Easy Keto Chicken Lasagne
Rich, creamy and with a fresh pop of herbs. This lasagne is amazing!
Ingredients
Lasagne Pasta
- 4 eggs
- 150 g cream cheese
- 1/2 tsp salt
- 1/2 tsp Italian mixed herbs
- 2 1/2 tbsp psyllium husk powder
Chicken Filling
- 2 tbsp olive oil
- 2 garlic cloves
- 1 tsp sumac
- 150 g mushrooms sliced thinly
- 300 g chicken breasts sliced thinly
- 250 g heavy cream
- 100 g chicken broth
- 100 g parmesan cheese
- 1 cup spinach chopped
- 15 g sun dried tomatoes
- 1 fresh tomato finely diced
- 1/4 cup basil torn
- 100 g ricotta
- 100 g mozzarella
Instructions
Lasagne Pasta
- Preheat the oven to 150°C. Prepare 2 baking trays with baking paper
- Place all the pasta ingredients into a food processor. Pulse until a thick paste forms. Leave to rest for 5 minutes.
- Divide the batter in half, and using a silicone spatula, spread onto a large piece of baking paper into a thin layer (it is a sticky, pasty batter). Cover with another sheet of paper and use a rolling pin to roll a 20cm x 40cm rectangle (it doesn’t have to be perfect, just as long as the dough is about 1-2mm thick). Lift onto a large baking tray, leaving the top sheet of baking paper in place. Repeat with the remaining half. Leave the "pasta" sheet covered with baking paper.
- Bake for 6-7 minutes. Leave to cool on the trays. Cut to fit your lasagne baking dish.
Chicken Filling
- Heat olive oil in a large frypan and gently fry garlic, sumac, and mushrooms, until fragrant and mushrooms are nicely golden. Add chicken and cook 4 minutes each side. Gently shred chicken and reserve.
- Add cream, broth and parmesan, and continue to cook until sauce reduces by half and begins to thicken.
- Return chicken to sauce and combine spinach and sundried tomatoes and fresh tomatoes and heat for 1-2 minutes. Sauce should be thick and creamy.
- Combine the basil, ricotta and mozzarella together in a separate bowl.
CONSTRUCTION
- Ladle a layer of the creamy chicken into the bottom of a baking pan and top with a layer of the "pasta' followed by a layer of cheese. Continue layering and complete lasagne with a layer of ricotta and mozzarella. Cover with foil.
- Bake (170℃/340°F) for 20 minutes. Remove foil and cook for further 5 minutes to brown cheese. Rest for 10 minutes before serving with a green salad.
Notes
This is such a great recipe that is versatile in the way you can swap the chicken out and replace it with your favourite meat or even mushrooms, or cauliflower and broccoli for a vegetarian version.
This recipe is suitable to freeze baked or unbaked.
Nutrition
Serving: 1serveCalories: 389kcalCarbohydrates: 7gProtein: 24gFat: 29gSaturated Fat: 15gCholesterol: 186mgSodium: 603mgPotassium: 484mgFiber: 2gSugar: 2gVitamin A: 1340IUVitamin C: 4.5mgCalcium: 269mgIron: 1.3mgNet Carbs: 5g
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