Recipe

Keto Lasagna (With Real Noodles!)

An easy low carb keto lasagna recipe with beef marinara, creamy ricotta, gooey mozzarella, and noodles just like the real thing!

Keto Lasagna (With Real Noodles!)

Total time

55 min

Servings

12

Net carbs

0g

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Ingredients

What you need

Adjust servings

12 servings
12
  • 3 cups shredded mozzarella cheese (for noodles)
  • 6 large egg yolks
  • ¾ cup lupin flour
  • 1 1 1/2 lb ground beef
  • 1 tsp sea salt
  • ½ tsp black pepper
  • 2 cups marinara sauce
  • 1 tbsp Italian seasoning
  • 1 tsp garlic powder (optional)
  • 8 oz whole milk ricotta cheese
  • ½ cup grated parmesan cheese
  • 1 large egg
  • 2 cups shredded mozzarella cheese (for topping)

Instructions

How to cook it

Prep timer

55:00

Cooking cue

Cook beef to your preferred doneness and let steaks or larger cuts rest before serving.

  1. Preheat your oven to 350°F.
  2. Make the keto noodles: Melt 3 cups shredded mozzarella in the microwave or double boiler until smooth. Stir in the 6 egg yolks and lupin flour until a dough forms. Roll the dough between two sheets of parchment paper until very thin, about 1/8 inch thick. Cut into lasagna noodle-sized rectangles and set aside.
  3. Brown the ground beef in a large skillet over medium-high heat, breaking it apart as it cooks, about 6-8 minutes until no longer pink. Season with sea salt and black pepper.
  4. Add the marinara sauce, Italian seasoning, and garlic powder (if using) to the cooked beef. Stir well and simmer for 5 minutes. Remove from heat.
  5. Prepare the cheese filling: In a medium bowl, combine the ricotta cheese, parmesan cheese, and 1 egg. Mix until smooth and well combined.
  6. Assemble the lasagna in a 9x13 inch baking dish: Spread a thin layer of meat sauce on the bottom. Layer with keto noodles, then half the ricotta mixture, then more meat sauce. Repeat layers, ending with meat sauce on top.
  7. Sprinkle the remaining 2 cups shredded mozzarella cheese evenly over the top of the lasagna.
  8. Cover the baking dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is melted, bubbly, and lightly golden.
  9. Cook beef to your preferred doneness and let steaks or larger cuts rest before serving.
  10. Remove from the oven and let the lasagna rest for 10-15 minutes before slicing and serving. This allows the layers to set and makes cutting easier.
  11. Taste and adjust the seasoning at the end, then serve while everything is hot or freshly chilled.

Source & attribution

www.wholesomeyum.com · IMPORTED

https://diet.driv.space/recipes/keto-lasagna-with-real-noodleswww.wholesomeyum.com reference: https://www.wholesomeyum.com/keto-lasagna-recipe/

Source instructions were incomplete, so full assembly and baking steps have been reconstructed based on traditional lasagna technique. Assumes 350°F baking temperature and standard 9x13 baking dish. Lupin flour is used for the keto noodles. Allow lasagna to rest 10-15 minutes after baking for easier slicing.