Non-Noodle Lasagna

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Meat and Cheese Lasagna
Homemade, low carb, ketogenic, gluten or wheat free, Meat and Cheese Lasagna, the ultimate Comfort Dish.
Meat and Cheese Lasagna
Course Main Meal
Cook Time 3 hrs
Course Main Meal
Cook Time 3 hrs
Meat and Cheese Lasagna
Meat Sauce
  1. Brown ground beef and sausage over medium high heat and drain excess fat.
  2. Add onion and garlic and saute for 2 or 3 minutes.
  3. Add tomatoes and a little water if necessary.
  4. Bring to a simmer, reduce heat and let simmer for 1 to 2 hours.
Non-Noodle mix
  1. In a large bowl combine eggs, cream cheese, Italian seasoning, garlic and onion.
  2. Mix with a hand mixer for 1 to 2 minutes or until smooth.
  3. Fold in Mozzarella and Parmesan cheese until well combined.
  4. Spread out into an even layer onto a cookie sheet lined with a silicone mat.
  5. Bake in a pre-heated 170º C (375º F) oven for 25 to 30 minutes or until golden brown.
  6. Let it thoroughly cool for 20 minutes.
  7. Using a pizza cutter cut the noodles in half and then into 4 to 5 cm (1+1/2 to 2 inch) thick strips.
Build the Lasagna
  1. Pour 1/4 of the meat sauce onto the bottom of an 20 x 26 cm (8 x 10 inch) casserole dish.
  2. Followed by a layer of noodle mix, 1/4 cup Ricotta cheese and 1/2 cup mozzarella cheese.
  3. Repeat this process 1 more time starting with the non-noodle mix.
  4. After the mozzarella cheese is added to the second layer, top with another 1/4 of the sauce.
  5. Then top with the noodles and the remaining sauce.
  6. Bake in a pre-heated 170º C (375º F) oven uncovered for 35 to 45 minutes or until bubbly.
  7. Top with remaining Mozzarella cheese and Parmesan cheese and bake for another 15 to 20 minutes or until the cheese is melted and golden brown.
  8. Let it rest for 15 minutes before serving.
Recipe Notes

From thewolfepit com