Keto Cheese Noodle Lasagna recipe
Imagine sinking your fork into layers of gooey cheese, savory meat sauce, and… more cheese? That’s right – we’re talking about a lasagna so decadent, so satisfying, you’ll forget it’s low-carb. Welcome to the world of Keto Cheese Noodle Lasagna, where traditional pasta sheets are replaced with ingenious cheese “noodles,” creating a dish that’s not just keto-friendly, but downright crave-worthy. Get ready to revolutionize your dinner game with this Italian-inspired keto masterpiece that proves you can have your lasagna and eat it too – all while keeping those carbs in check!
Ingredients
For the Cheese “Noodles”:
– 16 oz (450g) provolone cheese, sliced
– 8 oz (225g) mozzarella cheese, sliced
For the Meat Sauce:
– 2 lbs (900g) ground beef (80% lean)
– 1 medium onion, finely chopped
– 4 cloves garlic, minced
– 2 cans (14.5 oz each) crushed tomatoes
– 2 tbsp tomato paste
– 2 tsp dried basil
– 2 tsp dried oregano
– 1 tsp dried thyme
– 1/2 tsp red pepper flakes (optional)
– Salt and black pepper to taste
– 2 tbsp olive oil
For the Cheese Filling:
– 15 oz (425g) whole milk ricotta cheese
– 1 large egg
– 1/3 cup grated Parmesan cheese
– 1 tsp dried parsley
– 1/4 tsp garlic powder
– Salt and black pepper to taste
Additional:
– 2 cups shredded mozzarella cheese for topping
Tools Required
– 9×13 inch baking dish
– Large skillet or sauté pan
– Wooden spoon or spatula
– Mixing bowls (1 large, 1 medium)
– Measuring cups and spoons
– Chef’s knife
– Cutting board
– Can opener
– Whisk
– Aluminum foil
– Cheese grater (for Parmesan and additional mozzarella)
– Cooking spray or additional olive oil for greasing
Preparation Method
Step 1: Prepare the Meat Sauce
1. Heat 2 tablespoons of olive oil in a large skillet over medium heat.
2. Add the finely chopped onion and cook for 3-5 minutes until softened and translucent.
3. Add the minced garlic and cook for another 30 seconds until fragrant.
4. Increase the heat to medium-high and add the ground beef. Cook, breaking it up with a wooden spoon, until browned and no pink remains (about 8-10 minutes).
5. Drain excess fat if desired, leaving about 2 tablespoons in the pan for flavor.
6. Add the crushed tomatoes, tomato paste, dried basil, oregano, thyme, and red pepper flakes (if using).
7. Stir well to combine all ingredients.
8. Reduce heat to low and simmer for 20-30 minutes, stirring occasionally, until the sauce has thickened.
9. Season with salt and black pepper to taste.
10. Remove from heat and set aside.
This step is crucial for developing the rich, savory base of your lasagna. Browning the beef creates a deep, meaty flavor through the Maillard reaction. The combination of aromatics (onion and garlic) with herbs (basil, oregano, thyme) infuses the sauce with classic Italian flavors. Simmering allows these flavors to meld and intensify, while also reducing excess liquid for a thicker sauce that won’t make your lasagna watery.
Step 2: Prepare the Cheese Filling
1. In a medium bowl, combine the ricotta cheese, egg, grated Parmesan cheese, dried parsley, and garlic powder.
2. Whisk the ingredients together until smooth and well combined.
3. Season with salt and black pepper to taste.
4. Cover and refrigerate until ready to use.
The cheese filling adds creaminess and richness to your lasagna. The egg acts as a binder, helping the filling set during baking and preventing it from becoming too runny. Parmesan adds a sharp, salty note that complements the milder ricotta, while the herbs and garlic powder enhance the overall flavor profile of the dish.
Step 3: Prepare the Cheese “Noodles”
1. Preheat your oven to 375°F (190°C).
2. Lightly grease a 9×13 inch baking dish with cooking spray or olive oil.
3. Arrange the provolone and mozzarella slices on a clean surface or cutting board.
4. If necessary, trim the cheese slices to fit the dimensions of your baking dish. You may need to overlap some slices slightly to create even layers.
This step is where our keto lasagna diverges most significantly from traditional recipes. Instead of carb-heavy pasta sheets, we’re using sliced cheese to create our “noodle” layers. Provolone and mozzarella work well because they melt smoothly and have a mild flavor that won’t overpower the other components of the dish. The key is to create even layers that will melt and fuse together during baking, mimicking the texture of pasta sheets.
Step 4: Assemble the Lasagna
1. Spread a thin layer of the meat sauce on the bottom of the prepared baking dish.
2. Create a layer of cheese “noodles” by arranging the sliced provolone and mozzarella to cover the sauce completely.
3. Spread 1/3 of the remaining meat sauce over the cheese layer.
4. Dollop 1/2 of the ricotta cheese mixture over the meat sauce and gently spread it out.
5. Add another layer of cheese “noodles.”
6. Repeat layers: meat sauce, ricotta mixture, cheese “noodles.”
7. For the final layer, add the remaining meat sauce and top with 2 cups of shredded mozzarella cheese.
Proper assembly is key to achieving the classic layered texture of lasagna. Starting with a thin layer of sauce prevents the bottom cheese layer from sticking and burning. Alternating layers of cheese “noodles,” meat sauce, and ricotta filling ensures that every bite has a perfect balance of flavors and textures. The final layer of shredded mozzarella will create a beautifully golden, bubbly top as it bakes.
Step 5: Bake the Lasagna
1. Cover the baking dish tightly with aluminum foil.
2. Bake in the preheated oven for 25 minutes.
3. Remove the foil and continue baking for an additional 25-30 minutes, or until the cheese is melted, bubbly, and starting to brown on top.
4. If desired, you can broil for 2-3 minutes at the end to achieve a more golden-brown top. Watch carefully to prevent burning.
Covering the lasagna for the first half of baking allows the layers to heat evenly without the top browning too quickly. This also traps moisture, helping to melt the cheese layers together. Removing the foil for the second half allows excess moisture to evaporate and the top to brown, creating that irresistible golden crust. The final broiling step is optional but can add extra color and texture to the top layer.
Step 6: Rest and Serve
1. Remove the lasagna from the oven and let it rest for 15-20 minutes before serving.
2. This resting period allows the layers to set, making it easier to cut and serve neat portions.
3. Cut into squares and serve hot.
The resting period is crucial for achieving clean, picture-perfect slices. As the lasagna cools slightly, the cheese layers firm up just enough to hold together when cut. This also allows the flavors to meld further and prevents burnt tongues from overly hot cheese!
Nutritional Information
Per serving (assuming 8 servings per lasagna):
– Calories: 720
– Total Fat: 54g
– Saturated Fat: 28g
– Trans Fat: 0g
– Cholesterol: 195mg
– Sodium: 1100mg
– Total Carbohydrates: 8g
– Dietary Fiber: 2g
– Net Carbs: 6g
– Total Sugars: 4g (no added sugars)
– Protein: 55g
Please note that these values are approximate and may vary based on specific brands and products used.
Try this amazing recipe: Keto Zucchini No Noodle Lasagna: A Low-Carb Italian Feast
Notes and Tips
1. Cheese Selection: Feel free to experiment with different types of sliced cheese for the “noodles.” A mix of provolone and mozzarella works well, but you could also try other meltable cheeses like Havarti or Gouda for variety.
2. Meat Options: While this recipe uses ground beef, you could substitute with ground pork, Italian sausage, or a mixture for a different flavor profile. For a lighter option, ground turkey or chicken can be used.
3. Vegetable Additions: To increase the nutrient content, consider adding low-carb vegetables to the meat sauce. Spinach, zucchini, or mushrooms work well and add extra flavor and texture.
4. Make-Ahead Option: This lasagna can be assembled up to 24 hours in advance and refrigerated before baking. If baking from cold, you may need to add an extra 10-15 minutes to the covered baking time.
5. Freezing Instructions: After assembly, the unbaked lasagna can be frozen for up to 3 months. Thaw in the refrigerator overnight before baking as directed, adding an extra 15-20 minutes to the baking time.
6. Serving Suggestions: Pair this rich lasagna with a crisp, low-carb salad to balance the meal. A simple arugula salad with lemon vinaigrette complements the flavors nicely.
7. Leftovers: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave or oven until heated through.
8. Portion Control: While delicious, this lasagna is calorie-dense. Be mindful of portion sizes, especially if you’re strictly monitoring your calorie intake alongside your carb intake.
9. Troubleshooting Wateriness: If your lasagna turns out watery, it may be due to excess moisture in the ricotta or meat sauce. You can strain the ricotta before using or simmer the meat sauce for longer to reduce liquid.
10. Customization: Don’t be afraid to make this recipe your own. Add your favorite keto-friendly herbs and spices to the meat sauce or cheese mixture to suit your taste preferences.
This Keto Cheese Noodle Lasagna is a testament to the creativity and versatility of low-carb cooking. By cleverly substituting traditional pasta with cheese “noodles,” we’ve created a dish that captures all the comforting, indulgent essence of classic lasagna while keeping it keto-friendly. Whether you’re strictly following a ketogenic diet or simply looking to reduce your carb intake without sacrificing flavor, this recipe proves that you can enjoy your favorite Italian comfort food guilt-free. So go ahead, take a bite, and savor the rich, cheesy layers of this keto masterpiece – your taste buds (and your waistline) will thank you!
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