For the noodles. preheat the oven to 150°C. line a sheet of non-stick baking paper on a baking dish. You can melt the mozzarella and cream cheese beforehand. however I found it easier to simply dump everything in a chopper and let it go brrr for 5 seconds or until all the ingredients are well mixed. Since my lasagna foil pan was 21×16cm and I wanted 3 layers of the “noodles”. I had to spread roughly 37×32cm of the mixture onto the paper in a thin layer. At this point. the paper will start crumpling slightly. but that shouldn’t be an issue. as the mozzarella should hold everything in place. Bake for less than 8 minutes or as soon as you notice small bubbles forming. Take out the pan and cut the “noodles” to 3 even rectangular pieces. then carefully peel them off.
For the mixture. melt the butter in a large wok with the chopped onion at medium heat and stir until slightly golden. Add a tsp of tomato paste (or low-carb Marinara sauce) and stir for a minute before adding the beef and the rest of the spices. Cook until the meat browns. then add the rest of the paste and simmer for a few more minutes at low heat.
Spray the lasagna foil pan with extra virgin olive oil to prevent from sticking. then add a tsp of the excess sauce from the wok on the bottom of the pan. Layer one of the “noodles”. spread a bit of cream cheese and herb cheese on top. add ⅓ of the ground beef mixture. layer with ⅓ of the remaining cheeses. add the second “noodle” and repeat. The final layer should be the last of the cheese and cheddar. Bake at 160°C for 20 minutes and voilà! You have the perfect lasagna that tastes even better than the real thing. This lasagna is meant to have 6 servings in total. 5 carbs per serving. but if you use low-carb Marinara sauce instead of tomato paste. it could be less.