Low Carb Keto Lasagna Recipe

This low carb keto lasagna recipe is so easy, you’ll wonder why you didn’t think of it earlier. No need to turn on the oven or use various pots or bowls. This is a one pot meal that you could easily make with one hand. Lasagna is really simplified in this dish. It’s a wonderful meal that you can whip up for your family any time.

keto lasagna recipe

Ingredients for Keto Lasagna Recipe :

For 6  servings

  • 2 tablespoonsolive oil
  • 113lbs ground beef
  • ¼ teaspoonground black pepper
  • 1 yellow onion
  • 1 garlic clove
  • 3 tablespoonstomato paste
  • ½ tablespoondried basil
  • 1 teaspoonsalt
  • ½ cupwater

Keto Pasta

  • 8 eggs
  • 23lb cream cheese
  • 1 teaspoonsalt
  • 51tablespoons ground psyllium husk powder

Cheese Topping

  • 2 cupssour cream or crème fraiche
  • 13lb shredded cheese
  • 2 oz.grated parmesan cheese
  • ½ teaspoonsalt
  • ¼ teaspoonground black pepper
  • 8 tablespoonsfresh parsley, finely chopped

Preparation of Keto Lasagna Recipe :

  1. First of all, start with the pasta sauce, perhaps even the day before, for a more flavorful sauce.
  2. Therefore, Peel and finely chop onion and garlic and fry in olive oil until they become soft. Add the ground beef and fry until they become 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.
  4. Meanwhile, make the lasagna sheets according to the recipe below.
  5. Preheat the oven to 400°F (200°C). Mix shredded cheese with sour cream. Most of the Parmesan cheese. Reserve one or two tablespoons for topping. Add salt and pepper. Therefore, 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). Whisk together eggs, cream cheese and salt into a smooth batter. Continue to whisk while stirring in the psyllium husk, 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 inches (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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