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
2 servingservings

Ingredients

  • 23 tbsp 23 tbsp olive oil
  • 13 13 yellow onionyellow onions
  • 13 13 garlic clovegarlic cloves
  • 7 oz. 200 g ground beef
  • 1 tbsp 1 tbsp tomato paste
  • 16 tbsp 16 tbsp dried basil
  • 13 tsp 13 tsp salt
  • 110 tsp 110 tsp ground black pepper
  • 16 cup 40 ml water
Keto pasta
  • 223 223 eggeggs
  • 313 oz. 100 g cream cheese
  • 13 tsp 13 tsp salt
  • 123 tbsp 123 tbsp (15 g) ground psyllium husk powder
Cheese topping
  • 23 cup 150 ml crème fraîche or sour cream
  • 123 oz. 50 g shredded cheese
  • 23 oz. 20 g grated parmesan cheese
  • 16 tsp 16 tsp salt
  • 110 tsp 110 tsp ground black pepper
  • 8 tsp 40 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 doesn'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 sour cream 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.

Tip!

Want to change it up and make it a little easier? You can substitute thinly sliced zucchini for the low-carb lasagna sheets.

If you want to prepare this meal ahead you can make both the ground beef mixture and the lasagna sheets ahead of time and store in the freezer. Make sure to place parchment paper between the sheets when storing or they will stick together.

Another option

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83 Comments

  1. Caroline
    Loved this one
  2. Lois
    Hi Meribeth, remember these are net carbs. Carbs minus the fiber. For example the psyllium husk powder is only 1 net carb per tablespoon. The tablespoon is 8 carbs minus 7 for the fiber. Check your packaging for the brands you use and the numbers will be totally different. The onion is 7.3 grams of net carbs for 100 gram weight of onion. Yesterday I made a list all my most used and liked vegetables to make it easier for me to keep track of my carbs, and plan out my meals.
  3. Eric
    My pasta came out purple grey as well. Didn't love that but it tasted good. If anyone has a preferred brand that might avoid this please let me know -- I'm not sure anyone likes eating stuff in the blue family! Was wondering if coconut or almond flour would work?
  4. Jess
    If I use zucchini instead I just skip the whole pasta contents don't I?
  5. Joe
    This lasagna was awesome. Only complaint is that it is very difficult to make all at once...it is really like making 3 recipes at once (the sauce, the pasta sheets, and the cheese topping). If I had it to do over again, I would make the sauce one day, the cheese topping another day and then the pasta sheet on the 3rd day and then put it all together. The finished product is worth it!
  6. Steph
    This was great! I used golden flaxseed flour in place of the psyllium husk powder (This has proved hard for me to find in Australian shops) in the lasagne sheets and it worked fine. They have similar properties so I wasn't too worried about a disaster. I also used one Tbsp less tomato paste and it was fine. For the pasta, I let it sit to thicken for a minute or two then just spread it with an offset spatula onto the trays lined with bake paper. It got goopy toward the end but I got it all spread in the end. Great recipe!
  7. Karen
    This is a nice way to make a pasta sheet. I agree with others that it is too thick, though. Spreading it out BEFORE it thickens much is key, and likely will remove the need for a rolling pin or top sheet. I will spread on two pans next time. I will also try the pan liner sheets that have foil on one side and parchment on the other - they might be less inclined to wrinkle under the wetness of the batter (only really a cosmetic thing though).
    I used my usual technique and recipe otherwise, decreasing the tomato/liquid as these noodles don't absorb like no-boil lasagna noodles do.
    Delicious!
  8. cynty J
    Life can be more easier! I make keto lasagna with low carb tortillas and grass fed ground beef. BOMB! If you refrigerate it and heat it up the next day, its perfect. :)
  9. George
    Are the noodles supposed to come out looking purple? That is an odd color for them. I am starting to wonder about these recipes.
  10. Rick
    I made this a few nights ago, and OMG, it was so good. If I hadn't made it myself, I don't think I would have known it didn't have actual pasta in it. I added some italian sausage to the ground beef, and used some low carb passata to give it a bit more of a tomato flavour. The "noodles" were a bit fiddly to make, but well worth the effort. I followed the recipe, but I divided the mixture into 2, and rolled each one nice and thinly. I tasted it after it came out the oven, and was a bit worried as to how the end product was going to turn out because it tasted a bit eggy. I pleased to say that after layering and baking, it tasted fantastic, just like the real thing. It even tastes better the next day as leftovers. Definately one of the tastied keto recipies I've made.
  11. Wendy
    Made this yesterday for dinner tonight. Totally delicious. Will definitely make again
  12. Candy Lind
    Shredded cheese ... what KIND?? Should I assume mozzarella? Romano? A mix? I definitely want to try this, both with the low-carb noodles & with zucchini.
  13. Carolyn B
    Over and over again I find the diet doctor recipes quite yummy and this one proved to be the same! A few tips. For the lasagna sheets, I used NOW brand psyllium husk powder - but not organic because the organic one has a funny taste. They turned out golden brown and look more like whole wheat noodles. I also warmed up the cream cheese in the microwave for about 45 sections to make it easy to mix. I also made thinner noodles using two cookie sheet pans. For the cheese sauce, I used mozzarella cheese and doubled the parsley. Made no modifications to the meat mixture.
  14. Jane Liddington
    This is a lovely recipe. Very tasty and super filling. I used to have trouble with psyllium husk powder turning things a strange colour (eg the keto rolls) but I switched to the NOW brand and have had no further problems.
  15. louise
    i am very excited...i plan on making the pasta sheets, using 2 different cookie trays, when they've cooled adding a mushroom shrimp filling in separate squares, placing the other sheet over, gently pressing it & cutting the sheet into ravioli squares, then proceed to bake the 'ravioli' in the cheese 'alfredo' sauce. i shall let you know how this goes. but i've been missing pasta. fingersXed this works. but thank you thank you for the pasta sheets.
  16. Michelle
    I used Carl's head bread to make the noodles. So much easier I use a silicone pan and pat them out thin then cut two, I only made two layers. No need to use a rolling pin. I also only used tomatoe sauce and parmesan cheese in a can to thicken.
    Makes this recipe so much easier. Thanks for the idea.
  17. Jeana
    Can this be put in the freezer?
  18. Dana
    I have made this 2 times, and I just loved it. However, both times I removed the sour cream on top after it was made. I thought I would try the original recipe, yet I don't like sour cream, so from now on, I am leaving off the sour cream and topping with just cheese. I also find that I always have left over pasta. Seems like it makes too much pasta for the amount of meat, but extra pasta can be used for other dishes. This is really good as a left over...it heats up well. My sister-in-law was crazy about it, and she actually liked the sour cream topping.
  19. Julia
    I'm a new member who signed up a few minutes ago. I'm very concerned that these recipes don't provide the full nutritional information so I can enter into my Carb Manager app. All that is provided is the grams of carbs, but what about grams of fat and grams of protein and what about calories etc.? Does this information exist somewhere? So far, right off the bat, membership to Diet Doctor isn't looking very promising. Please let me know if I'm missing something.
  20. Mark
    Made this last night. A little labor intensive, but oh so yummy. When I plugged the recipe into My Fitness Pal, I'm told the sodium content per serving is over 17k. Umm, what???
  21. Maggie
    You don,t need to count on DD other than carbs per day...you eat until you are full and all else falls into place...it is a simple formula that works ..there is no need for apps at all
  22. Matthew
    Yeah, I prefer more detailed information when it comes to cooking a new recipe - vague cheese description and I found out after the fact that the cream cheese should have sat out at room temp to mix easier. This is the second recipe off here that has disappointed in that respect. Not very professional in my opinion.
  23. Andrea
    Delicious! I saved time by throwing the meat and low carb pasta sauce in the instant pot while I did the “noodles”. This made it quick and easy and came out so good the whole family couldn’t tell it was keto.
  24. Doina
    Very, very good. I used ground pork instead ground beef. was deliciously and tasty
  25. Anja
    Can you make the Lasagne/pasta before? And store it some where?
  26. Anja
    did you get a answer?

    Can you freeze your the lasagna sheets? If I wanted to pre make for another week. This is so yummy thanks for the recipe!!

  27. tanya
    I've just made this for the third time. I make only half of the pasta recipe at a time. It works best if you microwave the softened cream cheese for 5-10 seconds and whisk until smooth. Add room temperature eggs one at a time and whisk well after each. Have two baking sheets ready with olive oil sprayed parchment (4 sheets) before adding the psyllium husk. Use 1-2 tsp less then indicated. Whisk the psyllium husk in then quickly spread on each pan with a greased spatula. Put the second parchment on top and finish spreading with fingers. I also nest a second pan on each layer and press evenly before baking. The lasagna sheets come out thinner and more even with this method.
  28. Shannon
    I’m making this now and the sauce isn’t very “saucy”, as in no liquid. Should I add more tomato paste and water or is this ok as is?
    Reply: #80
  29. Jane
    Can I use low fat cream cheese in this????
  30. Jane
    I've not made this but from the comments above, given these pasta sheets don't soak up liquid like traditional pasta, you don't need your sauce to be as liquidy. Whatever consistency you would like it to be in your final lasagne is how you should prepare it :-)
  31. 1 comment removed
  32. Eileen
    I have made lasagna with cabagge leaves before by just trimming out the thick vein in it. Nobody knew the difference. Can't wait to try it in this recipe.
  33. Gayle
    The meat sauce and cheese sauce were great. The "noodles" were so bad, the only way I could eat this was to scrape the fillings off and throw out the noodles. I could really taste the psyllium and I don't care for the taste. If you have a better noodle recipe, this would be wonderful. As it stands, it's not worth the work.
  34. Amanda
    I would like to use zucchini instead of making the noodles, did anyone do the same? Did it taste good? Also what kind of cheese? I am also stumped on that.
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