Post by Loupy on Mar 1, 2019 3:33:51 GMT -7
"Just Like the Real Thing" Lasagna (Low Carb)
From: Kyndra @ peaceloveandlowcarb.com/just-like-the-real-thing-lasagna/?
The first time I made this low carb keto lasagna, I served it to Jon without telling him that it was an impasta (get it? impasta?) and he had no idea. Once I told him, he was even more impressed. It is low carb comfort food at it’s finest. Although it does take a little meal prep work, it is definitely worth it to have a healthier version that you can eat whenever you want.
You can even make the low carb noodles in advance and freeze them. Having the noodles done ahead of time makes for a quick and easy low carb meal. Perfect for those busy weeknights.
Prep time: 30 min
Cook time: 40 min
Total time: 1 hour, 10 min
Serves: 4
INGREDIENTS
FOR THE “NOODLES”:
2 large eggs
4 oz cream cheese, softened
1/4 cup Parmesan cheese, grated
1 1/4 cup mozzarella cheese, shredded
1/4 tsp Italian seasoning
1/4 tsp garlic powder
1/4 tsp onion powder
FOR THE FILLING:
1 lb ground beef
1 1/2 cups Three Cheese Marinara Sauce, divided * (see link below)
3/4 cup mozzarella cheese, shredded
6 tbsp whole milk ricotta cheese
1 tbsp minced onion flakes
1 tsp dried oregano
1 tsp garlic powder
1 tsp dried basil
1 tsp Italian seasoning
INSTRUCTIONS
FOR THE “NOODLES”:
This part will take the longest, so feel free to make the “noodles” the night before and just leave them in the fridge until you are ready for them.
Preheat oven to 375°
Line a 9×13 baking dish with parchment paper
In a large mixing bowl, using a hand mixer, cream together cream cheese and eggs.
Next, add Parmesan cheese, Italian seasoning, garlic powder, and onion powder.
Mix until all ingredients are well combined.
Using a rubber spatula, fold in mozzarella cheese and mix until well incorporated.
Spread the mixture into the baking dish, forming a nice even layer.
Bake on the middle rack for 20-25 minutes.
When the “noodles” are done baking, cool in the fridge for about 20 minutes and then cut into thirds.
This makes three perfectly sized “noodle” layers for an 8.5 X 4.5 X 2.5 loaf pan.
FOR THE FILLING:
In a large skillet over medium-high heat, combine ground beef, minced onion, oregano, garlic powder, dried basil and a pinch of salt.
Cook until the meat is browned.
Drain excess fat from pan and add ¾ cup marinara sauce to meat.
Reduce heat to low and simmer for 10 minutes.
PUTTING IT ALL TOGETHER:
Pour ¼ cup marinara sauce into bottom of loaf pan.
Top with the first “noodle” layer
Layer a third of the ground beef mixture.
Top with ¼ cup mozzarella cheese and 3 tbsp ricotta cheese, and cover with another “noodle” layer.
Repeat these steps.
Cover the top “noodle” layer with remaining ground beef, and mozzarella cheese.
Sprinkle Italian seasoning over top.
Bake for 20 minutes.
*Link to the Three Cheese Marinara Sauce:
peaceloveandlowcarb.com/three-cheese-garlic-marinara-low-carb-gluten-free/
Nutritional Information
Calories: 486
Total Fat: 34g
Protein: 57g
Net Carbs: 3.5g
From: Kyndra @ peaceloveandlowcarb.com/just-like-the-real-thing-lasagna/?
The first time I made this low carb keto lasagna, I served it to Jon without telling him that it was an impasta (get it? impasta?) and he had no idea. Once I told him, he was even more impressed. It is low carb comfort food at it’s finest. Although it does take a little meal prep work, it is definitely worth it to have a healthier version that you can eat whenever you want.
You can even make the low carb noodles in advance and freeze them. Having the noodles done ahead of time makes for a quick and easy low carb meal. Perfect for those busy weeknights.
Prep time: 30 min
Cook time: 40 min
Total time: 1 hour, 10 min
Serves: 4
INGREDIENTS
FOR THE “NOODLES”:
2 large eggs
4 oz cream cheese, softened
1/4 cup Parmesan cheese, grated
1 1/4 cup mozzarella cheese, shredded
1/4 tsp Italian seasoning
1/4 tsp garlic powder
1/4 tsp onion powder
FOR THE FILLING:
1 lb ground beef
1 1/2 cups Three Cheese Marinara Sauce, divided * (see link below)
3/4 cup mozzarella cheese, shredded
6 tbsp whole milk ricotta cheese
1 tbsp minced onion flakes
1 tsp dried oregano
1 tsp garlic powder
1 tsp dried basil
1 tsp Italian seasoning
INSTRUCTIONS
FOR THE “NOODLES”:
This part will take the longest, so feel free to make the “noodles” the night before and just leave them in the fridge until you are ready for them.
Preheat oven to 375°
Line a 9×13 baking dish with parchment paper
In a large mixing bowl, using a hand mixer, cream together cream cheese and eggs.
Next, add Parmesan cheese, Italian seasoning, garlic powder, and onion powder.
Mix until all ingredients are well combined.
Using a rubber spatula, fold in mozzarella cheese and mix until well incorporated.
Spread the mixture into the baking dish, forming a nice even layer.
Bake on the middle rack for 20-25 minutes.
When the “noodles” are done baking, cool in the fridge for about 20 minutes and then cut into thirds.
This makes three perfectly sized “noodle” layers for an 8.5 X 4.5 X 2.5 loaf pan.
FOR THE FILLING:
In a large skillet over medium-high heat, combine ground beef, minced onion, oregano, garlic powder, dried basil and a pinch of salt.
Cook until the meat is browned.
Drain excess fat from pan and add ¾ cup marinara sauce to meat.
Reduce heat to low and simmer for 10 minutes.
PUTTING IT ALL TOGETHER:
Pour ¼ cup marinara sauce into bottom of loaf pan.
Top with the first “noodle” layer
Layer a third of the ground beef mixture.
Top with ¼ cup mozzarella cheese and 3 tbsp ricotta cheese, and cover with another “noodle” layer.
Repeat these steps.
Cover the top “noodle” layer with remaining ground beef, and mozzarella cheese.
Sprinkle Italian seasoning over top.
Bake for 20 minutes.
*Link to the Three Cheese Marinara Sauce:
peaceloveandlowcarb.com/three-cheese-garlic-marinara-low-carb-gluten-free/
Nutritional Information
Calories: 486
Total Fat: 34g
Protein: 57g
Net Carbs: 3.5g
