This keto lasagna is so delicious and tasty, and it perfectly embodies the lasagna; however, it is keto-friendly. Filled with multiple layers of moist meat sauce, scoop of ricotta and melted mozzarella cheese, this is perfect for those following the keto diet and of course for fan of cheese. Here is the detailed guide through which you can prepare this yummy dish, which tastes as good as the original one.
Here’s Why You’ll Be Proud Of This Keto Lasagna
Rich, Flavorful Layers: Benfits of Christy Rost’s Low Carb Lasagna Each spoonful of this lasagna contains a satisfying and rich taste with cheese, flavorful meat sauce and low carb noodles. Cream cheese blended in mozzarella and parmesan cheese work well to give the noodles the required base that will at the same time serve as its filling.
Cheese Lover’s Dream: For cheese lovers, this lasagna must be ate quite often or at least once a week. Since the mozzarella, and more so the ricotta cheese takes the major portion of the filling, every spoonful is lasagna is rich.
Low-Carb Delight: This lasagna is as luxurious and full-bodied as it can get and yet, each serving comes with only 2 grams of net carbs; it is a real keto delight.
Versatile Serving Options: You can simply eat this keto lasagna on its own or serve it with crunchy keto cheese bread or garlic bread for a full and scrumptious and keto meal.
Ingredients for Keto Lasagna
For the Keto Lasagna Noodles:
- Cream Cheese: To get better firmer cheeses use block cream cheese not the one in the tub.
- Mozzarella Cheese: Helps to give it a slight taste and best elasticity. Cheddar although can be avoided since it tends to produce a film on the tongue.
- Parmesan Cheese: Freshly grated is fine but best of all is finely grated parmesan; this is because powdered parmesan tends to be gritty.
- Eggs: It is advised to let eggs to reach room temperature for better blending. If you have to avoid egg bearing product, you have to go to egg replacement that conforms to ketogenic diet.
For the Filling:
- Onion and Garlic: Ideal for the preparation of the Italian bolognese or marinara sauce.
- Ground Beef: The best ground beef which can be used for this recipe is lean ground beef though any kind can be used.
- Marinara Sauce: Get light marinara sauce to be use in order to balance the carbohydrate consumption.
- Salt and Pepper: To sample.
- Ricotta Cheese: Opens up the layers and gives it a creaminess whilst avoiding the need for a bechamel sauce.
- Mozzarella Cheese: Once in awhile food ingredient that plays a crucial role in cremating the lasagna.
How to Make
Step 1: Prepare the Keto Lasagna Noodles
Earlier, in a microwave safe bowl, it is required to blend cream cheese, mozzarella, and parmesan cheese together. Melt it in 30 second intervals and stirring in between until the mozzarella cheese is getting soft or mostly melted. Stir in the eggs into the batter until you obtain a smooth, thick and creamy consistency.
Step 2: Bake the Noodles
Pour the batter on a baking sheet lined with papers evenly. Bake at 350°F (180°C) for about 15 minutes, or until slightly golden around the edges. It is advisable to allow the noodles to cool and thicken for a considerably long time before handling.
Step 3: Make the Meat Sauce
After that it is required to heat some oil in a Tawa or non-stick pan on the medium flame only. Dice the onions and the garlic, and fry for about 5 minutes or until the onions are slightly brown and that garlic has a good smell. Incorporate the ground beef and fry until no pink is evident and the beef is thoroughly cooked. Put the marinara sauce and on top, a little pinch of salt, and ground black pepper must be added. Allow further simmering of the sauce for another 5 minutes for the cook to allow the flavors to blend.
Step 4: Assemble the Lasagna
This will be baked in an 8 by 8 inch pan and therefore grease an 8 by 8 inch pan, line it also with aluminum foil and bring the aluminum foil over the sides of the pan. Lasagna noodles should be cut into six equal portion after it has been cooked and allowed to cool. Begin layering: On the bottom place two pieces of noodle, on top of it place one third ricotta cheese, one third meat sauce and one third of mozzarella cheese. Layer until all home made marshmallows, ice cream cone pieces, caramel, and topping have been utilized.
Step 5: Bake the Lasagna
Place the lasagna layers in a tray and then cover the tray with foil before putting it in the preheated oven to 350- Fahrenheit (180- Celsius) for 30-35 minutes or until the lasagna top begins to look brow and the sauce on top becomes bubbly. Lasagna is ready when the center is spongy and the cheese is melted and gooey, let it sit for about 5 to 10 minutes before slicing.
Tips for Perfect Keto Lasagna
Cool the Noodles: This should be done to prevent the hot noodles from melting the ricotta cheese which will consequently compromise the structure of the lasagna.
Use Freshly Grated Cheese: Using a block of cheese and grating before use, offers far better texture and melts more successfully than processed cheese.
Make Ahead: Lasagna noodles should be pre-boiled to cut down the time that you will take in the actual preparation of the lasagna. They can be kept in the refrigerator until you are ready to build the dish or component thereof.
Store-Bought Noodles: If you do not have time or some specific ingredients in the kitchen, you can buy ready keto lasagna noodles that are sold almost in every grocery store.
Spice It Up: For those who want to give it a spice booster, bring in the red pepper flakes on the meat sauce. You can add other seasonings to improve the flavor : fresh oregano, fresh basil oregano, or other seasonings of your choice..
Storing and Reheating Keto Lasagna
Refrigeration: Lasagna that was not consumed can be stored in an air-tight package and should preferably be consumed within a week or so after preparing it.
Freezing: For extended storage, the portions should be packaged and stored in freezers. Lasagna can be frozen for up to six months by freezing the cooked lasagna in and airtight container. Refrigerate and allow to thaw overnight, then reheat just before serving the next day.
Reheating: Reheat in a microwave or bake at 350°F (180°F) until the food is hot through out.
Make Ahead Instructions
If you wish to assemble the lasagna and bake it at a later time you need to follow the recipe till the assembling of the lasagna is complete. It is then desirable to let the assembled layers come to room temperature before wrapping in a plastic sheet. This pizza should refrigerated for about 1-2 days or frozen and kept for about 3 months. If prepared a day in advance, refrigerate and put 10mins more to the baking time if put in the freezer before baking.
Frequently Asked Questions
How many carbs are in keto lasagna?
The net carb count is 2 grams of carbs per serving
What can I use instead of lasagna noodles?
Many low carb vegetables such as zucchini, eggplants and spinach can be used instead of lasagna noodles; just as low carb summer squash can also do the job.
How many calories are in one serving?
The total calories in one serving of this keto will be about 325 calories.
Keto Lasagna
Keto Lasagna: A Low-Carb Food:
Ingredients
- For the Keto Lasagna Noodles:
- 8 ounces cream cheese
- 2 cups shredded mozzarella cheese
- 1/2 cup parmesan cheese
- 3 large eggs
- For the Lasagna:
- 1 large onion, chopped
- 1 clove garlic, minced
- 1 pound ground beef
- 3/4 cup marinara sauce (sugar-free)
- 1 1/2 cups ricotta cheese
- 1 1/2 cups shredded mozzarella cheese
Directions
- Preheat the Oven: Turn your oven on and set it to 180°C (350°F). Remember, it is essential to pre-line a big baking tray with some parchment.
- Prepare the Noodles: In a bowl which can also be microwave safe, blend the cream cheese, the mozzarella cheese and the parmesan cheese. Nuke in 30 seconds and stir as the cheese begins to melt, continuing the process until it is almost done. Finally to the batter add eggs, whisk till you get a smooth batter. Pour this onto the baking sheet lined and bake for 15 minutes or until the edges set. Let cool.
- Cook the Meat Sauce: Warm up the oil in a non-stick pan and on moderate heat. I cook the onions and garlic over medium heat until they are softened, around 3 to 5 minutes. Include the ground beef and brown it following the pink color stage. Continue to pour the marinara sauce and allow the mixture to be cooked for five minutes more. Remove from heat.
- Assemble the Lasagna: Prepare the baking pan by greasing an 8×8-inch pan along with the aluminum foil on the base of the baking pan. Trim the lasagna noodles into six equal portions. Put two on the bottom of the pan then spread on 1/2 cup ricotta cheese, then a third of the meat sauce, then on top of that put on 1/2 cup of mozzarella cheese. Layer the ingredients as described again and again till the ingredients finish.
- Bake the Lasagna: Place the pan with the mixture and cover it with foil before putting it into the oven to bake for 30-35 minutes or until the surface turns golden and the sauce that should be poured over the pasta turns bubbly. Allow the food to cool for about 5 minutes and then serve.
Notes
- To Store: Store the remaining portions in a sealed container and place it in the refrigerator especially within one week.
- To Freeze: To be on the safe side, they should be sealed in serving size packages and stored in the freezer for up to six months. Best served when it is cold and you should make sure to refrigerate it for at least five hours before reheating.
- To Reheat: Reheat in microwave oven until it gets warm or in hot oven until properly cooked.
- NET CARBS 2g
Nutrition Facts
- Calories:325kcal
- Carbohydrates:5g
- Protein:25g
- Fat:20g
- Potassium:173mg
- Fiber:3g
- Sugar:3g
- Calcium:308mg
- Iron:
