This keto lasagna takes a little work, but it is the best and well worth the effort. For best results, make the keto noodles very thin. Be sure to make an extra one and freeze.
3 tbsp olive oil
1 yellow onion, diced
2 garlic cloves, minced
2 lbs ground beef
1 lb hot italian sausage
1 can 13oz diced tomato
2 cans of 12 oz tomato paste
Italian seasoning, salt and pepper to taste
2 cup beef broth, adjust for desired thickness of sauce
Add oil to large pot. Brown onion and garlic, Add ground beef and italian sausage, brown
Add tomato sauce, spices, broth, bring to a boil, lower heat, and let simmer for 1-2 hours. Longer simmering produces a more flavorful sauce.
3 cups ricotta cheese
8 oz shredded mozzarella
3 oz grated parmesan cheese
Salt, Pepper to taste
2/3 cup fresh parsley, chopped
Lasagna sheets (may use thinly sliced eggplant)
13 oz cream cheese
1 1/3 tsp salt
6 ½ tbsp ground psyllium husk powder
Preheat oven to 300°
Add eggs, cream cheese, and salt to a medium sized bowl and mix into a smooth batter.
Continue to whisk while adding psyllium husk powder, a little at a time. Let sit for 5 minutes.
Spread batter on baking sheet lined w/greased parchment paper. Use a spatula or finger. Lasagna sheets to not have to be perfectly even.
Place another parchment paper on top and flatten with a rolling pin and hands until the batter is at least 13” x 18”. For best results roll batter thin.
Let both pieces of parchment paper remain in place. Bake for about 10-12 minutes.
Let cool and remove paper, slice into sheets to fit your baking dish.
Assemble, Bake, And Enjoy
Preheat oven to 400°
Mix shredded cheese, ricotta cheese and ¾ parmesan cheese.
Add salt, pepper, and parsley
Place lasagna sheets, meat sauce, and cheese mixture in layers in a greased 9” x 13” baking pan.
Bake for about 30 – 40 minutes or until heated through and golden brown.
This keto lasagna is so delicious. Just blend and enjoy your keto lasagna tonight! Be sure to make an extra one and freeze it.
Valerie Grosso RDN
The Rebel Dietitian With A Mission
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