, photo by Emma Shevtzoff
, nutritional review by Franziska Spritzler, RD, CDE
in Recipes, Dinner, Meal Keto lasagna
Ingredients
- 8 8 egg, beateneggs, beaten
- 10 oz. (1¼ cups) 280 g (290 ml) cream cheese
- 1 tsp 1 tsp salt
- 1⁄3 cup (1¾ oz.) 80 ml (50 g) ground psyllium husk powder
- 3 tbsp 3 tbsp olive oil
- ½ (2 oz.) ½ (55 g) yellow onion, finely choppedyellow onions, finely chopped
- 1 1 garlic clove, finely choppedgarlic cloves, finely chopped
- 1½ lbs 650 g ground beef or ground turkey
- 2 tbsp 2 tbsp tomato paste
- ½ tbsp ½ tbsp dried basil
- 1 tsp 1 tsp salt
- ¼ tsp ¼ tsp ground black pepper
- ½ cup 120 ml water
- 1½ cups 350 ml sour cream
- 1 cup (4 oz.) 240 ml (110 g) shredded mozzarella cheese
- ½ cup (11⁄3 oz.) 120 ml (40 g) shredded Parmesan cheese
- ½ tsp ½ tsp salt
- ¼ tsp ¼ tsp ground black pepper
- ½ cup (¼ oz.) 120 ml (8 g) fresh parsley, finely chopped
Instructions
- Preheat oven to 300°F (150°C). Line a baking sheet with parchment paper.
- 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.
- 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.
- 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.
- 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.
- 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.
- Preheat the oven to 400°F (200°C). Grease a 9 x 12” (23 x 30 cm) baking dish.
- 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.
- Alternately layer the pasta sheets and meat sauce in the baking dish, starting with the pasta, followed by the meat sauce.
- Spread the cheese mixture on top of the pasta, and finish with the extra parmesan cheese.
- 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.
Lasagna sheets
Meat sauce
Cheese topping
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.
196 comments
We haven't tested this with ricotta, but it may work well. Make sure and keep an eye on how that will affect the carb count of the dish.
We have not tested this recipe with flaxseed.
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.
I think the texture would be distracting and too gummy if an entire batch was rolled out to the size of one cookie sheet, that's four times thicker than the noodles I make! For anyone who tried this and didn't like the pasta, try it again rolled much thinner.
Going to try making a spaghetti dish next by slicing up the sheets. Did find myself running out of meat sauce before I had used up the topping and sheets, and so improvised and additional batch with goatcheese and chorizo. Might have to simmer the sauce less next time or maybe add some more mince + tomato.
So glad you and your friends enjoyed the recipe! Thanks for sharing!
So glad you enjoyed it!
Great! So glad you both love it!
I'm sorry they didn't turn out well! Sometimes when using psyllium, it can help to let the ingredients rest for a minute to ensure thorough absorption. This seems to vary by brand.
I halved the recipe and it was more than enough for two. I also followed the suggestion of the person who said to roll out the egg-batter and bake between two sheets of parchment paper. Worked like a charm!
Thank you for your feedback, I'm glad that you enjoyed this recipe so much.
Lasagna is always a great place to add veggies especially if they come from your garden. Be aware that the added veggies will increase the carb count.
Thank you for sharing your feedback. I will pass it along to our recipe team.
I'm sorry that happened! Parchment paper should be non stick. You may want to check and see if you inadvertently used waxed parchment paper instead.
It could be the brand of psyllium you're using. https://www.dietdoctor.com/low-carb/guides/psyllium-husk
The consistency and taste was absolutely fine so will definitely make again and use it as spaghetti.
Just not sure why the purple colour! 😅
Hey, Sarah! That can happen sometimes because of the psyllium husk powder. As you found, it doesn't affect the taste...it just looks a bit odd! :)
So glad you love it!
The nutrition information given on our website for recipes and meal plans is always listed per serving.
What’s the nutrition count if using zucchini instead of the lasagne sheets please? Thanks
This may vary depending on how much zucchini is used. You can use this alternate recipe to give you a rough estimate https://www.dietdoctor.com/recipes/keto-zucchini-lasagna. Hope that helps!
I've tried other recipes, but sometimes you dont want pure cheese noodles in a cheese and meat lasagna. I made these Diet Doctor noodles (with a few tweaks), and they were excellent!! I used 8oz cream cheese instead of 10, and added 1/2 cup shredded parmesan (next time I would even blend it for a smoother consistency). Definitely add italian herbs to the mix. It was runny, but I spread the batter onto TWO 9x13" baking sheets with parchment, and baked for close to 40 minutes. The noodles were the perfect thickness (a little too thick near the edges). They have a fantastic bite and chewiness and held up very well during baking, and even a leftover re-heating. I was able to make a 3-layer lasagna 9x9 lasagna, and a two layer bread pan size lasagna. Noodle macros per serving: 275 calories, 18g fat, 15g protein under 4g net carbs per serving (I would say it made 6 VERY generous servings). This will be my permanent keto lasagna noodle recipe. I even chopped up the thicker little end pieces and tossed them with sauce. Delish.
Thank you for your feedback, I am glad that you enjoyed these noodles.
*Halve the Lasagne Sheets and roll as thin as possible.
*I up the mince to a kilo and up the sauce so there's enough meat and sauce.
*I double the recipe so I have extra to freeze. It re-heats great and the flavours are even better the next day.
So glad you love it, Renee! Making extra to freeze is always a great idea!