Lasagna...Keto

Ingredients

Noodles

• 2 large eggs 
• 4 oz cream cheese, softened 
• 1/4 cup Parmesan cheese, grated 
• 1 1/4 cup mozzarella cheese, shredded 
• 1/4 tsp Italian seasoning 
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
  
  

Sauce

• 1 lb ground beef
• 1 lb bulk Italian sausage
• 1 clove garlic, minced
• 1 T basil
• 1 can (14 oz) stewed tomatoes
• 2 cans tomato paste

Filling

• 1 cup mozzarella cheese, grated
• 1 cups cottage cheese
• 1 eggs, beaten
• 1 T dried parsley
• 1/2 cup Parmesan cheese, grated

Cooking Directions

Noodles

1. Cream together the cream cheese, eggs, Parmesan cheese and seasonings. 
2. Mix until well combined.
3. Fold in mozzarella and mix well.
4. Spread the mixture into a greased, parchment-lined 9x13 pan.
5. Bake at 375° for 20 to 25 minutes. 
6. Cool, cut into thirds.

Sauce

1. Brown beef and sausage together. Drain.
2. Add garlic and basil. Stir.
3. Add tomatoes and tomato paste.
4. Mix together and simmer for 15-20 minutes.

Filling

1. In a bowl, blend together cottage cheese, eggs, parsley, and parmesan cheese.
2. Layer everything in a 9x6 loaf pan. (Sauce, noodle, cottage cheese mixture, mozzarella, etc.)
3. You'll have three layers.
4. Bake at 350° for about 30-40 minutes or until bubbly.

Holly's Notes:

I found the noodle recipe at Peace, Love and Low Carb. The Doctor has missed lasagna and I was thrilled to find this recipe for noodles. So, I used this recipe for the noodles and the meat sauce from my Best-Ever Lasagna.

This super easy and very rich. But, oh my goodness, it has gone over well at our house.

If you have extra sauce, it freezes well.