Lasagna is a classic casserole that reminds me of grandma’s home cooking. (Or if we’re being honest, my grandma home cooking the giant casserole from the freezer aisle.) Noodles, tomato, beef, and cheese. How can we possibly have this while staying keto?
You guessed it! We’re using a cheese-based dough to create keto-friendly noodles. Then we layer those with a meaty tomato sauce, and a special cheese topping. Instead of ricotta, we cut the carbs with a cheesy spread made from mozzarella, sour cream, and Parmesan.
Yields 6 servings of Lasagna with Keto Noodles
The Preparation
Meat Sauce:
- 2 tablespoons olive oil
- 1 teaspoon fresh garlic
- 1 medium yellow onion
- 20 ounces ground beef
- 3 tablespoons tomato paste
- 1/2 tablespoon dried basil
- salt and pepper, to taste
- 1/2 cup water
Keto Pasta Sheets:
- 8 large egg
- 10 ounces cream cheese, softened
- 1 teaspoon salt
- 5 tablespoons psyllium husk powder
Cheese Topping:
- 5 ounces shredded mozzarella, part-skim
- 2 cups sour cream
- salt and pepper, to taste
- 2 ounces grated parmesan cheese
- 1/2 cup fresh parsley, chopped
The Execution
1. Preheat a skillet over medium heat, then add the olive oil. Chop the garlic and onion finely, then fry until soft.
2. Add the ground beef to the skillet and brown. Mix in the tomato paste, basil, plus some salt and pepper.
3. Add the water and bring it to a boil. Lower the heat then simmer until the water has evaporated. You want the meat mixture to be quite dry.
4. Preheat the oven to 300F. In a medium bowl mix together the eggs, cream cheese, and salt. Continue whisking while adding the psyllium husk a little at a time. Let the mixture rest for a few minutes.
5. Line a baking sheet with parchment paper, then spread the batter across the sheet using a spatula. Place a second piece of parchment paper on top, then roll the pasta out using a rolling pin.
6. Leave both sheets of parchment paper in place and bake for 10-15 minutes. Take the pasta sheet out of the oven then cool for a few minutes before removing the paper. Slice the pasta into lasagna sheets.
7. Crank the oven up to 400F. Mix the mozzarella, sour cream, salt, pepper, parsley, and most of the Parmesan cheese. Reserve a bit for topping the lasagna with.
8. In a greased casserole dish layer the meat sauce, and pasta sheets in layers.
9. Spread the cheese mixture and remaining Parmesan cheese on top.
10. Bake the lasagna for about 30 minutes or until the cheese is browned and bubbling.
This makes a total of 6 servings of Lasagna with Keto Noodles. Each serving comes out to be 861 calories, 68.7g fats, 11.3g net carbs, and 39g protein.
| NUTRITION | CALORIES | FAT | CARBS | FIBER | NET CARBS | PROTEIN |
| 2 tablespoon olive oil | 239 | 27 | 0 | 0 | 0 | 0 |
| 1 teaspoon fresh garlic | 4 | 0 | 0.9 | 0.1 | 0.9 | 0.2 |
| 1 medium yellow onion | 41 | 0.2 | 9.5 | 1.3 | 8.2 | 1.3 |
| 20 ounce ground beef | 1440 | 113.4 | 0 | 0 | 0 | 97.4 |
| 3 tablespoon tomato paste | 40 | 0.2 | 9.3 | 2 | 7.3 | 2.1 |
| 1/2 tablespoon dried basil | 4 | 0.1 | 0.8 | 0.6 | 0.2 | 0.4 |
| — salt and pepper | 0 | 0 | 0 | 0 | 0 | 0 |
| 1/2 cup water | 0 | 0 | 0 | 0 | 0 | 0 |
| 8 large egg | 629 | 41.8 | 3.2 | 0 | 3.2 | 55.3 |
| 10 ounce cream cheese | 970 | 96.4 | 11.6 | 0 | 11.6 | 17.4 |
| 1 teaspoon salt | 0 | 0 | 0 | 0 | 0 | 0 |
| 5 tablespoon psyllium husk powder | 280 | 0 | 64 | 56 | 8 | 0 |
| 5 ounce shredded mozzarella | 425 | 31.2 | 3.1 | 0 | 3.1 | 31.2 |
| 2 cup sour cream | 911 | 89 | 21.3 | 0 | 21.3 | 11.2 |
| — salt and pepper | 0 | 0 | 0 | 0 | 0 | 0 |
| 2 ounce grated parmesan cheese | 244 | 16.2 | 2.3 | 0 | 2.3 | 21.8 |
| 1/2 cup fresh parsley | 11 | 0.2 | 1.9 | 1 | 0.9 | 0.9 |
| Totals | 5239 | 415.8 | 128 | 61 | 67 | 239.1 |
| Per Serving (/6) | 873 | 69.3 | 21.3 | 10.2 | 11.2 | 39.9 |
Lasagna with Keto Noodles
Ingredients
Meat Sauce
- 2 tablespoon olive oil
- 1 teaspoon fresh garlic
- 1 medium yellow onion
- 20 ounce ground beef
- 3 tablespoon tomato paste
- ½ tablespoon dried basil
- salt and pepper to taste
- ½ cup water
Keto Pasta Sheets
- 8 large egg
- 10 ounce cream cheese softened
- 1 teaspoon salt
- 5 tablespoon psyllium husk powder
Cheese Topping
- 5 ounce shredded mozzarella part-skim
- 2 cup sour cream
- salt and pepper to taste
- 2 ounce grated parmesan cheese
- ½ cup fresh parsley chopped
Instructions
- Preheat a skillet over medium heat, then add the olive oil. Chop the garlic and onion finely, then fry until soft.
- Add the ground beef to the skillet and brown. Mix in the tomato paste, basil, plus some salt and pepper.
- Add the water and bring it to a boil. Lower the heat then simmer until the water has evaporated. You want the meat mixture to be quite dry.
- Preheat the oven to 300F. In a medium bowl mix together the eggs, cream cheese, and salt. Continue whisking while adding the psyllium husk a little at a time. Let the mixture rest for a few minutes.
- Line a baking sheet with parchment paper, then spread the batter across the sheet using a spatula. Place a second piece of parchment paper on top, then roll the pasta out using a rolling pin.
- Leave both sheets of parchment paper in place and bake for 10-15 minutes. Take the pasta sheet out of the oven then cool for a few minutes before removing the paper. Slice the pasta into lasagna sheets.
- Crank the oven up to 400F. Mix the mozzarella, sour cream, salt, pepper, parsley, and most of the Parmesan cheese. Reserve a bit for topping the lasagna with.
- In a greased casserole dish layer the meat sauce, and pasta sheets in layers.
- Spread the cheese mixture and remaining Parmesan cheese on top.
- Bake the lasagna for about 30 minutes or until the cheese is browned and bubbling.
