Method

Prep the oven: Preheat the oven to 190°C (375°F).

Prepare the "noodles": In a blender, combine the almond flour, 6 eggs, and cream cheese. Blend until smooth, but don’t over-blend to avoid bubbles.

Bake the noodles: Prepare a baking sheet with parchment paper and lightly spray it to keep the paper in place. Pour and evenly spread the mixture on the parchment paper. Bake for 8–10 minutes. After baking, flip the sheet upside down and peel off the parchment paper. Cut into desired sizes with a sharp knife or pizza roller. Let it cool.

Cook the beef: In a deep pan over medium-high heat, add 1 tablespoon of olive oil, ground beef, and diced onion. Sauté, breaking up the meat, for 5 minutes or until no longer pink.

Add garlic and herbs: Add minced garlic and sauté for 1 minute. Then add beef broth, stir for 2 minutes, and add marinara sauce, salt, pepper, thyme, and parsley. Simmer covered for 5 minutes.

Prepare the cheese mixture: In a mixing bowl, combine cottage cheese, ricotta cheese, the remaining egg, and parsley. Mix well.

(Optional) Boil noodles: If using additional keto-friendly noodles, bring a pot of salted water to a boil. Cook until al dente, then drain.

Assemble the lasagna: Spread 1/2 cup of meat sauce in the bottom of a casserole dish. Add 3 noodles, 1/3 of the meat sauce, and 1/2 of the cheese mixture. Repeat with another 3 noodles, another 1/3 of meat sauce, and remaining cheese mixture. Add final noodles and top with remaining meat sauce.

Add cheese topping: Top with sliced mozzarella and grated Parmesan cheese.

Bake covered: Cover with aluminum foil and bake at 190°C (375°F) for 45 minutes.

Broil uncovered: Remove foil and broil for 3–5 minutes, or until golden on top.

Serve: Let the lasagna rest for 30 minutes before slicing. Garnish with fresh parsley and serve.

Serving with ideas: Green Salad, Keto-Friendly, Baladi Salad, Tzatziki Sauce, Keto-Friendly, Cucumber Slices, Sour Cream or Greek Yogurt.

Refrigerating: Store in an airtight container in the fridge for up to 4–5 days.

Freezing: Freeze individual slices or the whole lasagna, tightly wrapped, for up to 2–3 months. Thaw in the fridge overnight before reheating.