Keto Lasagna with Fathead Noodles

Step 1

To make the fathead dough:Preheat the oven to 400 degrees F.

Step 2

Combine almond flour and mozzarella cheese in a microwave-safe bowl. Add in cream cheese and cook in the microwave for one minute. Stir and then cook for an additional 30 seconds in the microwave. Mix in the egg, salt, and Italian seasoning, and stir until well-mixed. Shape dough into a ball and place between two pieces of parchment paper.

Step 3

Roll prepared dough very thinly on a baking sheet covered in parchment paper in a long rectangle shape, about 12 inches long. Bake for 12-14 minutes at 400 degrees until slightly brown. Cut into long lasagna "noodles", and set aside.

Step 4

To make the lasagna:Lower oven temperature to 375 degrees F.

Step 5

Sauté the onion, bell pepper, and garlic with a little cooking oil in a large skillet for a few minutes until tender.

Step 6

Add both ground beef and sausage. Crumble and cook meat in the skillet. Drain any grease or liquid before proceeding with the next steps. Stir in the jar of marinara sauce.

Step 7

In a small separate bowl, stir ricotta cheese, egg, and fresh basil together.

Step 8

Start compiling lasagna in a 9x13 casserole dish by adding some of the sauce to the bottom, followed by a layer of ricotta mixture, shredded cheese, and then noodles.

Step 9

Repeat and then end with a layer of sauce and shredded cheese.

Step 10

Bake covered with foil for 25 minutes at 375 degrees. Bake for another 10 minutes uncovered. (Tip: Spray the underside of the foil with non-stick spray FIRST to keep the foil from sticking to the cheese while baking.)

Step 11

Serve with additional chopped basil, if desired. Cut the casserole into 8 slices, and enjoy!