Keto Lasagna With Noodles
Delicious cheesy, hearty low carb lasagna with noodles! These noodles are so good, you'll never miss the traditional version.
Servings: 4 pieces
Calories: 550kcal
Ingredients
Noodles
- 2 eggs
- 4 oz cream cheese softened
- 1/4 cup parmesan cheese grated (I used half real parmesan and half dried)
- 1 1/4 cup mozzarella cheese shredded, 130g
- pinch of each: majoram, thyme, rosemary
- 1/2 tsp basil
- 1/2 tsp oregano
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp salt
Filling
- 1 lb ground beef
- 1 1/2 cups of lower-carb pasta sauce I used "Classico Tomato Basil" but added some salt, splenda and basil to taste
- 3/4 cup mozzarella cheese, shredded 90g
- 6 tbsp 2% cottage cheese 90g
- 1/3 chopped onion
- 1 oz finely chopped green pepper
- 1 minced garlic clove
- 1/2 tsp chili pepper flakes optional
- 1 tsp dried oregano
- 1 tsp dried basil
- Pinch of each: majoram, thyme, rosemary
- salt and pepper to taste
Instructions
Noodles
- Preheat oven to 375° Line a 9x13 baking dish with tinfoil sprayed with oil or parchment paper.
- In mixing bowl, using a hand mixer, cream together cream cheese and eggs.
- Next, add Parmesan cheese and spices. Mix to combine.
- Fold in mozzarella cheese and mix until well incorporated.
- Spread the mixture into the baking dish, forming an even layer.
- Bake for 20-25 minutes.
- When the "noodles" are done baking, cool in the fridge for about 20 minutes and then cut into thirds. This makes three perfectly sized "noodle" layers for an 8.5 X 4.5 X 2.5 loaf pan.
For The Filling
- In a large skillet over medium-high heat, combine ground beef, onion, peppers and your spices. Cook until the meat is browned.
- Drain excess fat from pan and add ¾ cup of your sauce to meat. Reduce heat to low and simmer for 10 minutes.
Putting It All Together
- Pour ¼ cup marinara sauce into bottom of loaf pan. Top with the first “noodle” layer
- Layer a third of the ground beef mixture. Top with ¼ cup mozzarella cheese and 3 tbsp cottage cheese, and cover with another “noodle” layer. Repeat these steps.
- Cover the top “noodle” layer with remaining ground beef, and mozzarella cheese.
- Sprinkle a little parmesan and basil over top. Bake for 20 minutes. Enjoy!
Notes
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Tools I Used
- 9x13 Inch Baking Dish
- 8x4 Inch Loaf Pan
- Spatula
- Frying Pan
- Foil
- Cheese Grater
- Nutritional Food Scale – AKA my best friend. This little buddy has been with me for over 4 years and never fails. Perfect measurements and only needs the batteries replaced maybe once a year!
Tips
- You can make these noodles ahead of time and refrigerate them or freeze them prior to making your actual lasagna! Simply freeze them flat on a baking sheet lined with parchment paper after lifting them off their initial baking sheet (making sure they aren't sticking). Then once frozen, place them in a ziplock bag.
- Rao's sauce is a popular low carb pasta sauce you can use in place of the Classico sauce I used.
- Don't have cottage cheese? You can also sub this with ricotta cheese. But I promise..even if you do not normally like cottage cheese, you'll love it in this lasagna!
- Try this lasagna with spicy sausage and additional peppers if you ever feel like a fun twist.
Storage
Store this lasagna covered in the fridge for up to 3 days OR freeze in an airtight container for a later day!Nutrition
Serving: 1slice | Calories: 550kcal | Fat: 35g | Protein: 48g | Carbohydrates: 8g