lasagna with cheese noodles

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    • Servings: 4,
    • Prep time: 15 MINUTES
    • Cook time: 50 MINUTES

  • Total time: 1 HOUR 5 MINUTES
  • Dish: MAIN DISHES
  • Cuisine: AMERICAN, ITALIAN
  • Cheese Lasagna. This lasagna tastes like regular lasagna but is low carb and keto friendly.

INGREDIENTS

    • CHEESECAKE LASAGNE
    • 4 ounces full-fat cream cheese
    • 1 1/2 cups shredded, part-skim, low-moisture mozzarella
    • 2 large eggs
    • 1 teaspoon Italian seasoning

    • LASAGNA DRESSING
    • 1/4 cup chopped onion
    • 1 pound ground Beef and lean ground beef used
    • 1 cup marinara sauce, no added sugar
    • 1 teaspoon Italian seasoning

  • 6 tablespoons ricotta
  • 1 cup grated, part-skim, low-moisture mozzarella

INSTRUCTIONS:

Preheat oven to 350F. Line a 9 x 13 inch baking pan with parchment paper.
Put all the ingredients for the cheese dough in a food processor. Mix until mixture is smooth. It should have a thick and runny consistency.If you don’t have a food processor, you can also knead by hand (see notes).
Pour the cheese dough into the prepared pan. Using a spatula, spread the batter throughout the pan.
Place in the center of the oven and bake for about 20 minutes or until the surface is no longer moist and feels firm.

Set pasta and cheese aside to cool.Once the pasta has cooled, prepare the meat sauce.
In a large pan, add the onion and minced meat. Fry over medium heat until the meat is browned. Drain excess fat from the pan.
Add Italian seasoning and marinara sauce.Reduce the heat to low and simmer for about 3 minutes.

ASSEMBLING LASAGNA:

Cut the cheese mixture evenly into three parts. Your slices should fit in an 8×4 inch baking pan. (See photo in article for reference)
Place a thin layer of ragù in the bottom of a 20 x 10 cm baking dish. Arrange the first layer of pasta over the meat sauce.
Add 1/3 of the remaining ragù to the first layer of pasta.Spread with 3 tablespoons of ricotta. Sprinkle with 1/4 of the mozzarella.
Add the third mixture. Pour the remaining meat sauce over it.Sprinkle with remaining mozzarella. If necessary, you can add a pinch of dried spices to the cheese. I like to finely chop a pinch of dried oregano and add it to the cheese.

Cook the lasagna in the middle of the oven at 180 °C for about 20 minutes. If you want the top layer of cheese to add some color, set the oven to a low broil temperature (after 20 minutes of baking) and allow the cheese to bubble and rise for about 2 minutes.

NOTES:

I prefer to use a food processor to mix the cheese mixture. If you don’t have a food processor, you can do this by hand, although you will need to finely chop the grated cheese as if you were using a food processor. First stir the cream cheese until smooth. Add the eggs and beat. Stir in mozzarella and Italian seasoning.Pour into the prepared pan.

You can use your favorite mozzarella as a topping, but remember to use the fat-free, low-moisture part when making the cheese dough.
I bought sugar-free marinara pasta sauce as a topping. Brands that offer this include Muir Glen and Rao’s.

NUTRITION:

Serving: 0.25 Recipe, Calories: 633 kcal, Carbohydrates: 9 g, Protein: 49 g, Fat: 43 g, Saturated Fat: 20 g, Sodium: 840 mg, Fiber: 1 g, Sugars: 3 g, Net Carbs: 8th

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