, 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.
194 comments
What sort of shredded cheese should I use? I was thinking that cheddar probably wouldn't give it the right flavor, would provolone be better? What do you suggest?
Hi Helen!
We use Mozzarella and it works fantastic! Good luck!
Question: Can one use ground chia seeds as a substitute for ground psyllium husks?
Hi Tom H.!
We haven't tried it but I've seen comments in other recipes from people who do. If you give it a go, please let us know how it worked out. Good luck!
https://miraclenoodle.com/ has a lot of varieties including a "rice" version.
I have checked a few forums about lasagne sheets and the "original" pasta needs no pre-cooking. Can I make it the same way or is it necessary to pre-cook it? What happens if I don't cook it? Sorry for so many question, but I have never used psyllium husk powder before.
Thanks! :)
I just made this tonight, flavor wise it was good, but I added some Italian seasoning, fennel and crushed red pepper flakes to my sauce. And, used ricotta instead of the sour cream because I had some. The pasta portion was okay, but it came out very thick, more like an American pancake vs a crepe. I'll make it again, but spread the batter out on two cookie sheets. I used a half sheet sized pan, but it was still about a quarter inch thick. My partner thought it was delicious as he had been missing lasagna.
But everything is tasty as heck (won't know the cook outcome till a bit later)
888cal, 77.9g fat, 39.7g protein, 6.3g carb, 4.7g fibre
My lasagna sheet stuck to the wax paper. Has anyone ever experienced this problem?
Thanks,
Arezou
I'm from Queensland. I have just made the lasagne sheets, and they have worked out okay, so far. Have not made the actual lasagne yet. The pysillium husk powder I used, is from Woolies, the Macro brand, in the health food aisle. I have also made the keto garlic bread, using the same stuff, and it was very good, my husband and son, said it tasted pretty close to bread, so will be trying that again. I also made the naan bread, but that was not a success. I think it either needed to be cooked in the oven and then fried or fried longer. I don't think I will try that recipe again. The garlic bread is a good one for bread type options, just don't use the garlic butter, of course. As for the cream cheese, I used the one in the tub,not the block. I did not whip at room temperature (but I should Have), but it turned out ok, after beating for a while, and then slowly adding the powder. Hope this is of some help.Good luck.
According to my package of Psyllium Powder:
Psyllium Husk Powder
1 Tablespoon = 9g
1 teaspoon = 3g
I calculated that
1 cup = 144g
1/2 cup = 72g
1/3 cup = 48g
1/4 cup = 36g
Hope that will help!
Although I live in the U.S, I prefer using a digital kitchen scale and grams rather than cups and teaspoons. Thank you for the metric measurements!
Hope that helps : D
I used two half-sheet rimmed baking sheets, for two sheets of noodle. Since I have a third pan of the same size, I may try roughly smearing the batter out in the pan, applying the top sheet of parchment paper, then putting the empty rimmed baking sheet on top of that, with weights, to see if squishing it that way would make a more uniform layer. Might be easier than rolling it out, which really did not work very well. (The rolling may be why the parchment paper stuck so badly.)
I think the directions should also give better instructions on how to layer it. I think they want the bottom layer to be noodle, then half the meat mixture, then noodle, then the rest of the meat, then a third and final layer of noodle, all topped with the cheese mixture and a final sprinkle of parmesan cheese.
In this, my first attempt at this noodle recipe, I think the cream cheese needs to be microwaved to make it REALLY soft. Room temperature was not nearly soft enough to whisk in the egg and psyllium husk powder.
Since this was the first time I made this, it took longer than the instructions indicated. It took me three hours from start to serving the dish (a lot of that was baking time, of course). I did as instructed and made the meat sauce first, then the noodles. But next time, I am going to make the noodle first. While it is whirring in my mixer and once the noodle is in the oven baking, I can be making the meat sauce. That will save a lot of time. Having said all that, this is definitely a good recipe for my family.
Definitely a winner and I'll be making a pile of the pasta and freezing it to save work next time !
Also trying to figure out how the sauce, pasta sheets and cheese mixture is 7grams per serving based on the below calculations. When I add this together and divide by 6 I get 14.8 grams per serving. Can someone let me know what I am missing or doing wrong here with the math?
SAUCE: 24 grams which mainly comes from
1) Yellow onion: 7 grams are in 1 cup of yellow onion. A whole onion is usually 2 cups, so that is 14 grams.
2) Tomato paste: 7 grams are in 2 TBSP, so 3 TBSP would be 10-11 grams
PASTA: 50 grams which mainly comes from
1) Ground psyllium husk powder: 5+ TBSP is around 40 grams
2) Cream Cheese: There are 2 grams per 2 TBSP. 2/3 lb of cream cheese is 10oz so that is around 10 grams
CHEESE SAUCE: 15 grams
1) Sour Cream: 2 TBPS is 1-2 grams, making 2 Cups around 15 grams