Three-layer Keto Lasagna

Ingredients for the “noodles”:

• 2 large eggs, room temperature
• 50g cream cheese, softened
• ½ cup shredded mozzarella cheese
• ½ tsp garlic powder
• 1 tsp salt

For the filling:

• 500g ground beef
• 80g tomato paste (didn’t have access to low-carb Marinara sauce)
• half a yellow onion, diced
• 1 tbsp butter, room temperature
• ⅔ cup shredded mozzarella cheese
• ⅔ cup cow’s milk cheese, shredded
• ¼ cup cheddar cheese, shredded
• 1 tbsp cream cheese
• 1½ tbsp Milbona Crefée herb cheese
• 1 tsp garlic powder
• 1 tsp dried oregano
• 1 tsp spicy red pepper powder
• salt and black pepper to taste

Instructions:

1. For the noodles, preheat the oven to 150°C, line a sheet of non-stick baking paper on a baking dish. You can melt the mozzarella and cream cheese beforehand, however I found it easier to simply dump everything in a chopper and let it go brrr for 5 seconds or until all the ingredients are well mixed. Since my lasagna foil pan was 21×16cm and I wanted 3 layers of the “noodles”, I had to spread roughly 37×32cm of the mixture onto the paper in a thin layer. At this point, the paper will start crumpling slightly, but that shouldn’t be an issue, as the mozzarella should hold everything in place. Bake for less than 8 minutes or as soon as you notice small bubbles forming. Take out the pan and cut the “noodles” to 3 even rectangular pieces, then carefully peel them off.
2. For the mixture, melt the butter in a large wok with the chopped onion at medium heat and stir until slightly golden. Add a tsp of tomato paste (or low-carb Marinara sauce) and stir for a minute before adding the beef and the rest of the spices. Cook until the meat browns, then add the rest of the paste and simmer for a few more minutes at low heat.
3. Spray the lasagna foil pan with extra virgin olive oil to prevent from sticking, then add a tsp of the excess sauce from the wok on the bottom of the pan. Layer one of the “noodles”, spread a bit of cream cheese and herb cheese on top, add ⅓ of the ground beef mixture, layer with ⅓ of the remaining cheeses, add the second “noodle” and repeat. The final layer should be the last of the cheese and cheddar. Bake at 160°C for 20 minutes and voilà! You have the perfect lasagna that tastes even better than the real thing. This lasagna is meant to have 6 servings in total, 5 carbs per serving, but if you use low-carb Marinara sauce instead of tomato paste, it could be less.