Keto Cream Cheese Ice Cream Recipe Recipe For Lasagna

KETO LASAGNA

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Add ground beef to a skillet and season with salt and pepper. Cook and stir beef over medium-high heat until browned and crumbled, about 10 minutes. Remove to a strainer and set aside. Pour oil into the same skillet and heat over medium heat. Add onion and cook until soft and translucent, 4 to 5 minutes. Add garlic and cook until fragrant, about 30 seconds.
• Return beef to the skillet. Pour in marinara sauce, mix to combine, and turn off the heat.
• Mix ricotta cheese, Parmesan cheese, 1/2 cup mozzarella cheese, and egg together in a bowl. Place the meat mixture in an 8x8-inch oven-safe casserole dish. Spread the cheese mixture over the meat and sprinkle with remaining 1 cup mozzarella cheese.
• Bake until casserole is golden brown and cheese is melted, 20 to 25 minutes. Let rest 10 minutes before serving

KETO LASAGNA | MADE WITH REAL LASAGNA NOODLES!

Steps:

• Preheat the oven to 180C/350F. Line a large baking sheet with parchment paper and set aside.
• In a microwave safe bowl, add your cream cheese, mozzarella cheese, and parmesan cheese, and microwave in 30 second spurts, until the cheese has mostly melted. Add the eggs and whisk together, until a smooth batter remains.
• Transfer the batter onto the lined sheet and bake for 15 minutes, until the edges are firm. Remove at let cool.
• In a non-stick pan, add some oil on medium heat. Once hot, add the onions and garlic and saute for 5 minutes. Add the ground beef and mix for 3 minutes, before adding the marinara sauce. Continue cooking for a further 5 minutes. Remove from the heat.
• Start assembling the lasagna. In an 8 x 8-inch pan, cover it completely with tin foil. Slice the keto lasagna sheets into 6 even pieces. Place two pieces on the bottom of the pan, followed by a 1/2 cup ricotta cheese, a third of the vegetarian bolognese sauce, and a 1/2 cup of the mozzarella cheese. Repeat the process until the entire lasagna is assembled.
• Place the assembled into the oven and bake for 30-35 minutes, or until the tops are golden brown and the sauce is bubbling. Remove from the oven and let cool for 5 minutes, before serving.

ICE CREAM LASAGNA

Steps:

• Line the bottom of a 9x13-inch pan with 12 ice cream sandwiches.
• Open the jar of peanut butter, place into microwave oven, and microwave on low power for about 30 seconds at a time, until the peanut butter is warm and spreads easily. Spread half the peanut butter over the layer of ice cream sandwiches.
• Mix the instant chocolate pudding mix into the whipped topping; spread half the mixture over the peanut butter layer.
• Spread half the peanut butter cups over the whipped topping layer.
• Remove tops of the hot fudge and caramel topping jars, and microwave on low power for about 10 seconds at a time just until the toppings are warmed and liquid. Drizzle half of the fudge and caramel sauces over the peanut butter cups.
• Repeat the layers, starting with the remaining ice cream sandwiches, followed by remaining peanut butter, whipped topping mix, peanut butter cups, hot fudge sauce, and caramel sauce.
• Freeze the dessert until solidly frozen, 1 to 2 hours.

CREAM CHEESE LASAGNA

Steps:

• Cook beef and onion in heavy skillet, drain.
• Stir in tomato sauce and next 6 ingredients. Cook over low heat 10 minutes.
• Combine the cream cheese, cottage cheese, sour cream, and eggs; stir well. Spoon a small amount of meat sauce into a lightly greased baking dish.
• Layer with half each of lasagna noodles, cheese mixture, pepperoni, meat sauce, and cheese. Repeat layer with rest of ingredients. Sprinkle with parmesan cheese.
• Cover, bake for 30 minutes. Let stand 10 minute before serving.