A low-carb and keto-accommodating lasagna that doesn’t lose noodles. It uses noodles made from lasagna cheese flour. The lasagna tastes just like ordinary lasagna.
The greater part of the keto-accommodating lasagna plans I’ve seen, aside from lasagna noodles, is not an ideal same for me. This lasagna recipe uses cheese flour to make lasagna noodles.
On their own, noodles don’t really taste like noodles. In any case, when sandwiched between all layers of meat, pureed tomatoes, and cheddar, they give the ideal surface of noodles. The fact that it is made from cheese and Italian spices also allows the noodles to blend in with the rest of the ingredients.
HOW TO KEEP THIS KETO LASAGNA
Lasagna is low-carb and keto-friendly with two major adjustments. The first step is to replace the traditional lasagna noodles with cheese noodles. The second step is using unsweetened marinade sauce.
Cheese Flour Lasagna Noodles
These cheese noodles are based on flour cheese sticks without my 3 ingredients.
It is a mixture of mozzarella, cream cheese, eggs, and Italian spices. When cooked, the texture is strong enough to retain its shape but also soft enough, as if you were eating a kind of flatbread.
The cheese flour is baked in a 9-by-13-inch baking pan and then divided into three parts, forming three layers of noodles.
Which fits perfectly in an 8-inch by 4-inch loaf pan.
- 1 1/2 cup chopped portion skim low moisture mozzarella cheese
- 2 large eggs
- 1 teaspoon Italian spice
- 1/4 cup chopped onion
- 1 pound of ground beef I used lean beef.
- 1 cup unsweetened marinade sauce
- 1 teaspoon Italian spice
- 6 tablespoons ricotta cheese
- 1 cup chopped part skim low-moisture mozzarella cheese
- Preheat oven to 350F. Line the 9 x 13-inch baking pan with parchment paper.
- Add all the cheese flour ingredients to the food processor. Blend until evenly mixed. It should have a thick liquid consistency. If you do not have a food processor, you can mix by hand (see note). Put the cheese batter in the prepared baking pan. Use a spatula to spread the bat in the pan.
- Place in the middle of the oven and bake for about 20 minutes, or until the surface is wet and strong enough to touch.
- Set aside the cheese noodles to cool. When the noodles are cooling, prepare your own meat sauce.
- Put onion and minced beef in a large pan. Cook over medium heat until browned. Remove excess fat from the pan.
- Add Italian spices and marinade sauce. Decrease hotness to low and cook for around 3 minutes.
- Cut your cheese flour evenly in one-third. Your slices should only fit in an 8 x 4-inch loaf pan. (See image in post for reference)
- Add a thin layer of meat sauce to the bottom of the 8 x 4-inch bread pan.
- Add the first layer of noodles to the meat sauce.
- Add 1/3 of the remaining meat sauce to the first noodle layer.
- Spread 3 tablespoons of ricotta cheese. Sprinkle with 1/4 mozzarella cheese.
- Repeat with other noodles, meat sauce, ricotta, and mozzarella.
- Add the third noodle. Top with the rest of the meat sauce. Sprinkle over the remaining mozzarella. If you wish, you can add a pinch of dried herbs to the cheese. I like to add a pinch of dried oregano to the cheese.
- Prepare the lasagna on your stove at 350F for around 20 minutes. If you want to add some color to the top layer of cheese, place your oven on low heat (after baking for 20 minutes) and leave the cheese bubbles and blisters on for about 2 minutes.
- Allow the lasagna to cool slightly before serving. Whenever wanted, sprinkle with some finely cleaved new basil, oregano and parsley, and newly cut parmesan cheddar prior to serving.
Nutrition facts are calculated with 90/10 lean meat.
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Servings: Synthesis 0.25, Calories: 633kcal, Carbohydrates: 9 grams, Protein: 49 grams, Fat: 43 grams, Saturated Fat: 20 grams, Cholesterol: 259 mg, Sodium: 840 mg, Potassium: 707 mg. Vitamin: 31, Vitamin: A: 1060iu, Vitamin C: 0.3mg, Calcium: 634mg, Iron: 3.7mg, Pure Carbohydrate: 8g