This is a traditional recipe with a little twist. This lasagna is low-carb.
We have made this low-carb lasagna, easily substituting #keto pasta for traditional pasta, made with almond flour.
You can find the recipe for this dough here, it is exactly the same dough as the #keto tortillas. And it can be used for this low-carb lasagna but also as bread, tacos, quesadillas, and pizza dough.
I made this recipe with ground beef. Cook the meat with a little olive oil, diced white onion, garlic, parsley, and basil, then add the tomato puree 🍅 and let it reduce for 20 minutes.
I made a white sauce, similar to béchamel but made to my liking, two large tablespoons of onion crushed in the processor, they are sautéed in a little butter and a little olive oil.
When the onions are transparent I add a chicken broth (soup) and then I add 20 cups or two cartons of milk cream (bravo). I let it boil until it thickens a little like 5 minutes.
Now with all my elements, I assemble the low-carb lasagna: in a baking dish I put a little white sauce on the bottom, then my pesto #ketotortillas (I used 6 tortillas) I was only making one portion for myself and another for my husband.
Then I continue to place the beef, then cheese, and start the process again until I finish my portions. Finishing on top with a generous amount of cheese.
This is how my low-carb lasagna looks. Next time I will try adding ricotta cheese instead of the white sauce to see what I like better.
Low-carb lasagna
Ingredients
Meat in tomato sauce
- 1 tablespoon olive oil
- 0.5 pound ground beef
- Salt and pepper to taste
- 1 clove garlic crushed
- 1 white onion diced
- 1 cup Tomato puree
- 0.5 teaspoon oregano
- 0.5 teaspoon Basil
White sauce
- 2 cups heavy cream
- 1 cube chicken or vegetable broth
- 2 tablespoons white onion grated
- 1.5 cup cheese grated
- 1 tablespoon butter
- 0.5 tablespoon olive oil
- 1 chicken bouillon
Instructions
Meat in tomato sauce
- In a medium pot, add a tablespoon of olive oil, fry the diced onions until transparent, add the garlic and fry.
- Add the meat and destroy with the help of the spoon, all the lumps that may form, season with salt and pepper to taste. Let cook until all the liquid evaporates.
- Add the tomato puree and herbs, cover, and reduce for 20 minutes over low heat.
White sauce
- I made a white sauce, similar to béchamel but made to my liking, two large tablespoons of onion crushed in the processor, they are sautéed in a little butter and a little olive oil.
- When the onions are transparent I add a chicken broth (soup) and then I add 2 cups or two cartons of milk cream (bravo). I let it boil until it thickens a little like 5 minutes.
Assembling everything
- I make the lasagna: in a baking dish I put in the bottom some white sauce, then my pesto #ketotortillas (I used 6 tortillas) I was just making one portion for myself and one for my husband.
- Then I continue to place the beef, then cheese and start the process again until I finish my portions. Finishing on top with a generous amount of cheese.
- Enjoy!
Video
Nutrition
This low-carb lasagna is not only super easy to make but also very flavourful, you won’t regret making this recipe.
Denise says
Love this
Petit Gourmet says
Thanks for stopping by! Glad you loved this recipe!