I’ve been meaning to make this since I’ve started Keto. I mean, just because I can’t eat carbs, shouldn’t mean I can’t enjoy the deliciousness that is lasagna, right? So here it is, no carb lasagna. Seriously.. no carb at all!
Ingredients for the meat sauce:
- 300 gr ground beef
- 3 mushrooms
- 3 shallots
- 3 large tomatoes
- 1 red pepper
- 1 carrot, grated (optional)
- 1 clove garlic
- 1 teaspoon tomato paste
- Fresh rosemary (from the garden of our summer-house)
- Red pepper flakes
- Cayenne pepper
- Olive oil
- Salt & pepper
Before starting to cook, put the tomatoes and the pepper in a bowl full of boiling water. Boil a little while to peel them easier. Meanwhile add olive oil in a pan, one by one add onions, mushrooms, red pepper, garlic in a pan with a little bit of cooking time between them. Add the carrot too if you’re using them. Saute them nicely. Add the ground beef and smash into small bits, when the beef looks cooked, take the tomatoes off the water. They will peel really easily. Before the tomatoes add the spices all together. Add the tomatoes into the pan and smash them with the back of your spatula. Leave them to cook together to get their flavors infused. If you want a really red sauce you can add tomato paste right after adding the beef.
Make sure you cook them relatively a long time. 1 to 2 hours.
Ingredients for pasta substitute:
- 4 zucchinis
- Salt & pepper
When you’re waiting for the sauce to cook, cut up zucchinis into long slices and place them on a sheet pan. Grill them in the oven for 10 to 20 minutes, monitor them, to get them out at a time you want. I made two batches, one batch less cooked went at the bottom on the lasagna.
Ingredients for the white sauce:
- 1 + 1/2 cup heavy cream
- 1 cup grated cheddar cheese (or as I used, Turkish Kasseri cheese)
- Salt & pepper
- A little boiled water (if needed)
This the best no carb white sauce ever! I must admit I wasn’t sure if it would work in the beginning but at the end I came out the victor of this challenge! I’m seriously super excited about this sauce.
It’s really easy too, just whisk the cream on top of the stove in a pan. Whisk it good and gradually add the cheese. If it gets too thick add a little boiling water but not so much. Whisk the cheese into the cream and add salt sand pepper. It’s really good as a dip too. I might have dipped one or two zucchini in it.
Now that all of the components are cooked, you can start assembling the lasagna.
Place a layer of zucchini at the bottom, add half the meat sauce on them (my lasagna was to be two layers of meat, three layers of zucchini). Add some white sauce and some more grated cheese on top.
Repeat this step one more time. For the last layer add another layer of zucchini, add the white sauce on top but this time add enough cheese to cover every bit of the lasagna. The gif below goes through all the steps.
Put in the oven and cook for 20 to 30 minutes at 190°C. And voila! You have the best lasagna in your kitchen. But be careful, no leftovers may be found. Enjoy.