Keto Lasagna With Egg Noodles
Who knew you could make a low-carb lasagna that tastes just as good as grandma's? With keto egg noodles, you can.
Ingredients
- Keto egg noodles
- 1 pound ground beef 90% lean
- 4 garlic cloves minced or pressed
- 2 cups marinara sauce
- 15 ounces whole milk ricotta cheese
- 1/4 cup Parmesan cheese grated or shredded
- 1 egg
- 1 tablespoon fresh basil chiffonade
- 1 tablespoon Italian seasoning
- Pinch of salt and pepper
- 2 cups shredded mozzarella cheese
Instructions
- Prepare egg noodles, doubling the amount, as directed here. After baking, cut 6 wide noodles and set aside until ready to assemble.
- In a skillet over medium high heat, brown the ground beef. Use a wooden spoon to break up the meat as it cooks. When most of the pink is gone, add the garlic and continue cooking until the beef is cooked through.
- Add the marinara sauce to the meat and stir to combine.
- In a small bowl, combine the ricotta, Parmesan, egg, basil, Italian seasoning, salt, and pepper.
- Use a 9x13 baking dish to build the lasagna. Start by adding 1/3 of the meat sauce to the bottom of the baking dish. Add 3 noodles on top. Spread 1/2 of the egg/cheese mixture on top of the noodles with an offset spatula. Repeat that step one more time. Then top with a final layer of meat sauce.
- Sprinkle mozzarella cheese over the lasagna.
- Cover and bake for 20 minutes at 375°F. Remove foil and bake 10-15 minutes longer. If desired, place under broiler to get cheese browned and bubbly.
- Let rest 10 minutes before cutting and serving.
Nutrition
Calories: 479kcalCarbohydrates: 9gProtein: 33gFat: 35gSaturated Fat: 18gSodium: 809mgFiber: 2g
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