Authentic Italian Keto Lasagna. 3g net carbs. Made with low carb pasta sheets.
This tastes unbelievably like a traditional lasagna. The two main elements consist of my Italian Ragù and lasagna pasta sheets. If the mere thought of making béchamel sends you into a panic, fear not, because I’ve discovered an ultra simple way of recreating it that involves no cooking and no special ingredients.
As you need to cook the ragù and the pasta separately, this is obviously not a quick meal. But the whole thing delivers 6 servings, so you’ll have plenty of portions to save for another meal or two.
To cut corners, you could buy bolognese sauce in a jar and use some other pasta sheets replacement. But the result wouldn’t even come close to my tasty, healthy, and super filling Authentic Italian Keto Lasagna.
How to Make Authentic Italian Keto Lasagna
Make the ragù and pasta in advance and the rest will be super-quick. I do exactly that every time. The flavours in the ragù intensify with time anyway, so I make it up to 3 days ahead. It takes long because I use the slow-cook method, but the outcome is far superior to any ragù you’ve ever eaten. Unless you’ve been to Italy and had the privilege to sit at a nonna‘s table, in which case you already know what a good ragù should taste like.
The lasagna pasta sheets don’t require lengthy preparation or cooking, but they should be allowed to cool and dry over several hours at room temperature, so that all moisture evaporates before you use them.
For the béchamel, I’ve recently discovered that crème fraîche is an excellent substitute. It’s a brilliant keto hack. Just buy a couple of tubs, and scoop the content straight onto your lasagna layers, with nothing else needing to be done. Although sour cream is similar in flavour and can be used instead of crème fraîche in cake batters, on this occasion, it won’t do – it will curdle and liquefy and you’ll end up with a watery, unappetising mess. Using crème fraîche instead of the traditional white sauce that high-carb lasagna requires may sound ridiculous, but I promise you that it works incredibly well.
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re-heat your ragù.
lay-out the pasta sheets, pre-cut to fit your baking dish, bearing in mind you’ll be making 4 layers in total.
preheat oven to 200°C Circo Roast (or 180°C fan / 200°C static).
place your first layer of pasta sheets at the bottom, dry side down, spread ¼ crème fraîche then swirl in ¼ of the ragù and sprinkle 15g Parmigiano all over.
repeat previous step, finishing with 25g Parmigiano over the very top layer.
bake for 20-25 mins until nicely caramelised.
remove from oven and let the lasagna rest for 5 minutes before serving.
Serving: 1 | Calories: 411kcal | Carbohydrates: 3g | Protein: 32.5g | Fat: 27g
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