Keto Lasagna

Keto Lasagna

Classic, cozy lasagna made keto with sturdy cheese noodles, a hearty beef marinara, and a bubbly mozzarella top that slices cleanly every time.

Ingredients

Cheese Noodles

  • 2 cups shredded low-moisture part-skim mozzarella
  • 2 oz cream cheese softened
  • 2 large eggs room temperature
  • 3/4 cup finely ground almond flour
  • 1/4 tsp fine sea salt

Meat Sauce

  • 1 tbsp olive oil
  • 1/2 cup yellow onion finely chopped
  • 3 cloves garlic minced
  • 1 lb ground beef (85% to 90% lean)
  • 1 tsp Italian seasoning
  • 1/4 tsp crushed red pepper flakes optional
  • 1/2 tsp salt or to taste
  • 1/4 tsp black pepper
  • 2 cups no-sugar-added marinara sauce

Cheese Layer

  • 1 1/2 cups whole-milk ricotta cheese
  • 1 large egg
  • 1/2 cup grated Parmesan cheese
  • 2 tbsp fresh parsley chopped
  • 2 cups shredded low-moisture part-skim mozzarella for topping

Assembly

  • 2 tbsp grated Parmesan cheese optional, for topping

Instructions

  1. Preheat the oven to 375°F (190°C). Line a rimmed baking sheet with parchment paper and lightly grease the paper.
  2. Make the cheese noodles: In a microwave-safe bowl, melt the mozzarella and cream cheese in 20 to 30 second bursts, stirring until smooth. Whisk in the eggs, then stir in almond flour and salt until a thick, spreadable batter forms.
  3. Spread the batter evenly onto the prepared sheet into a 10x14-inch rectangle, about 1/8 inch thick. Bake 8 to 10 minutes, until set and matte on top. Cool completely, then cut into 3 even sheets.
  4. Make the meat sauce: Heat olive oil in a large skillet over medium heat. Sauté onion 3 to 4 minutes until translucent, then add garlic for 30 seconds.
  5. Add ground beef and cook, breaking it up, until browned with little pink remaining, 5 to 6 minutes. Drain excess fat if needed, then season with Italian seasoning, red pepper, salt, and black pepper.
  6. Stir in marinara and simmer 5 to 10 minutes, until slightly thickened and flavorful. Taste and adjust seasoning.
  7. Mix the ricotta layer: In a bowl, combine ricotta, egg, Parmesan, and parsley until smooth.
  8. Assemble: Lightly grease a 9x13-inch baking dish. Spread 1/2 cup meat sauce on the bottom, then add one noodle sheet, 1/2 of the ricotta, 1/3 of the remaining sauce, and 2/3 cup mozzarella. Repeat once more. Top with the final noodle sheet, remaining sauce, remaining mozzarella, and Parmesan.
  9. Bake 20 to 25 minutes, until the cheese is melted and the edges are bubbling. Broil 2 to 3 minutes to brown the top if desired.
  10. Rest 10 to 15 minutes before slicing so the layers set. Garnish with extra parsley and serve warm.

Notes

  • For clean cuts, use a sharp knife and wipe between slices.
  • If your sauce seems thin, simmer a few extra minutes before layering.
  • Want more layers? Make 1.5x the noodle batter and cut into 4 sheets.
  • Use freshly shredded low-moisture mozzarella for best melt and stretch.

Recipe from ketoglowlife.com · ketoglowlife.com