Keto Spicy Lasagna Recipe (Video)

This keto spicy lasagna recipe is made with “fathead dough” providing for an easy and stable lasagna. Prepare a batch to get you through a whole week of meals or enjoy with your family over dinner.

Lasagna

Who doesn’t love lasagna? It is the time and effort that goes into making the traditional dish that can be off-putting.

In years past, a traditional lasagna would rarely leave my kithcen but ever since utilizing “fathead” dough in place of pasta, it’s now one of my favorite meals to prepare and eat too!

The cheese pasta sheets provide an additional layer of flavor along with structural stability that regular pasta noodles don’t provide.

What you will need:

For the cheese pasta sheets:

• 1 1/2 cups mozzarella cheese
• 1 cup Monterey or pepperjack cheese
• 1/2 cup parmesan cheese
• 1 cup sharp cheddar cheese
• 3 large eggs or 270 grams
• 2 T coconut flour

For the Sauce:

• 1-12 ounce roll Jimmy Dean sausage, I use Hot
• 1-14.5 ounce can diced tomatoes
• 1 T dried oregano or 2 T fresh oregano
• 1/2 tsp ground habanero chili powder (optional)
• 1 tsp dried chili flakes
• Salt and pepper to taste

For the filling:

• 1 1/2 cups cottage cheese

For the topping:

• 1/2 cup each mozzarella, Monterey Jack and parmesan

Garnish:

• Fresh basil or parsley (optional)

How to Make this Keto Lasagna Recipe

For the cheese pasta sheets:

In a large bowl, combine all of the cheeses and coconut flour together and mix well. Add the eggs to the cheese mixture and coat the cheese well.

Spread the cheese mixture out on a half-sheet pan lined with parchment paper or a large silicone mat. Place another sheet of parchment paper or wax paper over the top and using a rolling pin, roll the cheese into a thin layer. Bake in a preheated 375° oven for 15 minutes.

When cool enough to handle, cut in half. Trim edges if neccesary.

For the Sauce:

While the cheese pasta sheets are baking, brown the sausage and drain of any excess fat. Add the tomatoes and the seasonings to the sausage and cook down for 10-15 minutes.

All Together:

Lay one cheese pasta sheet in the bottom of an 8×12 inch pan. Layer half of the meat mixture over the top. Layer 3/4 cup of cottage cheese over meat mixture.

Lay the other cheese pasta sheet over the top of the cottage cheese, then add the remaining meat mixture on top. Cover the meat with the remaining cottage cheese.

Combine the shredded cheeses for the topping together and spread over the cottage cheese. Bake in a preheated 375° oven for 20-25 minutes. Garnish with fresh basil or parsley.

Have you made this RECIPE? Please leave a comment below and let me know what you think.

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Looking for more great recipes? Check out spaghetti squash lasagna and keto Italian meatballs.

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