Amazing Keto/ Low Carb Lasagna - With Noodles!
Your favorite lasagna without the guilt
Ingredients
Noodles
- 1 9-12 oz Package Hearts of Palm Lasagna Noodles
Meat Sauce
- 1 tbsp Olive Oil
- 1 small yellow onion
- 8 oz Baby Bella Mushrooms - Sliced *Optional
- 1 Tbsp minced garlic
- 1 lb Ground beef
- 3 cups spinach – chopped * Optional
- ¼ cup red wine vinegar
- 2 tsp Italian Seasoning
- ½ tsp dried oregano
- 1 tsp Salt
- ½ tsp red pepper flakes *Optional
- 1 tsp black pepper
- 2 - 8 oz cans tomato sauce
- 1 - 6 oz can tomato paste
Cheese Sauce
- 8 oz package cream cheese - Softened
- ¾ cup ricotta cheese
- ½ cup sour cream
- 1 large egg
Cheese Toppings
- 1.5 cups mozzarella cheese – Shredded
- ½ cup parmesan cheese – grated
Instructions
- Preheat oven to 350 deg.
- Boil Hearts of Palm noodles for 15-20 minutes – Drain and set aside
- Heat Large skillet on medium-high heat - add olive oil, Garlic Onions, mushrooms, Cook until soft
Meat Sauce Layer
- Add ground beef- stir until meat is fully browned.
- Drain – return to pan
- Add Chopped spinach- stir and cook until wilted.
- Stir in Vinegar, Italian Seasoning, Dried Oregano, Salt, Pepper, Red Pepper Flakes, Tomato Sauce, and Tomato Paste
- Simmer for 4-5 minutes
Make Cheese Sauce Layer
- Beat Cream cheese, Ricotta, Sour Cream, and Egg until smooth (no clumps). (You can use electric mixer) I was able to get it done with a whisk and elbow grease.
Layer/Bake
- Layer half of the noodles down, Half of the cheese sauce, half of the Meat sauce, half of the shredded mozzarella cheese. Repeat layers and add parmesan cheese.
- Cover with foil and bake for 40 minutes
- Uncover and bake an additional 5 minutes
- Let cool for 5 minutes
- Enjoy!