Let me tell you about the time I stumbled upon the most mind-blowing lasagna at a friend’s dinner party. It had layers of cheesy goodness, but here’s the kicker—it was keto! I knew I had to bring this revelation to my own kitchen, and after some delightful mishaps and a few too many cheesy jokes, this keto lasagna recipe was born. It’s like a warm hug on a plate, and you won’t even miss the pasta.
Steps
- Preheat your oven to 350°F (180°C) and line a large baking sheet with parchment paper.
- In a microwave-safe bowl, combine cream cheese, mozzarella, and parmesan. Microwave in 30-second intervals until the mozzarella is nearly melted, then whisk in the eggs for a smooth batter.
- Spread this mixture onto the prepared baking sheet and bake for 15 minutes, until the edges are firm. Let it cool before cutting into six even pieces.
- In a skillet over medium heat, sauté chopped onion and minced garlic for about 5 minutes until fragrant. Add the ground beef and cook until no longer pink, then stir in the marinara sauce, cooking for an additional 5 minutes.
- Line an 8×8-inch baking dish with tin foil, allowing some to overhang for easy removal. Start layering with two lasagna sheet pieces, followed by ricotta, meat sauce, and mozzarella. Repeat the layers until all ingredients are used.
- Bake the assembled lasagna for 30 to 35 minutes until the top is golden and the sauce is bubbling. Let it cool slightly before serving.
Ingredients
- 8 ounces cream cheese (from a block, not a tub)
- 2 cups shredded mozzarella cheese
- 1/2 cup finely grated parmesan cheese
- 3 large eggs (room temperature)
- 1 large onion, chopped
- 1 clove garlic, minced
- 1 pound ground beef (lean or any preferred cut)
- 3/4 cup marinara sauce (no added sugar)
- Salt and pepper, to taste
- 1 1/2 cups ricotta cheese
- 1 1/2 cups shredded mozzarella cheese
Nutritional Values
Calories: 2072kcal | Carbohydrates: 40g | Protein: 200g | Fat: 160g | Sodium: 3656mg | Potassium: N/A | Fiber: 24g | Vitamin A: N/A | Vitamin C: N/A | Calcium: 2464mg | Iron: N/A | NET CARBS: 16g
FAQ
- How many net carbs are in a serving of keto lasagna?
- Each serving of this keto lasagna contains just 2 grams of net carbohydrates. This calculation includes the use of low-carb lasagna noodles as specified in the recipe.
- What alternatives can be used instead of lasagna sheets in this recipe?
- You can substitute the lasagna sheets with low-carb vegetables such as zucchini, eggplant, spinach, or summer squash for a different twist on this dish.
- How should I store leftover keto lasagna?
- Store any leftover lasagna in an airtight container in the refrigerator for up to one week. For longer storage, place individual portions in freezer-safe containers and freeze them for up to six months. Thaw frozen portions overnight in the refrigerator before reheating.
- What is the calorie count for one serving of this keto lasagna?
- One serving of this keto lasagna contains approximately 325 calories, providing a hearty and satisfying meal while keeping it within a moderate calorie range.
- Can I prepare this keto lasagna in advance?
- Yes, you can prepare the lasagna layers in advance and allow them to cool completely before assembling. Store the assembled lasagna in the refrigerator for up to 2 days or in the freezer for up to 3 months. Adjust the baking time by adding 10 minutes if refrigerated, and let it thaw overnight if frozen.
Tips
- Let the Noodles Cool: Allow the lasagna noodles to cool for a few minutes before layering to prevent the ricotta cheese from melting and affecting the dish’s structure.
- Grate Fresh Cheese: Using freshly grated cheese instead of pre-packaged options enhances the texture of the lasagna, providing a more authentic and rich flavor.
- Prepare Noodles in Advance: Save time by making the lasagna noodles ahead of time. This can streamline the assembly process when you’re ready to put the lasagna together.
- Spice it Up: If you enjoy a bit of heat, consider adding red pepper flakes to the meat sauce. Additionally, enhance flavors with extra seasonings like oregano or fresh basil, depending on your taste.
Equipment
- Microwave-safe bowl – For melting the cheeses in the microwave.
- Non-stick pan – For sautéing the onions, garlic, and cooking the ground beef.
- Large baking sheet – For baking the keto lasagna noodles.
- Parchment paper – To line the baking sheet.
- 8 x 8-inch baking pan – For assembling and baking the lasagna.
- Tin foil – To cover the pan and allow for easy removal of lasagna slices.
