Directions: |
Directions:Noodles:
This part will take the longest so feel free to make the “noodles” the night before and just leave them in the fridge until you are ready for them.Preheat oven to 375° Line a 9×13 baking dish with parchment paper
In a large mixing bowl, using a hand mixer, cream together cream cheese and eggs.
Next, add Parmesan cheese, Italian seasoning, garlic powder, and onion powder. Mix until all ingredients are well combined. Using a rubber spatula, fold in mozzarella cheese and mix until well incorporated.
With a rubber spatula, spread the mixture into the baking dish, forming a nice even layer. Bake on the middle rack for 20-25 minutes.
When the “noodles” are done baking, cool in the fridge for about 20 minutes and then cut into thirds. This makes three perfectly sized “noodle” layers for an 8.5 X 4.5 X 2.5 loaf pan.
Filling:
In a large skillet, over medium-high heat, combine ground beef, minced onion, oregano, garlic powder, dried basil and a pinch of salt. Cook until meat is browned.
Drain excess fat from pan and add ¾ Cup marinara sauce to meat. Reduce heat to low and simmer for 10 minutes.
Pour ¼ cup marinara sauce into bottom of loaf pan. Top with the first “noodle” layer
Layer a third of the ground beef mixture. Top with ¼ cup mozzarella cheese and 3 Tbs. ricotta cheese, and cover with another “noodle” layer. Repeat these steps.
Cover the top “noodle” layer with remaining ground beef, and mozzarella cheese. Sprinkle Italian seasoning over top. Bake for 20 minutes. |
This recipe for Low Carb Lasagna is from