This Keto Meat Lasagna has "noodles" made with keto ingredients and satisfies your craving for Italian favorites.
The noodles can be prepared in advance.
Preheat oven to 375° Line a 9×13 baking dish with parchment paper.
In a large mixing bowl, using a hand mixer, cream together cream cheese and eggs.
Next, add Parmesan cheese, Italian seasoning, garlic powder, and onion powder. Mix until all ingredients are well combined.
Using a rubber spatula, fold in mozzarella cheese and mix until well incorporated.
Spread the mixture into the baking dish, forming a nice even layer.
Bake on the middle rack for 20 Minutes- 25 Minutes.
When the “noodles” are done baking, cool in the fridge for about 20 Minutes and then cut into thirds. This makes three perfectly sized “noodle” layers for a loaf pan.
In a large skillet over medium-high heat, combine ground beef, minced onion, oregano, garlic powder, dried basil and a pinch of salt. Cook until the meat is browned.
Drain excess fat from pan and add ¾ cup marinara sauce to meat. Reduce heat to low and simmer for 10 Minutes.
Pour ¼ cup marinara sauce into bottom of loaf pan. Top with the first “noodle” layer.
Layer a third of the ground beef mixture. Top with ¼ cup mozzarella cheese and 3 tbsp. ricotta cheese, and cover with another “noodle” layer. Repeat these steps.
Cover the top “noodle” layer with remaining ground beef, and mozzarella cheese. Sprinkle Italian seasoning over top. Bake for 20 Minutes.
Enjoy!
Servings 4
- Amount Per Serving
- Calories 486
- % Daily Value *
- Total Fat 42g65%
- Net Carbohydrate 3g1%
- Protein 40g80%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
The noodles can be prepared in advance.
Preheat oven to 375° Line a 9×13 baking dish with parchment paper.
In a large mixing bowl, using a hand mixer, cream together cream cheese and eggs.
Next, add Parmesan cheese, Italian seasoning, garlic powder, and onion powder. Mix until all ingredients are well combined.
Using a rubber spatula, fold in mozzarella cheese and mix until well incorporated.
Spread the mixture into the baking dish, forming a nice even layer.
Bake on the middle rack for 20 Minutes- 25 Minutes.
When the “noodles” are done baking, cool in the fridge for about 20 Minutes and then cut into thirds. This makes three perfectly sized “noodle” layers for a loaf pan.
In a large skillet over medium-high heat, combine ground beef, minced onion, oregano, garlic powder, dried basil and a pinch of salt. Cook until the meat is browned.
Drain excess fat from pan and add ¾ cup marinara sauce to meat. Reduce heat to low and simmer for 10 Minutes.
Pour ¼ cup marinara sauce into bottom of loaf pan. Top with the first “noodle” layer.
Layer a third of the ground beef mixture. Top with ¼ cup mozzarella cheese and 3 tbsp. ricotta cheese, and cover with another “noodle” layer. Repeat these steps.
Cover the top “noodle” layer with remaining ground beef, and mozzarella cheese. Sprinkle Italian seasoning over top. Bake for 20 Minutes.
Enjoy!