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.
- 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
Make the low carb pasta sheets
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.
Fold in 300g of Mozzarella cheese making sure it is distributed evenly throughout the mixture.
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.
Bake in middle of oven at 170 C or number 4 gas for about 20 minutes until mixture has set and spongy to touch.
Cool and cut as required to fit you lasagne dish.
Beef Bolognese layer
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.
Add the garlic, grated carrot, mushrooms and pancetta to the onions and cook them out for a further 2 minutes.
Add a good spoonful of Italian herbs and season with salt and pepper.
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.
Strain your meat mixture to remove any fat in the pan and then return to the pan.
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
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.
In your oven proof dish lay half your Bolognese sauce mix evenly.
Lay over half the low-carb alternative pasta.
Smooth over half the Ricotta and a sprinkle of grated mozzarella.
Repeat above but on the final Ricotta layer, make sure all the alternative pasta is covered.
Sprinkle with remaining cheese.
Bake for about 30 minutes on 180 C or gas make 5.
Total nutrients for completed low carb lasagne
Fat (g) 39
Carbs (g) 17.5 net
Protein (g) 57