This is the ultimate homemade low carb lasagna; layered with cheese pasta, a rich meat sauce, ricotta cheese and finished with a blend of cheeses.
Missing pasta on a low carb diet? Not anymore! This low carb lasagna is…dare I say…as good as the real deal!
You’ll never know this mouthwatering lasagna is gluten free, low carb, keto friendly and packs less than 2 grams of sugar per serving.
It’s a busy life and we don’t all have time to meal prep every single weekend. That is why I often try to bring you quick and simple recipes that are not going to take all day to prepare.
This lasagna is one of those recipes that you can cook in a short amount of time and have dinner and leftovers to carry you throughout the week.
How to make Low Carb Lasagna
Start by making the cheese pasta, which is not pasta at all but a layer of my delicious cheese pizza crust, with the addition of Italian seasonings. Make sure to double the recipe!
Line a pan with parchment paper or a silicone mat. Place an additional piece of parchment over the top and use a rolling pin to roll the cheese thin. Form the edges where necessary.
Discard the top layer of parchment paper and bake until just the edges start to darken. Remove from the oven and allow to cool. (Place in your refrigerator for a more rapid cooling time)
While the pasta portion of the dish is cooking, brown the turkey and Jimmy Dean sausage together in a skillet. Remove and drain any excess fat. Add the olive oil to the same skillet and sauté the onion for five minutes. Add the garlic and sauté for an additional three minutes.
Combine the diced tomatoes and crushed red pepper with the onion mixture and cook for five minutes.
Incorporate the tomato paste into the tomato mixture and then add the browned meats into the tomato mixture. Remove from heat.
Trim one inch off of the end and one side of the cheese pasta and then cut in half.vLay one portion on the bottom of the pan. Take half of the meat mixture and layer over the top of the cheese pasta.
Take half of the ricotta and spread thinly over the meat mixture.
Lay the remaining cheese pasta portion over the top of the ricotta, repeat previous steps.
Top the second layer of ricotta with mozzarella and parmesan cheese. Bake at 400° for 35 minutes.
Nutrition
Each slice of lasagna approximately contains 483.8 calories, 35.2 grams of fat, 5.5 grams of net carbs and 34.3 grams of protein.
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 keto Italian meatballs and low carb cottage pie.
Cottage Pie
Homemade Low Carb Lasagna
- Prep Time: 35 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 10 minutes
- Yield: 12 servings 1x
- Category: Main dish
- Cuisine: American
- Diet: Gluten Free
Description
Low carb lasagna is layered with cheese pasta, a thick meat sauce, ricotta cheese and finished with mozzarella and grated parmesan cheese.
Ingredients
For the pasta:
- 1 cheese pizza crust recipe -DOUBLED
- 1 tablespoon Italian seasonings
For the meat sauce:
- 1 pound ground turkey
- 1 pound “Hot” Jimmy Dean Sausage
- 1 pound (about 4) fresh tomatoes
- 2 tablespoons olive oil
- 1 medium onion, small diced
- 3 cloves garlic, minced
- 1/2 teaspoon crushed red pepper
- One 15 ounce container ricotta cheese
- 1 cup mozzarella
- 1 cup grated parmesan cheese
Instructions
For the pasta:
- Set oven to 400°
- Mix ingredients together for cheese pizza crust (Double the recipe), plus one tablespoon of Italian seasonings.
- Place on top of parchment paper on a half-sheet pan.
- Cover cheese with an additional sheet of parchment paper.
- With a rolling pin, roll the cheese out thin and even, covering most of the pan.
- Bake 15 minutes.
- Allow to cool.
- Trim 1 inch off one side and the bottom. Cut in half.
For the meat sauce:
- Brown the turkey and sausage together in a skillet.
- Remove and drain the fat.
- Place olive oil in the skillet and add the onions. Cook 5 minutes.
- Add the garlic and continue to cook 3 minutes.
- Add tomatoes and crushed red pepper, cook 5 minutes.
- Mix in the tomato paste. Turn off heat.
- Add browned meats and combine.
All together now:
- In a 8″x 12″ casserole dish, lay one sheet of pasta down.
- Layer one-half of meat mixture over the top of the pasta.
- Take half of the ricotta and spread thinly over the meat sauce.
- Lay another sheet of pasta over ricotta.
- Repeat meat sauce and ricotta layers.
- Top the second layer of ricotta with mozzarella and parmesan cheese.
- Bake at 400 degrees for 35 minutes.
Nutrition
- Serving Size: 1 slice
- Calories: 483.8
- Sugar: 1.8
- Fat: 35.2
- Carbohydrates: 5.5
- Protein: 34.3
Really great I thought it was delicious could eat this every day for a week and not get Tired of it cant believe it keto🤯
So happy you are enjoying the recipes!
Grateful for your comment! Hope you enjoy some more recipes soon!
This is the real deal! Absolutely delicious!
Thank you for the great comment!
Thankful you enjoy it as much as i do!
Love this lasagna recipe! Don’t miss the pasta at all! It’s fabulous! Thank you for sharing!