Keto Lasagna with Low Carb Pasta Noodles

Keto Lasagna with Low Carb Pasta Noodles is a delicious twist on the classic Italian dish, specially crafted for those following a ketogenic diet. This recipe replaces traditional wheat pasta with homemade, low-carb pasta noodles and layers them with a rich and flavorful tomato meat sauce and creamy cheese filling.

 Let’s dive into the recipe!

Ingredients:

Low Carb Pasta Noodles:

• 2 cups almond flour
• 1/4 cup coconut flour
• 2 tablespoons psyllium husk powder
• 1/2 teaspoon xanthan gum
• 1/2 teaspoon salt
• 3 large eggs
• 2 tablespoons olive oil
• 2-3 tablespoons water (as needed)

For the Meat Sauce:

• 1 pound ground beef (or ground turkey, chicken, or a meat substitute)
• 1/2 cup diced onion
• 2 cloves garlic, minced
• 1 can (14 ounces) crushed tomatoes
• 1 can (6 ounces) tomato paste
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• Salt and pepper to taste

For the Cheese Filling:

• 1 1/2 cups ricotta cheese
• 1 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 large egg
• 2 tablespoons chopped fresh basil (optional)
• Salt and pepper to taste

Instructions:

For the Low Carb Pasta Noodles:

1. In a mixing bowl, combine the almond flour, coconut flour, psyllium husk powder, xanthan gum, and salt.
2. Add the eggs and olive oil to the dry ingredients. Mix well.
3. Gradually add water, one tablespoon at a time, until the dough comes together. It should be pliable and not too sticky.
4. Roll out the dough between two sheets of parchment paper to create thin pasta sheets.
5. Use a knife or pasta cutter to cut the pasta sheets into lasagna noodle-sized strips. Set aside.

For the Meat Sauce:

1. In a skillet over medium-high heat, cook the ground beef (or your preferred protein) until browned and cooked through. Drain any excess grease.
2. Add the diced onion and minced garlic to the cooked meat. Sauté for a few minutes until the onions are translucent.
3. Stir in the crushed tomatoes, tomato paste, dried basil, dried oregano, salt, and pepper. Simmer for about 10-15 minutes, allowing the sauce to thicken. Remove from heat.

The Cheese Filling:

1. In a mixing bowl, combine the ricotta cheese, shredded mozzarella cheese, grated Parmesan cheese, egg, chopped fresh basil (if using), salt, and pepper. Mix until well combined.

Assembling and Baking:

1. Preheat your oven to 375°F (190°C).
2. In a greased 9×13-inch (23×33 cm) baking dish, layer the ingredients as follows:
   • Start with a thin layer of the meat sauce.
   • Add a layer of low carb pasta noodles.
   • Spread half of the cheese filling over the noodles.
   • Repeat with another layer of meat sauce, noodles, and the remaining cheese filling.
   • Finish with a final layer of meat sauce.
3. Cover the baking dish with foil and bake in the preheated oven for 25-30 minutes.
4. Remove the foil and bake for an additional 10-15 minutes, or until the lasagna is bubbling and the top is golden brown.
5. Let the lasagna cool for a few minutes before slicing and serving.

Nutrition Facts:

(assuming 1/8th of the lasagna per serving):

• Calories: 480
• Total Fat: 37g
• Saturated Fat: 14g
• Cholesterol: 165mg
• Sodium: 550mg
• Total Carbohydrate: 15g
• Dietary Fiber: 7g
• Total Sugars: 5g
• Protein: 27g