Low Carb Lasagne

Amy Massey
by Amy Massey
6 Servings
50 min

This lasagne is definitely not like nonna used to make, but boy is it good for those who choose a low carb lifestyle!

The recipe swaps out pasta entirely for cheese, cheese and more cheese. Thin slices of edam are used in layers that help keep the structure and texture of a traditional lasagne. If you are following the Keto diet, this is a perfect alternative as you really don't notice that the pasta is missing.

As it is quite a rich flavoured ragu with various cheeses used, I recommend serving this with a low carb simple side salad.

First the meat is browned with herbs and spices.

Then goes in some rich passata, beef stock and Worcestershire sauce.

The ragu is cooked down until the sauce has fully reduced and the meat is dry.

Creamy ricotta is whisked with eggs.

The Ricotta mixture forms the first layer.

Followed by sliced edam cheese.

Then a layer of the rich ragu.

And repeat!

Fresh mozzarella is sprinkled on top of the final layer and the lasagne is part baked.

Then a final layer of finely grated Parmesan is sprinkled on top.

Cook until golden brown then try not to eat the whole thing in one sitting!

Recipe details
  • 6  Servings
  • Prep time: 5 Minutes Cook time: 45 Minutes Total time: 50 min
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  • 2 tbsps olive oil
  • 1kg or 2.2lbs of minced beef & pork
  • 1.5 tsps garlic powder
  • 1.5 tsps onion powder
  • 1.5 tsps dried oregano
  • 1.5 tsps dried basil
  • 1 rich beef stock pot
  • 400g or 2 cups of passata
  • 2 tbsps Worcestershire sauce
  • Salt & Black pepper
  • 2 eggs
  • 250g or 1 cup of Ricotta cheese
  • 350g or 12 oz of edam thinly sliced cheese
  • 200g or 9 oz of fresh mozzarella, diced
  • 2 tbsps finely grated Parmesan cheese
  • 1 tbsp butter or spray oil

Preheat your oven to 200 degrees celcius/390 degrees Fahrenheit.
Heat a frying pan until hot and add the olive oil.
Once hot, add the meat and stir fry until fully browned, breaking up the mince with a wooden spoon as it cooks.
Add the onion powder, garlic powder, basil, oregano and a good pinch of salt and pepper and continue to cook over a medium-low heat until the meat juices have evaporated.
Stir in the stock pot, followed by the passata and the Worcestershire sauce.
Bring to a boil, then lower the heat and allow to simmer until the liquid has reduced and the meat is almost dry. This step is super important as the cheese won't be able to hold that liquid.
Meanwhile, whisk the Ricotta and eggs together with a pinch of salt and pepper.
Take an oven proof casserole dish and spread a thin layer of the Ricotta mixture on the bottom.
Next, layer a few slices of edam cheese on top of the Ricotta covering the bottom of the dish.
Then spoon half of the meat on top of the edam, followed by another layer of the Ricotta and egg mixture.
Repeat these steps so you have another layer of edam, meat and Ricotta, then top with a final layer of edam slices.
On top of the edam, sprinkle the mozzarella and cover the dish with aluminium foil.
Place in the centre of your preheated oven and bake for 10 minutes.
After 10 minutes, remove the foil and sprinkle the grated Parmesan on top Place back in your oven or under the broiler for a further 5 minutes or until the top is golden and crispy.
Leave to stand for 5 minutes before slicing and serving with a side salad.