It’s hard to believe that this yummy looking lasagna is actually a diet food but it’s true! Sticking to a keto-friendly diet isn’t always easy, especially when you are missing out on some of your favourite foods. That’s where this keto-friendly no pasta beef lasagna comes in.
With a little time and a lot of love, you can now enjoy a good old fashioned lasagna and not stray off the diet track. Here’s how to do it step by step.
Just a cautionary note, if you’re wanting to embark on a keto diet, you have to be very strict about following it as your fat consumption is very high. If combined with carbohydrates, this will result in weight gain which is definitely not what you want, not to mention the possible health issues! Do not combine recipes like this keto friendly no pasta beef lasagna with carbs please.
Serves: 6 – 8
Ingredients:
Lasagna sheets:
- 150g full fat cream cheese softened
- 300g grated mozzarella cheese
- 2 large eggs
- 1 tsp dried mixed herbs
Lasagna filling:
- 1/4 cup onion diced
- 500g beef mince
- 1 tsp dried Italian herbs
- 1 large tin whole peeled tomatoes
- 1 medium onion, peeled and halved
- 2 large cloves garlic, peeled but left whole
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 6 Tbsp ricotta cheese for layering (if you can’t find ricotta cheese substitute with cottage cheese)
- 250g grated mozzarella cheese for layering
Instructions for lasagna sheets:
- Preheat oven to 180C.
- Line a medium-sized baking pan with baking paper.
- Add all cheese dough ingredients together in a bowl.
- Using a wooden spoon blend until the cheese forms a paste-like consistency.
- Pour cheese batter into prepared baking pan. Use a spatula to spread the batter across the pan.
- Place into the middle of the oven and bake for about 20 minutes, or until the surface is no longer wet and is firm to the touch.
- Set the lasagna sheets aside to let cool.
Instructions for lasagna filling:
- In a large pan drizzle the olive oil and sweat the chopped onions and garlic.
- Add in the beef mince. Simmer until the beef is cooked.
- Add in the tomatoes and oregano.
- Bring the sauce to a simmer over medium-high heat, then lower heat to keep the sauce at a slow, steady simmer for about 15 minutes, or until droplets of oil float free.
- Stir occasionally, and use a sturdy wooden spoon to crush the tomatoes against the side of the pan.
- Allow to simmer on a low heat until the mixture has reduced.
Assembling lasagna:
- Evenly slice your lasagna sheets into thirds or into slices that will fit your baking dish well.
- In a baking dish add a thin layer of meat sauce to the bottom
- Add the first lasagna sheet over the meat sauce.
- Add 1/3 of the remaining meat sauce over the first sheet.
- Spread 3 Tbsp of ricotta cheese and 1/4 mozzarella cheese across the top.
- Repeat with second sheet, meat sauce, ricotta, and mozzarella.
- Add third sheet. Top with remaining meat sauce. Sprinkle on remaining mozzarella.
- Bake lasagna in the middle of your oven at 180C for about 20 minutes.
- Let keto friendly no pasta beef lasagna cool slightly before slicing and serving.