Description
Enjoy this Low-Carb Cheese Noodle Lasagna with Beef and Mushrooms—your perfect, flavorful, guilt-free comfort food option.
Ingredients
Scale
- For the Cheese Noodles
- 2 large eggs
- 4 ounces cream cheese, softened
- ¼ cup grated Parmesan cheese
- 1¼ cups shredded mozzarella cheese
- ¼ teaspoon Italian seasoning
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- For the Beef and Mushroom Filling
- 1 pound ground beef
- 8 ounces mushrooms, finely chopped
- 1 tablespoon dried minced onion
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1 teaspoon dried basil
- 1½ cups marinara sauce, divided
- ¾ cup shredded mozzarella cheese
- 6 tablespoons whole-milk ricotta cheese
- 1 teaspoon Italian seasoning
- Fresh basil, for garnish
Instructions
- Make the Cheese Noodles
- Preheat the oven to 375°F.
- Line a 9×13-inch baking dish with parchment paper and lightly grease it.
- In a mixing bowl, beat the cream cheese and eggs together until smooth.
- Stir in the Parmesan cheese, Italian seasoning, garlic powder, and onion powder.
- Fold the shredded mozzarella into the mixture until evenly combined.
- Spread the mixture into the baking dish, creating a level layer.
- Bake for 20–25 minutes or until the edges are lightly golden and the center is set.
- Place the baked noodle sheet in the refrigerator for 20 minutes to firm up.
- After chilling, cut into three equal pieces sized to fit an 8.5×4.5×2.5-inch loaf pan.
- Make the Beef and Mushroom Filling
- Warm a large skillet over medium-high heat.
- Add the ground beef, dried minced onion, oregano, garlic powder, dried basil, and a pinch of salt.
- Cook the beef until it starts to brown.
- Add the chopped mushrooms and continue cooking for 4–5 minutes, until the mushrooms release moisture and soften.
- Drain any excess liquid or grease.
- Stir in 1 cup of marinara sauce.
- Reduce heat to low and let the mixture simmer for 10 minutes.
- Assemble the Lasagna
- Spread ¼ cup marinara sauce in the bottom of the loaf pan.
- Place the first cheese noodle layer on top.
- Add one-third of the beef and mushroom mixture.
- Top with ¼ cup shredded mozzarella and 3 tablespoons ricotta.
- Add the second noodle layer and repeat the same steps.
- Place the final noodle layer on top.
- Spoon over the remaining meat mixture and the remaining marinara sauce.
- Sprinkle the final layer with extra mozzarella and Italian seasoning.
- Bake for 20 minutes, or until the cheese is melted and the top is bubbly.
- Garnish with fresh basil before serving.
Notes
- Let the lasagna cool slightly before slicing.
- Store leftovers in an airtight container in the refrigerator.
- This dish can be frozen for later use.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 120mg