, 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.
Test-kitchen tips for perfect keto lasagna
Homemade keto lasagna sheets behave differently from traditional pasta. The mixture is closer to a thick batter than a firm pasta dough, so it should be spread and rolled between two sheets of parchment paper rather than handled by hand.
For the most pasta-like texture, keep the sheets thin. If the sheets turn out thick, rubbery, or overly chewy, divide the batter between two baking sheets next time. Several readers found that thinner sheets created softer layers and a texture closer to traditional lasagna.
Leave the upper sheet of parchment paper in place while baking. Trying to remove it before the sheet has baked can make the batter stick and become difficult to handle.
Why did my keto lasagna sheets change color?
Some brands of psyllium husk powder can cause baked goods to turn brown, gray, or even slightly purple. This color change may look unusual, but readers report that it does not necessarily affect the flavor or texture.
For a lighter result, try using a finely ground psyllium husk powder intended for baking. Results can vary between brands because different products absorb moisture differently.
How to give the meat sauce more flavor
This recipe uses a relatively simple meat sauce so that the beef, tomato, and cheese remain the dominant flavors. For a stronger Italian-style flavor, readers suggest adding extra basil, oregano, garlic, red pepper flakes, or a small amount of Italian seasoning.
You can also replace part of the ground beef with Italian sausage for a richer, more seasoned sauce. If you prefer a more pronounced tomato flavor, add a little more tomato paste while keeping the finished sauce thick enough that the lasagna does not become watery.
What Diet Doctor readers recommend
This keto lasagna has received extensive feedback from home cooks. Some of the most frequently shared tips include:
- Divide the pasta mixture between two trays for thinner sheets.
- Bake the sheets between both pieces of parchment paper.
- Add extra Italian herbs to the meat sauce.
- Use a mixture of ground beef and Italian sausage.
- Let the finished lasagna rest briefly before slicing.
- Make a double batch so there are portions available for another meal.
Several readers also report serving the recipe to family members who do not follow a keto diet, with some saying they did not immediately realize that the lasagna contained homemade low-carb sheets.
Common keto lasagna questions
Is the pasta mixture supposed to be runny?
The mixture will be much softer than traditional pasta dough. After adding the psyllium husk, let it rest for a few minutes so it can absorb moisture before spreading it between the parchment paper.
Why are my lasagna sheets rubbery?
The sheets may have been rolled too thickly. Divide the mixture between two baking sheets and spread it into thinner, even layers for a more tender texture.
Can I replace psyllium husk with flaxseed?
Diet Doctor has not tested flaxseed as a direct replacement in this recipe. Some readers report using ground flaxseed or a flax-and-chia mixture successfully, but the texture and carb count may change.
Can I use ricotta in keto lasagna?
Ricotta may work in place of some or all of the sour cream, although Diet Doctor has not tested this specific substitution. Check the nutrition label, since the carbohydrate content varies between ricotta products.
Can I halve the recipe?
Yes. Readers have successfully prepared a half batch in a smaller baking dish. The cooking time may need to be adjusted depending on the depth of the lasagna and the size of the dish.
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.