Keto No-Noodle Lasagna Cups

Nicole Poirier is the owner of and a professional chef and restrictive diets specialist, passionate about helping you achieve greater levels of health through nutrition and mindfulness.

Serving Size: 4 servings

Prep Time Cook Time Total Time
10 mins 10 mins 20 mins
  • 1 lb ground beef (I use grassfed, organic 85/15 or higher fat%)
  • ½ c no-sugar added prepared marinara sauce (I used Rao’s Marinara)
  • 8oz/1 cup fresh ricotta
  • ½ cup shredded mozzarella
  • 2 Tablespoons + 2 teaspoons grated Parmesan or Romano
  • 1 large egg
  • Salt, pepper, garlic powder (to taste)
  • Extra Equipment – 4 8oz/ 1 cup wide-mouth canning jars or ramekins
  1. Preheat your oven to 350ºF. In a medium frying pan over medium-high heat, saute the ground beef. Season with salt, pepper, and garlic powder according to taste – I put a big pinch of salt in, ~1/2 teaspoon of garlic powder, and a few grinds of black pepper. Once it is cooked through, transfer to a mixing bowl and add ½ cup of prepared marinara sauce stir through.
  2. In another bowl, combine ricotta, 2 Tablespoons of parmesan, and egg.
    Scoop ¼ cup of the meat mixture into each of your containers and tamp down. Top with 2 Tablespoons of the ricotta mixture and spread over the meat. Sprinkle 1 Tablespoon of shredded mozzarella on that and repeat the layers a second time. Once you have used the last of your mozzarella, sprinkle ½ teaspoon of Parmesan on top of each cup. Place all on a baking tray and pop into the oven for 25 minutes, until the tops are bubbling and golden!
  3. Let cool for a minute and enjoy – possibly with a side of zoodles marinara like I did!

Link to the original recipe here.

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