Keto Lasagna
This keto lasagna is comforting and delicious, and tastes like the real thing! Layers of low
carb lasagna noodles, meat sauce, ricotta cheese, and plenty of mozzarella cheese, it's keto
comfort food at it's finest! Watch the video below to see how I make this in my kitchen.
Course Main Course
Cuisine Italian
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 8 servings
Calories 259kcal
Author Arman Liew
Ingredients
For the keto lasagna noodles
8 ounces cream cheese
2 cups mozzarella cheese shredded
1/2 cup parmesan cheese
3 large eggs
For the lasagna
1 large onion chopped
1 clove garlic minced
1 pound ground beef
3/4 cup marinara sauce * See notes
1 1/2 cups ricotta cheese
1 1/2 cups mozzarella cheese shredded
Instructions
1. Preheat the oven to 180C/350F. Line a large baking sheet with parchment paper and set aside.
2. In a microwave safe bowl, add your cream cheese, mozzarella cheese, and parmesan cheese, and microwave in 30
second spurts, until the cheese has mostly melted. Add the eggs and whisk together, until a smooth batter remains.
3. Transfer the batter onto the lined sheet and bake for 15 minutes, until the edges are firm. Remove at let cool.
4. In a non-stick pan, add some oil on medium heat. Once hot, add the onions and garlic and saute for 5 minutes. Add
the ground beef and mix for 3 minutes, before adding the marinara sauce. Continue cooking for a further 5 minutes.
Remove from the heat.
5. Start assembling the lasagna. In an 8 x 8-inch pan, cover it completely with tin foil. Slice the keto lasagna sheets into 6
even pieces. Place two pieces on the bottom of the pan, followed by a 1/2 cup ricotta cheese, a third of the
vegetarian bolognese sauce, and a 1/2 cup of the mozzarella cheese. Repeat the process until the entire lasagna is
assembled.
6. Place the assembled into the oven and bake for 30-35 minutes, or until the tops are golden brown and the sauce is
bubbling. Remove from the oven and let cool for 5 minutes, before serving.
Notes
* You can also use keto spaghetti sauce, keto pizza sauce, pomodoro sauce, or sugo.
TO STORE: Leftovers should be stored in the refrigerator, in a sealed container, for up to 1 week.
TO FREEZE: Place individual portions of lasagna in freezer friendly containers and store in the freezer for up to 6 months.
Thaw overnight in the refrigerator.
TO REHEAT: Reheat lasagna in the microwave or in a preheated oven.
Nutrition
Serving: 1serving | Calories: 259kcal | Carbohydrates: 5g | Protein: 25g | Fat: 20g | Sodium: 457mg | Potassium: 173mg | Fiber: 3g
| Vitamin A: 778IU | Vitamin C: 2mg | Calcium: 308mg | Iron: 1mg | NET CARBS: 2g
