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9g net carbs per portion
Great when paired with a salad and Heylo's Low Carb Keto Bread Rolls.
Preheat oven to 180°. Line a large baking sheet with parchment and grease with cooking spray. In a microwave safe bowl, melt cream cheese, mozzarella, and Parmesan together. Add eggs and mix until Mixed Thoroughly. Season with salt and pepper.
Spread onto prepared baking sheet and bake until golden and set, 15 to 20 minutes. Let cool.
In a large skillet over medium heat, heat oil. Add onion and cook until soft, 5 minutes. Add garlic and cook until fragrant, 1 minute more. Add tomato paste and mix until onion is well coated.
Add ground beef and season with salt and pepper. Cook, breaking meat up with a wooden spoon until no longer pink (around 6 minutes). Drain.
Return skillet to stove and add marinara. Heat until warmed through. Season with oregano, salt, pepper, and red pepper flakes.
Spoon a small amount of sauce into an 8” baking pan and line the bottom of the dish with Palmini lasagna. Spread a third of the ricotta over the Palmini Lasagna then layer a third of the meat mixture on top, and sprinkle with a third of the shredded mozzarella. Repeat to make 2 more layers. Top with Parmesan.
Bake until cheese is melted and sauce is bubbly, 30 minutes.
Garnish with parsley before serving.
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