At the Treehouse, we have replaced pasta for these cheese ‘noodles’.  They make a great side dish or the perfect base for your favorite pasta sauce.  Once you make them, I’d love to know what you think.  Drop me a comment and let me know!

‘Just Like the Real Thing’ Lasagna Noodles from Craveable Keto Cookbook by Kyndra D. Holley

4 ounces full-fat cream cheese (1/2 cup) softened

2 large eggs

1/4 cup grated Parmesan cheese

1/4 teaspoon Italian seasoning

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

1 1/4 cups shredded mozzarella cheese

Preheat oven to 375ºF.  Line a 13 x 9-inch baking dish with parchment paper.

In a large mixing bowl, using a hand mixer (I use a KitchenAid), cream the cream cheese and eggs.

Add the Parmesan cheese, Italian seasoning, garlic powder, and onion powder to the bowl.  Stir until the ingredients are well combined.

Using a rubber spatula (again, I just use the KitchenAid on Stir), fold in the mozzarella cheese until well incorporated.  Spread the mixture in the baking dish, forming a nice even layer.

Bake for 20-25 minutes, until golden brown and firm.

When the ‘noodles’ are done baking, place in the fridge to cool for about 20 minutes (I let them cool on the counter), then cut the noodles crosswise into thirds (or whatever size you would like).  These makes three perfectly sized layers for an 8 1/2 by 4 1/2-inch loaf pan.