Low Carb Lasagne01 August 2018



For the “Noodles” 

2 Eggs

125g Cream Cheese – Softened

¼ Cup Parmesan Cheese – Grated

1 ¼ Cup Mozzarella Cheese – Shredded

1/4 tsp. mixed herbs

1/4 tsp. Garlic Powder

1/4 tsp. Onion Powder


For the Filling

500g grass fed beef mince

150g bacon – cut up

Tomato paste

Mixed herbs


1 cup chicken stock

2 cans of tomato

Vegetables of any sort ie. Capsicium, mushrooms etc.

¾ Cup Mozzarella Cheese – Shredded

6 Tbs. Whole Milk Ricotta Cheese




For the “Noodles”

  1. Preheat oven to 195▫ C. Line a 9×13 baking dish with parchment paper.
  2. In a large mixing bowl, using a hand mixer, cream cream cheese and eggs.
  3. Next, add Parmesan cheese, mixed herbs, garlic powder, and onion powder.  Mix until all ingredients are well combined.  Using a rubber spatula, fold in mozzarella cheese and mix until well incorporated.
  4. With a rubber spatula, spread the mixture into the baking dish, forming a nice even layer.  Bake on the middle rack for 20-25 minutes.
  5. When the “noodles” are done baking, cool in the fridge for about 20 minutes and then cut into thirds.  This makes three perfectly sized “noodle” layers for an 8.5 X 4.5 X 2.5 loaf pan.

For the Filling

  1. In a large frypan, over medium-high heat, combine ground beef and bacon with a bit of garlic. Cook until meat is browned.
  2. Add a few Tbs of tomato paste, mixed herbs, a few vegetables and salt. Let simmer for a few minutes.
  3. Add chicken stock then let simmer for a few minutes.
  4. Then add 2 cans of tomato. Let simmer for 15 minutes.
  5. Layer a third of the ground beef mixture into the loaf pan.  Top with ¼ cup mozzarella cheese and 3 Tbs. ricotta cheese and cover with a “noodle” layer.  Repeat these steps.
  6. Cover the top “noodle” layer with remaining ground beef, and mozzarella cheese. Bake for 20 minutes.


Notes: you can use shaved zucchini as the noodles.