Keto Low Carb Lasagna

• Preheat oven to 350F. Line a 9 x 13 inch baking pan with parchment paper.
• Add all cheese dough ingredients into a food processor. Blend until evenly mixed. It should have a thick liquid consistency. If you do not have a food processor, you can mix by hand (see notes).
• Pour cheese batter into prepared baking pan. Use a spatula to spread batter across pan.
• Place into middle of oven and bake for about 20 minutes, or until surface is no longer wet and is firm to the touch.
• Set cheese noodles aside to let cool. While noodles are cooling, prepare your meat sauce.
• In a large skillet, add onion and ground beef. Cook on medium heat until meat is browned. Drain excess fat from pan.
• Add in Italian seasoning and marinara sauce. Reduce to low heat and cook at a simmer for about 3 minutes.

Assembling Lasagna

• Evenly slice your cheese dough into thirds. Your slices should just fit into an 8 x 4 inch loaf pan. (see photo in post for reference)
• Add a thin layer of meat sauce to the bottom of an 8 x 4 inch loaf pan. Add first noodle layer over meat sauce.
• Add 1/3 of the remaining meat sauce across first noodle layer. Spread 3 tbsp of ricotta cheese across. Sprinkle 1/4 mozzarella cheese across.
• Repeat with second noodle, meat sauce, ricotta, and mozzarella.
• Add third noodle. Top with remaining meat sauce. Sprinkle on remaining mozzarella. If desired you can add a pinch of dried herb seasoning to the cheese. I like to finely crumble a pinch of dried oregano and add it to the cheese.
• Bake lasagna in the middle of your oven at 350F for about 20 minutes. If you wish to get some color on the top cheese layer, set your oven to a low broil (after the 20 min bake) and let the cheese bubble and blister for about 2 minutes.
• Let lasagna cool slightly before slicing and serving. If desired, sprinkle on some finely chopped fresh basil, oregano and parsley and freshly grated parmesan cheese before serving.