Description
This keto-friendly lasagna recipe recreates the classic comfort food using a low-carb almond flour ‘noodle’ base combined with a rich meat and cheese filling. It delivers the same satisfying flavors and textures as traditional lasagna but with a fraction of the carbs, perfect for those following a ketogenic or low-carb diet.
Ingredients
Units
Scale
For the Noodles
- 2 large eggs
- 4 oz cream cheese, softened
- 1/4 cup Parmesan cheese, grated
- 1 1/4 cup mozzarella cheese, shredded
- 1/4 teaspoon Italian seasoning
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
For the Filling
- 1 pound ground beef
- 1 tablespoon dried minced onion
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1 teaspoon dried basil
- 1 1/2 cups marinara sauce, divided
- 3/4 cup mozzarella cheese, shredded
- 6 tablespoons whole milk ricotta cheese
- 1 teaspoon Italian seasoning
- Fresh basil, for garnish
Instructions
- Prepare the Noodles: Preheat the oven to 375°F (190°C). Line a 9×13 baking dish with parchment paper and grease it to prevent sticking. In a large mixing bowl, use a hand mixer to cream together the softened cream cheese and eggs until smooth. Add Parmesan cheese, Italian seasoning, garlic powder, and onion powder to the mixture and blend thoroughly. Using a rubber spatula, fold in the shredded mozzarella cheese until evenly incorporated. Spread this batter evenly into the prepared baking dish forming a flat layer. Bake on the middle rack for 20 to 25 minutes until set and lightly golden. Once baked, remove and cool in the refrigerator for about 20 minutes. After cooling, cut into three equal portions to create the lasagna ‘noodle’ layers that will fit an 8.5 x 4.5 x 2.5-inch loaf pan.
- Make the Filling: Heat a large skillet over medium-high heat. Add the ground beef, dried minced onion, dried oregano, garlic powder, dried basil, and a pinch of salt to the skillet. Cook the meat mixture until the beef is fully browned, breaking it up as it cooks. Drain any excess fat from the pan to avoid a greasy filling. Stir in 1 cup of the marinara sauce, reduce the heat to low, and let the mixture simmer gently for 10 minutes to marry the flavors.
- Assemble the Lasagna: Pour ¼ cup of marinara sauce into the bottom of the loaf pan to prevent sticking. Place the first noodle layer over the sauce. Spread one-third of the ground beef mixture evenly over this layer, then sprinkle with ¼ cup shredded mozzarella cheese and add 3 tablespoons of ricotta cheese on top. Add the second noodle layer and repeat these layering steps once more. Finally, cover with the last noodle layer. Spread the remaining marinara sauce and meat mixture over the top layer, then sprinkle with the remaining mozzarella cheese and Italian seasoning for a flavorful finish.
- Bake the Lasagna: Place the assembled lasagna in the preheated oven and bake for 20 minutes or until the cheese is melted and bubbly and the top is slightly golden. Remove from oven and let the dish rest for several minutes before slicing to help it set. Garnish with fresh basil leaves before serving for a fresh aromatic touch.
Notes
- Allowing the ‘noodles’ to cool completely before slicing helps them hold their shape during assembly.
- Using dried herbs in the meat mixture enhances the depth of flavor and maintains a consistent taste.
- Be sure to drain excess fat to keep the lasagna from becoming greasy.
- Fresh basil garnish adds a nice contrast and fresh aroma to the finished dish.
- This recipe can be doubled for larger gatherings; just use a bigger baking dish accordingly.
