Keto Low Carb Bacon & Mushroom Lasagna. 4g net carbs.
A stunning main meal, with multiple layers of deliciousness made from classic keto ingredients.
This lasagna contains healthy fats, protein and vegetables all in one, combined to deliver a rich, mouth-watering sensational dish. You already know that I’m very fond of Italian cuisine. My Keto Low Carb Bacon & Mushroom Lasagna recipe is yet another celebration of the foods that I used to enjoy in my pre-keto days. And I’m going to explain how to make it, so you too can experience great Italian-style food at its low-carb best.
You won’t find zucchini or eggplants here. Although you’re free to use them as a substitution. My pasta #2 lasagna sheets gives the dish a much more authentic feel and taste, so I strongly recommend it. It’s a really easy and quick ‘pasta’, and you can make it ahead and freeze batches for convenience.
If you prefer to swap my pasta for zucchini or eggplants, make sure you prepare them by salting, rinsing, drying and pre-cooking first. And don’t forget to recalculate macros, as these vegetables will add more carbs.
How to Make Keto Low Carb Bacon & Mushroom Lasagna
Firstly, make sure you have enough of my lasagna sheets ready to use. If not, pop over to the recipe (you only need 1/2 – 250g pasta sheets) and bake them before returning to this post. Secondly, cook the bacon and mushrooms separately. Thirdly, build the layers and finish with a generous sprinkle of Parmesan cheese over the top. Finally, you’re ready to grill (broil) until you see nice golden-brown caramelisation.
I used créme fraîche, mature Cheddar, Parmigiano Reggiano and Italian Mascarpone cheese for the mushroom layer. Parmigiano Reggiano is quite strong, so if you choose the Padano variety, or something else, you might want to add more. Mascarpone and créme fraîche should be easy to find in supermarkets and delis, but if not, you can swap the former for double creamer and the latter for sour cream.
You may be wondering where the béchamel sauce (white sauce) is. Well, I’ve cunningly built it into the mushroom layer 😉 so there’s no need to faff with that as a separate element.
- Yield: 3
- Serving: ⅓rd of recipe
- Calories: 876
- Fat: 72g
- Net Carbs: 4g
- Protein: 45g
- 250g (half recipe) queenketo pasta #2 lasagna sheets
- 350g fresh mushrooms (I used 250g chestnut + 100g oyster)
- 250g streaky bacon
- 80g Mascarpone (or 80g double cream)
- 120g créme fraîche (or 120g sour cream)
- 50g extra mature Cheddar cheese (shredded)
- 60g Parmigiano Reggiano cheese (freshly grated)
- a sprinkle of organic broth granules
- 2 handfuls fresh parsley (2 TBSP chopped)
- 1 garlic clove (minced)
- freshly ground black pepper
- fine Himalayan pink salt (U.S. option HERE)
- 10g unsalted butter (room temperature)
- pan-fry bacon, then remove it from the pan, leaving the bacon fat in the pan.
- let the bacon cool, cut it into small pieces and set it aside.
- place cleaned and sliced mushrooms in the bacon frying pan, together with minced garlic, broth granules and a sprinkle of salt and pepper.
- sauté mushrooms until most of the water has evaporated, then add chopped parsley, créme fraîche, Mascarpone, Cheddar and 20g Parmigiano; adjust seasoning to taste.
- pre-heat grill (broiler) to medium-high or oven to 200°C fan.
- smear butter over the base and sides of a suitable baking dish (Pyrex works best in my opinion), using the correct size to accommodate at least 2 layers.
- place pre-cut lasagna sheets on the bottom of the dish; if planning 2 layers, add ½ of the mushrooms and ½ of the bacon pieces.
- repeat above step until you've completed all layers.
- sprinkle remaining Parmigiano over the top and grill (broil) or bake for about 15 minutes, until the cheese has caramelised and formed a golden crust.
- rest for 5 minutes before serving.
If the mushroom sauce seems too thick, you can thin it out with 1-2 tbsp almond or coconut milk.
Tastes even better when re-heated next day.
Metric Kitchen Scales are essential for accurate measurement of ingredients. They're easy to use, inexpensive and take up very little space. THESE are the ones I use (U.S. option HERE).
Your feedback matters to me! Please leave a comment below. If you try this recipe, you’ll make my day by sharing a photo on social media with the hashtag #queenketo. Thank you! 🙂
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