Go Back
+ servings
Keto Beef Lasagna in a pan

Easy Keto Beef Lasagna with Keto Pasta

Megan Ellam
I really wanted to make a truly delicious keto beef lasagna that everyone would love. This is one recipe I reckon your whole family is going to adopt as a new favourite. It isn't hard to recreate and tastes so damn good.
5 from 70 votes!
Prep Time 10 mins
Cook Time 45 mins
resting time 10 mins
Course Lunch and Dinner
Cuisine Italian
Servings 8 serves
Calories 480 kcal

Equipment

Ingredients
 
 

  • 2 tbsp butter
  • 1 tbsp olive oil
  • 1/2 onion finely minced
  • 2 cups mushrooms halved and sliced
  • 2 cloves garlic finely minced
  • 500 g pork and veal mince or ground meat of choice (18oz)
  • 1 tsp oregano
  • 2 tsp sweet paprika
  • 1 tbsp fresh rosemary leaves finely chopped
  • 1 tsp salt flakes
  • 1 tsp black pepper
  • 1 cinnamon quill
  • 1 tsp tomato powder optional
  • 1/2 cup red wine or use beef stock
  • 2 tbsp tomato paste I use Ardmona Rich and Thick tomatoes
  • 300 g tinned tomatoes
  • 1/2 cup Cheese for topping

LASAGNA PASTA

  • 2 eggs
  • 70 g cream cheese softened (1/2 cup)
  • 1 tbsp psyllium husk powder
  • 1/2 tsp salt

BECHAMEL - WHITE SAUCE

  • 200 g cream cheese softened (7oz)
  • 300 g thickened or heavy cream 11oz
  • Salt and pepper to taste

Instructions
 

CONVENTIONAL METHOD

  • Heat oil and butter in a large wide saucepan. Add onions and mushrooms and sauté for 2 minutes.
  • Add garlic and sauté for 1 minute. Add mince, herbs and spices (except salt and cinnamoand continue to cook, breaking up any chunks of mince until meat is browned.
  • Stir through remaining ingredients. Bring to a boil then reduce to a simmer. Cover with lid and cook for 7-10 minutes or until sauce has thickened. Reserve

LASAGNA PASTA

  • Preheat the oven to 150°C. Line a large baking tray with baking paper.
  • Mix all the pasta ingredients in a food processor until smooth. Allow to rest for 10 minutes.
  • Spread batter very thinly onto prepared baking tray. Cover with another sheet of baking paper and gently press batter into a "pasta thin" layer.
  • Leave the baking paper cover on the batter and bake for 10-12 minutes. Cut into halves and allow to cool.

WHITE SAUCE

  • Combine all ingredients in a mixer or using a whisk until smooth. Season to taste.

CONSTRUCTING THE LASAGNA

  • Preheat oven to 180℃.
  • Spoon half of the bolognese into a 28 x 20cm baking dish. Top with 1 sheet of the pasta and a half of the white sauce.
  • Spoon remainder of bolognese on top of the white sauce and repeat with layers of pasta and white sauce. Cover lasagne with foil and bake 30 minutes.
  • Remove foil top with cheese and bake for a further 5 minutes. Remove from oven and allow to rest for 10 minutes before slicing.

INSTANT POT® PRESSURE COOKER METHOD

  • Select Saute/High Temperature and preheat Instant Pot.
  • Heat oil and butter for 1 minute. Add onions and mushrooms and sauté for 2 minutes.
  • Add garlic and sauté for 1 minute. Add mince, herbs and spices (except salt and cinnamon and pepper). Continue to cook, breaking up any chunks of mince until meat is browned.
  • Stir through remaining ingredients.
  • Close and seal the Instant Pot. Cook on high pressure for 10 minutes, then allow the pressure to release naturally for 10 minutes. Vent to release any remaining pressure, then carefully open the lid. Sauté to reduce the sauce if required.
  • Follow the instructions above from Lasagna Pasta onwards

THERMAL METHOD

  • Heat oil and butter 2 min/100℃/stir. Add the onions and mushrooms and sauté for 2 min/100℃/reverse/stir.
  • Add the garlic and sauté for 1 min100℃/reverse stir. Add the mince, herbs and spices (except salt and cinnamon and pepper). Cook 10 minutes/100℃/reverse stir.
  • Stir through remaining ingredients breaking up any mince and cook for further 30 min/120°C/reverse stir/MC OFF/steamer basket in place. Reserve.

LASAGNA PASTA

  • Preheat the oven to 150°C. Line a large baking tray with baking paper.
  • Mix the pasta ingredients 10 sec/speed 5. Scrape and repeat. Allow to rest for 10 minutes.
  • Spread the batter very thinly onto prepared baking tray. Cover with another sheet of baking paper and gently press batter into a "pasta thin" layer.
  • Leave the baking paper cover on the batter and bake for 10-12 minutes. Cut into halves and allow to cool.

WHITE SAUCE

  • Combine all ingredients 20 sec/speed 3. Season to taste.

CONSTRUCTING THE LASAGNA

  • Follow instructions in Conventional method for constructing and serving

Video

Notes

1. Store in the fridge for up to 3 days.
2. Recipe can be cut into individual serves and frozen. Store in freezer in an airtight bag for up to 2 months.
3. Pasta can be replaced by eggplant, thinly sliced zucchini, or ham/chicken slices.
4. White sauce can be replaced by ricotta and cream mix.
5. Omit white sauce and cheese for dairy free version.
6. For a vegetarian alternative add 6 cups of mixed varieties of mushrooms.
 
 

Nutrition

Serving: 1serveCalories: 480kcalCarbohydrates: 8gProtein: 17gFat: 42gSaturated Fat: 16gTrans Fat: 1gCholesterol: 144mgSodium: 569mgPotassium: 469mgFiber: 2gSugar: 2gVitamin A: 1331IUVitamin C: 8mgCalcium: 63mgIron: 2mgMagnesium: 27mgNet Carbs: 6g
Keyword easy keto beef lasagna, keto beef lasagna, keto beef lasagne, keto lasagna pasta
Tried this recipe?Let us know how it was!