Keto Lasagna

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When you start a keto diet, giving up some of your favorite high-carb dishes can be hard. And the warm, comforting, Italian classic lasagna might be one of them. The good news is that with a few simple tweaks in ingredients, you can easily enjoy a keto lasagna that will satisfy your comfort food cravings and not kick you out of ketosis.

Keto Lasagna
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Yields6 Servings
Prep Time1 hr 20 minsCook Time30 minsTotal Time1 hr 50 mins

INGREDIENTS:

You’ll only need a few simple ingredients to make this tasty recipe. The exact measurements are included in the recipe below. If you need to prepare more servings just click on the servings number and select the right amount so you can get the correct ingredients.

LASAGNA SHEETS
 8 eggsbeaten
 10 oz cream cheese
 1 tsp salt
 5 tbsp ground psyllium husk powder
MEAT SAUCE
 2 tbsp olive oil
 1 yellow onion, finely chopped
 1 garlic clove, finely chopped
 1 ¼ lbs ground beef
 3 tbsp tomato paste
 ½ tbsp dried basil
 1 tsp salt
 ¼ tsp ground black pepper
 ½ cup water
CHEESE TOPPING
 2 cups crème fraîche or sour cream
 5 oz mozzarella cheese, shredded
 2 oz parmesan cheese, grated
 ½ tsp salt
 ¼ tsp ground black pepper
 ½ cup fresh parsley, finely chopped

DIRECTIONS:

1

Preheat oven to 300°F (150°C). Line a baking sheet with parchment paper.

2

In a medium sized bowl, whisk together the eggs, cream cheese and salt until it becomes a smooth batter. Gradually whisk in the psyllium husk, and then set aside for a few minutes.

3

Add the batter to the center of the parchment paper, and then place another parchment paper on top. Flatten with a rolling pin until the batter is at least 13”x 18.” If you prefer thinner pasta, you can divide the batter into two equal batches, placing on two baking sheets with parchment paper.

4

Bake each sheet (with parchment paper) for about 10 - 12 Minutes. Set aside to cool. Next, remove the paper and slice pasta into sheets that fit a 9x12” baking dish.

5

In a large pan, over medium high heat, warm the olive oil. Add the onion and garlic, stirring until soft. Next add the beef, tomato paste and spices, and combine thoroughly, until the beef is no longer pink.

6

Add water to the mixture, bring to a boil and then lower the heat, and let simmer for at least 15 Minutes or until most of the water has evaporated. Since these lasagna sheets don’t soak up as much liquid as traditional ones, the sauce should be on the drier side. Set aside.

7

Preheat the oven to 400°F (200°C). Grease a 9x12” baking dish.

8

Mix the mozzarella cheese with sour cream and most of the parmesan cheese. Reserve two tablespoons of the parmesan cheese for final topping. Add salt and pepper and stir in the parsley.

9

Alternately layer the pasta sheets and meat sauce in the baking dish, starting with the pasta, followed by the meat sauce.

10

Spread the cheese mixture on top of the pasta, and finish with the extra parmesan cheese.

11

Bake in the oven for about 30 Minutes or until the lasagna has a nicely browned surface. Serve with a green salad and your favorite dressing.

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Ingredients

LASAGNA SHEETS
 8 eggsbeaten
 10 oz cream cheese
 1 tsp salt
 5 tbsp ground psyllium husk powder
MEAT SAUCE
 2 tbsp olive oil
 1 yellow onion, finely chopped
 1 garlic clove, finely chopped
 1 ¼ lbs ground beef
 3 tbsp tomato paste
 ½ tbsp dried basil
 1 tsp salt
 ¼ tsp ground black pepper
 ½ cup water
CHEESE TOPPING
 2 cups crème fraîche or sour cream
 5 oz mozzarella cheese, shredded
 2 oz parmesan cheese, grated
 ½ tsp salt
 ¼ tsp ground black pepper
 ½ cup fresh parsley, finely chopped

Directions

1

Preheat oven to 300°F (150°C). Line a baking sheet with parchment paper.

2

In a medium sized bowl, whisk together the eggs, cream cheese and salt until it becomes a smooth batter. Gradually whisk in the psyllium husk, and then set aside for a few minutes.

3

Add the batter to the center of the parchment paper, and then place another parchment paper on top. Flatten with a rolling pin until the batter is at least 13”x 18.” If you prefer thinner pasta, you can divide the batter into two equal batches, placing on two baking sheets with parchment paper.

4

Bake each sheet (with parchment paper) for about 10 - 12 Minutes. Set aside to cool. Next, remove the paper and slice pasta into sheets that fit a 9x12” baking dish.

5

In a large pan, over medium high heat, warm the olive oil. Add the onion and garlic, stirring until soft. Next add the beef, tomato paste and spices, and combine thoroughly, until the beef is no longer pink.

6

Add water to the mixture, bring to a boil and then lower the heat, and let simmer for at least 15 Minutes or until most of the water has evaporated. Since these lasagna sheets don’t soak up as much liquid as traditional ones, the sauce should be on the drier side. Set aside.

7

Preheat the oven to 400°F (200°C). Grease a 9x12” baking dish.

8

Mix the mozzarella cheese with sour cream and most of the parmesan cheese. Reserve two tablespoons of the parmesan cheese for final topping. Add salt and pepper and stir in the parsley.

9

Alternately layer the pasta sheets and meat sauce in the baking dish, starting with the pasta, followed by the meat sauce.

10

Spread the cheese mixture on top of the pasta, and finish with the extra parmesan cheese.

11

Bake in the oven for about 30 Minutes or until the lasagna has a nicely browned surface. Serve with a green salad and your favorite dressing.

Keto Lasagna

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