IF you are a lasagna lover, then the keto way of eating can be though on you, especially in the beginning.
This an easy make ahead meal that all the family will enjoy.
Ground meat (2 pounds for a small pan 3 pounds for a large pan) I use 80% meat 20% fat ground beef.
Low carb tomato sauce ( I use Preggo)
16 oz. cream cheese.
5 cups shredded cheese ( I use mozzarella)
about 5 more cups to spread on top of the meat mixture.
italian seasoning (optional)
Parchment paper (not wax paper)
Preheat oven 350F or about 170C.
To make the keto friendly lasagna noodles.
In a mixer bowl, Add the cream cheese and eggs together.
Mix well with an electric hand mixer (about 1 minute hand a half).
Add 5 to 6 cups shredded cheese and stir in with a spoon or fork.
On a sheet or baking tray ( I use the same tray that the lasagna will be installed in so that I have the correct size for the lasagna sheets and I do not need to cut), lay the parchment paper.
Pour in the cheese mixture and spread evenly.
Bake for about half an hour, I take it out when the mixture has gotten a bit of a golden tan and cool completely. (you can make these lasagna noodles ahead. Just store them in the fridge up to about 3 to 7 days.
Tip: I make this as a sandwich alternative sometimes. Just slice then into sandwich size slices, store them in a zip lock bag and take out whenever needed, lay some cheese, salami or whatever you want and enjoy.
Tip: They also make great cheese sticks for a party that you can dip into marinara sauce or sour cream and ranch dip.
Cooking the ground beef.
I usually like to season the beef with some all seasoning 4 to 6 hours prior to cooking.
After cooking the ground beef, drain the excess water.
Add the tomato sauce. I use Preggo traditional sauce because it has the lowest carbs out of all the other ones in the store. (you should check if you find a lower carb one near you).
Let it simmer for about 15 minutes and turn off the heat.
Putting it al together.
I the same tray that is now completely cooled.
Add beef to the bottom and spread. Add some shredded cheese for the beef to adhere to the noodle.
Top with the noodles.
Repeat until you’ve added the beef and top generously with shredded cheese of your preference.
Bake at 350F until the top layer cheese has a nice color to it, About half an hour. I like my cheese crunchy.
This lasagna is very filling so a smaller than usual slice will go a long way.
I hope that if you decide to make this you leave me a comment on what you think about it.