Keto lasagna

Keto lasagna

Lasagna rocks. That enticing flavor mash-up of creamy cheese, hearty tomato sauce, and seasoned ground beef… not to mention garlic and onions. Wait no longer. This keto version is the ultimate comfort food.

Keto lasagna

Lasagna rocks. That enticing flavor mash-up of creamy cheese, hearty tomato sauce, and seasoned ground beef… not to mention garlic and onions. Wait no longer. This keto version is the ultimate comfort food.
USMetric
6 servingservings

Ingredients

  • 2 tbsp 2 tbsp olive oil
  • 1 1 yellow onionyellow onions
  • 1 1 garlic clovegarlic cloves
  • 20 oz. 600 g ground beef
  • 3 tbsp 3 tbsp tomato paste
  • ½ tbsp ½ tbsp dried basil
  • 1 tsp 1 tsp salt
  • ¼ tsp ¼ tsp ground black pepper
  • ½ cup 125 ml water
Keto pasta
  • 8 8 eggeggs
  • 10 oz. 280 g cream cheese
  • 1 tsp 1 tsp salt
  • 5 tbsp 5 tbsp (40 g) ground psyllium husk powder
Cheese topping
  • 2 cups 475 ml crème fraîche or sour cream
  • 5 oz. 150 g (325 ml) shredded cheese
  • 2 oz. 60 g grated parmesan cheese
  • ½ tsp ½ tsp salt
  • ¼ tsp ¼ tsp ground black pepper
  • ½ cup 120 ml fresh parsley, finely chopped

Instructions

Instructions are for 6 servings. Please modify as needed.

  1. Start with the ground beef mixture, perhaps even the day before, for a more flavorful result.
  2. Peel and finely chop onion and garlic and fry in olive oil until soft. Add the ground beef and fry until golden. Add tomato paste and spices.
  3. Stir thoroughly and add water. Bring to a boil, lower the heat, and let simmer for at least 15 minutes or until most of the water has evaporated. Since the lasagna sheets used here don't soak up as much liquid as regular ones, the mixture should be quite dry.
  4. Meanwhile, make the lasagna sheets according to instructions below.
  5. Preheat the oven to 400°F (200°C). Mix shredded cheese with sour cream and most of the Parmesan cheese. Reserve one or two tablespoons for topping. Add salt and pepper and stir in the parsley.
  6. Place lasagna sheets and pasta sauce in layers in a greased 9" x 13" baking dish.
  7. Spread the crème fraîche mixture and the remaining Parmesan cheese on top.
  8. 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.

Lasagna sheets

  1. Preheat the oven to 300°F (150°C). Add eggs, cream cheese and salt to a medium-sized bowl and mix into a smooth batter. Continue to whisk while adding in the ground psyllium husk powder, a little at a time. Let sit for a few minutes.
  2. Spread the batter on a baking sheet lined with parchment paper using a spatula. Place another parchment paper on top and flatten with a rolling pin until the batter is at least 13" x 18" (33 x 45 cm). You can also divide into two batches and use another baking sheet for an even thinner pasta.
  3. Let both pieces of parchment paper remain in place. Bake for about 10-12 minutes. Let cool and remove the paper, slice into sheets that fit your baking dish.

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Substitute ingredients

Want to change things up and make it a little easier? You can substitute thinly sliced zucchini for the low-carb lasagna sheets. If you don't want the crunchy texture you can place the slices on a baking sheet and sprinkle salt on them. This will draw liquid from the zucchini and make it softer.

Instead of ground beef you can use ground pork or poultry. It gives the dish a different but equally great flavor.

Preparing ahead of time

If you want to prepare this meal ahead you can make both the ground beef mixture and the lasagna sheets ahead of time. The ground beef mixture actually tastes better if you make it a day or two ahead of time. You can store it in the fridge for 3-4 days and in the freezer for up to 4 months. Take out from the freezer a day ahead and let thaw in the fridge.

The lasagna sheets need to cool completely before placing them in the fridge or freezer. Cut them to size and place parchment paper between them before wrapping them in plastic. Store in the fridge for 2-3 days or up to 3 months in the freezer (taste is better for the first 1-2 months). The sheets thaw in about an hour at room temperature. Keep it in the fridge if you take it out earlier than that.

Storing the lasagna

This lasagna can be stored in the fridge for 3-4 days and in the freezer for up to 3 months. Make sure the dish you baked the lasagna in is suitable for freezing. Before reheating you should always allow baking dishes to thaw to avoid the dish cracking from the temperature shift. Once thawed you can reheat in the oven at 300°F (150°C) until warm all the way through.

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113 comments

  1. Kristin Parker Team Diet Doctor

    I am allergic to psyllium husk powder and coconut. Do you have any suggested substitutions?

    You may wish to leave the "pasta" out altogether. You can use zucchini sliced thin, bacon or even thin sliced deli meat if you want to try and have something as a noodle layer.

  2. Tom G
    This lasagna is...LEGIT. Full of flavor, didn’t need extra salt (like many recipes typically do), and the alt lasagna sheets had a good tooth and surprisingly regular texture. Heads up, it’s rather long on prep time and a lot of meez, but well worth it! Heats up beautifully over the next day or two, so great for leftovers. Tip: if the beef hasn’t reduced enough after the prescribed time, use a slotted spoon to drain excess fat before layering - as much as we love the fat, you don’t want it greasy.
  3. Lee
    Hi Steph, I get psyllium husk powder from the health food item at Woolworths in Australia. Hopefully you can track it down for convenience.
  4. Robin
    I used mild Italian sausage instead of beef and sliced chicken breast (Boars Head lunch meat) for the “noodles”. I got that idea from another recipe on this site. It was wonderful!!!
  5. Jennifer McElroy
    Wonderful! Almost tastes like the real thing!!!
  6. Melinda
    I’ve made this lasagna and we love it. But why does our noodles come out a purple color? The pic w recipe certainly doesn’t look purple.
    Reply: #107
  7. Kristin Parker Team Diet Doctor

    I’ve made this lasagna and we love it. But why does our noodles come out a purple color? The pic w recipe certainly doesn’t look purple.

    It's the psyllium husk. Some brands seem more prone to giving that purple color than others. Now Naturals is a good option but it does still happen with that from time to time.

  8. Jaine W.
    made this replaced the pasta with zucchini slices. Both my husband and I love it!
  9. cheri
    I made this last night - made the mince the night before, made the pasta and white sauce added cheese to it as well. It was divine!!!!! My family had no idea i had not put real pasta sheets in, ha ha ha. It was such a winner - will be making this again. I was very very impressed.
  10. Johnda
    Does anyone know if the pasta sheets can be shaped into other types like penne or bowtie, can they be boiled, and how long do they take to cook by themselves? We loved the perfect texture of the pasta in this, though I will just use my own recipe for the sauces. It was very good!
    Reply: #112
  11. Johnda
    Is their a pasta sheet video? It would be great to get a tutorial with info on making storing, and cooking these. I loved them in this recipe, but I have a lot of questions and ideas.
    Reply: #113
  12. Kristin Parker Team Diet Doctor
    We have not tested this recipe for suitability or cooking time in other shapes. Sounds like a fun experiment!
  13. Kristin Parker Team Diet Doctor

    Is their a pasta sheet video? It would be great to get a tutorial with info on making storing, and cooking these. I loved them in this recipe, but I have a lot of questions and ideas.

    There is not currently a video but that's a fun idea. Thanks for the suggestion.

  14. Ilysse
    Loved this recipe! I used a small blender to mix up the cream cheese, eggs, and psyllium husk for the lasagna noodles.
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