Keto Lasagna

Makes 6 servings


  • 2 tbsp olive oil

  • 1 yellow onion

  • 1 garlic clove

  • 20 oz. ground beef

  • 3 tbsp tomato paste

  • ½ tbsp dried basil

  • 1 tsp salt

  • ¼ tsp ground black pepper

  • ½ cup water

Keto pasta

  • 8 eggs

  • 10 oz. cream cheese

  • 1 tsp salt

  • 5 tbsp ground psyllium husk powder

Cheese topping

  • 2 cups crème fraîche or sour cream

  • 5 oz. shredded cheese

  • 2 oz. grated parmesan cheese

  • ½ tsp salt

  • ¼ tsp ground black pepper

  • ½ cup fresh parsley, finely chopped


  1. Start with the ground beef mixture, perhaps even the day before, for a more flavorful result.

  2. Peel and finely chop onion and garlic and fry in olive oil until soft. Add the ground beef and fry until golden. Add tomato paste and spices.

  3. Stir thoroughly and add water. Bring to a boil, lower the heat, and let simmer for at least 15 minutes or until most of the water has evaporated. Since the lasagna sheets used here don't soak up as much liquid as regular ones, the mixture should be quite dry.

  4. Meanwhile, make the lasagna sheets according to instructions below.

  5. Preheat the oven to 400°F (200°C). Mix shredded cheese with sour cream and most of the Parmesan cheese. Reserve one or two tablespoons for topping. Add salt and pepper and stir in the parsley.

  6. Place lasagna sheets and pasta sauce in layers in a greased 9" x 13" baking dish.

  7. Spread the crème fraîche mixture and the remaining Parmesan cheese on top.

  8. 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

  1. Preheat the oven to 300°F (150°C). Add eggs, cream cheese and salt to a medium-sized bowl and mix into a smooth batter. Continue to whisk while adding in the ground psyllium husk powder, a little at a time. Let sit for a few minutes.

  2. Spread the batter on a baking sheet lined with parchment paper using a spatula. Place another parchment paper on top and flatten with a rolling pin until the batter is at least 13" x 18" (33 x 45 cm). You can also divide into two batches and use another baking sheet for an even thinner pasta.

  3. Let both pieces of parchment paper remain in place. Bake for about 10-12 minutes. Let cool and remove the paper, slice into sheets that fit your baking dish.

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.


Per serving: Fat 76g, Protein 42g, Carbs 9g, Calories 901