Drooling Keto Lasagna

Most of the keto-friendly lasagna recipes I’ve come across skip out on the lasagna noodles, which just isn’t the same thing for me. This keto lasagna recipe uses a cheese dough to create the lasagna noodles. When I think about my favorite things about lasagna, of course, my mind wanders to the gooey mozzarella, the creamy ricotta, the savory marinara, and the perfectly seasoned meat.

Drooling Keto Lasagna Recipe:

Ingredients:

Meat Sauce:
1 LB Ground Beef
1 Can Tomatoes
1 Cup Mushrooms
1 Cup Beef Stock
4 Cloves garlic
1 Cup Diced Onion
1 TBSP Olive Oil

Cheese Sauce:
4 OZ Cream Cheese
1 Cup Cheddar
1 OZ Mozzarella
1 Cup Cream
2 Large Zucchini

Directions:

  1. In a small pot add the cream, cream
    cheese, cheddar and mozzarella. Warm
    slowly until all the cheese has melted but
    do not bring to a boil. Set to the side.
  2. Heat a medium pan and add the olive oil.
    Add the diced onion and garlic and fry for
    5-10 minutes until starting to brown.
  3. Add the mushrooms and ground beef and
    cook until browned. Season with a pinch
    of salt and pepper.
  4. Add the tomatoes and beef stock and
    simmer for 20-30 minutes until sauce
    has reduced. Set to the side.
  5. Cut the zucchini into thin strips using a
    mandolin or vegetable peeler. Grease and
    line a baking tin.
  6. Layer the lasagna finishing with a layer
    of the cheese sauce. Top with some
    additional shredded cheese.
    Bake for 30-40 minutes a 350°F.

Serves 6

Per Serving: 

Net Carbs .2g
Protein 25.8g
Fat 23g
Calories 346
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