Lasagna was one of my favorite meals. It’s been a Christmas Day staple in my home for years. Like most everything else I make, when I make one, I make 2 or more. I’m ALL about prepping and stocking up, making more for a later date so when I don’t feel like cooking I have something. This recipe makes enough for a bread pan sized lasagna, or a brownie pan size. Simply double or triple to make 2 or 3 lasagnas. Assemble your lasagna, and it can be frozen for later.
I am not sharing a sauce recipe or the cheeses for layering because I know everyone has their own favorite sauce or way to make lasagna. This recipe is simply to replace the “noodle”.
Keto Lasagna Noodles
- 4 oz Cream Cheese softened
- 2 lg Eggs
- 5 oz Mozzarella Cheese shredded
- 1/4 cup Parmesan Cheese grated
- 1/4 tsp Italian Seasoning or Oregano
- 1/4 tsp Garlic Powder
- 1/4 tsp Onion Powder
- 1/4 tsp salt
Preheat oven to 375
Line a cookie sheet with parchment paper or a silicone mat
In a mixing bowl, add eggs and cream cheese. Mix until well combined.
Add Mozzarella, Parmesan, and all spices. Scrape down sides and mix.
Spread mixture onto lined cookie sheet.
Bake for 20 minutes.
When finished, cut into 4 strips with a pizza cutter or knife.
These noodles can be made ahead of time and stored in the refrigerator until you use them. You can also assemble the lasagna and freeze it for a later date. This recipe makes 4 noodles to fit in a regular sized bread loaf pan.