Keto Lasagna

Oh, this seductive taste of ground beef, seasoned with cream cheese, hearty tomato sauce, fragrant garlic and onions! Our version of keto lasagna is the most comfortable and delicious food!

Ingredients for 6 servings of keto lasagna

Lasagna sheets

  • 8 beaten eggs
  • 275 g of cream cheese
  • 1 teaspoon of salt
  • 5 tablespoons powdered plantain husk

Meat sauce

  • 2 tablespoons olive oil
  • 1 finely chopped onion
  • 1 finely chopped clove of garlic
  • 550 g of ground beef
  • 3 tablespoons tomato paste
  • ½ tablespoon of dried basil
  • 1 teaspoon of salt
  • ¼ teaspoon ground black pepper
  • ½ glass (125 ml) of water

Cheese topping

  • 2 glasses (475 ml) of fresh cream or sour cream
  • 150 g of grated mozzarella cheese
  • 50 g of grated Parmesan cheese
  • ½ teaspoon of salt
  • ¼ teaspoon ground black pepper
  • ½ Glass of finely chopped fresh parsley

Steps to follow:

Lasagna sheets

  • Preheat the oven to 150 ° C*(302F). Cover the baking tray with parchment paper.
  • In a medium bowl, beat eggs, cream cheese and salt until fluffy. Stirring constantly, add plantain peel to it, and then set aside the resulting dough for a few minutes.
  • Place the dough in the center of the parchment paper, then cover it with another sheet of parchment. Roll out a sheet of dough measuring about 30 x 46 cm. If you prefer thinner sheets, you can divide the dough into two equal portions, and put them in two pans with parchment paper.
  • Bake each sheet (with parchment paper) for about 10-12 minutes. Then set them aside to cool. Remove the paper and cut the sheets into plates that will fit in a baking dish measuring about 23 x 30 cm.

Meat sauce

  • Heat the olive oil in a large skillet over medium heat. Add onion and garlic. Stir-fry until soft. Then add the ground beef, tomato paste and spices. Mix everything thoroughly and cook until the beef is no longer pink.
  • Add water to the mixture, bring it to a boil, then reduce the heat and simmer for at least 15 minutes or until most of the water has evaporated. Since cooked lasagna leaves do not absorb as much liquid as traditional ones, the sauce should be drier. Set the sauce aside.
  • Preheat oven to 200 ° C(392F). Grease a baking dish measuring 23 x 30 cm with oil.

Cheese topping

  • Mix mozzarella cheese with sour cream and most of the parmesan cheese. Leave two tablespoons of parmesan cheese for the final topping. Add salt and pepper to the mixture and add parsley.
  • Alternately spread the lasagna sheets and meat sauce in a baking dish. Start with the sheet and put the meat sauce on top.
  • Spread the cheese mixture on the top sheet. Sprinkle the remaining parmesan cheese on top of the lasagna.
  • Bake it in the oven for about 30 minutes or until it is browned. Serve lasagna with lettuce and your favorite dressing.

Cooking tips

You can replace low-carb lasagna sheets with thinly sliced ​​zucchini.

Instead of ground beef, you can use pork or chicken. This will give the dish a different, but no less impressive taste.

This lasagna can be stored for 3-4 days in the refrigerator or up to 3 months in the freezer. However, first make sure that the dish in which the lasagna was baked is suitable for freezing. Before reheating, the lasagna must be thawed to prevent cracking of the dishes due to the temperature difference. After thawing, preheat the lasagna in the oven at 150 ° C(302F) until fully cooked.


  1. I appreciate the care taken by the posters here in reminding me to thaw the frozen lasagna before heating it so as not to crack the pan. Thank you. I want to try the recipe but will have to convert measurements to English ones! I'm sure it's easy, with the internet.

  2. We will do our best to install both temperature units in the future. Try it and enjoy!


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