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

Lasagna sheets
  • 8 8 egg, beateneggs, beaten
  • 10 oz. 275 g cream cheese
  • 1 tsp 1 tsp salt
  • 5 tbsp 5 tbsp (40 g) ground psyllium husk powder
Meat sauce
  • 2 tbsp 2 tbsp olive oil
  • 1 1 yellow onion, finely choppedyellow onions, finely chopped
  • 1 1 garlic clove, finely choppedgarlic cloves, finely chopped
  • 1¼ lbs 550 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
Cheese topping
  • 2 cups 475 ml crème fraîche or sour cream
  • 5 oz. 150 g mozzarella cheese, shredded
  • 2 oz. 50 g parmesan cheese, grated
  • ½ tsp ½ tsp salt
  • ¼ tsp ¼ tsp ground black pepper
  • ½ cup 125 ml fresh parsley, finely chopped

Instructions

Instructions are for 6 servings. Please modify as needed.

Lasagna sheets

  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.

Meat sauce

  1. 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.
  2. 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.
  3. Preheat the oven to 400°F (200°C). Grease a 9x12” baking dish.

Cheese topping

  1. 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.
  2. Alternately layer the pasta sheets and meat sauce in the baking dish, starting with the pasta, followed by the meat sauce.
  3. Spread the cheese mixture on top of the pasta, and finish with the extra parmesan cheese.
  4. 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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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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147 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.
    Replies: #107, #133
  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.
  15. Julie
    Made this over the weekend. Found one lot of sauce only enough to do two layers of pasta, which i found plenty to be honest. I rolled the pasta in 2 batches fairly thin and there was enough to make another batch of sauce. I got 16 portions and its in my freezer. I love lasagne and so happy to have this recipe.
    IT'S passed the taste test of a 3 yr old who couldn't get in her quick enough.
  16. Breanna
    Where can I find the husk powder??? I’ve searched all over Walmart
    Reply: #117
  17. Kristin Parker Team Diet Doctor

    Where can I find the husk powder??? I’ve searched all over Walmart

    Look near the pharmacy. It is unsweetened/unflavored Metamucil. Make sure what you get is 100% psyllium.

  18. Arezo
    I followed and measured everything out exactly, with no substitutions, and my total net carbs per serving is 17 g instead of 9 g when I put it in my carb manager app. I usually expect some variability based on brands used but this is almost twice the carbs. Not sure what is causing it. Thoughts?
    Reply: #119
  19. Kristin Parker Team Diet Doctor

    I followed and measured everything out exactly, with no substitutions, and my total net carbs per serving is 17 g instead of 9 g when I put it in my carb manager app. I usually expect some variability based on brands used but this is almost twice the carbs. Not sure what is causing it. Thoughts?

    Unfortunately I am not sure. We use the USDA database to calculate nutritional information.
    https://ndb.nal.usda.gov/ndb/search/list

  20. Kahlae
    I made the lasagna sheet but the base is very liquidy. Is this normal?
    Reply: #121
  21. Kristin Parker Team Diet Doctor

    I made the lasagna sheet but the base is very liquidy. Is this normal?

    You may need to drain the ground beef or not cook the tomato paste down so much.

  22. Viviana
    Esta masa de lasagna se puede usar con queso y jamon o tocino y con alguna salsa que no sea roja?
  23. Meko
    How do you know how much is a serving? if it's for dish that serves 6 people, how do you determine how much each person can eat?
    Reply: #124
  24. Kristin Parker Team Diet Doctor

    How do you know how much is a serving? if it's for dish that serves 6 people, how do you determine how much each person can eat?

    Divide the dish into 6 equal portions and each person can get 1 and any leftovers can be packed in the fridge for leftovers another day.

  25. Wendy
    With only 2 of us, I made half the recipe of the pasta for my lasagna. I had to add more psyllium husk as it was quite runny. Even my non keto husband was impressed with how well this turned out. Plus...it was so much easier to add layers of pasta sheets rather than fussing with traditional lasagna pasta. I'm going to try this recipe cut into pieces for linguini and spaghetti.
  26. Theresa Clay
    I found the same as Kahlae. I had jumbo eggs so I only used 6 but it is still a liquid, not a dough!
  27. Kristy
    This recipe is fantastic! Seriously love this better than actual pasta lasagne and leftovers were just as good! A definite winner in our house.
  28. Annie
    Can I use coconut flour instead of psyllium husk? The latter is kind of hard to find in my area, and too expensieve. Thanks!
    Reply: #129
  29. Kristin Parker Team Diet Doctor

    Can I use coconut flour instead of psyllium husk? The latter is kind of hard to find in my area, and too expensieve. Thanks!

    Unfortunately there are no good subs for the psyllium. It gives a flexibility/pliability to baked goods.

  30. Jon Dunlop
    On keto diet, onions are off limits. They instantly knock you out of ketosis.... thought an expert would be aware of this.
    Replies: #147, #149
  31. Cheryll
    Roll out the sheets at least half as thin as recipe... This is a great recipe :)
  32. Teresa
    My husband absolutely loves loves lasagna, he says it’s because he half Italian lol, he’s on Keto and I’ve been looking for recipes to make all his favorite foods, all I can say is this recipe absolutely nailed it, wow, you feel like your eating a true lasagna, true test was when my husband tried it, he said it was delicious!!! First review I leave on a recipe, but I was so impressed, that I had to!!!
  33. Shelley
    Some brands of psyllium asks produce a purple hue in baking. No idea why.
  34. Rossa
    This dish is so filling, be warned! I'm greedy but it's really rich (not a criticism), a little goes a long way.
  35. Ss
    125 ml of parsley???? This is volume not weight. How much weight of parsley please?????
    Reply: #137
  36. 1 comment removed
  37. Kristin Parker Team Diet Doctor

    125 ml of parsley???? This is volume not weight. How much weight of parsley please?????

    It is approximately 30g parsley.
    https://www.aqua-calc.com/calculate/food-volume-to-weight

  38. anon
    I made this lasagna and it turned out delicious. My whole family loved it. I followed the recipe exactly, except I omitted the 1/2 cup water in the meat mix (didn't need any extra liquid) and I added extra raw garlic to the sour cream/cheese mix. The portions were perfect to fit a 9x13 pan and I added a little extra mozzerella on top. A tip for the pasta sheets...I split the batter in 2 and spread it out over two pans so it would be thinner. When you spread the batter out on the parchment, it is kind of like a thick batter. It is hard to imagine it firming up in the oven, but it does. And then it comes out pliable. I let my batter sit up until the psyllium husk worked its magic and made the batter get thicker.
  39. Beverly
    Made this for supper last night and it was a huge hit! Very filling. Can't wait to have leftovers for lunch today!
  40. Jay Emm
    A little dry - hubby said needed more sauce. I even added a little more tomato paste because it seemed too crumbly instead of a "sauce". Flavor was good though. Lots of steps - takes time!
  41. Jessy
    My noodle dough came out thin. Any ideas on what I did wrong? I made a serving for 5
  42. Nic
    This lasagne sheet recipe does not work. Using the ingredients specified, less one egg even, the mix was a wet batter, nowhere near a rollable dough. Even after putting in 11 rather than 5tbsp psyllium husks, it was still too moist to roll and I had to press it into the tin. Basically made some bland bread.
  43. Andrew
    looks like a great dish Can it be frozen once cooked ?
    Reply: #144
  44. Kristin Parker Team Diet Doctor

    looks like a great dish Can it be frozen once cooked ?

    Yes, this dish will freeze well.

  45. Deena Zimmerman
    I just started my keto diet a week ago. Diet Doctor has been an enormous help in getting me started, especially with these amazing recipes! I love how the ingredients for each dish are listed, making food shopping so simple. So far the main dishes that I've made include the Keto Cauliflower Chicken Alfredo, the Low-Carb Curry Chicken w/Cauliflower Rice, the Keto Butter Burgers, and the Low-Carb Eggplant Hash w/Eggs. Each of these dishes have been absolutely delicious! Even my husband and daughter have thought so! Tonight I'll be trying this Keto Lasagna...I can't wait! So thank you for all the time and obvious care you've put into this website. It is greatly appreciated!
  46. Jack
    You might consider fried eggplant as a substitute for the "pasta."
  47. SHEILA
    Hi Jon. I use onions almost every day and I have averaged a 5 lb. weight loss every week.
  48. tracy scarf
    I often use deli sliced chicken as the noodles - it is DELICIOUS
  49. Juliana Allen
    Hi Jon, where did you get this info? I don't think this is case. They are of course higher in carbs, but in moderation they should be fine. They don't kick me out of ketosis. Jules.
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