Lasagna rocks. That enticing flavor mash-up of creamy cheese, hearty tomato sauce, and seasoned ground beef… not to mention garlic and onions. Wait no longer. This keto version is the ultimate comfort food.
September 2 2016 recipe by Anne Aobadia, photo by Emma Shevtzoff, nutritional review by Franziska Spritzler, RD, CDE in Recipes, Dinner, Meal
Lasagna rocks. That enticing flavor mash-up of creamy cheese, hearty tomato sauce, and seasoned ground beef… not to mention garlic and onions. Wait no longer. This keto version is the ultimate comfort food.
USMetric
6 servingservings
Ingredients
Lasagna sheets
- 8 8 egg, beateneggs, beaten
- 10 oz. (1¼ cups) 280 g (290 ml) cream cheese
- 1 tsp 1 tsp salt
- 1⁄3 cup (1¾ oz.) 80 ml (50 g) ground psyllium husk powder
Meat sauce
- 3 tbsp 3 tbsp olive oil
- ½ (2 oz.) ½ (55 g) yellow onion, finely choppedyellow onions, finely chopped
- 1 1 garlic clove, finely choppedgarlic cloves, finely chopped
- 1½ lbs 650 g ground beef or ground turkey
- 2 tbsp 2 tbsp tomato paste
- ½ tbsp ½ tbsp dried basil
- 1 tsp 1 tsp salt
- ¼ tsp ¼ tsp ground black pepper
- ½ cup 120 ml water
Cheese topping
- 1½ cups 350 ml sour cream
- 1 cup (4 oz.) 240 ml (110 g) shredded mozzarella cheese
- ½ cup (11⁄3 oz.) 120 ml (40 g) shredded Parmesan cheese
- ½ tsp ½ tsp salt
- ¼ tsp ¼ tsp ground black pepper
- ½ cup (¼ oz.) 120 ml (8 g) fresh parsley, finely chopped
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Making low carb simple
Instructions
Instructions are for 6 servings. Please modify as needed.
Preheat oven to 300°F (150°C). Line a baking sheet with parchment paper.
In a medium-sized bowl, whisk together the ingredients, until a smooth batter. Gradually whisk in the psyllium husk, and then set aside for a few minutes.
Add the batter to the center of the parchment paper, and then place another parchment paper on top. Flatten with a rolling pin until the batter is at least 13 x 18” (33 x 45 cm). If you prefer thinner pasta, you can divide the batter into two equal batches, placing on two baking sheets with parchment paper.
Bake each sheet (with parchment paper) for about 10-12 minutes. Set aside to cool. Next, remove the paper and slice pasta into sheets that fit a 9 x 12” (23 x 30 cm) baking dish.
In a large pan, over medium-high heat, warm the olive oil. Add the onion and garlic, stirring until soft. Next add the beef, tomato paste, and spices, and combine thoroughly, until the beef is no longer pink.
Add water to the mixture, bring to a boil and then lower the heat, and let simmer for at least 15 minutes or until most of the water has evaporated. Since these lasagna sheets don’t soak up as much liquid as traditional ones, the sauce should be on the drier side. Set aside.
Preheat the oven to 400°F (200°C). Grease a 9 x 12” (23 x 30 cm) baking dish.
Mix the mozzarella cheese with sour cream and most of the parmesan cheese. Reserve two tablespoons of the parmesan cheese for the final topping. Add salt and pepper and stir in the parsley.
Alternately layer the pasta sheets and meat sauce in the baking dish, starting with the pasta, followed by the meat sauce.
Spread the cheese mixture on top of the pasta, and finish with the extra parmesan cheese.
Bake in the oven for about 30 minutes or until the lasagna has a nicely browned surface. Serve with a green salad and your favorite dressing.
Lasagna sheets
Meat sauce
Cheese topping
Substitute ingredients
Want to change things up and make it a little easier? You can substitute thinly sliced zucchini for the low-carb lasagna sheets. If you don't want the crunchy texture you can place the slices on a baking sheet and sprinkle salt on them. This will draw liquid from the zucchini and make it softer.
Instead of ground beef you can use ground pork or poultry. It gives the dish a different but equally great flavor.
Preparing ahead of time
If you want to prepare this meal ahead you can make both the ground beef mixture and the lasagna sheets ahead of time. The ground beef mixture actually tastes better if you make it a day or two ahead of time. You can store it in the fridge for 3-4 days and in the freezer for up to 4 months. Take out from the freezer a day ahead and let thaw in the fridge.
The lasagna sheets need to cool completely before placing them in the fridge or freezer. Cut them to size and place parchment paper between them before wrapping them in plastic. Store in the fridge for 2-3 days or up to 3 months in the freezer (taste is better for the first 1-2 months). The sheets thaw in about an hour at room temperature. Keep it in the fridge if you take it out earlier than that.
Storing the lasagna
This lasagna can be stored in the fridge for 3-4 days and in the freezer for up to 3 months. Make sure the dish you baked the lasagna in is suitable for freezing. Before reheating you should always allow baking dishes to thaw to avoid the dish cracking from the temperature shift. Once thawed you can reheat in the oven at 300°F (150°C) until warm all the way through.
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💬 Have you tried this recipe?
What did you think? Please share your thoughts in the comment section below!
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196 comments
151
GIOVANNA
December 21 2019
Aldi?! I meant also!
152
Denney
January 18 2020
Can the cream fresh'/sour cream be substituted with ricotta?
Reply: #154
153
Denney
January 18 2020
Sorry, crème fraîche or sour cream.
154
Reply to comment #152 by Denney
Kristin Parker Team Diet Doctor
January 18 2020
Can the cream fresh'/sour cream be substituted with ricotta?
We haven't tested this with ricotta, but it may work well. Make sure and keep an eye on how that will affect the carb count of the dish.
155
Shana
January 25 2020
Can I use flaxseed instead of psyllium husk powder?
Reply: #156
156
Reply to comment #155 by Shana
Kristin Parker Team Diet Doctor
January 28 2020
Can I use flaxseed instead of psyllium husk powder?
We have not tested this recipe with flaxseed.
157
Maggie
February 10 2020
This recipe was SO good. First time cooking with psyllium powder and it turned out great!!
158
Karen LaBranche
February 15 2020
This Lasagna was very good! I substituted the phyllium husk with ground flax/chia seeds and I added Italian sausage. I would definitely do this recipe again. Thank you! It was so delicious. Happy Valentines day Diet Doctor.
159
Kathy
March 6 2020
I made this gonightvgor my husband and two guests tonight. Everyone loved it. Will definitely make it again.
160
Rebecca Howard
March 7 2020
Can this be frozen before it is baked in the oven?
Reply: #161
161
Reply to comment #160 by Rebecca Howard
Kerry Merritt Team Diet Doctor
March 7 2020
Can this be frozen before it is baked in the oven?
If you want to prepare this meal ahead you can make both the ground beef mixture and the lasagna sheets ahead of time. The ground beef mixture actually tastes better if you make it a day or two ahead of time. You can store it in the fridge for 3-4 days and in the freezer for up to 4 months. Take out from the freezer a day ahead and let thaw in the fridge.
The lasagna sheets need to cool completely before placing them in the fridge or freezer. Cut them to size and place parchment paper between them before wrapping them in plastic. Store in the fridge for 2-3 days or up to 3 months in the freezer (taste is better for the first 1-2 months). The sheets thaw in about an hour at room temperature. Keep it in the fridge if you take it out earlier than that.
162
wendychatfield
March 21 2020
Oh my goodness! This was fabulous! I made this for my whole family (who aren’t eating keto) and they all loved it! Kids and all! I added a bit of ricotta and also plain full fat Greek yogurt as I was out of sour cream. Worked great and carbs seemed very similar. I also did half and half ground beef and ground natural Italian sausage to equal the amount of ground beef in the recipe. So delicious!
163
Waffle
April 16 2020
This was the most disgusting thing I have ever had. Please don’t expect much.
164
Anne
June 1 2020
I make a half batch of the noodle recipe, and roll it out in two batches (two cookie sheets) so it's very thin. I bake each for ten minutes without attempting to remove the top piece of parchment paper. The noodle sheet removes super easily once it is baked!
I think the texture would be distracting and too gummy if an entire batch was rolled out to the size of one cookie sheet, that's four times thicker than the noodles I make! For anyone who tried this and didn't like the pasta, try it again rolled much thinner.165
Adaqeus
June 20 2020
Loved the recipe and my full on carb-loving friends did not realize it wasn't store bought pasta sheets!
Going to try making a spaghetti dish next by slicing up the sheets. Did find myself running out of meat sauce before I had used up the topping and sheets, and so improvised and additional batch with goatcheese and chorizo. Might have to simmer the sauce less next time or maybe add some more mince + tomato.
Reply: #166
166
Reply to comment #165 by Adaqeus
Kerry Merritt Team Diet Doctor
June 20 2020
Loved the recipe and my full on carb-loving friends did not realize it wasn't store bought pasta sheets!
Going to try making a spaghetti dish next by slicing up the sheets. Did find myself running out of meat sauce before I had used up the topping and sheets, and so improvised and additional batch with goatcheese and chorizo. Might have to simmer the sauce less next time or maybe add some more mince + tomato.So glad you and your friends enjoyed the recipe! Thanks for sharing!
167
lauramb1994
June 26 2020
Another fabulous recipe from DD. I halved the recipe for just me and my husband. It worked out pretty well. I used an 8" square baking dish. The only thing I'm going to try to do differently next time is to make the noodles just a little thinner. Also, the meat was a bit dry. I wanted a little bit more moisture, so I might try adding more tomato paste and/or tomato sauce. Or possibly sausage would have more grease to keep it moist. Can't wait to make a full pan's worth and serve it to the whole family. I know they will enjoy it!
168
wkdavis84
August 3 2020
I did noodles exactly as stated. It was not a dough but a runny mess. Put on parchment paper in oven for 12 minutes. Turned out not bad but should have devided on 2 sheets
169
June
August 4 2020
I was sceptical about the lasagne - not had a great deal of success with psyllium husk but, thanks to lockdown (more time to spare) I followed instructions exactly and it worked very well. Quite easy to prepare and cook, I divided it in half and made two big thin sheets - actually had some left over . I thought the meat recipe could have been, maybe another half pounds worth of mince and just half a teaspoon of basil was a bit bland for my taste so I added extra herbs. All in all though it looks great. Thank you whoever made it up!
170
June
August 4 2020
And just to say - this is a really nice keto lasagne - and keep the sheets as thin as you can and it's as good as the real thing.
Reply: #171
171
Reply to comment #170 by June
Kerry Merritt Team Diet Doctor
August 4 2020
And just to say - this is a really nice keto lasagne - and keep the sheets as thin as you can and it's as good as the real thing.
So glad you enjoyed it!
172
gretel
September 30 2020
The worst type of dough to clean after. Taste wise it was ok. I will try palmini lasagna sheets at Whole Foods.
173
r.gilmore
October 4 2020
So delicious! Wow it was even better the usual carb laden lasagna- I did add a few more spices and flavour to the beef plus cottage cheese because I didn’t have enough creme fraiche. My husband declared it’s the best meal so far ( 3 months on keto)
Reply: #174
174
Reply to comment #173 by r.gilmore
Kerry Merritt Team Diet Doctor
October 4 2020
So delicious! Wow it was even better the usual carb laden lasagna- I did add a few more spices and flavour to the beef plus cottage cheese because I didn’t have enough creme fraiche. My husband declared it’s the best meal so far ( 3 months on keto)
Great! So glad you both love it!
175
Helen
October 6 2020
Why is my lasagna mixture so wet?!! There’s definitely no rolling needed here?! 🙈
Reply: #176
176
Reply to comment #175 by Helen
Kristin Parker Team Diet Doctor
October 7 2020
Why is my lasagna mixture so wet?!! There’s definitely no rolling needed here?! 🙈
I'm sorry they didn't turn out well! Sometimes when using psyllium, it can help to let the ingredients rest for a minute to ensure thorough absorption. This seems to vary by brand.
177
Pam
October 20 2020
Sounds a good recipe, I tend to put slices of wafer thin meat between the layers instead of the pasta - beef with beef, ham with pork etc, saves time and adds to the protein! Delicious and quick.
178
Tammi
November 16 2020
Received this recipe via the newsletter and decided to make it immediately. It did not disappoint!
I halved the recipe and it was more than enough for two. I also followed the suggestion of the person who said to roll out the egg-batter and bake between two sheets of parchment paper. Worked like a charm!
Reply: #179
179
Reply to comment #178 by Tammi
Kristin Parker Team Diet Doctor
November 16 2020
Received this recipe via the newsletter and decided to make it immediately. It did not disappoint!
I halved the recipe and it was more than enough for two. I also followed the suggestion of the person who said to roll out the egg-batter and bake between two sheets of parchment paper. Worked like a charm!Thank you for your feedback, I'm glad that you enjoyed this recipe so much.
180
Jana
November 26 2020
Made it but 1/2'd the noodle recipe and then rolled it thin. Then put a few slices of yellow squash from the summer garden on top of that then followed recipe. I just wanted more vegies, but it turned out excellent.
Reply: #181
181
Reply to comment #180 by Jana
Crystal Pullen Team Diet Doctor
November 27 2020
Made it but 1/2'd the noodle recipe and then rolled it thin. Then put a few slices of yellow squash from the summer garden on top of that then followed recipe. I just wanted more vegies, but it turned out excellent.
Lasagna is always a great place to add veggies especially if they come from your garden. Be aware that the added veggies will increase the carb count.
182
Christine
December 23 2020
I think the meat sauce seriously lacks tomato taste. I did try to correct this while making it, but unfortunately, did not go far enough. I was hoping that the tomato would magically come through more after cooking, but because this is a dry sauce, it did not. Therefore, this dish tasted like a ground beef casserole, not lasagna. I also think the written instructions could be a little clearer with respect to making the lasagna sheets. You need to cook the lasagna mix in between the two parchment sheets. Don't try to lift the top sheet before cooking like I did, or you will get a sticky mess! It's clearer in the video, which is how I worked it out eventually.
Reply: #183
183
Reply to comment #182 by Christine
Crystal Pullen Team Diet Doctor
December 24 2020
I think the meat sauce seriously lacks tomato taste. I did try to correct this while making it, but unfortunately, did not go far enough. I was hoping that the tomato would magically come through more after cooking, but because this is a dry sauce, it did not. Therefore, this dish tasted like a ground beef casserole, not lasagna. I also think the written instructions could be a little clearer with respect to making the lasagna sheets. You need to cook the lasagna mix in between the two parchment sheets. Don't try to lift the top sheet before cooking like I did, or you will get a sticky mess! It's clearer in the video, which is how I worked it out eventually.
Thank you for sharing your feedback. I will pass it along to our recipe team.
184
Christopher
January 13 2021
I tried to make the sheets and left it to cool, the mixture just stayed stuck to the baking sheets?? :(
Reply: #185
185
Reply to comment #184 by Christopher
Kristin Parker Team Diet Doctor
January 13 2021
I tried to make the sheets and left it to cool, the mixture just stayed stuck to the baking sheets?? :(
I'm sorry that happened! Parchment paper should be non stick. You may want to check and see if you inadvertently used waxed parchment paper instead.
186
maryanne
January 24 2021
My noodles do not look anything like the ones in the videao. It is a brownish color. My Psyllium powder was a tan color, not whitie like in the video. Is that why. It is also very rubbery. s this all normal.
Reply: #187
187
Reply to comment #186 by maryanne
Crystal Pullen Team Diet Doctor
January 25 2021
My noodles do not look anything like the ones in the videao. It is a brownish color. My Psyllium powder was a tan color, not whitie like in the video. Is that why. It is also very rubbery. s this all normal.
It could be the brand of psyllium you're using. https://www.dietdoctor.com/low-carb/guides/psyllium-husk
188
Sarah
February 6 2021
Followed the recipe for the lasagna sheets exactly, but after cooking they came out of the oven purple???
The consistency and taste was absolutely fine so will definitely make again and use it as spaghetti.
Just not sure why the purple colour! 😅Reply: #189
189
Reply to comment #188 by Sarah
Kerry Merritt Team Diet Doctor
February 6 2021
Followed the recipe for the lasagna sheets exactly, but after cooking they came out of the oven purple???
The consistency and taste was absolutely fine so will definitely make again and use it as spaghetti.
Just not sure why the purple colour! 😅Hey, Sarah! That can happen sometimes because of the psyllium husk powder. As you found, it doesn't affect the taste...it just looks a bit odd! :)
190
Hanneke
May 1 2021
OMG, this one is divine!
Reply: #191
191
Reply to comment #190 by Hanneke
Kerry Merritt Team Diet Doctor
May 1 2021
OMG, this one is divine!
So glad you love it!
192
Nina
July 7 2021
Hi just wanting to know is it 8g of carbs for the whole lot or per serving of 6 portions?
Reply: #193
193
Reply to comment #192 by Nina
Kristin Parker Team Diet Doctor
July 7 2021
Hi just wanting to know is it 8g of carbs for the whole lot or per serving of 6 portions?
The nutrition information given on our website for recipes and meal plans is always listed per serving.
194
Anita
August 18 2021
Hi
What’s the nutrition count if using zucchini instead of the lasagne sheets please? ThanksReply: #195
195
Reply to comment #194 by Anita
Britta Patterson
August 19 2021
Hi
What’s the nutrition count if using zucchini instead of the lasagne sheets please? ThanksThis may vary depending on how much zucchini is used. You can use this alternate recipe to give you a rough estimate https://www.dietdoctor.com/recipes/keto-zucchini-lasagna. Hope that helps!
196
L.
August 22 2021
LJ: I love Italian food, sorry this was not a good substitute for my palette. It was ok, it could use more Italian herbs and spices, cheese in each layer and definitely a mock good Italian sauce between the layers too. It's not bad tasting but I would not call it lasagna made a mince meat pie. I think I'll stick to zucchini noodles and my old lasagna recipes. Just want to shout out to all the people that had comments on the dough, your tips saved me from tossing it in the trash. Now I got to figure out what to use the leftover dough for.
197
S M R
November 9 2021
Review for noodles only:
I've tried other recipes, but sometimes you dont want pure cheese noodles in a cheese and meat lasagna. I made these Diet Doctor noodles (with a few tweaks), and they were excellent!! I used 8oz cream cheese instead of 10, and added 1/2 cup shredded parmesan (next time I would even blend it for a smoother consistency). Definitely add italian herbs to the mix. It was runny, but I spread the batter onto TWO 9x13" baking sheets with parchment, and baked for close to 40 minutes. The noodles were the perfect thickness (a little too thick near the edges). They have a fantastic bite and chewiness and held up very well during baking, and even a leftover re-heating. I was able to make a 3-layer lasagna 9x9 lasagna, and a two layer bread pan size lasagna. Noodle macros per serving: 275 calories, 18g fat, 15g protein under 4g net carbs per serving (I would say it made 6 VERY generous servings). This will be my permanent keto lasagna noodle recipe. I even chopped up the thicker little end pieces and tossed them with sauce. Delish.Reply: #198
198
Reply to comment #197 by S M R
Kristin Parker Team Diet Doctor
November 9 2021
Review for noodles only:
I've tried other recipes, but sometimes you dont want pure cheese noodles in a cheese and meat lasagna. I made these Diet Doctor noodles (with a few tweaks), and they were excellent!! I used 8oz cream cheese instead of 10, and added 1/2 cup shredded parmesan (next time I would even blend it for a smoother consistency). Definitely add italian herbs to the mix. It was runny, but I spread the batter onto TWO 9x13" baking sheets with parchment, and baked for close to 40 minutes. The noodles were the perfect thickness (a little too thick near the edges). They have a fantastic bite and chewiness and held up very well during baking, and even a leftover re-heating. I was able to make a 3-layer lasagna 9x9 lasagna, and a two layer bread pan size lasagna. Noodle macros per serving: 275 calories, 18g fat, 15g protein under 4g net carbs per serving (I would say it made 6 VERY generous servings). This will be my permanent keto lasagna noodle recipe. I even chopped up the thicker little end pieces and tossed them with sauce. Delish.Thank you for your feedback, I am glad that you enjoyed these noodles.
199
Renee
July 11 2022
This has to be one of my favourite go-to staple recipies!
*Halve the Lasagne Sheets and roll as thin as possible.
*I up the mince to a kilo and up the sauce so there's enough meat and sauce.
*I double the recipe so I have extra to freeze. It re-heats great and the flavours are even better the next day.Reply: #200
200
Reply to comment #199 by Renee
Kerry Merritt Team Diet Doctor
July 11 2022
This has to be one of my favourite go-to staple recipies!
*Halve the Lasagne Sheets and roll as thin as possible.
*I up the mince to a kilo and up the sauce so there's enough meat and sauce.
*I double the recipe so I have extra to freeze. It re-heats great and the flavours are even better the next day.So glad you love it, Renee! Making extra to freeze is always a great idea!
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