This Low Carb Alternative Lasagne Recipe is sure to satisfy your taste buds. The marriage of a fresh Bolognese tomato sauce, creamy cheese sauce and fresh pasta is my idea of a heavenly dinner. With the alternative pasta recipe included there are only 17.5 g net carbs per portion.
There are many alternative ways to make the cheese sauce and the use of different commodities to replace the pasta sheets between the meat and sauce. I have used cooked leeks, aubergines and red cabbage to make my layers and the results were fully edible, but still not a patch on an original pasta lasagne. That is until I found the following recipe for an alternative to lasagne sheets from peaceloveandlowcarb.com. What a fabulous find, it really is as good as the real thing.

Low-Carb Lasagne Recipe
These alternative pasta sheets give the opportunity to once again enjoy a gorgeous lasagne.
Ingredients
- 2 large Eggs
- 100 gm Cream cheese
- 100 gm Grated Parmesan
- 350 gm Grated mozzarella cheese
- 1 1/2 tsp Italian dried herbs
- 1/4 tsp garlic powder or a clove fresh crushed garlic
- 1/4 tsp onion powder or very finely chopped red onion Olive Oil
- 1 medium Red onion - chopped
- 2 cloves Garlic - chopped
- 1 large Carrot - peeled and grated
- 2 large Mushrooms - small dice
- 100 gm Pancetta - small dice or can use bacon
- 400 gm Minced beef
- 1 tbs Tomato purée
- 400 ml Beef stock
- 400 gm tin Chopped tomatoes. 200 gm Ricotta cheese
Instructions
Make the low carb pasta sheets
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Beat together the eggs and cream cheese then add 75g of Parmesan, 1/2 tsp Italian herbs, garlic and onion and combine all ingredients well.
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Fold in 300g of Mozzarella cheese making sure it is distributed evenly throughout the mixture.
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Line a 9x13 inch baking tray with non stick baking paper (if you do not line with a non stick sheet it will stick) and spread the mixture evenly across the tray.
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Bake in middle of oven at 170 C or number 4 gas for about 20 minutes until mixture has set and spongy to touch.
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Cool and cut as required to fit you lasagne dish.
Beef Bolognese layer
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In a pan, gently heat a couple of tablespoons of olive oil and add the onions and sauté slowly until they are transparent. You do not want to caramelise the onions.
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Add the garlic, grated carrot, mushrooms and pancetta to the onions and cook them out for a further 2 minutes.
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Add a good spoonful of Italian herbs and season with salt and pepper.
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Add the minced beef, stirring in all the ingredients in the pan and then leave the beef to cook and brown all over. You will need to stir this every 2 or 3 minutes to ensure even distribution of colour.
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Strain your meat mixture to remove any fat in the pan and then return to the pan.
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Stir in tomato puree, beef stock and tinned tomatoes and cook on a simmer for 15 minutes, giving it a thorough stir about half way through cooking.
Cheese Sauce layer
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There are many cheese sauce low carb recipes using double cream or full fat yoghurt but for this lasagne I would recommend using just Ricotta Cheese topped with grated Mozzarella.
Assembly
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In your oven proof dish lay half your Bolognese sauce mix evenly.
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Lay over half the low-carb alternative pasta.
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Smooth over half the Ricotta and a sprinkle of grated mozzarella.
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Repeat above but on the final Ricotta layer, make sure all the alternative pasta is covered.
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Sprinkle with remaining cheese.
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Bake for about 30 minutes on 180 C or gas make 5.
Total nutrients for completed low carb lasagne
Calories 658
Fat (g) 39
Carbs (g) 17.5 net
Protein (g) 57
Love these recipes thank you Sharon
Thank you. I hope you enjoy cooking and eating them.
I always Lasagna!Low-Carb Keto Lasagna! Wow looks yummy! Thanks for sharing the recipe how to do it! I am excited to bake this at home!
I hope you enjoy. ?