Keto Meat Lasagna

Easy Keto Recipe Meat Lasagna

Ingredients

Noodles

1. 4 ounces softened cream cheese
2. 2 large eggs
3. 1/4 cup grated Parmesan cheese
4. 1/2 teaspoon Italian seasoning
5. 1/4 teaspoon garlic powder
6. 1/4 teaspoon onion powder
7. 1 1/4 cups shredded mozzarella cheese

Filling

1. 1 pound ground beef
2. 4 teaspoons dried, minced onions
3. 1 teaspoon dried basil
4. 1 teaspoon dried oregano leaves
5. 1 teaspoon garlic powder
6. 1 1/2 cups Garlic & Herb Marinara sauce
7. 3/4 cup shredded mozzarella cheese
8. 6 tablespoons ricotta cheese (not low fat)
9. 1 1/2 teaspoon Italian seasoning

Instructions

1. Preheat oven to 375 degrees and line a 13x9 baking dish with parchment paper.
2. Using a hand mixer, combine softened cream cheese and eggs in a large bowl. My cream cheese wasn't fully softened so it was a little chunky but it turned out just fine.
3. Add parmesan cheese, Italian seasoning garlic powder, and onion powder to the large bowl mixture. Mix well.
4. Fold in mozzarella cheese with a spatula.
5. Spread mixture on lined baking dish evenly.
6. Bake on middle rack for 20-25 minutes (I did 25) until golden brown.
7. Let cool in the fridge for about 20 minutes and then cut crosswise into thirds. This will give you the perfect size "noodles" for a 8.5 x 4.5 inch loaf pan.

Filling

1. In a large pan, combine the ground beef, dried minced onions, basil, oregano, and garlic powder and cook over medium-high heat. Cook until meat is fully cooked and browned.
2. Drain excess grease and add 1 cup of marinara sauce to the pan with meat. Reduce heat and simmer for 10 minutes.

Putting it all together

1. Put 1/4 cup of marinara sauce into the 8.5 x 4.5 loaf pan and place the first noodle layer on top.
2. Then layer 1/3 of the meat sauce on top of the noodle. Followed by 3 Tablespoons of ricotta cheese and 1/4 cup of mozzarella cheese. Add another noodle layer and follow these steps once more to create 2 full layers.
3. Add last noodle and then the last of the meat sauce. Spread the last 1/4 cup of marinara sauce over the meat sauce and cover with last 1/4 cup of mozzarella cheese.
4. Sprinkle the Italian season on top for seasoning.
5. Bake for about 20 minutes. You are supposed to let it rest for 10 minutes before serving (although we only waited about 5).

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