This excellent keto lasagna is full and delicious. It is
made from layers of low-carb noodles with flavored meat sauce, creamy ricotta
cheese, and melted mozzarella cheese. This recipe is very easy to make and
tastes like the real thing. This is a classic layered pasta dish that turns it
into a beautiful low-carb cheese!
This low-carb keto lasagna is cooked to perfection without
any heavy carbohydrates. Cheese noodles make low-carb lasagna gluten-free. The
best thing about this recipe is that it takes only one hour to make 10
servings. No fancy or hard-to-find ingredients are needed for this dish.
Why you’ll love this keto lasagna recipe
This keto lasagna is made with real noodles. Homemade
noodles are used in this recipe. It's cheesy, creamy, and just as comfortable
as you'd expect it to be. Simple low-carb ingredients have been used in cheese,
eggs, and beef. You can even prepare this dish three days before serving!
This is a comfortable and delicious meal made from delicious
layers, creamy cheese, and homemade Bolognese sauce.
HOW TO KEEP THIS LASAGNA LOW CARB.
CHEESE DOUGH LASAGNA NOODLES
These cheese noodles consist of 3-ingredient flour cheese breadsticks
without the ingredients, a combination of mozzarella, cream cheese, eggs, and
Italian spices. The dough is baked in a 9-inch by 13-inch pan and then divided
into layers. After splitting, three layers of noodles are formed which fit
perfectly in an 8-inch by 4-inch loaf pan.
LOW CARB MARINARA SAUCE
To make life easier, I've bought sugar-free marinara sauce.
By the way, many brands offer this option. You can make it yourself.
What are some recommended low-carb marinara sauces?
Rao’s Marinara Sauce.
This marinara sauce is made from a proprietary blend of
Italian tomatoes, olive oil, onions, and Italian spices. This recipe for red
sauce has been around for generations.
Thrive Market Organic Marinara.
This marinara pasta sauce is made from low acid San Marzano
tomatoes. These tomatoes are grown in volcanic Italian soil. Each 5-cup serving
contains 5 g of carbohydrates.
Fody Marinara Sauce.
This pasta sauce is great for a low FODMAP diet. It contains
no gluten, garlic, or onions and will not irritate the sensitive stomach. In
addition, each cup of marinara sauce contains 3 g of net carbohydrates.
Make Your Own Pasta Sauce.
You can also make your own Cato Marinara sauce. You can also
make more sauce on the day of food preparation and freeze it for later use. I
store it in a safe tub, bag, or Mason jar. Leave a little space at the top of
the jar to freeze the sauce in the Mason jar to allow expansion otherwise your
jar may break in the freezer.
Frequently Asked Questions.
Can you make the low-carb lasagna
"noodles" in advance?
Yes, you can make it first. When you are ready to bake
lasagna, it will significantly reduce the preparation time. You will get it
ready in the shortest possible time.
Should you freeze a whole lasagna before or
after you cook it?
In this recipe all assembly steps can be done ahead of time, it can be frozen, and then it can be baked at mealtime. Alternatively, you can freeze it completely cooked, and then reheat it later in the oven.
How can I make this in a larger pan?
Double the recipe to make it in a large pan. Instead of
cutting each "noodle" into three equal parts, cut it according to the
size of the pan you are using.
How many carbs are in keto lasagna?
Each serving contains only 2-3 grams of pure carbohydrates.
Can you have a little pasta on keto?
Traditional wheat pasta is not keto-friendly, try making
some keto pasta instead.
What can I use instead of lasagna sheets?
You can also use low-carbohydrate vegetables such as
zucchini, eggplant, spinach, and summer squash instead of sheets.
What to serve with this dish?
Light side dishes are great to serve with it. You can also
serve it with a spinach salad, coleslaw, or some air-fried zucchini.
1-Hour keto lasagna recipe.
Prep time: 40-minutes
Cook time: 20-minutes
Total time: 1-hour
Servings: 10 servings
Category: dinner
Method: oven
Cuisine: Italian
INGREDIENTS.
FOR THE NOODLES.
·
Cooking spray
·
1 (8-oz.) Block cream cheese
·
3 large eggs
·
2 c. shredded mozzarella
·
1/2 c. freshly grated Parmesan
·
Kosher salt
·
Freshly ground black pepper
FOR THE FILLING.
·
1 tbsp. extra-virgin olive oil
·
1/2 medium yellow onion, chopped
·
3 cloves of garlic, minced
·
1 tbsp. tomato paste
·
1 lb. ground beef
·
Kosher salt
·
Freshly ground black pepper
·
3/4 c. marinara
·
1 tsp. dried oregano
·
Pinch crushed red pepper flakes
·
1 (16-oz.) container ricotta
·
1 1/2 c. shredded mozzarella
·
1/2 c. freshly grated Parmesan
·
Freshly chopped parsley, for garnish
VIDEO OF KETO LASAGNA RECIPE.
INSTRUCTIONS.
Step 1.
First, preheat the oven to 350 C. Line the baking sheet with
parchment and grease with spray. In a microwave-safe bowl, melt the cream
cheese, mozzarella, and parsley. Add eggs and mix. Add salt and pepper to
taste.
Step 2.
Now spread this prepared mixture on a baking sheet and bake
for 15 to 20 minutes till golden. After baking, leave it to cool.
Step 3.
Place a large pan on the stove and heat the oil over medium
heat. Add onion to the pan and cook for 5 minutes or until soft. Now add garlic
and cook for 1 more minute till fragrant. Add the tomato paste and mix well
until coated.
Step 4.
Add ground beef and season with salt and pepper and cook for
5-6 minutes, using a wooden spoon to break up the meat before it turns pink.
Step 5.
Place the pan back on the stove and heat up with the
marinade. Season with pepper, salt, oregano, and red pepper flakes.
Step 6.
Now cut the noodles in half widthwise, and cut each half
into 3 more pieces. Put a little sauce in an 8-inch baking pan and place 2
pieces of noodles under the dish. With the help of a spoon, spread one-third of
ricotta on the noodles and then place one-third of the meat mixture on top.
Now sprinkle chopped mozzarella on one-third. Repeat this
process to create more layers.
Step 7.
After assembling, bake in the oven for 25-30 minutes or
until cheese melts!
Step 8.
Garnish with parsley and serve.
TIPS FOR SUCCESS.
Remember that the noodles should be slightly cold before folding the dish. Heating the noodles risks melting the ricotta cheese, which will reduce the lasagna's strength and cause it to sink when baked. Keep in mind that the marinara sauce you are using is low carb.
I mean, it should be
sugar-free, with only salt and herbs. You can also use keto pizza sauce or
spaghetti sauce if you like. I've used pre-cut mozzarella in it but for the
best taste and texture, you can grind a block of mozzarella cheese instead.
Storing freezing and reheating instructions of keto lasagna.
You can store leftover food in the refrigerator, in a sealed
container for up to 1 week. You can store Lasagna parts individually in
airtight containers in the freezer for up to 6 months. Preheat the microwave to
reheat.
NOTES.
Use a food processor to mix the cheese flour. If you do not
have a food processor, you can use your hands. Stir in the soft cream cheese
until smooth and then add the eggs to the mozzarella cheese and Italian spices
and then to the prepared baking pan.
You can use your favorite mozzarella cheese filling, but
remember to use a low-moisture skim to make cheese flour.
NUTRITION INFORMATION.
·
Calories: 259kcal
·
Carbohydrates: 5g
·
Protein: 25g
·
Fat: 20g
·
Sodium: 457mg
·
Potassium: 173mg
·
Fiber: 3g
·
Vitamin A: 778lU
·
Vitamin C: 2mg
·
Calcium: 308mg
·
Iron: 1mg
This nutrition information is provided based on an online
nutrition calculator only. Please consult a nutritionist or doctor for
corrective information on dietary restrictions and concerns.
Conclusion.
This keto lasagna is a very attractive and delicious keto
pasta dish that you can easily make. Delicious meat sauce, rich ricotta
filling, and delicious layers of Cato Lasagna noodles, with just 3.5 net carbs
per serving!