Keto Lasagne
Description
Layers of rich, meaty sauce, melty cheese and zero pasta guilt. This is lasagne the way it should be, just without the carb coma afterward.
This Keto Lasagne swaps out the traditional pasta sheets for thin slices of zucchini or eggplant, but don't let that fool you, it's still rich, cheesy, saucy and stupidly comforting. Layer after layer of slow-simmered beef ragu, creamy ricotta and bubbling melted cheese, baked until golden and impossible to resist. Regular lasagne who?
Ingredients
Meat Sauce
"Pasta" Layers
Cheese Layers
Instructions
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Slice your zucchini and eggplant lengthways into thin sheets, about 5mm thick. Lay them out on paper towel, sprinkle with salt, and let them sit for 15 to 20 minutes. This pulls out excess moisture so your lasagne doesn't end up watery, don't skip it.
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While that's sweating, heat the olive oil in a large pan over medium-high heat. Add the beef mince and cook for 5 to 7 minutes, breaking it up as you go, until browned.
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Add the onion and cook another 3 to 4 minutes until softened, then stir through the garlic for 30 seconds.
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Stir in the tomato paste, passata, oregano, basil and chilli flakes if using. Season with salt and pepper. Let it simmer for 15 to 20 minutes, stirring occasionally, until it's thickened up and smells incredible.
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While the sauce simmers, pat the zucchini and eggplant dry with paper towel, you want as much moisture gone as possible.
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In a bowl, mix the ricotta, egg, parmesan and chopped herbs until smooth.
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Preheat your oven to 180°C conventional or 160°C fan-forced.
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In a greased baking dish, start layering: a thin layer of meat sauce, a layer of zucchini and eggplant slices, a layer of the ricotta mixture, a scatter of mozzarella. Repeat until everything's used up, finishing with a generous layer of mozzarella on top.
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Bake for 40 to 45 minutes, until golden, bubbling and completely irresistible.
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Rest for 10 minutes before slicing, this is the hardest part, but it lets everything set so your slices actually hold together.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 514kcal
- % Daily Value *
- Total Fat 33g51%
- Saturated Fat 17g85%
- Total Carbohydrate 10g4%
- Dietary Fiber 5g20%
- Protein 40g80%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
WANT IT LOWER IN CALORIES?
Use lean beef mince, swap the ricotta for a lower-fat version or cottage cheese, and go easy on the mozzarella, about 1 to 1.5 cups instead of 2. You'll still get all the flavour, just a lighter version.
WANT IT MORE FILLING?
Add a layer of sautéed mushrooms or spinach between the veggie sheets for extra bulk and nutrients without extra carbs. Mushrooms especially soak up all that ragu flavour beautifully.
WANT IT EVEN EASIER?
Skip the eggplant and use zucchini only, or vice versa, whichever you've got more of. You can also make the meat sauce a day ahead and just assemble and bake when you're ready, it actually tastes better the next day anyway.
Note: Carbs shown are net carbs (total carbs minus fibre), as this is the figure most relevant for keto intake.
