Keto Lasagna

Keto Lasagna

Low carb and keto-friendly lasagna that doesn’t ditch the noodles. This lasagna uses noodles made out of a 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, tomato sauce, and cheese, they provide that needed noodle texture. The fact that it’s made out of cheese and Italian seasoning also lets the noodles blend right in with the rest of the ingredients.

The lasagna is low carb and keto-friendly with two big adjustments. The first step is replacing traditional lasagna noodles with cheese noodles. The second step is using a no sugar added 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

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INSTRUCTIONS : 
For Meat Sauce –
  • First of all, Peel and finely chop onion and garlic and fry in olive oil until soft.
  • Add the ground beef/mutton and fry until golden. 
  • Now add tomato paste ( 20gms) and spices in the pan.
  • Stir thoroughly and add water. 
  • Bring to a boil, lower the heat, and let simmer for at least  15minutes  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.
 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 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.
  • 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 (with parchment paper) for about 10-12 minutes. Set aside to cool. Next, remove the paper and slice pasta into sheets that fit a 9×12” baking dish.
  • Now Mix the mozzarella cheese with sour cream and most of the parmesan cheese. Reserve one or two tablespoons of the parmesan cheese for the final topping. Add salt and pepper and stir 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 30 minutes or until the lasagna has a nicely browned surface. 
  • Serve with a green salad and your favorite dressing.
Nutritional Facts Per Serving :
  • Calories – 873 kcal
  • Fats –  74g 
  • Protein – 40g 
  • Net Carbs- 9g
  • Fiber – 7g

Lasagna rocks. This 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.

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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