The thing I love about KETO is that I never feel restricted or denied foods that I enjoy. People are so creative in how they can maintain their health, reverse diabetes and insulin resistance without ever feeling deprived. The noodles are made of eggs! The ground beef filling, the variety of cheeses and spices can be adjusted to your preference, so this is a conglomeration of what has been tested by my taste buds and approved! This recipe will make 4 people satisfied, keto enthusiasts or not! I am using a basic ECKO 9 X 13 inch baking pan. Spray with PAM or heavily use olive oil before inserting ingredients for lasagne dish.

MAKING the CHEESY EGG NOODLES can be done the night before and just leave in the fridge overnight. Line a 9 x 13 baking dish with parchment paper. Preheat over to 375 F or 190 C – Bake on middle rack for 20-25 minutes, cool in fridge then cut into thirds. This makes three perfectly sized noodle layers for same 9 x 13 baking dish.

INGREDIENTS FOR EGG NOODLES = 2 large eggs + 4 oz of soft cream cheese + 1/4 cup grated Parmesan cheese + 1.4 cups of shredded mozzarella cheese + 1/4 tsp Montreal Steak Seasoning + 1/4 tsp garlic powder + 1/4 tsp onion powder

Use a hand mixer. Large bowl mix 4 oz cream cheese with 2 eggs. Add 1/4 cup grated parmesan cheese + Seasoning, garlic, and onion powder. Mix well then fold in mozzarella cheese. Spread mixture across the lined baking dish, use spatula to make even layer. Bake at 375F or 190 C for 20-25 minutes. Remove and cool, then slice into three wide of long strip, store in fridge.

LASAGNE FILLING can include drained canned spinach, olives, onions, italian sausage (be creative make your family happy) Drizzle olive oil into a large skillet on med-high heat and combine 1 pound of ground beef, one small minced onion, 1 tsp dried oregano, 1 tsp dried basil, 1 tsp minced garlic, 1 tsp Italian seasoning, a pinch of salt (add sausage and squeezed out drained spinach if you like). Drain excess fat and moisture from the pan. Add 3/4 marinara sauce to the meat mixture. Reduce to low, simmer for 10 minutes. Prepare your 9 X 13 baking dish by wiping with olive oil. Pour 1/4 cup marinara sauce into bottom of baking pan. Top sauce with first noodle layer. ADD beefy mixture and smooth over noodle layer. Top with 1/4 cup mozzarella cheese. Add ricotta cheese. Now cover with 2nd noodle layer. Add beefy mixture, top with cheeses. Sprinkle Italian seasoning over the top. BAKE for 20 minutes. Cool a bit, slice, garnish and WOW your guests

MAKES APPROX 4 large servings. ABOUT: 480 calories 34 g fat, 57 g protein, 9 carbs for each serving

4 BREAKFAST favorites? KETO BAGELS ? KETO JAM Fluffy Keto Pancakes KETO Donuts