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Keto Lasagna

Keto Lasagna
This Keto Lasagna is so good, you won’t even miss the pasta.
Recipe type: Main
Ingredients
  • FOR THE NOODLES
  • Cooking spray
  • 1 (8-oz.) block cream cheese
  • 3 large eggs
  • 2 c. shredded mozzarella
  • ½ c. freshly grated Parmesan
  • Kosher salt
  • Freshly ground black pepper
  • FOR THE FILLING
  • 1 tbsp. extra-virgin olive oil
  • ½ medium yellow onion, chopped
  • 3 cloves garlic, minced
  • 1 tbsp. tomato paste
  • 1 lb. ground beef
  • Kosher salt
  • Freshly ground black pepper
  • ¾ c. marinara
  • 1 tsp. dried oregano
  • Pinch crushed red pepper flakes
  • 1 (16-oz.) container ricotta
  • 1½ c. shredded mozzarella
  • ½ c. freshly grated Parmesan
  • Freshly chopped parsley, for garnish
Instructions
  1. Preheat oven to 350°. Line a large baking sheet with parchment and grease with cooking spray. In a microwave safe bowl, melt cream cheese, mozzarella, and Parmesan together. Add eggs and and mix until incorporated. Season with salt and pepper.
  2. Spread onto prepared baking sheet and bake until golden and set, 15 to 20 minutes. Let cool.
  3. In a large skillet over medium heat, heat oil. Add onion and cook until soft, 5 minutes. Add garlic and cook until fragrant, 1 minute more. Add tomato paste and mix until onion is well coated.
  4. Add ground beef and season with salt and pepper. Cook, breaking meat up with a wooden spoon until no longer pink, 6 minutes. Drain.
  5. Return skillet to stove and add marinara. Heat until warmed through. Season with salt, pepper, and red pepper flakes.
  6. Cut noodles in half widthwise, then cut each half into 3 pieces. Spoon a small amount of sauce into an 8” baking pan and place 2 noodles in bottom of dish. Spread a third of the ricotta over noodles then layer a third of the meat mixture on top, and sprinkle with a third of the shredded mozzarella. Repeat to make 2 more layers. Top with Parmesan.
  7. Bake until cheese is melty and sauce is bubbly, 30 minutes.
  8. Garnish with parsley before serving.

 

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