This might be my favourite low carb recipe I’ve tried so far.
I mean, I’m a lover of all things pizza (who isn’t?), but this savoury dish gives me all the feels. It’s comfort food at it’s finest, with the added pleasure of a guilt free mind. I’ll be honest, I was shocked by how delicious it was!
Lasagna has always been a favoured dish of mine ever since I was little. My mom makes the best (yes, the best) lasagna! Still, to this day, it’s something I always look forward to whenever I’m home visiting. It was, and still is, a Sunday staple in her house.
But lately I’ve been trying to avoid starchy, high carb foods, so unfortunately, lasagna has not been on my meal list. That was, until I found this recipe!
At first, I was hesitant to try it because it sounded like a great deal of prep work. But then I read in the original post that you can make the “noodles” ahead of time and keep them in the fridge until you’re ready to put it together, so that’s exactly what I did. I made the “noodles” the night before, which made throwing it together the next day that much smoother. And when it comes to supper time with a hungry husband and two starving littles, the smoother the better.
The texture of this is obviously different from regular pasta, but in my opinion, it is as close as you can get without it actually being pasta. It’s sort of fluffy with a slight egg like texture, but not in a weird way. I love that it feels like I’m eating traditional lasagna without the repercussions that follow.
Matt tried some the night after I made it because he said it smelled so good when I was eating it. He scarfed half of it down and with a mouthful said “this is really delicious”. Score! I love cooking healthy meals but I love it even more when my family enjoys them as much as I do.
Give it a try! It’s worth the extra amount of work. I promise.
Low Carb Lasagna
To make the noodles:
4 oz cream cheese
1 1/4 shredded mozzarella cheese
1/4 cup Parmesan cheese
1/2 tsp basil
1/2 tsp oregano
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp salt
1/4 tsp Italian seasoning
For the filling:
1 lb ground beef
1 1/2 cups tomato sauce of your choosing (I used a marinara)
1 cup shredded mozzarella cheese
8 tbsp cottage cheese
1/4 onion, diced
1 tsp oregano
1 tsp basil
1/2 tsp garlic powder
1/4 tsp Italian seasoning
a sprinkle of parmesan cheese
salt and pepper to taste
- Preheat oven to 375 degrees.
- In your mixer (or using a hand mixer), blend together the cream cheese and eggs.
- Mix in parmesan cheese and spices.
- Add mozzarella cheese and mix well to combine.
- Line a 9X13 glass dish with tinfoil. Spray very well with oil so that the noodle mixture does not stick (you could also try using parchment paper).
- Pour the mixture into your prepared dish and spread until an even layer forms.
- Bake for 20 minutes. The “noodles” should be lightly browned around the edges when done.
- Take them out and cool them in the fridge for 15 minutes.
- Remove them from the tinfoil and cut into 3 slices (I put mine on parchment paper & stored in a container in the fridge).
- In a large skillet, add a splash of oil and cook onions until translucent. Add ground beef and cook until browned. Add spices. Drain fat from skillet.
- Pour 1 1/4 cup of tomato sauce into beef mixture and simmer for a few minutes.
- Spread the remaining tomato sauce (1/4 cup) into the bottom of an 8.5X4.5X2.5 loaf pan.
- Now it’s time to assemble!
- Start with a “noodle” layer, then ground beef mixture, 1/3 cup mozzarella cheese and 4 tbsp of cottage cheese (I spread mine around as best I could).
- Repeat! You should have 3 layers since you have 3 “noodles”.
- Top off the last “noodle” layer with what’s left of the ground beef mixture and mozzarella cheese. I also added a dusting of parmesan cheese.
- Bake in a 375 degree oven for 20-25 minutes.
- Dig in!
This recipe was slightly adapted from www.mouthwateringmotivation.com. I give full credit to the original poster!