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Feb 09 2018
2 weeks ago
2:50 PM MST

Low Carb and Keto Lasagna with Fathead Noodles

Feb 09, 2018 @ 2:50 PM MST
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Love lasagna but not all the carbs?

What if I told you there IS a way to make a delicious Keto friendly version that actually tastes like REAL lasagna!? 😋 Plus, there isn’t any sort of veggie noodle involved. Awesome, right? 


Try making lasagna with strips of “fathead” dough to replace noodles. Just make a batch of this popular mozzarella cheese and almond meal based dough, then continue compiling your lasagna. Trust me – this is a genius idea!

Sometimes it’s hard to find meal ideas that the entire family will enjoy, especially when you are eating a certain way. This recipe does not disappoint! The kids will LOVE it too!


Make a delicious meat sauce on the stove using both sausage and ground beef. Then build layers of sauce, cheeses, and the keto friendly “noodles”. SO good.

This recipe is easy to adapt to whatever you and your family like by using different cheeses, spices, etc. For instance, my kids don’t care for ricotta, so I just used a small amount. You could even skip it or use cream cheese instead.


Tip: I used a low carb brand of Marinara sauce for convenience, but you could easily make your own low carb sauce simply by using crushed tomatoes, tomato paste and Italian herbs.


Low Carb Keto Lasagna

This delicious recipe replaces traditional lasagna noodles with Keto friendly "Fathead" dough as a genius low carb idea!

Serves: 8

Prep Time: 30 minutes

PT30M

Cook Time: 35 minutes

PT35M

Ingredients

Directions

  • Step 1:

    Roll prepared "Fathead" dough very thinly on a baking sheet covered in parchment paper. Bake for 12-14 minutes at 400 degrees until slightly brown. Cut into long lasagna "noodles", and set aside.

  • Step 2:

    Saute onion, bell pepper, and garlic with a little cooking oil in a large skillet.

  • Step 3:

    Add both ground beef and sausage. Crumble and cook meat in the skillet.

  • Step 4:

    Stir in marinara sauce.

  • Step 5:

    In a small separate bowl stir ricotta cheese, egg, and fresh basil together.

  • Step 6:

    Start compiling lasagna in a 9x13 casserole dish by adding sauce to the bottom, followed by a layer of ricotta mixture, shredded cheese and then the "noodles".

  • Step 7:

    Repeat and then end with a layer of sauce and shredded cheese.

  • Step 8:

    Bake covered with foil for 25 minutes on 375 degrees. Bake another 10 minutes uncovered. (Tip: Spray foil with non-stick spray FIRST to avoid the foil from sticking to the cheese while baking.)

  • Step 9:

    Serve with additional chopped basil, if desired.


This Keto Lasagna tastes super close to traditional lasagna!

It’s really rich and on the dense side just like Fathead pizza, so you’ll likely want to eat a smaller slice because it’s very filling. I love that this is such a kid-friendly recipe too. Hooray!

Tip: This is a very large batch of lasagna and the leftovers will re-heat and/or freeze well.



Written by Lina for Hip2Save. Lina is a proud mom of 2 small kids who loves photography, all holidays, cooking, thrift store makeovers, bargain shopping, and DIY makeovers. Her goal is to create a beautiful life and stylish home on a dime! To see all of Lina’s recipes created just for Hip2Save, click here.


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