Keto Lasagna

 

Ingredients:

For the keto lasagna noodles:

• 8 ounces cream cheese, softened
• 2 cups mozzarella cheese, shredded
• 1/2 cup Parmesan cheese, grated
• 3 large eggs

For the lasagna:

• 1 large onion, chopped
• 1 clove garlic, minced
• 1 pound ground beef
• 3/4 cup marinara sauce
• 1 1/2 cups ricotta cheese
• 1 1/2 cups mozzarella cheese, shredded

Instructions:

1. Preheat the oven to 350°F (175°C). Line a large baking sheet with parchment paper.

2. In a microwave-safe bowl, combine the cream cheese, mozzarella cheese, and Parmesan cheese. Microwave in 30-second increments, stirring after each increment, until the cheese is melted and smooth.

3. Add the eggs to the cheese mixture and whisk until well combined.

4. Spread the batter evenly onto the prepared baking sheet. Bake for 15 minutes, or until the edges are firm and the noodles are golden brown. Let cool completely.

5. In a large skillet over medium heat, saute the onion and garlic until softened, about 5 minutes.

6. Add the ground beef to the skillet and cook until browned, breaking it up with a spoon as it cooks.

7. Stir in the marinara sauce and bring to a simmer. Cook for 5 minutes, or until the sauce has thickened slightly.

8. Spread a thin layer of ricotta cheese over the bottom of an 8x8-inch baking dish.

9. Layer half of the cooked noodles over the ricotta cheese.

10. Top with half of the meat sauce, followed by half of the remaining mozzarella cheese.

11. Repeat the layering process with the remaining noodles, meat sauce, and mozzarella cheese.

12. Cover the baking dish with aluminum foil and bake for 30-35 minutes, or until the lasagna is heated through and the cheese is melted and bubbly.

13. Let stand for 10 minutes before serving.

Enjoy!