Keto Lasagna with Cheese Noodles

Step 1: Heat the oven to 350°F (175°C). Line a large rimmed baking sheet with parchment and grease it with cooking spray.

Step 2: Melt the cream cheese, 2 cups mozzarella and 1/2 cup parmesan together in a microwave-safe bowl in 30-second bursts, stirring between each, until smooth. Let it cool for 2 minutes, then beat in the eggs, salt and pepper.

Step 3: Spread the mixture into a thin, even layer covering the baking sheet. Bake for 15 to 20 minutes, until set and golden in spots. Let it cool completely on the sheet.

Tip: An offset spatula makes spreading easier. Aim for an even thickness so the sheet bakes without thin, crisp patches.

Step 4: Meanwhile, heat the oil in a large skillet over medium heat. Cook the onion until soft, about 5 minutes, then add the garlic for 1 minute. Stir in the tomato paste to coat the onion.

Step 5: Add the beef and salt and cook, breaking it up, until no pink remains, about 6 minutes. Drain off the fat. Stir in the marinara, oregano and pepper flakes and heat through.

Step 6: Cut the cooled noodle sheet in half crosswise, then cut each half into 3 pieces. Spread a little sauce over the base of an 8-inch (8 inch) square baking dish and lay 2 noodle pieces on top. Spread with a third of the ricotta, a third of the meat sauce and a third of the mozzarella. Repeat twice more, then sprinkle with the parmesan.

Step 7: Bake for 25 to 30 minutes, until the cheese is melted and the sauce bubbles at the edges. Rest for 10 minutes, scatter with parsley and cut into squares.