Easy keto lasagna in 30 minutes from the scratch

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Easy keto lasagna in 30 minutes from the scratch! It is possible to make the best low carb lasagna you have ever tried in no time! This keto lasagna with cheese slices instead of noodles are without noodles but so tasty!

I can’t explain how good is this keto lasagna! When I was a child I have visited my friend’s grandmother who was a lead chef in a famous Italian restaurant and there I tried proper Italian lasagna she has made for us. Later in my life I’ve traveled around the world, including Italy, of course, and I have tried so many lasagna in fancy Italian restaurants but rarely I found that taste.

However, I have never dreamed that I will make “that taste” one day in just 30 minutes in keto version! Now you can make this perfect keto lasagna no noodles by using my easy keto lasagna recipe. And not only that you can make tasty keto lasagna Bolognese in 30 minutes, but you can make it from the scratch, with a real whole food ingredients. There is no need to make keto lasagna noodles, because this keto lasagna bake is with cheese instead of noodles!

Keto lasagna without noodles

This keto lasagna Bolognese is casserole made without noodles, with slices of Edam cheese instead of noodles, together with homemade Bolognese sauce and ricotta cheese filling. It’s incredible when you realize that you don’t need noodles to cook yummy lasagna, just nice slices of semi-hard cheese.

Ingredients for keto lasagna with Edam cheese

Ingredients instead of noodles

Edam cheese 200 g (10 thin slices)

Butter 1 TBS to grease the dish

Ingredients for Bolognese sauce

Olive oil 1 TBS

Ground/minced beef 450 g

1 M Onion 70 g

Garlic powder or spring garlic 1/4 tsp

Sugar free tomato sauce 200 g (2/3 cup)

Sea salt 1 tsp

Freshly ground pepper

Oregano 1 tsp

Dry basil 1 tsp

Ingredients for ricotta filling

Ricotta cheese 250 g

2 L eggs

Pinch of salt

Pinch of pepper

Ingredients for the cheese topping

Mozzarella cheese 200 g

Parmigiano-Reggiano or Grana Padano cheese 20 g

How to make low carb lasagna?

First prepare keto Bolognese sauce with ground beef

Chopped onions put on a hot olive oil and stir until the onion start to be soft and golden brown on the edges, and you feel the smell of caramelized onion.

When onion is golden brown add ground beef and salt. Stir well until meat is golden brown on the edges and water from the meat evaporated and the meat is dry. When meat becomes golden brown add tomato sauce, ground pepper, garlic, oregano and basil. Stir well for the next few minutes until sauce is thick and water is gone completely.🌿 It should be dry sauce without water because Edam cheese cannot soak the water from the sauce.

When Bolognese sauce is cooked, remove it from the stove and set aside.

Prepare ricotta cheese filling

Whisk ricotta cheese with a pinch of salt, little bit of ground pepper and 2 eggs until the mixture is nice and completely smooth.

How to place keto lasagna layers in the baking dish

Brush the baking dish with butter.

Put the thin layer of ricotta filling on the butter and Edam cheese slices on ricotta filling.

2/3 of Bolognese sauce put on a cheese slices and half of ricotta filling on top of Bolognese sauce.

Cover it with Edam slices and repeat the procedure, but first with remaining ricotta filling and then Bolognese sauce.

On top of Bolognese sauce put mozzarella cheese and freshly grated Parmigiano or Grana Padano cheese.

Bake keto lasagna in a preheated oven with vent on 180 C (356 F) for 15 minutes or until baked (it depends on your oven). It should be golden brown on top when it’s baked.

I like to eat keto lasagna with leafy green salad, but you can serve it as you like it the best.

If you like my keto lasagna recipe, maybe you would like to try other keto Mediterranean recipes from my blog like my Keto Focaccia Recipe or delicious and rich Almond keto cake, ancient Croatian dessert from the island of Brač.

If you like my recipes, share it with your friends on your favorite social networks with #familyonketo hashtag.

Enjoy baking!

Easy keto lasagna in 30 minutes from the scratch

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Easy keto lasagna in 30 minutes from the scratch! It is possible to make tasty low carb lasagna without noodles in no time!

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Ingredients

• Ingredients instead of noodles
• Edam cheese 200 g/7.05 oz (10 thin slices)
• Butter 1 TBS to grease the dish
• Ingredients for Bolognese sauce
• Olive oil 1 TBS
• Ground/minced beef 450 g
• 1 M Onion 70 g/2.5 oz
• Garlic powder or spring garlic 1/4 tsp
• Sugar free tomato sauce 200 g/7.05 oz (2/3 cup)
• Sea salt 1 tsp
• Freshly ground pepper
• Oregano 1 tsp
• Dry basil 1 tsp
• Ingredients for ricotta filling
• Ricotta cheese 250 g/8.82 oz
• 2 L eggs
• Pinch of salt
• Pinch of pepper
• Ingredients for the cheese topping
• Mozzarella cheese 200 g/7.05 oz
• Parmigiano-Reggiano or Grana Padano cheese 20 g/0.70 oz

Instructions

1. Chopped onions put on a hot olive oil and stir until the onion start to be soft and golden brown on the edges, and you feel the smell of caramelized onion.
2. When onion is golden brown add ground beef and salt.
3. Stir well until meat is golden brown on the edges and water from the meat evaporated and the meat is dry.
4. When meat becomes golden brown add tomato sauce, ground pepper, garlic, oregano and basil.
5. Stir well for the next few minutes until sauce is thick and water is gone completely.
6. It should be dry sauce without water because Edam cheese cannot soak the water from the sauce.
7. When Bolognese sauce is cooked, remove it from the stove and set aside.
8. Prepare ricotta cheese filling
9. Whisk ricotta cheese with a pinch of salt, little bit of ground pepper and 2 eggs until the mixture is nice and completely smooth.
10. How to place keto lasagna layers in the baking dish?
11. Brush the baking dish with butter.
12. Put the thin layer of ricotta filling on the butter and Edam cheese slices on ricotta filling.
13. 2/3 of Bolognese sauce put on a cheese slices and half of ricotta filling on top of Bolognese sauce.
14. Cover it with Edam slices and repeat the procedure, but first with remaining ricotta filling and then Bolognese sauce.
15. On top of Bolognese sauce put mozzarella cheese and freshly grated Parmigiano or Grana Padano cheese.
16. Bake keto lasagna in a preheated oven with vent on 180 C (356 F) for 15 minutes or until baked (it depends on your oven).
17. It should be golden brown on top when it's baked.
18. I like to eat keto lasagna with leafy green salad, but you can serve it as you like it the best.

Notes

This keto lasagna recipe is for lasagna dish size 26 x 17 x 7 cm (10 x 7 x 3 inch). 

Nutrition Information:

Yield:

4

Serving Size:

1/4th amount
Amount Per Serving: Calories: 871Total Fat: 70gCarbohydrates: 7.9gNet Carbohydrates: 6.85gFiber: 1.05gProtein: 49g

This nutritional value is for your information only, please calculate your own macros with ingredients you use.

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