If you’re craving lasagna but looking to cut back on carbs, this low-carb lasagna is the perfect solution. By swapping traditional pasta with #keto pasta made from almond flour, you can enjoy a delicious and healthier version of this classic dish.
The versatile dough for this lasagna is the same as our #keto tortillas, which you can find the recipe for here. This dough can also be used for bread, tacos, quesadillas, and pizza, making it a fantastic low-carb staple.
For the lasagna, I used ground beef cooked with a bit of olive oil, diced white onion, garlic, parsley, and basil. Once the beef is nicely browned, add tomato puree 🍅 and let it simmer and reduce for about 20 minutes.
I also made a creamy white sauce, similar to béchamel but with my own twist. Start by sautéing two large tablespoons of finely processed onion in a mix of butter and olive oil until they turn translucent. Then, add chicken broth and two cups (or cartons) of cream, letting it boil until it thickens slightly, which takes about 5 minutes.
With all the components ready, it’s time to assemble the low-carb lasagna. In a baking dish, spread a little white sauce on the bottom. Place a layer of #ketotortillas (I used six tortillas for two portions), followed by a layer of the beef mixture and then cheese. Repeat the layers until you’ve used up all the ingredients, finishing with a generous amount of cheese on top.
Here’s how my low-carb lasagna turned out. Next time, I plan to experiment by adding ricotta cheese instead of the white sauce to see which version I prefer.
Enjoy this low-carb twist on a classic favorite, perfect for satisfying your lasagna cravings while sticking to your health goals!
Quick Facts
- Preparation time: 20 minutes
- Cook time: 40 minutes
- Total time: 1 hour
- Servings: 4 portions
- Difficulty: Medium
- Dietary notes: Gluten-free, Low-carb, Keto-friendly
Ingredients
Meat Sauce
- 1 tablespoon olive oil: Use extra virgin for the best flavor.
- 0.5 pound ground beef: Lean beef works best for this recipe.
- Salt and pepper to taste: Essential for seasoning.
- 1 clove garlic, crushed: Fresh garlic adds a robust flavor.
- 1 white onion, diced: Sweet or yellow onions work great.
- 1 cup tomato puree: Choose organic for a richer taste.
- 0.5 teaspoon oregano: Dried oregano works well.
- 0.5 teaspoon basil: Fresh or dried basil will add an aromatic touch.
White Sauce
- 2 cups heavy cream: Full-fat for a creamy texture.
- 1 chicken or vegetable broth cube: Adds depth to the sauce.
- 2 tablespoons white onion, grated: Provides a subtle sweetness.
- 1.5 cups cheese, grated: Parmesan or mozzarella are great options.
- 1 tablespoon butter: Unsalted for controlling the salt level.
- 0.5 tablespoon olive oil: For sautéing the onions.
- 1 chicken bouillon cube: Enhances the flavor.
Assembly
- 6 keto tortillas: Made from almond flour (you can find the recipe on my blog).
- Additional cheese for topping: Because who doesn’t love extra cheese?
Why You’ll Love This Recipe
This Low-Carb Lasagna is a perfect blend of rich, savory meat sauce and creamy white sauce, layered between keto-friendly almond flour tortillas. It’s comforting, delicious, and guilt-free, making it perfect for those following a low-carb or keto lifestyle. Plus, it’s versatile—you can use the same dough for bread, tacos, quesadillas, and pizza!
Low-carb lasagna
Ingredients
Meat Sauce
- 1 tablespoon olive oil: Use extra virgin for the best flavor.
- 0.5 pound ground beef: Lean beef works best for this recipe.
- Salt and pepper to taste: Essential for seasoning.
- 1 clove garlic crushed: Fresh garlic adds a robust flavor.
- 1 white onion diced: Sweet or yellow onions work great.
- 1 cup tomato puree: Choose organic for a richer taste.
- 0.5 teaspoon oregano: Dried oregano works well.
- 0.5 teaspoon basil: Fresh or dried basil will add an aromatic touch.
White Sauce
- 2 cups heavy cream: Full-fat for a creamy texture.
- 1 chicken or vegetable broth cube: Adds depth to the sauce.
- 2 tablespoons white onion grated: Provides a subtle sweetness.
- 1.5 cups cheese grated: Parmesan or mozzarella are great options.
- 1 tablespoon butter: Unsalted for controlling the salt level.
- 0.5 tablespoon olive oil: For sautéing the onions.
- 1 chicken bouillon cube: Enhances the flavor.
Assembly
- 6 keto tortillas: Made from almond flour you can find the recipe on my blog.
- Additional cheese for topping: Because who doesn’t love extra cheese?
Instructions
Meat Sauce
Heat the Oil:
- In a medium pot, heat 1 tablespoon of olive oil over medium heat.
Sauté the Aromatics:
- Add the diced onion and cook until transparent. Add the crushed garlic and sauté for another minute.
Cook the Meat:
- Add the ground beef, breaking it up with a spoon. Season with salt and pepper. Cook until the meat is browned and the liquid has evaporated.
Add Tomatoes and Herbs:
- Stir in the tomato puree, oregano, and basil. Cover and simmer on low heat for 20 minutes, allowing the flavors to meld.
White Sauce
Sauté the Onions:
- In a separate pan, heat the butter and olive oil over medium heat. Add the grated onion and cook until translucent.
Add Cream and Broth:
- Stir in the heavy cream and add the chicken bouillon cube. Let the mixture simmer until it thickens, about 5 minutes.
Assembly
Prepare the Baking Dish:
- Preheat your oven to 350°F (180°C). Spread a little white sauce on the bottom of a baking dish.
Layer the Lasagna:
- Place a layer of keto tortillas on the bottom, followed by a layer of meat sauce and then a layer of white sauce. Sprinkle with grated cheese. Repeat the layers until all ingredients are used, finishing with a generous layer of cheese on top.
Bake:
- Bake in the preheated oven for about 20-25 minutes, or until the cheese is bubbly and golden.
Serve:
- Let the lasagna cool for a few minutes before slicing.
Video
Nutrition
Gluten-Free, Low-Carb, and Vegan/Vegetarian Options
Gluten-Free:
- This recipe is naturally gluten-free. Ensure all ingredients, especially broth cubes, are certified gluten-free.
Low-Carb:
- This recipe is already low-carb, but you can further reduce carbs by using zucchini slices instead of keto tortillas.
Vegan/Vegetarian:
- Vegan: Replace ground beef with lentils or a plant-based meat alternative. Use coconut cream instead of heavy cream and vegan cheese.
- Vegetarian: Use vegetables like mushrooms, spinach, and zucchini in place of meat.
Storing and Reheating Tips
Storing:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating:
- Reheat individual portions in the microwave or cover the entire dish with foil and warm in the oven at 350°F (180°C) until heated through.
This Low-Carb Lasagna is a delightful way to enjoy a classic dish with a modern, healthier twist. It’s perfect for satisfying your lasagna cravings while sticking to your health goals. Give it a try and let me know how it turns out!
Cook with love, eat with joy!
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