Made with cheese noodles, this lasagna is delicious. This low carb and keto lasagna tastes exactly like conventional lasagna.
CHEESE DOUGH LASAGNA NOODLES INGREDIENTS
4 ounces softened full fat cream cheese
1 1/2 cups part skim shredded mozzarella cheese with a low moisture content
two huge eggs
1 tablespoon Italian seasoning
FILLING LASAGNA
1/4 cup minced onion
1 pound ground beef I used ground beef that was lean.
1 cup marinara sauce (no sugar added)
1 tablespoon Italian seasoning
6 tablespoons ricotta cheese
1 cup shredded skim milk mozzarella cheese with a low moisture content
INSTRUCTIONS:
Preheat the oven to 350 degrees Fahrenheit. Using parchment paper, line a 9 x 13 inch baking sheet.
In a food processor, combine all of the cheese dough ingredients. Blend until well combined. It should be the consistency of a thick liquid. You can combine by hand if you don’t have a food processor (see notes).
Pour the cheese batter into the prepared baking dish. Spread batter throughout pan with a spatula.
Place in the center of the oven for about 20 minutes, or until the surface is no longer wet and firm to the touch.
Set aside the cheesy noodles to cool. Prepare your beef sauce while the noodles are cooling.
Combine the onion and ground beef in a large skillet. Cook until the meat is browned on medium heat. Remove any excess fat from the pan.
Combine the Italian spice and marinara sauce in a mixing bowl. Reduce the heat to low and continue to cook for about 3 minutes.
LASAGNA ASSEMBLE:
Cut the cheese dough into thirds evenly. Your slices should fit snugly into an 8 x 4 inch loaf pan. (For reference, see the photo in the post)
Cover the bottom of an 8 x 4 inch loaf pan with a thin coating of beef sauce. Place the first noodle layer on top of the meat sauce.
Spread a third of the remaining meat sauce across the first noodle layer. 3 tbsp ricotta cheese, spread across. Sprinkle with 1/4 cup mozzarella cheese.
Rep with the remaining pasta, meat sauce, ricotta, and mozzarella.
Place the third noodle on top. Finish with the remaining beef sauce. Finish with the remaining mozzarella. If desired, season the cheese with a pinch of dry herb seasoning. I like to add a pinch of dried oregano, finely crumbled, to the cheese.
For around 20 minutes, bake lasagna in the center of the oven at 350F. Set your oven to a low broil (after the 20-minute bake) and allow the cheese bubble and blister for about 2 minutes to get some color on the top cheese layer.
Allow the lasagna to cool slightly before cutting and serving. Before serving, top with finely chopped fresh basil, oregano, and parsley, as well as freshly grated parmesan cheese, if desired.
