This is the real deal… for real… I’m not kidding…! My Keto Test Lab aka kitchen has been the epicenter of tweaking, testing, trying, tasting on repeat, to test and tweak THE BEST lasagna for y’all. Of course my husband, who is my full time test team, keeps on getting more critical (or spoiled… I’m not sure…) and loved the whole process. We actually have him to thank for this recipe since I wanted to give up after the 3rd lasagna I made, but he said that I should only post a recipe if I really thought it was the best of the best. He made me look critically at the meals I cooked up and was right… the recipe I initially wanted to post wasn’t the bomb at all..not when you compare it to this one. I am convinced that this is the best keto lasagna I have come across and even carb lovers will love this recipe!
For the noodles:
- cooking spray
- an 18×11 cookie sheet
- optional: silicone baking mat
- 1 (8 oz) block cream cheese
- 3 large eggs
- 2 c shredded mozzarella
- 1/2 cup freshly grated parmesan
- freshly ground black pepper
For the filling:
- 1 tbs olive or avocado oil
- 1/2 medium yellow onion, chopped
- 3 cloves garlic. minced
- 1 tbs tomato paste (check your labels and make sure you have one without added sugar)
- 1 lb ground pork (you can substitute ground beef of course!)
- salt and freshly ground black pepper (when you use ground pork, use less salt).
- 1 1/2 cup of your favorite no sugar added marinara sauce
- 1 tsp dried oregano
- Pinch red pepper flakes
- 10 oz ricotta cheese
- 1 1/2 cup shredded mozzarella
- 1/2 cup freshly grated parmesan
- 8×8 baking pan
- Optional: Freshly chopped parsley for garnish
- Preheat the oven to 350 F.
- Line your baking sheet with a silicone baking mat and spray with cooking spray (I don’t take any chances when it comes to sticking with this one… if it sticks you’ll have to redo the noodles and no one wants that lol). If you do not have a silicone mat, line the baking sheet with parchment paper and spray with cooking spray.
- In a medium microwave safe bowl, melt cream cheese with mozzarella and parmesan. I started with 30 seconds, stirred, and repeated this 2 more times with 20 second intervals.
- Add the eggs.
- Then I stirred until my arm hurt… seriously… there is a ton of stirring to do to get the cream cheese and cheeses incorporated. Don’t stop until you have a smooth mixture.
- Spread the mixture onto prepared baking sheet and bake for 15-20 minutes until golden and set. Mine only needed 15 minutes. Do not overbake. Let cool.
- In a large skillet over medium heat, heat oil. Add onion and cook until sort, about 5 minutes. Add garlic and cook for 1 minute more. Add tomato paste and mix until onion/garlic mixture is fully coated.
- Add ground pork and season with a little salt and generously with freshly ground black pepper. Cook, breaking up the meat with a wooden spoon, until no longer pink, about 6 minutes. Drain and set the meat aside.
- Return the skillet to the stove and add the marinara sauce. Heat until warm and then season with oregano and red pepper flakes.
- When the noodles are cool, flip them over on a cutting board so that the parchment paper or silicone baking mat is on top. Carefully peel off.
- Cut the noodle sheet in half widthwise, then cut each half into 3 pieces.
- scoop a little sauce on the bottom of your pan.
- Place 2 noodles on the sauce.
- Spread half of the ricotta over the noodles.
- Layer 1/3 of the meat mixture on top.
- Sprinkle with 1/2 cup mozzarella.
- Repeat this layer one more time.
- Top layer will be noodles, meat, mozzarella and finish with parmesan.
Bake for 30 minutes until the cheese is melted and bubbly. Garnish with fresh parsley.
Stats per serving (this recipe makes 6 servings)
Fat: 48.6 g
Carbs: 8.9 g
Fiber: 1 g
Net carbs: 7.9 g
Protein: 38.5 g
What I’ve learned…
- One of my most used kitchen items are my silicone mats (and also silicone muffin cups and donut sheets). You can’t beat the non stick properties of it (plus they are environmentally friendly).
- When using ground pork, don’t overdo it with salt. You’ll need more salt when using ground beef.
- If you like your lasagna spicy, please feel free to go crazy with the crushed red pepper 🙂
- This lasagna tastes even better the next day 🙂
Source: delish.com (this recipe is slightly tweaked from the version I found though).