Three-layer Keto Lasagna
Three-layer Keto Lasagna

Credits to: u/bambi_exe

 

Ingredients for the “noodles”:

For the filling:

  • 500g ground beef
  • 80g tomato paste (didn’t have access to low-carb Marinara sauce)
  • half a yellow onion, diced
  • 1 tbsp butter, room temperature
  • â…” cup shredded mozzarella cheese
  • â…” cup cow’s milk cheese, shredded
  • ¼ cup cheddar cheese, shredded
  • 1 tbsp cream cheese
  • 1½ tbsp Milbona Crefée herb cheese
  • 1 tsp garlic powder
  • 1 tsp dried oregano
  • 1 tsp spicy red pepper powder
  • salt and black pepper to taste

 

Instructions:

  1. For the noodles, preheat the oven to 150°C, line a sheet of non-stick baking paper on a baking dish. You can melt the mozzarella and cream cheese beforehand, however I found it easier to simply dump everything in a chopper and let it go brrr for 5 seconds or until all the ingredients are well mixed. Since my lasagna foil pan was 21×16cm and I wanted 3 layers of the “noodles”, I had to spread roughly 37×32cm of the mixture onto the paper in a thin layer. At this point, the paper will start crumpling slightly, but that shouldn’t be an issue, as the mozzarella should hold everything in place. Bake for less than 8 minutes or as soon as you notice small bubbles forming. Take out the pan and cut the “noodles” to 3 even rectangular pieces, then carefully peel them off.
  2. For the mixture, melt the butter in a large wok with the chopped onion at medium heat and stir until slightly golden. Add a tsp of tomato paste (or low-carb Marinara sauce) and stir for a minute before adding the beef and the rest of the spices. Cook until the meat browns, then add the rest of the paste and simmer for a few more minutes at low heat.
  3. Spray the lasagna foil pan with extra virgin olive oil to prevent from sticking, then add a tsp of the excess sauce from the wok on the bottom of the pan. Layer one of the “noodles”, spread a bit of cream cheese and herb cheese on top, add â…“ of the ground beef mixture, layer with â…“ of the remaining cheeses, add the second “noodle” and repeat. The final layer should be the last of the cheese and cheddar. Bake at 160°C for 20 minutes and voilà! You have the perfect lasagna that tastes even better than the real thing. This lasagna is meant to have 6 servings in total, 5 carbs per serving, but if you use low-carb Marinara sauce instead of tomato paste, it could be less.