Keto Lasagna

Ditch the noodles, make keto lasagna!

Ingredients:
Noodles:

2 eggs

4 oz cream cheese, softened

1/4 cup Parmesan cheese, grated 1 1/4 cup mozzarella cheese, shredded (130g)

Pinch of each: majoram, thyme, rosemary

1/2 tsp basil

1/2 tsp oregano

1/4 tsp garlic powder

1/4 tsp onion powder

1/4 tsp salt

Filling:

1 lb ground beef

1 1/2 cups of lower-carb pasta sauce

3/4 cup (90g) mozzarella cheese, shredded

6 tbsp 2% cottage cheese

1/3 chopped onion

1 oz finely chopped green pepper

1 minced garlic clove

1/2 tsp chili pepper flakes (optional)

1 tsp dried oregano

1 tsp dried basil

Pinch of each: majoram, thyme, rosemary

Salt and pepper to taste

How to prepare:

Noodles:

Preheat oven to 375° Line a 9×13 baking dish with tin foil sprayed with oil or parchment paper.
In mixing bowl, using a hand mixer, cream together cream cheese and eggs
Next, add Parmesan cheese and spices. Mix to combine.
Fold in mozzarella cheese and mix until well incorporated.
Spread the mixture into the baking dish, forming an even layer.
Bake 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, onion, peppers, and your spices. Cook until the meat is browned.
Drain excess fat from the pan and add ¾ cup of your sauce to meat. Reduce heat to low and simmer for 10 minutes.
Putting It All Together
Pour ¼ cup marinara sauce into the bottom of a 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 cottage cheese, and cover with another “noodle” layer. Repeat these steps.
Cover the top “noodle” layer with remaining ground beef and mozzarella cheese.
Sprinkle a little parmesan and basil over top. Bake for 20 minutes. Enjoy!

Serving: 4
Nutrition Facts:

TOTAL CALORIES : 525.5

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