AUTHENTIC ITALIAN KETO LASAGNA

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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.

Authentic Italian Keto Lasagna

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.

Do make sure you use Parmigiano Reggiano, not the cheper but less flavoursome Grana Padano. Or worse, a fake parmesan.

Enjoy!

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Authentic Italian Keto Lasagna

An insanely tasty lasagna that screams authentic despite the hacks. Try this delectable recipe and you'll never look back.
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Course: Main Courses
Cuisine: Gluten Free, Grain Free, Keto, Low Carb, Nut Free
Keywords: bechamel, beef, italian, lasagna, ragu
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 6

Ingredients

  • 500 g beef mince ragù recipe HERE
  • 1 whole lasagna sheets recipe recipe HERE
  • 600 g crème fraîche
  • 10 g unsalted butter
  • 70 g Parmigiano Reggiano freshly grated

Instructions

  • 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).
  • smear the butter over bottom and sides of your 30cm x 19cm / 11" x 7" baking dish (U.S. option HERE)
  • 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.

Notes

Unused portions will be fine in the fridge for a few days. They also freeze well.
Use Metric Kitchen Scales to measure accurately (U.S. option HERE).

Nutrition

Serving: 1 | Calories: 411kcal | Carbohydrates: 3g | Protein: 32.5g | Fat: 27g
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4 Comments

  1. Marion Robinson

    Well Antya, there’s only one word to describe this dish,& that’s
    FABULOUS !
    As a Chef, I know that some things just shouldn’t
    & can’t be hurried, & believe me, this is one those.
    & for once I had all the ingredients in, & was so grateful for that.
    I’d stocked up before we were told not to go out..(.I miss my trips to Glasgow. )
    I followed this recipe to the letter, & when I looked at the finished dish,
    I just couldn’t believe it is so low carb…& when dear Husband
    tasted it, he wowed about it. I have frozen the rest down,
    after I cooled & portioned it up. ( We’ll have it on Sunday
    so that I don’t miss the Grand Prix ) followed by your
    wonderful ” Sugar free Chocolate fondant ” Which is something else
    I can make in advance, & leave for his nibs to help himself too.
    ( I have to hide this,till it’s ready, as for some reason it seems to “shrink ”
    when left in view of my other half ) can’t believe he only weighs 69 kgs.
    His favourite saying is ” It’s all thanks to Keto Honey ”
    looking forward to see what you come up with next time…& it doesn’t matter
    how long it takes to make, as we’re indoors till Dec 11th ( that’s at the moment, it could change )
    Love to all fellow Ketoers out there ..especially you, as we need all the ideas you have X
    KEEEP KETOING X

  2. Marion Robinson

    Looks fabulous, can’t wait to make it …will give an update when done.
    I think you should open a pop up Restaurant when you’re able, then some of your
    followers can get to meet you ! Stay safe out there x

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