Low Carb Creamy Lasagna Recipes

KETO LASAGNA | MADE WITH REAL LASAGNA NOODLES!

Steps:

• Preheat the oven to 180C/350F. Line a large baking sheet with parchment paper and set aside.
• In a microwave safe bowl, add your cream cheese, mozzarella cheese, and parmesan cheese, and microwave in 30 second spurts, until the cheese has mostly melted. Add the eggs and whisk together, until a smooth batter remains.
• Transfer the batter onto the lined sheet and bake for 15 minutes, until the edges are firm. Remove at let cool.
• In a non-stick pan, add some oil on medium heat. Once hot, add the onions and garlic and saute for 5 minutes. Add the ground beef and mix for 3 minutes, before adding the marinara sauce. Continue cooking for a further 5 minutes. Remove from the heat.
• Start assembling the lasagna. In an 8 x 8-inch pan, cover it completely with tin foil. Slice the keto lasagna sheets into 6 even pieces. Place two pieces on the bottom of the pan, followed by a 1/2 cup ricotta cheese, a third of the vegetarian bolognese sauce, and a 1/2 cup of the mozzarella cheese. Repeat the process until the entire lasagna is assembled.
• Place the assembled into the oven and bake for 30-35 minutes, or until the tops are golden brown and the sauce is bubbling. Remove from the oven and let cool for 5 minutes, before serving.

LOW CARB CREAMY 'LASAGNA'

Steps:

• Place tomatoes in a small saucepan with the garlic and spices and bring to a boil.
• Separate the egg and whisk the yolk with the cream,.
• When the juice of the tomatoes has reduced, stir in the cream and quickly heat through before turning heat to low. Let it simmer on a back burner till thickened, but don't let it boil. Season with salt and sriracha to taste and stir occasionally.
• Brown the sausage and onions in a medium skillet and set them aside in a bowl.
• Salt the zucchini slices (to help remove some water) and sear them on both sides,briefly on high heat, using the sausage pan.
• While searing, grate mozzarella and thinly slice the cold cream cheese.
• Spray a loaf pan with with some nonstick spray, and place a layer of seared zucchini 'noodles' in the bottom of the pan.
• Lightly beat egg white with a fork and toss it with the meat and onions before placing them in the loaf pan.
• Place the cream cheese slices on top of the meat layer and sprinkle on 3/4 cup of mozzarella, then the 1/4 cup parmesan.
• Pour the tomato/cream sauce over the cheeses and smooth it with the back of a spoon.
• Cover the sauce with another layer of zucchini.
• Spread remaining 3/4 cup mozzarella over all and sprinkle parmesan, to taste.
• I like to top with granulated garlic and oregano because it makes the entire house smell good.
• Bake at 375 degrees till brown and bubbly and let it cool for 10 minutes before cutting, to to allow it to set.

KETO LASAGNA

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Add ground beef to a skillet and season with salt and pepper. Cook and stir beef over medium-high heat until browned and crumbled, about 10 minutes. Remove to a strainer and set aside. Pour oil into the same skillet and heat over medium heat. Add onion and cook until soft and translucent, 4 to 5 minutes. Add garlic and cook until fragrant, about 30 seconds.
• Return beef to the skillet. Pour in marinara sauce, mix to combine, and turn off the heat.
• Mix ricotta cheese, Parmesan cheese, 1/2 cup mozzarella cheese, and egg together in a bowl. Place the meat mixture in an 8x8-inch oven-safe casserole dish. Spread the cheese mixture over the meat and sprinkle with remaining 1 cup mozzarella cheese.
• Bake until casserole is golden brown and cheese is melted, 20 to 25 minutes. Let rest 10 minutes before serving