"Just Like the Real Thing" Keto Lasagna | Peace Love and Low Carb (2024)

Can you make the low carb lasagna "noodles" in advance?

Yes, you can. In fact, it will speed up the prep time considerably when you are ready to assemble and bake the lasagna. If you want to go a step further, you can even swap out the low carb marinara sauce and ground beef in this recipe for my Hearty Tomato Meat Sauce and make that in advance also.

Should you freeze a whole lasagna before or after you cook it?

With this particular recipe, you could do either. You can do all of the assembly steps ahead of time, freeze it, and then bake it when you are ready to eat it. Alternately, you could fully cook it, freeze it, and then reheat it in the oven later.

How can I make this gluten free lasagna in a larger pan?

To make a larger keto lasagna, simply double the recipe and instead of cutting each "noodle" into three equal parts, cut the noodles to fit the pan you are using.

Ingredients

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(Order the Groceries to Make this HERE)

For the “Noodles”

• 2 large eggs
• 4 oz cream cheese, softened
• ¼ cup Parmesan cheese, grated
• 1 ¼ cup mozzarella cheese, shredded
• ¼ tsp Italian seasoning
• ¼ tsp garlic powder
• ¼ tsp onion powder

For the Filling

• 1 pound ground beef
• 1 tablespoon dried minced onion (I use this brand)
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• 1 teaspoon dried basil
• 1 ½ cups Marinara Sauce, divided (get the recipe here)
• ¾ cup mozzarella cheese, shredded
• 6 tablespoons whole milk ricotta cheese
• 1 teaspoon Italian seasoning
• fresh basil, for garnish

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For the “Noodles”

1. Preheat oven to 375° Line a 9x13 baking dish with parchment paper. Grease the parchment paper.
2. In a large mixing bowl, using a hand mixer, cream together the cream cheese and eggs.
3. Next, add Parmesan cheese, Italian seasoning, garlic powder, and onion powder. Mix until all ingredients are well combined.
4. Using a rubber spatula, fold in mozzarella cheese and mix until well incorporated.
5. Spread the mixture into the baking dish, forming a nice even layer.
6. Bake on the middle rack for 20 to 25 minutes.
7. 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:

1. In a large skillet over medium-high heat, combine the ground beef, onion, oregano, garlic powder, dried basil and a pinch of salt. Cook until the meat is browned.
2. Drain excess fat from pan and add 1 cup marinara sauce to meat. Reduce heat to low and simmer for 10 minutes.

Putting it all together:

1. Pour ¼ cup marinara sauce into bottom of loaf pan. Top with the first “noodle” layer
2. Layer a third of the ground beef mixture. Top with ¼ cup mozzarella cheese and 3 tablespoon ricotta cheese, and cover with another “noodle” layer. Repeat these steps.
3. Cover the top “noodle” layer with remaining meat sauce, marinara and mozzarella cheese. Sprinkle Italian seasoning over top. Bake for 20 minutes.

• Be sure that you are using parchment paper and not wax paper -- They are not interchangeable. The noodles will stick to wax paper, and you will not be able to get them off. It is also a good idea to grease your parchment paper.
• net carbs per serving: 5.6g