Low carb and keto-friendly lasagna that doesn’t dumb the noodles. This lasagna uses noodles made out of cheese dough. The keto lasagna tastes just like regular lasagna!
On its own, the noodles don’t really taste like noodles. But when they are sandwiched between all the layers of meat, cheese, and tomato sauce, they provide that needed noodle texture. The fact that it’s made out of Italian seasoning and creamy cheese also lets the noodles immerse right in with the remaining ingredients.
The lasagna is keto-style and low carb with two big modifications. The initial step is superseding traditional lasagna noodles with cheese noodles. The second step is using a marinara sauce.
INGREDIENTS –
For meat sauce-
- 2 tbsp olive oil
- 1 yellow onion, finely chopped and 1 garlic clove, finely chopped
- one, one-fourth lbs ground beef
- 3 tbsp tomato paste
- 1 tsp salt
- ¼ tsp ground black pepper
- ⅓ cup of water
For Cheese Topping –
- 2 cups sour cream
- 5 oz. mozzarella cheese
- 2 oz. parmesan cheese
- 1/2 tsp salt
- ¼ tsp ground black pepper
- ½ cup fresh parsley, finely chopped
For Lasagna Sheets –
- 8 eggs beaten
- 10 oz. cream cheese
- 1 tsp salt
- 5 tbsp ground psyllium husk powder
INSTRUCTIONS :
For Meat Sauce –
- First of all, finely chop garlic and onion and fry in olive oil until soft.
- Add the ground beef/mutton and fry until golden.
- Now add tomato paste ( 20gms) and spices to the pan.
- Stir thoroughly and add water.
- Bring to a boil, lower the heat, and let simmer for the water to evaporate.
- Don’t soak up as much liquid as regular ones, let the mixture dry.
For Lasagna Sheets-
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Now, In a medium-sized bowl, whisk together the cheese, eggs, and salt until it becomes a smooth batter. Gradually mix in the psyllium husk, and then set aside for a few minutes.
- Next, add the butter 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.
- Bake each sheet for about a few minutes. Set aside to cool. Next, remove the paper and cut the pasta into sheets that fit a 9×12” baking dish.
- Now Mix the sour cream with mozzarella cheese and most of the parmesan cheese. Add pepper and salt and mix in the parsley.
- Now, Place lasagna sheets and pasta sauce in layers in a greased baking dish.
- Evenly Spread the Parmesan cheese on the top.
- Lastly, Bake in the oven for about half an hour until the lasagna has a nicely browned surface.
- Serve with a green salad and dressing of your choice.
Nutritional Facts Per Serving :
- Calories – 873 kcal
- Fats – 74g
- Protein – 40g
- Net Carbs- 9g
- Fiber – 7g
Lasagna rocks. This tempting flavor mash-up of cheese, tomato sauce, and ground beef… not to mention garlic and onions. Wait no longer. This keto version is the ultimate comfort food.
We love this recipe of Keto Lasagna and we know you will too. This is as easy as it gets, so what is your excuse now? Get yourself started today and Stay tuned for more such keto weight loss stories, health content, and recipes! Also, don\’t forget to follow us on Instagram for the daily dose of the Keto Lifestyle!
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