Name: Easy Lasagna with Homemade Low Carb Noodles (Keto, Gluten Free)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Low Carb
Ingredients: 6 eggs; 3 oz cream cheese, softened; 1 tbsp Italian seasoning; 1 cup ricotta cheese; 1 cup cottage cheese; 1 egg; 2 tbsp Italian seasoning; 1/2 cup Parmesan cheese; 1 cup mozzarella cheese, shredded; 2 cups pasta sauce

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I can not believe how well this recipe turned out and how easy it was to make. Even Mr. Grumbles couldn't tell that this lasagna was not made with regular noodles. If I can trick his taste buds, then I am sure you and your family will not know the difference either!

This low carb, keto, gluten free lasagna makes me as proud as my Avocado Pizza Crust. It was ridiculously easy to make and only took a couple of minutes to put together.

The secret to the homemade gluten free, low carb noodles is a simple recipe idea that I discovered on Mellissa Sevigny's website I Breathe, I'm Hungry. If you haven't checked out her site yet, I highly suggest you do. She has wonderful low carb, gluten free and some Whole30 recipes that are simple and delicious.

One such recipe is her egg noodles which she created for her 5 day egg fast menu. For those of you that have never heard of the "egg fast", it is simply 5 days of eating only eggs, a little dairy and some healthy fats. The premise is that by getting your body into a deep ketogenic state for 5 days, you can overcome a weight loss plateau.

Since eggs have always agreed with my digestive system, I decided to try her recipe for the egg noodles and boy, am I ever glad I did! Ever since trying them, my mind has been going crazy coming up with all different ideas on how else these egg noodles could be utilized.

These egg noodles are really easy to make and come together in minutes with no special ingredients so, if you have never tried making them, let today be the day!

How to make lasagna egg noodles

STEP 1:

Simply combine eggs and cream cheese together in a high speed blender or using a hand held mixer. Depending on the size of lasagna you want to make, you can either choose to increase or decrease the amount I used. Since there are only 2 of us at our house, I decided to use a loaf pan to make this lasagna. The ratio of eggs to cream cheese is 2:1 so for every 2 eggs, you would add 1 oz of cream cheese.

This loaf pan needed 4 layers of noodles so I used 6 eggs and 3 oz of cream cheese. I added a tablespoon of Italian seasoning to the mixture to give it a little more flavour, and poured the mixture into a 12 x 10 silicon roll cake pan. Again, you can use any pan that has a lip on it and since we are going to cut the noodle into sections, feel free to use any pan that will work for your end product.

Don't worry if there are bubbles in your mixture as they will burst as the "noodle" cooks. Place the rimmed sheet in the oven at 325 degrees F and 8 minutes later, your "noodle" is cooked! Pull it out of the oven and using a sharp knife, cut it into the required size for your lasagna pan.

How to assemble the lasagna

STEP 2:

Next, combine all your "filling" ingredients in a large bowl. Mr. Grumbles and I are trying to cut back on the quantity of meat we consume, so I chose to only use some ricotta cheese, Parmesan cheese and some cottage cheese. I added an egg to the mixture to help hold it all together. If you prefer to add meat, make sure that you cook the meat before adding it to the mixture as the lasagna is not in the oven long enough to cook the ground meat.

Now comes the fun part! Place a little tomato sauce in the botttom of your dish, add some of your ricotta cheese mixture and then a little cheese on top. Place an egg noodle on top and continue to layer your ingredients until all of the ingredients have been utilized.

For my final layer, I placed some extra tomato sauce on top of the noodle layer and sprinkled some mozzarella over the entire dish.

Finally, place the lasagna in a 400 degree oven for 20-30 minutes or until heated all the way through. Once the lasagna has been heated, broil the top of the lasagna to crisp the cheese layer.

This recipe is so simple yet so delicious that you will never miss "regular" lasagna again!

This keto, gluten free lasagna could not be simpler. By simply combining eggs and cream cheese, you have gluten free, low carb noodles in under 8 minutes! Then all you have to do is layer the noodles with ricotta and sauce and you can have a lasagna ready in know time!

Easy Lasagna with Homemade Low Carb Noodles (Keto, Gluten Free)

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This keto, gluten free lasagna could not be simpler. By simply combining eggs and cream cheese, you have gluten free, low carb noodles in under 8 minutes! Then all you have to do is layer the noodles with ricotta and sauce and you can have a lasagna ready in no time!

Total Time: 45 minutes
Yield: 6 slices 1x

Instructions

Preheat oven to 325 degrees F. Generously spray a 10 x 12 or 9 x 11 rimmed baking sheet.
Combine the "noodle" ingredients in a high speed blender (or in a large bowl if using a hand held mixer) and process until fully incorporated (1-3 minutes). Pour mixture into pan and place in oven for 8 minutes.
Once noodles have cooked, remove from oven and cut crosswise into 4 sections. Increase oven temperature to 400 degrees F.
In a separate bowl, combine ricotta, cottage cheese, Parmesan cheese, egg and seasoning. Stir to combine and set aside.
Generously spray a loaf pan with non-stick spray. Pour ½ cup of tomato sauce in bottom of dish. Place ¼th of the ricotta mixture on top and layer with 1 noodle sheet. Repeat the process until all ingredients have been used.
Sprinkle the top of the dish with mozzarella cheese and place in the oven for 20-30 minutes or until heated through. Turn the oven to "broil" and broil until top of cheese starts to bubble and turns slightly brown.
Remove from oven and let cool slightly before serving.