The alluring flavour of creamy cheese, hearty tomato sauce, and seasoned ground beef owe the tempting stand for a scrumptious Keto lasagna as the ultimate comfort cuisine!

And here goes the captivating recipe for the mouthwatering delicacy-

Ingredients

Lasagna Sheets

• 8 eggs (beaten)

• 10-ounce cream cheese

• 1 tsp salt

• 5 tbsp ground psyllium husk powder

Meat Sauce

• 2 tbsp olive oil

• 1 yellow onion and 1 garlic clove (both should be finely chopped)

• 1¼ pound beef (ground)

• 3 tbsp tomato paste

• ½ tbsp basil (dried)

• 1 tsp salt

• ¼ tsp black pepper (ground)

• ½ cup of water

Cheese Topping

• 2 cups sour cream

• 5-ounce mozzarella cheese (shredded)

• 2-ounce parmesan cheese (grated)

• ½ tsp salt

• ¼ tsp black pepper (ground)

• ½ cup fresh parsley (minced)

Instructions

Lasagna sheets

1. The oven should be preheated to 300°F, followed by lining up of a baking sheet along with parchment paper.

2. Then, in a medium-sized bowl, the eggs, cream cheese and salt should be whisked together until smooth within which the psyllium husk should be gradually beat in, keeping it aside for a few minutes.

3. Slide the batter into the centre of the parchment paper, placing another paper on top which should be flattened until the batter turns 13”x 18.”

4. Now, each sheet should be baked for about 10-12 minutes and cooled. Finally, the paper can be removed, slicing the pasta to fit in a 9×12” baking dish.

Meat Sauce

1. Take a large pan and heat the olive oil in medium-high temperature. Add onion and garlic into it, stirring until soft. Now put the beef, tomato paste and spices, mixing properly.

2. Later on, pour water and boil the mixture. Let it simmer for around 15 minutes until much of the water has evaporated. Set it aside.

3. Now, preheat the oven to 400°F, greasing a 9×12” baking dish.

Cheese Topping

1. The mozzarella cheese and most of the parmesan cheese should be mixed with sour cream while reserving two tablespoons of the parmesan cheese for the final topping. Then, put the salt, pepper and parsley.

2. The pasta sheets should be layered alternately, followed by pouring meat sauce.

3. Now, spread the cheese on top and bake in the oven for about 30 minutes until brown. And serve with your favourite dressing!

Alternatives

Low-carb lasagna sheets can be substituted with thinly sliced zucchini. If you don’t like a crunchy texture, salt can be sprinkled for a softer yield.

Also, beef can be replaced with pork or poultry for an equally great flavour.

Storage conditions

The dish can be stored in the fridge for 3-4 days and in the freezer for up to 3 months.

Remember that before reheating the item, one should always allow baking dishes to defrost in order to avoid cracks caused by temperature shift.

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