Keto Beef Lasagna

The "Noodle" Layer — Egg Crepes

• 6 large6 large eggs
• 113 g≈ 1/2 cup cream cheese, softened
• 6 g1 tsp salt

Meat Sauce

• ground beef (80/20)
• 235 ml1 cup crushed tomatoes
• 3 cloves3 cloves garlic, minced
• 15 ml1 tbsp olive oil
• 5 ml1 tsp Italian seasoning
• salt, pepper, red pepper flakes

Cheese Layers

• 425 g13/4 cup whole milk ricotta
• 1 large1 large egg
• 120 ml1/2 cup grated Parmesan
• 6 g1 tsp salt, pepper, fresh or dried basil
• 475 ml2 cup shredded mozzarella

Instructions

1. 1 Make egg crepe "noodles" by blending 6 eggs, 4 oz softened cream cheese, and pinch of salt until smooth. Let rest 5 minutes. Pour thin layers into buttered non-stick pan and cook like crepes for 1-2 minutes per side to make about 6 sheets. Set aside.
2. 2 Prepare meat sauce by browning 1.5 lbs ground beef in olive oil, then drain excess fat. Add minced garlic, crushed tomatoes, Italian seasoning, salt, pepper, and red pepper flakes. Simmer 10 minutes. Meanwhile, mix ricotta with 1 egg, Parmesan, and seasonings for cheese layer.
3. 3 Assemble lasagna in 9x13 baking dish: Start with thin layer of meat sauce, then alternate layers of egg crepes, ricotta mixture, meat sauce, and mozzarella. Repeat 2-3 times, finishing with meat sauce topped with heavy mozzarella and Parmesan.
4. 4 Bake covered with foil at 190°C375°F for 25 minutes, then uncover and bake 15-20 minutes more until bubbly and golden. Rest 10-15 minutes before cutting to ensure it holds together properly.