Keto and Low Carb Lasagna
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Going Keto can be hard when you start thinking about what you’ll be missing. Luckily, a classic lasagna won’t be one of them. This lasagna uses a simple noodle replacement that once it’s covered in meat and cheese, feels just like pasta. It’s the comforting dish you no longer have to crave.
- Spaghetti Squash. Spaghetti squash is an excellent pasta substitute.
- Spiralized Vegetables.
- Eggplant Lasagna.
- Cabbage Noodles.
- Cauliflower Couscous.
- Celeriac Couscous….
- Onion Noodles.
Two of our favorite pasta dishes—carbonara and lasagna—combined into one, epic, dish. Once you’ve cooked your noodles to just under al dente, do not—we repeat do not—dump them in a colander to drain in the sink as you prepare the sauce and cheese. They’ll quickly become a clumpy mess, and that’s just no good
INGREDIENTS FOR THE NOODLES
Cooking spray1
(8-oz.) block cream cheese3
large eggs2 c.
shredded mozzarella1/2 c.
freshly grated Parmesan
Kosher salt
Freshly ground black pepperFOR THE FILLING1 tbsp.
extra-virgin olive oil1/2
medium yellow onion, chopped3
cloves garlic, minced1 tbsp.
tomato paste1 lb.
ground beef
Kosher salt
Freshly ground black pepper3/4 c.
marinara1 tsp.
dried oregano
Pinch crushed red pepper flakes1
(16-oz.) container ricotta1 1/2 c.
shredded mozzarella1/2 c.
freshly grated Parmesan
Freshly chopped parsley, for garnish
DIRECTIONS :-
- Preheat oven to 350°. Line a large baking sheet with parchment and grease with cooking spray. In a microwave safe bowl, melt cream cheese, mozzarella, and Parmesan together. Add eggs and and mix until incorporated. Season with salt and pepper.
- Spread onto prepared baking sheet and bake until golden and set, 15 to 20 minutes. Let cool.
- In a large skillet over medium heat, heat oil. Add onion and cook until soft, 5 minutes. Add garlic and cook until fragrant, 1 minute more. Add tomato paste and mix until onion is well coated.
- Add ground beef and season with salt and pepper. Cook, breaking meat up with a wooden spoon until no longer pink, 6 minutes. Drain.
- Return skillet to stove and add marinara. Heat until warmed through. Season with salt, pepper, and red pepper flakes.
- Cut noodles in half widthwise, then cut each half into 3 pieces. Spoon a small amount of sauce into an 8” baking pan and place 2 noodles in bottom of dish. Spread a third of the ricotta over noodles then layer a third of the meat mixture on top, and sprinkle with a third of the shredded mozzarella. Repeat to make 2 more layers. Top with Parmesan.
- Bake until cheese is melty and sauce is bubbly, 30 minutes.
- Garnish with parsley before serving.
