Keto Lasagne

Ingredients

  • 600g Ground Beef
  • 1 Yellow Onion
  • 1 Large Tsp Minced Grlic
  • 6 Tbsp Tomato Paste
  • 1 Tbsp Dried Basil
  • 2 Tsp Salt
  • 1/2 Tsp Pepper
  • 2 Cups Water

LASAGNE SHEETS

  • 8 Eggs
  • 280 Cream Cheese
  • 1 Tsp Salt
  • 1/3 Cup Psllium Husk

CHEESE TOPPING

  • 500ml Sour Cream
  • 150g Shreddded Cheese
  • 60g Grated Parmesan
  • 1/2 Tsp Salt
  • 1/4 Tsp Pepper

 

Directions

  1. Finely Chop Onion, add Garlic and fry in olive oil until Soft. Add the beef and fry until brown. Drain excess liquid. Add the tomato paste, basil, salt and pepper
  2. Stir throughly and add water. Bring to a boil, lower the heat and let simmer for 15 minutes or until most of the water is gone.
  3. Make lasagne Sheets per direction below
  4. Put oven on 200c.
  5. Mix shredded cheese with sour cream and most of the parmesan (save some for topper). Add salt and pepper.
  6. Place lasagne sheets, and pasta sauce in layers in a greased rectangular baking dish.
  7. Spread the sour cream mixture. and remaining parmesan cheese on top.
  8. Bake in over for approx. 30 minutes

LASAGNE SHEETS

  1. Preheat oven to 150c.
  2. Whisk together eggs, cream cheese and salt into a smooth batter. Continue to whisk, stirring in the psyllium husk. Let sit for a few minutes
  3. Spread the batter on a baking tray lined with baking paper. Place another piece of baking paper on top and flatten with a rolling pin.
  4. Bake for about 10-12 minutes. Let cool and slice into sheets that max the size of the baking dish.