Name: Lasagna with Keto Noodles
Prep time: 15 min
Cook time: 65 min
Total time: 80 min
Ingredients: 2 tablespoon olive oil; 1 teaspoon fresh garlic; 1 medium yellow onion; 20 ounce ground beef; 3 tablespoon tomato paste; 1/2 tablespoon dried basil; salt and pepper (to taste); 1/2 cup water; 8 large egg; 10 ounce cream cheese (softened); 1 teaspoon salt; 5 tablespoon psyllium husk powder; 5 ounce shredded mozzarella (part-skim); 2 cup sour cream; salt and pepper (to taste); 2 ounce grated parmesan cheese; 1/2 cup fresh parsley (chopped)

Lasagna is a classic casserole that reminds me of grandma’s home cooking. (Or if we’re being honest, my grandma home cooking the giant casserole from the freezer aisle.) Noodles, tomato, beef, and cheese. How can we possibly have this while staying keto?

You guessed it! We’re using a cheese-based dough to create keto-friendly noodles. Then we layer those with a meaty tomato sauce, and a special cheese topping. Instead of ricotta, we cut the carbs with a cheesy spread made from mozzarella, sour cream, and Parmesan.

Yields 6 servings of Lasagna with Keto Noodles

The Preparation

Meat Sauce:

2 tablespoons olive oil
1 teaspoon fresh garlic
1 medium yellow onion
20 ounces ground beef
3 tablespoons tomato paste
1/2 tablespoon dried basil
salt and pepper, to taste
1/2 cup water

Keto Pasta Sheets:

8 large egg
10 ounces cream cheese, softened
1 teaspoon salt
5 tablespoons psyllium husk powder

Cheese Topping:

5 ounces shredded mozzarella, part-skim
2 cups sour cream
salt and pepper, to taste
2 ounces grated parmesan cheese
1/2 cup fresh parsley, chopped

The Execution

1. Preheat a skillet over medium heat, then add the olive oil. Chop the garlic and onion finely, then fry until soft.

2. Add the ground beef to the skillet and brown. Mix in the tomato paste, basil, plus some salt and pepper.

3. Add the water and bring it to a boil. Lower the heat then simmer until the water has evaporated. You want the meat mixture to be quite dry.

4. Preheat the oven to 300F. In a medium bowl mix together the eggs, cream cheese, and salt. Continue whisking while adding the psyllium husk a little at a time. Let the mixture rest for a few minutes.

5. Line a baking sheet with parchment paper, then spread the batter across the sheet using a spatula. Place a second piece of parchment paper on top, then roll the pasta out using a rolling pin.

6. Leave both sheets of parchment paper in place and bake for 10-15 minutes. Take the pasta sheet out of the oven then cool for a few minutes before removing the paper. Slice the pasta into lasagna sheets.

7. Crank the oven up to 400F. Mix the mozzarella, sour cream, salt, pepper, parsley, and most of the Parmesan cheese. Reserve a bit for topping the lasagna with.

8. In a greased casserole dish layer the meat sauce, and pasta sheets in layers.

9. Spread the cheese mixture and remaining Parmesan cheese on top.

10. Bake the lasagna for about 30 minutes or until the cheese is browned and bubbling.

This makes a total of 6 servings of Lasagna with Keto Noodles. Each serving comes out to be 861 calories, 68.7g fats, 11.3g net carbs, and 39g protein.

NUTRITION	CALORIES	FAT	CARBS	FIBER	NET CARBS	PROTEIN
2 tablespoon olive oil	239	27	0	0	0	0
1 teaspoon fresh garlic	4	0	0.9	0.1	0.9	0.2
1 medium yellow onion	41	0.2	9.5	1.3	8.2	1.3
20 ounce ground beef	1440	113.4	0	0	0	97.4
3 tablespoon tomato paste	40	0.2	9.3	2	7.3	2.1
1/2 tablespoon dried basil	4	0.1	0.8	0.6	0.2	0.4
— salt and pepper	0	0	0	0	0	0
1/2 cup water	0	0	0	0	0	0
8 large egg	629	41.8	3.2	0	3.2	55.3
10 ounce cream cheese	970	96.4	11.6	0	11.6	17.4
1 teaspoon salt	0	0	0	0	0	0
5 tablespoon psyllium husk powder	280	0	64	56	8	0
5 ounce shredded mozzarella	425	31.2	3.1	0	3.1	31.2
2 cup sour cream	911	89	21.3	0	21.3	11.2
— salt and pepper	0	0	0	0	0	0
2 ounce grated parmesan cheese	244	16.2	2.3	0	2.3	21.8
1/2 cup fresh parsley	11	0.2	1.9	1	0.9	0.9
Totals	5239	415.8	128	61	67	239.1
Per Serving (/6)	873	69.3	21.3	10.2	11.2	39.9