How to Cook Yummy Keto Lasagna

Keto Lasagna. Browse Our Great Selection of Books & Get Free UK Delivery on Eligible Orders! Line a baking sheet with parchment paper. In a medium-sized bowl, whisk together the ingredients, until a smooth batter.

Spray your lasagna baking tray with olive oil. Add salt, pepper, grill herbs and the minced garlic. Bring to simmer and cook stirring occasionally until the minced beef is cooked. You can have Keto Lasagna using 19 ingredients and 16 steps. Here is how you cook that.

Ingredients of Keto Lasagna

1. Prepare of Lasagna Noodles.
2. It's 125 gr of cream cheese.
3. Prepare 125 gr of shredded cheddar.
4. Prepare 2 of large eggs.
5. Prepare of Italian seasoning.
6. It's of Lasagna Filling.
7. It's 750 gr of mince meat.
8. You need 1 of onion chopped finely.
9. It's 1 of red pepper.
10. It's 350 gr of sugar free tomato sauce.
11. Prepare 125 ml of stock.
12. Prepare 2 tablespoons of butter.
13. You need of Ricotta layer.
14. You need 250 gr of ricotta cheese.
15. You need 2 tablespoons of sourcream.
16. It's of Italian seasoning.
17. It's of Other.
18. It's 3 of zucchini.
19. You need 1 cup of grated cheddar.

Line a large baking tray with parchment and grease with cooking spray. In a microwave safe bowl, melt cream cheese, mozzarella, and Parmesan together. This keto lasagna is incredibly delicious and will fool even the most devoted pasta lovers. Instead of using sliced zucchini or eggplant as the noodles, we created lasagna noodles out of cauliflower.

Keto Lasagna step by step

1. Preheat the oven to 180°C. In a food processor add all ingredients for lasagna noodles. Mix well until all is combined in a runny paste..
2. Pour the mixture on a flat tray and bake for 10 min or until gold. Once cooked leave it to cool and cut into squares same size as your lasagna dish..
3. In a saucepan add the butter and the chopped onion and cook until translucent..
4. Add the red pepper and cook a few more minutes..
5. Add the minced meat and cook until golden brown..
6. Add the tomato sauce and the seasoning and mix well..
7. Add the stock and cook covered for 45 minutes..
8. Remove lid and cook for 10 min uncovered or until the sauce thickens..
9. Wash the zucchini and cut into thin slices. I use a vegetable piller to ensure equal slices..
10. In a bowl mix the ricotta cheese, sour cream and Italian seasoning. Set aside..
11. When the Lasagna Filling is done start asembling..
12. First, pour some lasagna filling. Top with zuchini slices..
13. Next, a layer of ricotta mixture. Sprinkle some shredded cheddar..
14. Add some more lasagna filling. Add one lasagna noodle, top with some more lasagna filling..
15. Add the last zuchini layer, top with ricotta mixture and some more shredded cheddar..
16. Bake for 35 min on 180° C fan..

It sounds complicated or intense, but it's super easy to execute and doesn't require any special tools or pasta rollers. Repeat the process until the entire lasagna is assembled. This keto lasagna recipe is a make-ahead, freezer-friendly keto meal. I usually double the recipe and freeze one. Prepare the lasagna ahead of time - cooking the ground beef and forming the layers of your lasagna.