, 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
You may wish to leave the "pasta" out altogether. You can use zucchini sliced thin, bacon or even thin sliced deli meat if you want to try and have something as a noodle layer.
It's the psyllium husk. Some brands seem more prone to giving that purple color than others. Now Naturals is a good option but it does still happen with that from time to time.
There is not currently a video but that's a fun idea. Thanks for the suggestion.
IT'S passed the taste test of a 3 yr old who couldn't get in her quick enough.
Look near the pharmacy. It is unsweetened/unflavored Metamucil. Make sure what you get is 100% psyllium.
Unfortunately I am not sure. We use the USDA database to calculate nutritional information.
https://ndb.nal.usda.gov/ndb/search/list
You may need to drain the ground beef or not cook the tomato paste down so much.
Divide the dish into 6 equal portions and each person can get 1 and any leftovers can be packed in the fridge for leftovers another day.
Unfortunately there are no good subs for the psyllium. It gives a flexibility/pliability to baked goods.
It is approximately 30g parsley.
https://www.aqua-calc.com/calculate/food-volume-to-weight
Yes, this dish will freeze well.