We have a few recipes for healthier lasagna recipes on the blog. You can find them by searching "lasagna" in the little search box at the top left of the screen. This particular recipe is keto friendly, gluten free, and very VERY filling. Fathead dough mimics regular lasagna noodles so you get the taste AND texture of lasagna. Fathead dough is a popular keto friendly substitute for quite a few other doughs. Again, search "fathead" in the search box at the top of the page for more ideas on how to use it.
According to MyFitnessPal, this lasagna is: 518 calories, 40 fat, 8 carbs, 0.5 fiber, 35 protein, so 7.5 net carbs per serving. Recipe, as written, makes 8 servings.
NOTE - you can make this in a 9 X 13 pan or in 8 individual 4 x 5 containers.
Keto Fathead Lasagna
Ingredients
"Noodles"
8 oz cream cheese, room temp
2 cups mozzarella, shredded
1/2 cup parmesan, shredded
salt & pepper
3 eggs, beaten
Meat Layer
1 Tbsp oil
1/2 medium onion, diced
3 cloves garlic, minced
1 Tbsp tomato paste
1 lb ground beef
salt & pepper
3/4 cup low/no sugar tomato sauce (I use Raos)
Cheese Layer
2 cups ricotta cheese
1 cup mozzarella, shredded
Topping
1/2 cup mozzarella, shredded
1/2 cup parmesan, shredded
parsley
Directions
Preheat oven to 350. Line a cookie sheet with parchment paper, set aside.
Prepare noodles - Place cream cheese, mozza and parmesan, salt & pepper in a microwave safe bowl. Microwave in 30 second intervals, stirring well in between, until melted and mixed well. Add in beaten eggs and beat until well incorporated. Batter will be lumpy.
Pour onto prepared cookie sheet and spread evenly.
Bake at 350 until firm and lightly browned on top, about 15 - 20 minutes.
Let cool before cutting into pieces.
If using a 9 X 13 - cut into 3 equal pieces. If using the 8 individual containers, cut into 24 pieces.
While "noodles" are cooking, prepare the meat sauce.
Heat oil in a pan, add in onion and garlic until softened. Add in tomato paste, beef, and salt & pepper. Cook until beef is browned. *If there is a lot of grease, drain it off.
Add in the tomato sauce and stir well. Remove from heat.
Assemble lasagna:
Layer 1: 1/3 of the noodles, 1/3 of ricotta, 1/3 of meat sauce, 1/2 of mozza
Layer 2: 1/3 of the noodles, 1/3 of the ricotta, 1/3 of the meat sauce, 1/2 of the mozza
Layer 3: last of the noodles, last of the ricotta, last of the meat sauce, and then the toppings of mozza, parmesan, and parsley.
Cook at 250 until bubbly and cheese on top is melted, about 30 or so minutes. Time differs depending on if you use one pan or individual pans. You just want it to be bubbly and melty.
Serve hot.
I make this in individual pans because it makes it easier to share with family and easier to freeze. If you make it in a 9 x 13, cut into 8 pieces. Of course, you can cut it into however many pieces you want, but the nutritional info is for 8 servings. I usually serve it with cucumbers or salad or tomato slices for a delicious keto friendly/low carb dinner. The serving sizes may seem smallish but with how rich it is... they are just the right size, IMO.
