Keto Lasagna
Keto Lasagna
20 minutes
30 minutes
Meat and Poultry
Ingredients
- Cooking spray
- 1 (8-oz.) block of cream cheese
- 3 large eggs
- 2 cups shredded mozzarella
- 1/2 cup freshly grated Parmesan
- Kosher salt & freshly ground black pepper
- 1 tablespoon Fustini's Basil Crush olive oil
- 1/2 medium yellow onion, chopped
- 3 garlic cloves, minced
- 1 tablespoon tomato paste
- 1 lb. ground beef
- Kosher salt & freshly ground black pepper
- 3/4 cup marinara
- 1 teaspoon dried oregano
- Pinch crushed red pepper flakes
- 1 (16-oz.) container of ricotta
- 1 1/2 cup shredded mozzarella
- 1/2 cup freshly grated Parmesan
- Freshly chopped parsley, for garnish
Directions
- Preheat 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 mix until incorporated. Season with salt and pepper. Spread onto the prepared baking sheet and bake until golden and set, 15 to 20 minutes. Let cool.
- In a large skillet over medium heat, heat the olive 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. Add ground beef and season with salt and pepper. Cook, breaking meat up with a wooden spoon until no longer pink, 6 minutes. Drain.
- Return skillet to stove and add marinara. Heat until warmed through. Season with oregano, salt, pepper, and red pepper flakes.
- Cut noodles in half widthwise, then cut each half into 3 pieces. Spoon a small amount of sauce into an 8&rdquo, baking pan and place 2 noodles in the bottom of the dish. Spread a third of the ricotta over the 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.
- Bake until cheese is melty and sauce is bubbly, 30 minutes. Garnish with parsley before serving.
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