Entrees/ KETO Friendly/ Soups & Casseroles

Lasagna…look Ma, no Pasta!

Lasagna…without the pasta…and it wasn’t missed. ‘‘Twas a home run, Mom…” says the family.

Adapted from: PeaceLoveAndLowCarb.com

Don’t forget the “No Stress in the Kitchen” tips…to your right. 🙂

Lasagna...look Ma, no Pasta!

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By leslie Serves: 4
Prep Time: 30 minutes Cooking Time: 40 minutes

What a pleasant surprise! We truly didn't even miss the pasta. It takes more time to prepare than most of my dishes, but then so does regular Lasagna, right? It is SO worth the extra time. CHEF's NOTE: Making the "noodles" takes the longest, so if you want to save time on the night of cooking, you can make the "noodles" the night before and they can stay in the fridge until you're ready to use them.

Ingredients

  • NOODLES:
  • 4 oz cream cheese, softened
  • 1/4 cup Parmesan cheese, grated
  • 1 1/4 cup mozzarella cheese, shredded
  • 2 large cage-free eggs
  • 1/4 tsp Italian seasoning
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • I make my own Italian seasoning so I always have it on-hand: 2 T dried basil, 2 T dried oregano, 1 T dried rosemary, 2 T dried parsley, 1 T dried thyme, 1 T red chili flakes, 1 tsp garlic powder
  • FILLING:
  • 1 lb ground beef
  • 1 1/2 cups RAQ Marinara Sauce (I use this brand because it's the lowest in carbs AND it tastes great)
  • 3/4 cup mozzarella cheese, shredded
  • 6 TBL whole milk ricotta cheese
  • 1 TBL minced onion flakes
  • 1 tsp dried oregano
  • 1 tsp garlic powder
  • 1 tsp dried basil
  • 1 tsp Italian seasoning

Instructions

1

NOODLES:

2

Preheat oven to 375°

3

Line a 9×13 baking dish with parchment paper. I spray the dish first and then the parchment paper sticks to it and stays in place.

4

Use a hand mixer and mix together cream cheese and eggs.

5

Add Parmesan cheese, Italian seasoning, garlic powder, and onion powder and mix together well.

6

Fold in mozzarella cheese using a rubber spatula and mix until well combined.

7

Spread this mixture into the baking dish, making an even layer. Shaking the dish a bit helps.

8

Bake on the middle rack for 20-25 minutes.

9

When done, cool in the fridge for about 20 minutes and then cut into thirds.

10

This makes three “noodle” layers for an 8.5 X 4.5 X 2.5 loaf pan.

11

FILLING:

12

In a large skillet over medium-high heat, combine ground beef, minced onion, oregano, garlic powder, dried basil and a pinch of salt. Cook until the meat is browned.

13

Drain excess fat from the pan and add ¾ cup marinara sauce to meat. Reduce heat to low and simmer for 10 minutes.

14

COMBINING THE NOODLES AND THE FILLING:

15

Pour ¼ cup marinara sauce into the bottom of the loaf pan. Top with the first “noodle” layer

16

Layer a third of the ground beef mixture. Top with ¼ cup mozzarella cheese and 3 tbsp ricotta cheese, and cover with another “noodle” layer. Repeat these steps.

17

Cover the top “noodle” layer with remaining ground beef and mozzarella cheese. Sprinkle Italian seasoning over top.

18

Bake for 20 minutes.

Nutrition

  • 486 Calories
  • 9.5g Carbohydrates
  • 34g Fat
  • 57g Protein

Notes

*Nutrition information is provided as a courtesy only and should be construed as an estimate rather than a guarantee.” *Carbohydrates are NET Carbs unless the Fiber is listed. If the Fiber is listed, subtract it from the Carb count and you’ll get the NET Carbs.

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