top of page

Courtney's Keto Pasta & Lasagna {BLISSful Recipe}

So, last night I had an idea. I wanted to make lasagna- but not just any lasagna- REAL lasagna. And for me, that meant noodles. What to do!? I got to thinking about an old recipe I've used and loved for years called Taco Bake. Part of the recipe is pre-baking this cheese and egg crust that hardens and provides just the crunch the recipe needs to mimic a taco shell. I thought about how removing the hard cheese from it might indeed cause a firm but flexible crust- and turns out, I was right. This idea made the absolutely perfect pasta sub! No one would ever know it wasn't "real" lasagna noodles in that pan. SO delicious! I've done some digging and it appears I was not the first to have this idea, and it's known by cult old-school low carb forums as "egg pasta." Now, I'm pretty well versed in Keto eating and I had never heard of this. Here I thought I'd invented something so new and revolutionary. Nothing new under the sun, I suppose.... But- here it is. My "pasta" recipe and subsequent lasagna recipe. Save this pasta recipe forever! It'll make perfect lasagna noodles, Manicotti noodles (stay tuned for Creamy herbed chicken stuffed Manicotti), and Alfredo Noodles! It could definitely make ravioli, and potentially Spaghetti if you have the precision and patience to cut Spaghetti size noodles (which I do not). SO many different ways to enjoy this little magic oven treat- and did I mention it's SO easy?? Here we go!

Courtney's Keto Pasta: -4 Eggs- much better results if they're room temp -3 oz Softened Cream Cheese -PINCH of baking powder -Salt, Onion, Garlic, Pepper to taste. In a blender mix all the ingredients until very well combined and fizzy. Let rest for about 3-5 minutes. Spray a 13x9 inch pan with cooking spray, and pour your noodle batter into the pan. Bake for 12-15 minutes at 350 degrees- watching closely. You want it to be firm but NOT browned. Once done, remove from oven, let cool/rest for about 5-10 minutes. Cut into desired pasta shape. You're now ready to use in your favorite pasta dish! Courtney's Keto Lasagna 1 Pan Courtney's Keto Noodles 1 Cup Rao's Marinara 1/2 Cup Hunt's Italian Tomato Sauce Italian Seasoning, Garlic & Onion Powder Salt & Pepper 1/2 LB Spicy Italian Sausage 1/2 LB 90/10 Ground Beef 1/4 Cup Diced Onion 1/4 Cup Shredded Mozzarella 1/4 Cup Shredded Parmesan 3/4 Cup Full-Fat Ricotta 1 Egg 1/4 Cup Mozarella or Italian Blend Cheese Pre-Heat Oven to 350 degrees F. Cut (cooked) pan of 9x13 noodle batter into 3 long slices. Spray a bread pan with cooking spray and set aside. Cook your sausage, beef, seasonings and onion until thoroughly done and onions are tender. Add in your Marinara and Tomato Sauce and Seasonings to the Sauce and let simmer. Assemble your cheese layer: mix ricotta, mozzarella, egg and Parmesan. Add a shake of Italian Seasoning if you like. Now a splash of sauce ( no meat) into the bottom of bread pan. Lay down your first noodle. Top with cheese mixture, then meat sauce. Then repeat- noodle, cheese layer, meat sauce for three total layers. Top with 1/4 Cup Italian blend cheese. Bake for 25-30 minutes and ENJOY! 😄

Featured Posts
Recent Posts
Search By Tags
Follow Us
  • Facebook Basic Square
  • Twitter Basic Square
  • Google+ Basic Square
bottom of page