Keto Friendly Lasagne

Keto Friendly Lasagne

  • Serves:6

Each Serving Contains:



onion, diced
capsicum, diced
garlic cloves, minced
beef mince
1 cup
Marinara Sauce
1 cup
mozzarella and 1 cup Parmesan, combined
additional fresh basil for garnish, optional
Marinara Sauce (this yields 2C but freeze it in ½ C portions for when you need it)
canned peeled tomatoes (no sugar added)
red wine vinegar
2 Tbsp
extra virgin olive oil
black pepper to season
½ tsp
red pepper flakes
½ tsp
onion salt
½ tsp
garlic powder
½ tsp
dried basil
½ tsp
dried oregano
½ tsp
dried parsley
½ tsp
tsp salt (add more if necessary)
1 ¾ cups (170g)
Pre-Shredded Mozzarella Cheese
¾ cup
Almond Flour plus more for dusting
2 tbsp
Cream Cheese
Salt to taste
½ tsp
Italian Seasoning
Ricotta Mixture
¼ cup
mozzarella cheese
¼ cup
grated parmesan
¼ cup
ricotta cheese
3 tbsp
heavy cream
½ tsp
Italian seasoning


For the ‘Pasta’:

Preheat the oven to 220° (425°F). Line a baking sheet with parchment paper and sprinkle a thin layer almond flour on the parchment. Set aside
Combine almond flour and mozzarella cheese in a microwave safe bowl. Add in cream cheese and cook for one minute. Stir, and cook for an additional 30 seconds in the microwave
Add the egg, salt and Italian seasoning and stir. If it's too hard to mix until smooth with a spoon or spatula, use your hands to knead it until it's fully combined. It will be a little sticky, that's okay
Shape the dough into a ball and place between two pieces of parchment paper
Roll the dough very thinly and make fork holes all over the base to ensure it cooks evenly
Bake crust in the prepared oven for 8-12 minutes or until brown
Cut into long lasagne ‘noodles’, and set aside

Ricotta Filling

Mix mozzarella, ricotta, grated parmesan, heavy whipping cream and seasoning together, set

Marinara Sauce:

Puree the tomatoes, olive oil, and ¼ cup of the liquid from the can in a small blender or magic bullet
Stir in the remaining ingredients
Taste and adjust seasoning if necessary


Sauté onion, capsicum, and garlic with a little cooking oil in a large skillet
Add the mince and cook through
Stir in marinara sauce and spinach


Prepare a 9x13 casserole dish with non-stick cooking spray
Add the pasta to the bottom followed by mince and marinara sauce, followed by a layer of ricotta mixture and shredded cheese
Repeat and then end with a layer of sauce and shredded cheese
Bake covered with foil for 25 minutes on 190 degrees. Bake another 10 minutes uncovered (Tip: Spray foil with
non-stick spray FIRST to keep the foil from sticking to the cheese while baking.)
Serve with chopped basil, if desired