Egg Noodle Lasagna

Servings: 9

Ingredients: 

Homemade Egg Noodles:

• 8 eggs 

• 4 tbsp almond flour 

• 4 tbsp water 

• Salt and pepper to taste

Meat Sauce:

• 1 tbsp avocado oil

• 1 lb ground beef 

• ¼ onion finely chopped 

• 2 garlic cloves

• ¼ cup chopped crimini mushrooms 

• ½ tsp salt 

• ½ tsp italian seasoning

• ¼ tsp crushed red pepper flakes

• 1 tsp sweetener (depending on sauce)

• 3 cups low sugar marinara sauce or 1 jar

Ricotta mixture:

• 15 oz ricotta cheese

• 2 eggs 

• 3-4 basil, sliced or finely chopped  

• Salt and pepper to taste 

Assembly:

• Meat sauce

• Noodles

• 2 cups Mozzarella cheese 

• ½ cup Parmesan cheese 

• Basil 

Directions: 

1. Preheat oven to 350F 

2. In a large bowl, whisk together your noodle batter (eggs, almond flour, water and seasoning).

3. Line two baking sheets with parchment paper and pour your noodle batter  

4. Bake for 8-10 minutes and remove to cool.

5. In a large saute pan over medium heat, add your avocado oil and ground beef. Cook until done, then add your veggies - onions and mushrooms. Cook until translucent and brown. 

6. Now, add your garlic cloves and seasonings, stir for a minute or two. Add your low sugar marinara and let simmer for 5 minutes. Take it off the heat and make your ricotta mixture. 

7. In a large bowl, add all of your ingredients for your ricotta mixture. Mix until combined.

8. Using a 9x9 brownie pan, layer your lasagna using your egg noodle pasta sheets. Start with meat sauce at the bottom, then your egg noodles, ricotta, mozzarella and parmesan and repeat until you get to the top!

9. Bake for 30-35 minutes until the cheese is melted and it’s ooey gooey. 

10. Allow to cool for 20 minutes before cutting and enjoy!

Nutrition:

Nutrition per serving:

• Calories - 369

• Fat - 24g

• Protein - 29g

• Total Carbs - 8g 

• Net Carbs - 7g

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