A cheesy, layered, classic keto lasagna with meat sauce and real noodles! This low carb lasagna is hearty and robust and just like a real lasagna should be.
Prepare egg noodles, doubling the amount, as directed here. After baking, cut 6 wide noodles and set aside until ready to assemble.
In a skillet over medium high heat, brown the ground beef. Use a wooden spoon to break up the meat as it cooks. When most of the pink is gone, add the garlic and continue cooking until the beef is cooked through.
Add the marinara sauce to the meat and stir to combine.
In a small bowl, combine the ricotta, parmesan, egg, basil, italian seasoing, salt, and pepper.
Use a 9x13 baking dish to build the lasagna. Start by adding 1/3 of the meat sauce to the bottom of the baking dish. Add 3 noodles on top. Spread 1/2 of the cheese mixture on top of the noodles with an offset spatula. Repeat that step one more time. The top layer should be meat sauce.
Top lasagna with the shredded mozzarella cheese.
Cover and bake for 20 minutes at 375 degrees. Remove foil and bake 10-15 minutes longer. If desired, place under broiler to get cheese browned and bubbly.