Keto philly cheesesteak lasagna


  • 1 lb. ground beef
  • 1 medium onion, diced
  • 1 green bell pepper, diced
  • 8 oz. mushrooms, sliced
  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • Salt and pepper to taste
  • 8 oz. cream cheese, softened
  • 1/2 cup heavy cream
  • 1/4 cup grated Parmesan cheese
  • 2 cups shredded mozzarella cheese
  • 1/4 cup chopped fresh parsley
  • 8-10 low-carb lasagna noodles


  1. Preheat your oven to 350°F.
  2. In a large skillet over medium-high heat, brown the ground beef with the diced onions, green bell pepper, and sliced mushrooms. Drain any excess fat.
  3. Season the beef mixture with garlic powder, onion powder, salt, and pepper to taste.
  4. In a separate mixing bowl, combine the softened cream cheese, heavy cream, and grated Parmesan cheese. Mix until smooth.
  5. Add 1 cup of shredded mozzarella cheese to the cream cheese mixture and stir to combine.
  6. Spread a thin layer of the cheese mixture in the bottom of a 9×13 inch baking dish.
  7. Place a layer of low-carb lasagna noodles on top of the cheese mixture.
  8. Add a layer of the ground beef mixture on top of the noodles.
  9. Repeat the layers until all of the ingredients are used up, ending with a layer of cheese on top.
  10. Cover the dish with foil and bake for 30 minutes.
  11. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
  12. Garnish with chopped fresh parsley and serve.

Enjoy your Keto Philly Cheesesteak Lasagna!

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