Easy Keto Lasagna Bake
YIELDS: 8 serving(s)PREP TIME:20 mins TOTAL TIME:20 mins CAL/SERV:550
Ingredients
FOR THE NOODLES
- Cooking spray
- 1 (8-oz.) block cream cheese
- 3 large eggs
- 2 c. shredded mozzarella
- 1/2 c. freshly grated Parmesan
- Kosher salt
- Freshly ground black pepper
FOR THE FILLING
- 1 tbsp. extra-virgin olive oil
- 1/2 medium yellow onion, chopped
- 3 cloves garlic, minced
- 1 tbsp. tomato paste
- 1 lb. ground beef
- Kosher salt
- Freshly ground black pepper
- 3/4 c. marinara
- 1 tsp. dried oregano
- Pinch crushed red pepper flakes
- 1 (16-oz.) container ricotta
- 1 1/2 c. shredded mozzarella
- 1/2 c. freshly grated Parmesan
- Freshly chopped parsley, for garnish
Directions
- Step 1Preheat oven to 350°. Line a large baking sheet with parchment and grease with cooking spray. In a microwave safe bowl, melt cream cheese, mozzarella, and Parmesan together. Add eggs and and mix until incorporated. Season with salt and pepper.
- Step 2Spread onto prepared baking sheet and bake until golden and set, 15 to 20 minutes. Let cool.
- Step 3In a large skillet over medium heat, heat oil. Add onion and cook until soft, 5 minutes. Add garlic and cook until fragrant, 1 minute more. Add tomato paste and mix until onion is well coated.
- Step 4Add ground beef and season with salt and pepper. Cook, breaking meat up with a wooden spoon until no longer pink, 6 minutes. Drain.
- Step 5Return skillet to stove and add marinara. Heat until warmed through. Season with oregano, salt, pepper, and red pepper flakes.
- Step 6Cut noodles in half widthwise, then cut each half into 3 pieces. Spoon a small amount of sauce into an 8” baking pan and place 2 noodles in bottom of dish. Spread a third of the ricotta over noodles then layer a third of the meat mixture on top, and sprinkle with a third of the shredded mozzarella. Repeat to make 2 more layers. Top with Parmesan.
- Step 7Bake until cheese is melty and sauce is bubbly, 30 minutes.
- Step 8Garnish with parsley before serving.
Nutrition (per serving):
550 calories, 35 g protein, 9 g carbohydrates, 1 g fiber, 3 g sugar, 41 g fat, 22 g saturated fat, 988 mg sodium