KETO CHEESE LASAGNE

KETO CHEESE LASAGNE

My family loves a classic lasagne just as much as the next family but those layers of pasta sheets and white sauce is obviously a no-no on keto.

Never fear – another amazing recipe using fathead dough to the rescue!

I’ll admit that this recipe is a bit expensive with all the mozzarella cheese, parmesan and ricotta cheese. The first time I made this recipe I went all in and even added bacon and mushrooms. Feel free to make your mince in your own way if you have a favourite lasagne recipe.

Fathead Dough Layer

If you’ve never worked with fathead dough before, head on over to this recipe to see some tips for first-time users.

Cheese Layer

The cheese layer can also be simplified. I’ve made the cheese layer before where I only used cream cheese mixed with the parsley and a little cream and left out the ricotta cheese completely. You can even take out the extra parmesan if you like too. The fathead dough layer is already suuuper cheesy and if you want to reduce the cost of this recipe there is no harm in omitting some of the other cheese.

Keto Cheese lasagne

KETO CHEESE LASAGNE

Prep Time: 25 minutes
Cook Time: 25 minutes
Total Time: 50 minutes
Course: Dinner, Lunch, Main Course
Cuisine: Banting, Gluten Free, Keto, Low Carb
Keyword: Fathead Dough, Keto Cheese Lasagne, Lasagne
Servings: 8 Servings
Calories: 540kcal

Ingredients

Fathead Dough

  • 1 Fathead Dough Recipe

Meat Layer

  • 1 kg Ground Beef
  • 1 small Onion, chopped finely
  • 2 cloves Garlic, minced
  • 2 tbsp Tomato puree
  • 1 cup Beef Stock
  • 1 tbsp Italian Seasoning (or spices of your choice) Basil, oregano, rosemary and/or thyme
  • Salt and pepper to taste

Cheese Layer

  • 1 cup Ricotta cheese
  • 3 tbsp Parsley, finely chopped
  • 1 cup Cream cheese softened
  • 1/2 cup Parmesan cheese optional
  • 1/2 cup Mozarella Cheese topping
  • Salt and pepper to taste

Instructions

  • In a large skillet on medium heat, fry the onions until tender. Add the garlic and fry for another minute.
  • Season the ground beef and add to the skillet. Break the beef apart with a wooden spoon until it resembles fine crumbs. Add the tomato puree and fry for another 2-3 minutes.
  • Add the stock, reduce the heat and let it simmer for 15 minutes.
  • Preheat the oven to 175 degrees celsius.
  • Prepare the fathead dough recipe.
  • Whilst the fathead dough sheets are baking in the oven, mix the cheese layer ingredients together leaving some extra mozzarella cheese to sprinkle over the top.
  • Once the fathead dough is cooked remove it from the oven and cut it into sheets resembling that of regular lasagne sheets.
  • Assemble the lasagne by adding meat to your baking dish, then layering the fathead dough sheet, spreading some of the cheese layer and repeating the same steps starting with the meat again until you've used all the ingredients. Sprinkle with some mozzarella cheese on the top to finish it off.
  • Bake in the oven for about 20-25 minutes or until cooked through.

Nutrition

Serving: 257g | Calories: 540kcal | Carbohydrates: 10g | Protein: 46g | Fat: 35g | Fiber: 1.6g | Sugar: 3.5g
Tried this recipe?Mention @highfatchan or tag #LiveOnJetFuel!

Nutritional Label

Nutrition Facts
KETO CHEESE LASAGNE
Amount Per Serving (257 g)
Calories 540 Calories from Fat 315
% Daily Value*
Fat 35g54%
Carbohydrates 10g3%
Fiber 1.6g7%
Sugar 3.5g4%
Protein 46g92%
* Percent Daily Values are based on a 2000 calorie diet.