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Keto Lasagna Recipe

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★★★★★

4.7 from 109 reviews

This delicious Keto Lasagna recipe offers a low-carb alternative to traditional lasagna by using a cheese-based dough instead of pasta sheets. Layered with rich ground beef marinara, creamy ricotta, and plenty of melted mozzarella, it’s perfect for keto and low-carb diets without sacrificing flavor or texture. Baked to golden perfection, this hearty dish makes a satisfying meal that the whole family will enjoy.

Ingredients

Scale

Cheese Dough

  • 8 ounces cream cheese
  • 2 cups mozzarella cheese (shredded)
  • 1/2 cup parmesan cheese
  • 3 large eggs

Meat Sauce

  • 1 large onion (chopped)
  • 1 clove garlic (minced)
  • 1 pound ground beef
  • 3/4 cup marinara sauce (low sugar preferred)

Assembly

  • 1 1/2 cups ricotta cheese
  • 1 1/2 cups mozzarella cheese (shredded)

Instructions

  1. Preheat and Prepare: Preheat your oven to 180°C (350°F). Line a large baking sheet with parchment paper and set aside for later use.
  2. Make Cheese Dough: In a microwave-safe bowl, combine cream cheese, 2 cups shredded mozzarella, and parmesan cheese. Microwave in 30-second intervals, stirring between, until cheeses are mostly melted and smooth. Add the 3 eggs and whisk thoroughly until a smooth batter forms.
  3. Bake Cheese Sheets: Pour the cheese batter onto the lined baking sheet, spreading evenly. Bake for 15 minutes until edges are firm. Remove from oven and allow to cool completely.
  4. Prepare Meat Sauce: Heat a small amount of oil in a non-stick pan over medium heat. Add chopped onions and minced garlic; sauté for 5 minutes until fragrant and translucent. Add the ground beef and cook while stirring for 3 minutes. Stir in marinara sauce and continue cooking for another 5 minutes. Remove from heat.
  5. Assemble Lasagna: Cover an 8 x 8-inch baking pan completely with aluminum foil. Slice the cooled cheese sheet into 6 even pieces to serve as lasagna “noodles.” Layer two pieces on the bottom of the pan, spread 1/2 cup ricotta cheese, then a third of the meat sauce, followed by 1/2 cup shredded mozzarella cheese. Repeat layering until all components are used up and lasagna is fully assembled.
  6. Bake Lasagna: Place the assembled lasagna in the preheated oven. Bake uncovered for 30-35 minutes until the top is golden brown and the sauce is bubbling. Remove from oven and let it cool for 5 minutes before slicing and serving.

Notes

  • Use a low-sugar marinara sauce to keep this recipe keto-friendly.
  • The cheese dough serves as a great low-carb substitute for traditional pasta sheets.
  • Allow the cheese sheets to cool completely to make slicing easier and prevent breaking.
  • Leftovers can be refrigerated for up to 3 days and reheated well in the microwave or oven.
  • For a richer flavor, season the meat sauce with Italian herbs like oregano or basil as desired.

Keywords: keto lasagna, low carb lasagna, cheese lasagna, keto dinner, gluten free lasagna alternative, keto recipes

Find it online: https://kitchenwithkai.com/keto-lasagna-recipe/