Keto Lasagna

Keto lasagna is a comforting, mouth-watering dish that captures the essence of traditional lasagna while being low-carb and keto-friendly. Featuring layers of savory meat sauce, creamy ricotta, and gooey mozzarella cheese, it’s a delight for cheese lovers and anyone following a keto diet. This guide will walk you through each step of making this delicious dish, ensuring it tastes just like the classic version you love.

Why You’ll Love This Keto Lasagna

Rich, Flavorful Layers: Every bite of this lasagna delivers a burst of flavor with layers of cheese, seasoned meat sauce, and low-carb noodles. The combination of cream cheese, mozzarella, and parmesan in the noodles creates a unique base that’s both satisfying and tasty.

Cheese Lover’s Dream: If cheese is your weakness, this lasagna is sure to please. With mozzarella and ricotta cheese making up the bulk of the filling, every forkful is creamy and decadent.

Low-Carb Delight: Despite its rich and indulgent taste, this lasagna contains just 2 grams of net carbs per serving, making it a perfect fit for those on a keto diet.

Versatile Serving Options: Enjoy this keto lasagna on its own, or pair it with keto-friendly cheese bread or garlic bread for a complete meal that’s both satisfying and diet-friendly.

Ingredients for Keto Lasagna

For the Keto Lasagna Noodles:

  • Cream Cheese: Use block cream cheese instead of the tub version for a thicker consistency.
  • Mozzarella Cheese: Provides a mild flavor and excellent stretch. Avoid using cheddar as it can form an undesirable film.
  • Parmesan Cheese: Finely grated or freshly grated parmesan works best; avoid powdered versions to prevent grittiness.
  • Eggs: Ensure eggs are at room temperature for smoother mixing. If you need an egg-free version, explore egg substitutes that fit keto guidelines.

For the Filling:

  • Onion and Garlic: Essential for a flavorful bolognese or marinara sauce.
  • Ground Beef: Lean ground beef is preferred, but any variety will do.
  • Marinara Sauce: Opt for a sugar-free marinara to keep the carb count low.
  • Salt and Pepper: To taste.
  • Ricotta Cheese: Adds creaminess to the layers, mimicking a bechamel sauce.
  • Mozzarella Cheese: A must-have for the quintessential lasagna texture.

How to Make

Step 1: Prepare the Keto Lasagna Noodles

Start by combining cream cheese, mozzarella, and parmesan cheese in a microwave-safe bowl. Heat in 30-second intervals, stirring each time, until the mozzarella is mostly melted. Whisk in the eggs until you achieve a thick, creamy batter.

Step 2: Bake the Noodles

Spread the batter evenly on a parchment-lined baking sheet. Bake at 350°F (180°C) for about 15 minutes, or until the edges are just starting to turn golden. Let the noodles cool before handling to ensure they firm up properly.

Step 3: Make the Meat Sauce

Heat some oil in a non-stick pan over medium heat. Sauté the chopped onions and minced garlic for about 5 minutes until fragrant. Add the ground beef and cook until it’s no longer pink. Pour in the marinara sauce and season with salt and pepper. Let the sauce simmer for an additional 5 minutes to allow the flavors to meld.

Step 4: Assemble the Lasagna

Line an 8×8-inch pan with aluminum foil, leaving an overhang on the sides. Cut the cooled lasagna noodles into six even pieces. Begin layering: place two pieces of noodle on the bottom, followed by a third of the ricotta cheese, a third of the meat sauce, and a third of the mozzarella cheese. Repeat the layers until all ingredients are used up.

Step 5: Bake the Lasagna

Cover the assembled lasagna with foil and bake at 350°F (180°C) for 30-35 minutes, or until the top is golden brown and the sauce is bubbling. Allow the lasagna to cool for a few minutes before slicing and serving.

Tips for Perfect Keto Lasagna

Cool the Noodles: Let the noodles cool completely before layering to avoid melting the ricotta cheese and affecting the lasagna’s structure.

Use Freshly Grated Cheese: Grating cheese from a block provides a better texture and melts more smoothly than pre-shredded cheese.

Make Ahead: Prepare the lasagna noodles in advance to save time. You can store them in the fridge until you’re ready to assemble the dish.

Store-Bought Noodles: If you’re short on time or ingredients, use pre-made keto-friendly lasagna sheets available at many grocery stores.

Spice It Up: For those who love a kick, add red pepper flakes to the meat sauce. Enhance the flavor further with additional seasonings like oregano or fresh basil.

Storing and Reheating Keto Lasagna

Refrigeration: Store leftover lasagna in an airtight container in the refrigerator for up to one week.

Freezing: For longer storage, freeze individual portions in airtight containers. The lasagna can be kept frozen for up to six months. Thaw overnight in the fridge before reheating.

Reheating: Warm up leftovers in the microwave or in a preheated oven at 350°F (180°C) until heated through.

Make Ahead Instructions

If you’d like to prepare the lasagna in advance, follow the recipe up to the assembly step. Allow the assembled layers to cool completely before covering with plastic wrap. Store in the fridge for 1-2 days or in the freezer for up to 3 months. When ready to bake, thaw overnight if frozen, and add an extra 10 minutes to the baking time if refrigerated.

Frequently Asked Questions

How many carbs are in keto lasagna?

Each serving of this keto lasagna contains just 2 grams of net carbs.

What can I use instead of lasagna noodles?

You can use low-carb vegetables like zucchini, eggplant, spinach, or summer squash as alternatives to lasagna noodles.

How many calories are in one serving?

One serving of this keto lasagna contains approximately 325 calories.

Keto Lasagna

Recipe by Admin
0.0 from 0 votes
Course: MainCuisine: Italian, American
Servings

4

servings
Prep time

5

minutes
Cooking time

30

minutes
Calories

325

kcal
Total time

35

minutes

Keto Lasagna: A Low-Carb Comfort 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: Set your oven to 180°C (350°F). Line a large baking sheet with parchment paper and set aside.
  • Prepare the Noodles: In a microwave-safe bowl, combine cream cheese, mozzarella cheese, and parmesan cheese. Microwave in 30-second intervals, stirring each time until the cheese is mostly melted. Whisk in the eggs until you have a smooth batter. Spread this batter onto the lined baking sheet and bake for 15 minutes or until the edges are firm. Let cool.
  • Cook the Meat Sauce: Heat oil in a non-stick pan over medium heat. Sauté the onion and garlic for about 5 minutes. Add the ground beef and cook until no longer pink. Pour in the marinara sauce and let it cook for another 5 minutes. Remove from heat.
  • Assemble the Lasagna: Line an 8×8-inch pan with aluminum foil. Slice the lasagna noodles into six even pieces. Place two pieces on the bottom of the pan, followed by 1/2 cup of ricotta cheese, a third of the meat sauce, and 1/2 cup of mozzarella cheese. Repeat the layers until all ingredients are used.
  • Bake the Lasagna: Cover the pan with foil and bake for 30-35 minutes, until the top is golden and the sauce is bubbling. Let cool for 5 minutes before serving.

Notes

  • To Store: Keep leftovers in a sealed container in the refrigerator for up to one week.
  • To Freeze: Store individual portions in freezer-friendly containers for up to six months. Thaw in the refrigerator overnight before reheating.
  • To Reheat: Warm in the microwave or a preheated oven until heated through.
  • NET CARBS 2g

Nutrition Facts

  • Calories: 325kcal
  • Carbohydrates: 5g
  • Protein: 25g
  • Fat: 20g
  • Potassium: 173mg
  • Fiber: 3g
  • Sugar: 3g
  • Calcium: 308mg
  • Iron: 1mg

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