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

Lasagna sheets
  • 223 223 egg, beateneggs, beaten
  • 313 oz. 100 g cream cheese
  • 13 tsp 13 tsp salt
  • 123 tbsp 123 tbsp (15 g) ground psyllium husk powder
Meat sauce
  • 23 tbsp 23 tbsp olive oil
  • 13 13 yellow onion, finely choppedyellow onions, finely chopped
  • 13 13 garlic clove, finely choppedgarlic cloves, finely chopped
  • 25 lb 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
Cheese topping
  • 23 cup 150 ml crème fraîche or sour cream
  • 123 oz. 50 g mozzarella cheese, shredded
  • 23 oz. 20 g parmesan cheese, grated
  • 16 tsp 16 tsp salt
  • 110 tsp 110 tsp ground black pepper
  • 16 cup 40 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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169 comments

  1. GIOVANNA
    Aldi?! I meant also!
  2. Denney
    Can the cream fresh'/sour cream be substituted with ricotta?
    Reply: #154
  3. Denney
    Sorry, crème fraîche or sour cream.
  4. Kristin Parker Team Diet Doctor

    Can the cream fresh'/sour cream be substituted with ricotta?

    We haven't tested this with ricotta, but it may work well. Make sure and keep an eye on how that will affect the carb count of the dish.

  5. Shana
    Can I use flaxseed instead of psyllium husk powder?
    Reply: #156
  6. Kristin Parker Team Diet Doctor

    Can I use flaxseed instead of psyllium husk powder?

    We have not tested this recipe with flaxseed.

  7. Maggie
    This recipe was SO good. First time cooking with psyllium powder and it turned out great!!
  8. Karen LaBranche
    This Lasagna was very good! I substituted the phyllium husk with ground flax/chia seeds and I added Italian sausage. I would definitely do this recipe again. Thank you! It was so delicious. Happy Valentines day Diet Doctor.
  9. Kathy
    I made this gonightvgor my husband and two guests tonight. Everyone loved it. Will definitely make it again.
  10. Rebecca Howard
    Can this be frozen before it is baked in the oven?
    Reply: #161
  11. Kerry Merritt Team Diet Doctor

    Can this be frozen before it is baked in the oven?

    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.

  12. wendychatfield
    Oh my goodness! This was fabulous! I made this for my whole family (who aren’t eating keto) and they all loved it! Kids and all! I added a bit of ricotta and also plain full fat Greek yogurt as I was out of sour cream. Worked great and carbs seemed very similar. I also did half and half ground beef and ground natural Italian sausage to equal the amount of ground beef in the recipe. So delicious!
  13. Waffle
    This was the most disgusting thing I have ever had. Please don’t expect much.
  14. Anne
    I make a half batch of the noodle recipe, and roll it out in two batches (two cookie sheets) so it's very thin. I bake each for ten minutes without attempting to remove the top piece of parchment paper. The noodle sheet removes super easily once it is baked!
    I think the texture would be distracting and too gummy if an entire batch was rolled out to the size of one cookie sheet, that's four times thicker than the noodles I make! For anyone who tried this and didn't like the pasta, try it again rolled much thinner.
  15. Adaqeus
    Loved the recipe and my full on carb-loving friends did not realize it wasn't store bought pasta sheets!

    Going to try making a spaghetti dish next by slicing up the sheets. Did find myself running out of meat sauce before I had used up the topping and sheets, and so improvised and additional batch with goatcheese and chorizo. Might have to simmer the sauce less next time or maybe add some more mince + tomato.

    Reply: #166
  16. Kerry Merritt Team Diet Doctor

    Loved the recipe and my full on carb-loving friends did not realize it wasn't store bought pasta sheets!
    Going to try making a spaghetti dish next by slicing up the sheets. Did find myself running out of meat sauce before I had used up the topping and sheets, and so improvised and additional batch with goatcheese and chorizo. Might have to simmer the sauce less next time or maybe add some more mince + tomato.

    So glad you and your friends enjoyed the recipe! Thanks for sharing!

  17. lauramb1994
    Another fabulous recipe from DD. I halved the recipe for just me and my husband. It worked out pretty well. I used an 8" square baking dish. The only thing I'm going to try to do differently next time is to make the noodles just a little thinner. Also, the meat was a bit dry. I wanted a little bit more moisture, so I might try adding more tomato paste and/or tomato sauce. Or possibly sausage would have more grease to keep it moist. Can't wait to make a full pan's worth and serve it to the whole family. I know they will enjoy it!
  18. wkdavis84
    I did noodles exactly as stated. It was not a dough but a runny mess. Put on parchment paper in oven for 12 minutes. Turned out not bad but should have devided on 2 sheets
  19. June
    I was sceptical about the lasagne - not had a great deal of success with psyllium husk but, thanks to lockdown (more time to spare) I followed instructions exactly and it worked very well. Quite easy to prepare and cook, I divided it in half and made two big thin sheets - actually had some left over . I thought the meat recipe could have been, maybe another half pounds worth of mince and just half a teaspoon of basil was a bit bland for my taste so I added extra herbs. All in all though it looks great. Thank you whoever made it up!
  20. June
    And just to say - this is a really nice keto lasagne - and keep the sheets as thin as you can and it's as good as the real thing.
    Reply: #171
  21. Kerry Merritt Team Diet Doctor

    And just to say - this is a really nice keto lasagne - and keep the sheets as thin as you can and it's as good as the real thing.

    So glad you enjoyed it!

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