KETO CUISINE

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 Hello ladies and gents this is the Viking telling you that today we are talking about

Keto Lasagne

keto lasagna delishcom


Going Keto can be hard when you start thinking about what you'll be missing. Luckily, a Classic Lasagne won't be one of them. It's the comforting dish you no longer have to crave. 


  • MAKES: 8 SERVINGS
  • PREP TIME: 0 HOURS 20 MINS
  • TOTAL TIME: 1 HOUR 30 MINS

INGREDIENTS

FOR THE PASTA

  • Cooking spray
  • 225 g block cream cheese
  • 3 large eggs
  • 200 g grated mozzarella
  • 50 g freshly grated Parmesan
  • Salt
  • Freshly ground black pepper

FOR THE FILLING

  • 1 tbsp. extra-virgin olive oil
  • 1/2 medium onion, chopped
  • 3 cloves garlic, crushed
  • 1 tbsp. tomato paste
  • 450 g beef mince
  • Salt
  • Freshly ground black pepper
  • 170 g marinara/tomato sauce 
  • 1 tsp. dried oregano
  • Pinch crushed chilli flakes
  • 1 x 400g container ricotta
  • 150 g grated mozzarella
  • 50 g freshly grated Parmesan
  • Freshly chopped parsley, for garnish

 

DIRECTIONS

  1. Preheat oven to 180°C (160ºC fan). Line a large baking tray with parchment and grease with cooking spray. In a microwave safe bowl, melt cream cheese, mozzarella, and Parmesan together. Add eggs and and mix until incorporated. Season with salt and pepper. 
  2. Spread onto prepared baking tray and bake until golden and set, 15 to 20 minutes. Let cool. 
  3. In a large pan over medium heat, heat oil. Add onion and cook until soft, 5 minutes. Add garlic and cook until fragrant, 1 minute more. Add tomato paste and mix until onion is well coated. 
  4. Add beef and season with salt and pepper. Cook, breaking meat up with a wooden spoon until no longer pink, 6 minutes. Drain. 
  5. Return pan to stove and add marinara. Heat until warmed through. Season with salt, pepper, and chilli flakes. 
  6. Cut sheet mixture in half widthwise, then cut each half into 3 pieces. Spoon a small amount of sauce into an 20cm baking pan and place sheets in the bottom of dish. Spread a third of the ricotta over sheets then layer a third of the meat mixture on top, and sprinkle with a third of the shredded mozzarella. Repeat to make 2 more layers. Top with Parmesan. 
  7. Bake until cheese is melty and sauce is bubbly, 30 minutes. 
  8. Garnish with parsley before serving.

And as always have a chilled day from the Viking

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