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Keto Lasagna

This recipe was adapted from Peace Love and Low Carb’s “Just like the Real Thing Lasagna” recipe.  I used the concept of the ‘cheese noodles’ and combined it with the way I have always made my lasagna.. and it tastes pretty darn close, considering pasta noodles don’t bring much to the table in terms of flavour, they are merely a building block.  All the meaty, cheesy goodness is the same, and it’s the best part!

The original recipe is meant to be made in a loaf pan, so you would be cutting your ‘noodle’ strips pretty narrow.  This would last about 5 minutes in my house, so I basically doubled the recipe to lay out on a 13×18 baking pan. Cut in half, this fits 2 layers of noodles perfectly in my lasagna casserole dish.  The cheese noodles are quite a bit thicker than a regular lasagna noodle, so 2 layers is ample for my dish.. any more and it would be flowing over the top.  If you want to go for the smaller, non-gluttonous loaf pan, cut this recipe in half.

This is one of those recipes you can add whatever you like to the meat sauce.  I always like spicy Italian sausage mixed with ground beef for things like this, and bacon adds flavour.. because, bacon!  Sometimes I’ll throw some pepperoni into the mix, and if I had my druthers I would add mushrooms, but my husband isn’t a big fan so I leave them out.

My photography skills leave little to be desired.  I have the fancy camera, fixed lens for food photography, all the props, special lighting, etc, and as evident by this sad photo, I have no idea how to use any of it.  Once I get my head around it all I will try to get some better photos up!

If you want a better idea of how this looks all put together, check out the original recipe on Peace Love and Low Carb that I linked above.

Keto Lasagna
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For the “Noodles”
  1. 4 large eggs
  2. 8 oz cream cheese, softened
  3. 1/2 cup Parmesan cheese, grated
  4. 2 1/2 cup mozzarella cheese, shredded
  5. 1/2 tsp Italian seasoning1/2 tsp garlic powder
  6. 1/2 tsp onion powder
Meat Sauce layer
  1. 2 lb ground beef
  2. 1 lb spicy Italian sausage
  3. 1/2 lb bacon, chopped
  4. 1 cup of onions, diced
  5. 1 cup of bell peppers, diced
  6. 1 tsp minced garlic
  7. 1-2 tsp fennel seeds
  8. Salt and pepper to taste
  9. 680ml jar of Rao's (or other low carb) pasta sauce
Cheese layer
  1. 1 egg, lightly beaten
  2. 1 cup mozzarella cheese, shredded
  3. 500g tub of full fat cottage (or ricotta) cheese
  4. 1 tsp dried oregano
  5. 1 tsp dried basil
  6. 1 tsp Italian seasoning
For the “Noodles”
  1. Preheat oven to 375° Line a 13x18 baking pan with parchment paper
  2. In a large mixing bowl, using a hand or stand mixer, cream together cream cheese and eggs.
  3. Add Parmesan cheese and seasonings. Mix until all ingredients are well combined.
  4. Using a rubber spatula, fold in mozzarella cheese and mix until well incorporated.
  5. Spread the mixture into the baking pan, pushing out to all corners and forming a nice even layer.
  6. Bake on the middle rack for 20-25 minutes.
  7. When the "noodles" are done baking, cool for 20-30 minutes and then cut into two or three smaller sheets, depending on the size of casserole dish you're using. I went with 2 noodle layers as they fit perfectly into my dish.
  8. The noodle layers should be sturdy enough to handle, but do so gently to avoid breaking.
For the Meat Sauce
  1. In a large skillet over medium-high heat, combine ground beef, sausage and bacon, and cook until meat is almost browned through.
  2. Add in onions, peppers and seasonings, and cook until vegetables are soft and meat is cooked through. Drain excess fat.
  3. Add the jar of pasta sauce and simmer over medium low for 30 minutes until you have a thick meat sauce.
For the Cheese Layer
  1. Beat egg lightly in a medium bowl
  2. Add in mozzarella and cottage (or ricotta) cheese, stir to combine
  3. Stir in spices, and set mixture aside
Put it all together
  1. Spoon a thin layer of meat sauce into bottom of casserole pan. Top with the first noodle layer
  2. Layer a third (or half depending on how many layers) of the ground beef mixture.
  3. Spread a third (or half depending on how many layers) of the cheese mixture over the meat layer.
  4. Place another noodle sheet on top, and repeat these steps until finished.
  5. Top all with a layer of mozzarella cheese, and sprinkle with parsley flakes.
  6. Bake for about 30 minutes until lightly browned and bubbling.
  7. Let rest for 10 minutes before cutting
    • Michael Everhart
    • March 26, 2018

    This is absolutely fabulous, totally delicious!

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