Low-carb lasagna

Prep Time: 10

Cook Time: 20

Servings: people

Author: Paola

4.80 from 5 votes

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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!

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

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