Keto lasagna

 


Keto lasagna

Ingredients

Lasagna sheets

8 eggs, beaten

280 g (290 ml) cream cheese

1 tsp salt

80 ml (50 g) ground psyllium husk powder

Meat sauce

3 tbsp olive oil

½ (55 g) yellow onion, finely chopped

1 garlic clove, finely chopped

650 g ground beef or ground turkey

2 tbsp tomato paste

½ tbsp dried basil

1 tsp salt

¼ tsp ground black pepper

120 ml water

Cheese topping

350 ml sour cream

240 ml (110 g) shredded mozzarella cheese

120 ml (40 g) shredded Parmesan cheese

½ tsp salt

¼ tsp ground black pepper

120 ml (8 g) fresh parsley, finely chopped

Instructions

Lasagna sheets

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.

Meat sauce

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.

Cheese topping

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.

 

Comments

Post a Comment

Popular posts from this blog

Caldo de Pollo

Image
  Caldo de Pollo Ingredients 5 pounds chicken leg quarters 2 gallons water 2 tablespoons minced garlic 2 tablespoons salt 1 tablespoon garlic powder 1 cube chicken bouillon 4 large carrots, peeled and cut into large chunks 4 large potatoes, peeled and cut into large chunks 4 zucchini, cut into large chunks 1 chayote, cut into large chunks 1 large white onion, cut into large chunks ½ bunch fresh cilantro, chopped Directions Place chicken legs into a large stockpot; pour water over chicken. Add minced garlic, salt, and garlic powder. Cover and bring to a boil over high heat. Reduce to a simmer and cook until chicken meat falls off the bones, 1 to 2 hours. Stir in chicken bouillon cube until dissolved; add carrots, potatoes, zucchini, chayote, and white onion. Reduce heat to medium-low and simmer until carrots and potatoes are tender, 45 minut...
Read more

Fallow's Fried Corn Ribs

Image
  Fallow's Fried Corn Ribs INGREDIENTS Corn cob 4 Sunflower oil or vegetable, or rapeseed for frying Coriander Small handful, chopped Lime 1 Olive oil 15ml, to drizzle For the seasoning Salted kombu 52g Old bay seasoning 25g Smoked paprika 8g Smoked chilli flakes 6g Maldon salt25g At London restaurant Fallow, chefs Jack Croft and Will Murray put sustainability at the core of everything they do. One of their most popular dishes is fried corn ribs, heavily seasoned with kombu, smoked paprika and salt: watch them make it at the bottom of the page. If you're looking for a meat-free alternative to ribs, try this corns ribs recipe.  Step01 For the kombu seasoning Put your oven onto its lowest possible setting. Line a baking tray with baking parchment and place the salted kombu on top in an even layer. Place into the oven and leave to dehydrate until completely dry. Step02 Once dry, let it cool and then place into a ...
Read more

Keto quesadillas

Image
  Keto quesadillas Ingredients Low carb tortillas 2 eggs 2 egg whites 170 g (180 ml) cream cheese ½ tsp salt 1½ tsp ground psyllium husk powder 1 tbsp coconut flour Filling 1 tbsp olive oil or butter, for frying 140 g (300 ml) Mexican cheese or any hard cheese of your liking 28 g (220 ml) baby spinach Instructions Tortillas Preheat the oven to 400°F (200°C). Using an electric mixer, beat eggs and egg whites together until fluffy. Add cream cheese and continue to beat until the batter is smooth. In a bowl, combine salt, psyllium husk and coconut flour. Mix well. Add the flour mixture into the batter while beating. When combined, let the batter sit for a few minutes. It should be thick like pancake batter. Your brand of psyllium husk powder affects this step — be patient… If it does not thicken enough, add some more. Place parchment paper on a baking sheet. Use a spatula to spread the ba...
Read more