Keto Meal Recipes
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.
Recipe by: Anne Aobadia | Photo by Emma Shevtzoff
Prep/Cooking Time: 1 h 20 m + 30 m | Challenging | 6 Servings
Ingredients
Lasagna sheets
• 8 eggs, beaten
• 280 g cream cheese
• 1 tsp salt
• 80 ml (50 g) ground psyllium husk powder
Meat sauce
• 3 tbsp olive oil
• ½ (55 g) yellow onion, finely chopped
• 1 garlic clove, finely chopped
• 650 g ground beef or ground turkey
• 2 tbsp tomato sauce
• ½ tbsp dried basil
• 1 tsp salt
• ¼ tsp ground black pepper
• 120 ml water
Cheese topping
• 350 ml sour cream
• 240 ml (110 g) shredded mozzarella cheese
• 120 ml (40 g) shredded Parmesan cheese
• ½ tsp salt
• ¼ tsp ground black pepper
• 120 ml (30 g) fresh parsley, finely chopped
Instructions
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 ingredients, until 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” (33 x 45 cm). 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 9 x 12” (23 x 30 cm) 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 9 x 12” (23 x 30 cm) 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 the 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.
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.