This Low Carb Noodle Free Lasagna Recipe features a homemade meat sauce and flavorful savory ricotta mixture, and is topped with a combination of mozzarella and Parmesan cheeses for the ultimate cheesy comfort food. First let’s talk about the elephant in the room.
In a small bowl, mix together the parmesan and mozzarella cheese. In a 9x13 baking pan, spread approximately 1 cup of the meat sauce over the entire bottom of the pan. Place three of the lasagna noodles over the sauce and top with one third of the ricotta mixture.
Keep layering with remaining meat noodles and marinara. Cover the top layer with the remaining mozzarella cheese. Bake at 400°F for 15 minutes or until cheese is melted and slightly golden. This low carb recipe for keto lasagna is a big crowd-pleaser.
You might also like to check my recipes for low carb Mexican Lasagna or my Fathead Lasagna! Add some olive oil to large skillet then add some ground beef, together with some onion powder, oregano, and paprika. Cook until the meat has browned. Add some chicken or beef broth and a can of diced tomatoes. Simmer for 20 minutes.