Keto Beef Lasagna

A yummy low carb lasagna from noodles with different cheeses that melts in your mouth! With the beef filling, you are going to enjoy this Italian dish, but on the keto way!

Course Dinner

Cuisine Italian, Keto, Low Carb

Keyword beef lasagna, low carb beef lasagna

Prep Time 10

Cook Time 40

Total Time 50

Servings

Calories 592kcal

Author Zlata Radivojevic

Ingredients

For The Cheese Flat Pasta Dough

2 cups gouda cheese cut
2/3 cup cream cheese full-fat
2 eggs

Lasagna Filling

1 cup ground beef
1 tbsp olive oil for frying
1 clove garlic minced
¼ cup onion
1 tbsp mayonnaise
Salt and pepper to taste
1/2 cup marinara sauce or tomato sauce
1/2 cup gouda cheese shredded
1/2 cup parmesan cheese
1 tsp oregano

US Customary - Metric

Instructions

Make the pasta

Preheat the oven to 350F.
In a double boiler, melt Gouda and cream cheese then add one egg in at a time and stir constantly with a spatula. The mixture should be homogeneous and well combined.
Remove from heat then spread this cheese dough batter on parchment paper. Shape into a rectangle in the size of the pan you are going to use for baking. Bake for 15-20 minutes in the oven. This will be the pasta layer you use for your lasagne.

Make the beef filling

In a frying pan over medium-high heat, add olive oil in then then add minced garlic, onion, and ground beef. Cook until browned. Add marinara sauce and mayonnaise in and mix well. Season with salt and pepper then remove from the stove.
Once the pasta dough is baked, remove from oven. Let cool then cut into three big strips. This will be your lasagna layers.
Place one layer in the baking pan then spread one thin layer of the beef filling in. Top with shredded Gouda and Parmesan. Cover with the second strip and repeat the whole process until all pasta and beef are used.
Finally, on the top layer, add more cheese and oregano.
Bake in the same oven for 15-20 minutes.
Once done, remove from oven, cut the lasagna and serve with fresh or steamed veggies.

Nutrition