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Low-Carb Cheese Noodle Lasagna with Beef and Mushrooms

A delightful twist on classic lasagna, this low-carb version features layers of cheesy goodness with savory beef and earthy mushrooms, perfect for busy weeknights.
Print Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Cheese Noodles
  • 2 cups shredded mozzarella cheese
  • 2 cups ricotta cheese
  • 1 large egg
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon garlic powder
  • Salt and pepper, to taste
For the Meat Sauce
  • 1 pound ground beef (15% fat is best for flavor)
  • 1 cup sliced mushrooms
  • 1 teaspoon olive oil
  • 1 can (15 ounces) tomato sauce
  • 1 can (6 ounces) tomato paste
  • 1 teaspoon dried basil
  • Salt and pepper, to taste

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. In a large bowl, combine the mozzarella cheese, ricotta cheese, egg, Italian seasoning, garlic powder, and a sprinkle of salt and pepper. Mix until well combined.
  3. Heat olive oil in a skillet over medium heat. Add the ground beef and mushrooms, sautéing until the beef is browned and the mushrooms are tender. Drain any excess fat.
  4. Stir in the tomato sauce, tomato paste, basil, salt, and pepper. Allow to simmer for 10-15 minutes.
Assembly
  1. In a greased 9×13-inch baking dish, add half of the meat sauce as the bottom layer.
  2. Top with half of the cheese noodle mixture, spreading it evenly. Repeat this layer with remaining meat sauce and cheese mixture.
  3. Cover the lasagna with aluminum foil and bake for 25 minutes. Remove foil and bake for an additional 15-20 minutes until bubbly and golden.
  4. Let the lasagna cool for about 10 minutes before serving.

Notes

Don’t worry if your sauce looks a little lumpy; it’s part of the charm. You can substitute ground turkey or chicken for a leaner option, and adding a layer of spinach or zucchini can enhance your veggie intake.