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:
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
4 OZ Cream Cheese
1 Cup Cheddar
1 OZ Mozzarella
1 Cup Cream
2 Large Zucchini
- 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.
- 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.
- Add the mushrooms and ground beef and
cook until browned. Season with a pinch
of salt and pepper.
- Add the tomatoes and beef stock and
simmer for 20-30 minutes until sauce
has reduced. Set to the side.
- Cut the zucchini into thin strips using a
mandolin or vegetable peeler. Grease and
line a baking tin.
- 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.