, I had to give it a try.
From the ingredient list, I could tell it’s cheesier than your regular lasagna and less dense, which I like.
And this recipe didn’t disappoint me.
It’s yummy, rich in flavors and very cheesy. And most importantly, it’s definitely Keto friendly.
I have to admit. It’s a bit more labor intensive than the lasagna you’re used to. But you can pre-make the pasta the night before to speed up the process if preferred.
If you’re on a Keto diet and craving for some comfort food, I vouch for this low-carb lasagna.
I promise you will not be disappointed.
Here are the ingredients you need to make a Keto lasagna.
Ingredients for the “Keto Pasta”
Keto Lasagna Recipe
This delicious keto lasagna will quickly become one of your new favorite Italian keto dinners! It's low in carbohydrates and rich in nutrients.
To make the Keto Noodles: Place an oven rack in the middle position. Preheat the oven to 375F. Line a large baking pan with parchment paper.
In a large bowl, mix the cream cheese and eggs with a hand mixer.
Add the Parmesan cheese, Italian seasoning, garlic powder, and onion powder to the bowl. Stir until it's well combined.
With a spatula, fold in the mozzarella cheese until well incorporated. Spread the cheese mixture in the baking dish and make a thin layer.
Bake for 20-25 minutes, until firm and golden.
When the "pasta" is out of the oven, cool it down in the fridge for about 20 minutes. Cut it crosswise into 3 even strips.
To make the filling: Put a large skillet over medium-high heat. Add the ground beef, dried minced onions, basil, oregano, and garlic powder to the skillet. Cook until the meat is browned, about 10-15 minutes.
Drain the excess grease from the skillet and add 1 cup of the marinara sauce to the meat. Reduce the heat to low and simmer for 10 minutes.
To assemble: Pour 1/4 cup of the marinara sauce into an 8.5 by 4.5 - inch loaf pan. Place the first pasta layer on top of the sauce.
On top of that, layer a third of the meat sauce. Top the sauce with 1/4 cup of the mozzarella cheese and 3 tablespoons of ricotta cheese. Cover that with another pasta layer. Repeat the step one more time.
Cover the top noodle layer with the remaining meat sauce, remaining 1/4 cup of marinara sauce. Top that with the remaining 1/4 cup of mozzarella cheese and sprinkle Italian seasoning on top.
Bake for 20 minutes at 375F until the cheese is bubbling. Let the lasagna rest for 5 minutes before serving.
Put a large skillet over medium-high heat. Add the ground beef, dried minced onions, basil, oregano, and garlic powder to the skillet. Cook until the meat is browned, about 10-15 minutes.
Per 1 serving: 399 calories, 27g fat, 33.5g protein, 6.3g total carbs, 5.6g net carbs