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Keto/Low Carb Lasagna

Writer: Keto UpgradeKeto Upgrade
Mar 216 min read

As an Italian, lasagna is something I've loved forever and even though it is a little more work, it's nice to have a piece of low carb lasagna once in awhile. What I like about cooking is you can make a dish as complicated or simple as you want. For this particular low carb lasagna I made a little more complex lamb bolognese sauce but you can just as easily brown up some beef and add a jar of your favorite low carb pasta sauce.





For the sauce I used onion, garlic, ground lamb, anchovy filets, tomato paste, beef bone broth, allulose and a jar of low carb roasted garlic sauce. If I had a can of diced or crushed tomatoes I would have used that instead of the jar of sauce. Also if you have a dry red wine on hand you can use that instead of the bone broth. You can also use anchovy paste if you have that on hand as well.




For the pasta I chose my favorite low carb substitute, hearts of palm lasagna pasta sheets. I prefer these over other alternatives but many things will work as a replacement. This is just the easiest and tastiest to me. I prefer Natural Heavens brand and purchase them often. The only preparation you have to do to the pasta sheets is to pat them dry and get as much moisture out of them as possible.


I usually make myself a little one and use the rest of the ingredients to make a more paleo dish for my husband and toddler. But the ingredients are enough to make an 8x8 dish of keto/low carb lasagna.








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Low Carb Lamb Bolognese- Will have 1/3 of sauce left if making an 8x8 lasagna


2 Tbs. Olive Oil

1 Medium White Onion Diced

1-3 Cloves of garlic Minced (I used roasted garlic sauce so only used 1)

1 Lb. Ground Lamb (can use any ground meat you would like)

2 Anchovy Filets or 1 tsp. Anchovy paste

3 Tbs. Tomato Paste

1/2 Cup Beef Bone Broth or Dry Red Wine

1/2 Tbs. Allulose (can use any alternative sweetener, to taste)

14.5 ounce can of Diced or crush tomatoes or a jar of low carb sauce if you don't have diced tomatoes on hand

Salt & Pepper-to taste

Italian Seasoning- to taste


Instructions:

  1. Place a large handled pot over low heat and add the oil, dice the onion and add to the oil and increase heat to medium low and sauté until translucent adding a sprinkle of salt and pepper

  2. Mince the garlic while the onion is sautéing, once the onion is translucent add the garlic and saute for a few minutes

  3. Once you can smell the garlic add the ground meat and break it up and cook through, browning it up nicely and cooking as much liquid out as possible, sprinkle with salt and pepper, increase heat to medium high

  4. Once the meat is all browned add the anchovies and tomato paste and cook until the anchovies are broke down and the tomato paste is cooked well and there is some browning

  5. Deglaze with the bone broth or wine making sure to scrap any remnants off the bottom of the pot, simmer and add the sweetener

  6. Add in the diced tomatoes or low carb sauce, season with salt, pepper and italian seasoning and bring to a simmer

  7. I taste for seasoning but remember you are concentrating the flavors by simmering

  8. Cover with a lid but keeping it askew so that the steam can escape, stir every few minutes until you have a thick meat sauce and all the tomatoes are cooked down

  9. While that is simmering you can prep all the other lasagna fixings and when you begin to build the lasagna preheat oven to 350


Ricotta Filling- Enough for an 8x8 Lasagna or a small 7x5 and a 8x8 pasta bake


12oz./1.5 Cups Whole milk ricotta

3oz./3/4 Cup Shredded whole milk Mozzarella plus another 3 ounces for on top

2 Tbs. Parmesan (to taste)

1/4 tsp. Pepper (to taste)

1/4 tsp. Salt (to taste)

1/4-1/2 tsp. Italian Seasoning (to taste)

Sprinkle of Chopped Onion and Granulated Garlic (optional, to taste)

1 Egg


Instructions:

  1. Measure out the ricotta and add the mozzarella and parmesan then season to taste

  2. Add the egg once all the seasoning is to your liking and set aside


Hearts of Palm Lasagna Noodles Instructions for an 8x8

1 Package of lasagna noodles, drained over sink then spread out onto paper towels and pat dry very well to get as much moisture out of them as possible


Building the Lasagna Instructions:

  1. Preheat oven to 350 degree

  2. Spray 8x8 baking pan and lay down the lasgana noodles in a single layer, ripping the sheets if needed to fill in any gaps

  3. Top with half the ricotta mixture and spread evenly then spoon a small layer of meat sauce on top, trying to avoid any excessive liquid in the sauce

  4. I top with a sprinkle of mozzarella but that is optional, repeat with lasagna noodles, rest of the ricotta, more sauce and cheese

  5. Add one final layer of noodles, add a little more meat sauce and cover completely with shredded mozzarella

  6. If making any pan bigger than an 7x5, grab a piece of aluminum foil large enough to cover the baking dish. Spray the aluminum foil with nonstick spray and place, spray side down over the baking dish, trying to dome it a bit over the top of the pan

  7. Place on a sheet pan and bake for 45-50 minutes, temp the middle to at least 150 degrees then either broil for 5 minutes or bake for an additional 10-15 minutes until the top is nice and bubbly and browned and the inside is over 165 degrees

  8. For a small pan, 7x5, bake for 30 minutes then broil until golden brown


    Macros: Using all the filling and noodles listed and 2/3 Sauce, for an 8x8 pan, 4-6 servings (adjust macros according to what you use)


    2276 Calories

    154g Fat

    56g Total Carbs

    14g Fiber

    43g Net Carbs

    158g Protein



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