Crushing the low carb lasagna – you may never go back!

By April 28, 2019 July 24th, 2019 No Comments

This is super easy to put together


2 eggs

4 ou Cream Cheese – softened

1/4 cup Parmesan Cheese- grated

1 1/4 c Mozzarella Cheese – shredded

1/4 tsp Italian Seasoning

1/4 tsp Garlic Powder

1/4 tsp Onion Powder


1 lb ground beef

1 1/2 cups pasta sauce – I like Rao’s because it is awesome and lower in sugar but use what you like

3/4 c Mozzarella Cheese – shredded

1 container Ricotta Cheese

1 egg

1Tbs. Minced Onion

1 tsp. Oregano

1tsp Garlic Powder

1 tsp Basil

1 tsp Italian Seasoning

Preheat oven to 375 degrees and line a 9×13 baking pan with parchment paper.  In large mixing bowl cream together the cream cheese and eggs.  Add the Parmesan cheese, and seasonings.  Mix until all ingredients are well combined.  Using a rubber spatula, fold in the Mozzarella cheese and mix until combined.  Spread the mixture in the 9×13 pan in an even layer.  Bake for 20-25 minutes.  Let cool and then cut into thirds which will make perfectly sized noodle layers for an 8.5 x 4.5 x 2.5 pan.

While the noodles are cooking, brown the ground beef in large skillet with the minced onion, garlic powder, oregano, basil and a pinch of salt.  Drain fat from pan and add 3/4 cup of pasta sauce to the pan.  Simmer for 10 minutes.

(Caveat – I like a lot of sauce so use what you like)

Putting it all together –

Mix the Ricotta, the egg and 1 tsp Italian Seasoning together until smooth. (This may make more than you need so use according to your own taste.)

Pour 1/4 cup of pasta sauce into the bottom of loaf pan.  Top with first noodle layer.  Layer a third of the ground beef mixture.  Top with 1/4 c Mozzarella and a layer of the Ricotta mixture.  Cover with another noodle layer and repeat the above steps.  Cover the top noodle layer with the remaining ground beef and Mozzarella cheese.  Sprinkle more Italian seasoning on top.  Bake for 20 minutes.  Let set for 15 minutes before cutting.