In case you missed it, low carb doesn’t mean sacrificing comfort or flavor. In fact, it can be just as indulgent as the classics. Take this cheesy low carb lasagna. It swaps out traditional noodles for a simple, clever replacement that, once smothered in meat and cheese, tastes just like the real deal. All the layers, all the comforting flavors, but without all the heaviness. Honestly, even your guests won’t be able to guess it’s keto.
Ingredients
- Cooking spray
- 1 (8-oz.) block cream cheese
- 3 large eggs
- 2 cups shredded mozzarella
- 1/2 cup finely grated Parmesan
- Kosher salt
- Freshly ground black pepper
- 1 Tbsp. extra-virgin olive oil
- 1/2 medium yellow onion, chopped
- 3 cloves garlic, minced
- 1 Tbsp. tomato paste
- 1 lb. ground beef
- Kosher salt
- Freshly ground black pepper
- 3/4 cup marinara
- 1 tsp. dried oregano
- Pinch crushed red pepper flakes
- 1 (16-oz.) container ricotta
- 1 1/2 cups shredded mozzarella
- 1/2 cup freshly grated Parmesan
- Freshly chopped parsley, for garnish
Directions
Step 1
Preheat your oven to 350° and line a large baking sheet with parchment paper or silicone baking mat. Then grease it lightly with cooking spray to prevent sticking. Afterwards, in a microwave safe bowl, melt together the cream cheese, mozzarella, and Parmesan. Stir in the eggs until fully incorporated, then season with salt and pepper.
Step 2
Spread the cheesy mixture evenly on the prepared baking sheet and bake until golden and set, about 15–20 minutes. Let it cool- these basically become low carb “noodles.”
Step 3
Meanwhile, heat oil in a large skillet over medium heat. Add the onion and cook until soft, about 5 minutes. Toss in garlic and continue cooking until fragrant, about 1 more minute. Then stir in the tomato paste, coating the onions evenly.
Step 4
Add the ground beef, season with salt and pepper, and cook while breaking it up with a wooden spoon until no longer pink, about 6 minutes. Drain any excess liquid.
Step 5
Return the skillet to the stove, add the marinara sauce, and heat until warmed through. Season with oregano, salt, pepper, and a pinch of red pepper flakes for a little kick
Step 6
Cut your baked “noodles” in half widthwise, then cut each half into 3 pieces. Spoon a little sauce into an 8” baking dish and layer 2 noodle pieces on the bottom. Spread a third of the ricotta mixture over the noodles, then a third of the meat mixture, and sprinkle with a third of the shredded mozzarella. Repeat for two more layers, finishing with a sprinkle of Parmesan on top.
Step 7
Bake until the cheese is melty and the sauce is bubbling, about 30 minutes. Garnish with fresh parsley and serve hot. Now you’ve got a comforting, cheesy lasagna that’s totally low carb, but tastes just like the original.
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