Queenketo Low Carb Pasta #2 Lasagna Sheets. Keto-perfect at just 1.8g carbs per 100g of pasta.
Here comes my second tried and tested recipe for pasta. This time WITHOUT LUPIN FLOUR, as I know many people prefer to avoid legumes for personal reasons. It is just as easy to create as my Fettuccine Pasta recipe. Probably easier, actually, because lasagna sheet means that there’s no need to spend time making ribbons.
So, if you’re one of the ever-rising number of people choosing to go low carb or keto, but fearing not being able to let go of pasta dishes, bookmark this recipe now!
Even if you’re not a particular pasta-lover right now, trust me, once you’ve been keto for a while, you’ll start longing for variety. As much as bacon, eggs, meat and green veggies is undoubtedly an amazing ‘diet’, these foods can soon become a little boring and repetitive. Being able to cook pasta meals is sure to inject variety and excitement into keto life. And there’s more good news. Whereas ‘normal’ wheat pasta is inflammatory and low in nutrients, THIS pasta is a powerhouse of COMPLETE proteins and healthy fats. If I ever returned to a high carb diet (…I would need to be kidnapped and force-fed at gun point), I would continue to make my own home-made Queenketo Low Carb Pasta #2 Lasagna Sheets. It’s that good.
I know that you can make ‘pasta sheets’ with zucchini, eggplants, or other vegetables – indeed I have some delicious ‘veggie pasta’ recipes on my blog- like Butternut Squash and Mushrooms Lasagna. But they are nothing like the real thing. Not even close. And because of their high water content, these vegetables shrink as they release moisture whilst they cook. Which means you have to use more of them to make enough ‘pasta’ to create a satisfying dish, which inevitably results in a higher carbohydrate intake than one would wish for.
So there you have it. As healthy and delicious as they are, zucchini, eggplant, etc. cannot, ever, be a good substitute for home-made delicious pasta.
As for the fake pasta products on the market today, I’ve already discussed them in my Fettuccine Pasta recipe post. In any case, I am yet to see low carb lasagna sheets as a product on the market. ‘Rice’ – yes. ‘Noodles’ – yes. ‘Spaghetti’ – yes. But lasagna sheets – no.
Whoever marketed konjac (shirataki) ‘pasta’ and ‘rice’ will probably start creating ‘pasta sheets’ soon, but have you actually tried konjac (shirataki)? When it first appeared on the market, it took the low carb world by storm. At first, it seemed like a keto dream come true. And I, probably like many others, rushed to buy some so I could start making pasta meals once again. But then the taste test came. The first word that came to my lips was ‘revolting’. The adjectives that followed weren’t exactly positive, either: tasteless, gelatinous, fishy, watery, unchewable, indigestible. Not to mention the post-meal bloating. No, thanks.
The difference between Lasagna and Lasagne.
Before I move on to the actual recipe, I’d like to briefly discuss a linguistic issue… lol.
Both on the web and in recipe books, you will come across lasagna (ending with an ‘a’) and lasagne (ending with an ‘e’). But you may be wondering which of the two is correct. Or maybe you’ve already looked it up and think you know the answer. You may even have thought that it’s just a spelling mistake. Well, ladies and gents, both spellings are 100% correct. Here is why:
Firstly: Pasta made into sheets is an Italian culinary tradition.
Secondly: Italians refer to multiple pasta sheets as lasagne (plural) or lasagna (singular) when they refer to just one sheet. When they prepare a dish made of lasagne layers, they refer to it as lasagna (using the singular form as a collective noun because it refers to the whole dish) or lasagne. There is absolutely no right or wrong. It is just a preference.
Thirdly: Even though grammarists insist that lasagne should be the correct spelling, they are, in fact, only 50% correct, because they’re not taking into consideration collective nouns.
To conclude, you can spell lasagna/e either way and no-one should tell you that you’re wrong. They are the ones who don’t have a clue!
How to Make Queenketo Low Carb Pasta #2 Lasagna Sheets.
The method is exactly the same as for my Low Carb Pasta #1 Fettuccine. Mix cream cheese with eggs, add dry ingredients and you’re ready to bake. A few minutes in the oven is all it takes to create large pasta sheets that you then cut to fit into your bakeware. These Queenketo Low Carb Pasta #2 Lasagna Sheets stay nice and fresh in the fridge for a few days and you can even freeze them for a future occasion.
How about trying Mushroom & Gorgonzola Lasagna? It’s delicious!
- Yield: 500g total yield
- Serving: 100g
- Calories: 225
- Fat: 15g
- Net Carbs: 1.8g
- Protein: 13.5g
- line 2 oven trays with parchment paper or place silicone baking mats (best result) over oven racks and pre-heat oven to 160C static (top+bottom heat).
- soften the cream cheese, then add salt and whisk in eggs one at a time.
- in a separate bowl, weigh coconut flour and psyllium, add guar gum and mix well.
- incorporate dry ingredients into wet, whisking vigorously until smooth (an electric whisk may be better), and let the mixture rest for 1 minute to thicken.
- pour ½ the mixture over the baking mats on each tray and quickly spread it out until you have an even, very thin rectangular layer.
- place trays/racks on level 1 and 3 of the oven, and bake for 10-13 mins or until the top has become opaque and the edges have started to shrink inwards.
- remove top tray/rack, move the bottom one up to 3rd level and bake for a further 2 minutes (this step may not be required - depends on oven).
- let cool, then peel the pasta off the silicone sheets (it should lift off easily, otherwise it's undercooked, in which case bake a little longer) and flip it over.
- leave to air dry for a couple of hours before cutting into the size you require.
I find the best result is achieved using silicone baking sheets, rather than parchment paper. I use THESE (U.S. option HERE).
Cooking time varies depending on how thinly you manage to spread the mix.
Once air-dried and cut to size, you can store these pasta sheets in the fridge, covered, where they will keep for 3-4 days. They can also be frozen after placing non-stick paper between each.
Metric kitchen scales are an inexpensive yet invaluable gadget to enable accurate measurement of ingredients. Store them upright in a cupboard or over your worktop and they'll only take up a tiny bit of space. Click HERE for the ones I use in the UK. For U.S. option click HERE.