This low-carb lasagna uses a simple noodle replacement that once it’s covered in meat and cheese, feels just like pasta. It’s the comforting dish you no longer have to crave. Be sure to buy a tomato sauce that doesn’t have any added sugar to ensure it’s Keto friendly! Recipe from Delish
Preheat oven to 350°. Line a large baking sheet with parchment and grease with cooking spray. In a microwave safe bowl, melt cream cheese, mozzarella, and Parmesan together. Add eggs and and mix until incorporated. Season with salt and pepper.
Spread onto prepared baking sheet and bake until golden and set, 15 to 20 minutes. Let cool.
In a large skillet over medium heat, heat oil. Add onion and cook until soft, 5 minutes. Add garlic and cook until fragrant, 1 minute more. Add tomato paste and mix until onion is well coated.
Add ground beef and season with salt and pepper. Cook, breaking meat up with a wooden spoon until no longer pink, 6 minutes. Drain.
Return skillet to stove and add marinara. Heat until warmed through. Season with oregano, salt, pepper, and red pepper flakes.
Cut noodles in half widthwise, then cut each half into 3 pieces. Spoon a small amount of sauce into an 8” baking pan and place 2 noodles in bottom of dish. Spread a third of the ricotta over noodles then layer a third of the meat mixture on top, and sprinkle with a third of the shredded mozzarella. Repeat to make 2 more layers. Top with Parmesan.
Bake until cheese is melty and sauce is bubbly, 30 minutes.
Garnish with parsley before serving.