Keto lasagna with mozzarella and Yellow cheese

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Every chef who is a fan of Italian cuisine loves to cook lasagna with homemade crusts. This dish is delicious, nutritious and allows us to experiment with the filling to our taste. In our healthy kitchen we started to prepare keto and a healthy version of the favorite lasagna of many people.

Recipe for keto lasagna with mozzarella

In the recipe we will also use husk – rich in fiber and healthy ingredient, a great substitute for white flour. You can learn more about the keto diet on the topic page, and now let’s see what we will need to prepare it.

Necessary products:

For the barks:

  • 8 eggs, pre-broken
  • 275 g cream cheese
  • 1 tsp salt
  • 5 tbsp (40 g) husk

For the meat sauce

  • 2 tbsp olive oil
  • 1 bunch fresh onions
  • 1 tbsp dry garlic
  • 500 g minced beef
  • 3 tablespoons ground tomatoes
  • ½ s. L. Fresh basil
  • 1 tsp salt
  • ¼ tsp ground black pepper
  • 125 ml of water

For topping:

  • 475 ml sour cream
  • 150 g grated mozzarella
  • 50 g grated Parmesan cheese
  • ½ tsp salt
  • ¼ tsp ground black pepper
  • 1 bunch fresh parsley, finely chopped


On the trays:

  1. Preheat the oven to 150 ° C. Place baking paper in a flat pan.
  2. In a bowl, beat the eggs, cream cheese and salt until smooth. Add the husk, gradually and with stirring. Set aside for a few minutes.
  3. Place the mixture on baking paper and another piece of paper on top of it. Level with a rolling pin to the desired thickness of the crusts. If you want the crusts to be thinner, divide the dough in two and roll it out separately.
  4. Bake each crust (do not remove the parchment paper under it) for about 10-12 minutes. Set aside to cool. Then cut them into rectangles of the desired length (relative to the pan in which we will bake our lasagna).

On the meat sauce:

  • In a pan over medium heat, heat the olive oil. Add the chopped fresh onions and garlic, stirring until soft. Then add the beef, minced tomatoes and spices. Stir periodically until the meat is ready.
  • Add water to the mixture when the mixture boils, reduce the temperature and simmer for at least 15 minutes or until most of the water has evaporated. As the lasagna crusts from this recipe do not absorb as much as the classic ones, the sauce should not be very liquid. When done, remove from heat and set aside.

The filling:

  • Preheat the oven to 200 ° C. Put baking paper in a pan. In a bowl, mix the mozzarella with the sour cream and most of the parmesan. Save about 2 tablespoons of Parmesan for sprinkling. Add salt, pepper and parsley and stir.
  • In the pan, on baking paper, arrange a layer of crusts. Cover them with the meat sauce. Repeat until the last crust, on which we do not put sauce.
  • Pour the filling over the crusts and sprinkle with Parmesan cheese.
  • Bake for about 30 minutes, until the crust is browned.

“I haven’t eaten lasagna I didn’t like.” – Davis Jones

Lasagna is a traditional Italian dish made from layers of dough, between which is placed different types of stuffing and covered with béchamel and parmesan sauce. It originates from the Emilia-Romagna region. The recipe for the dish has been known since the 13th century. Initially, in Italy, the word “lasagna” did not refer to the dish itself, but to the dish in which it is prepared. The word is thought to have Greek roots.

Here are some fun facts about lasagna:

  • Lasagna is part of the animated series about the cat Garfield – this is the favorite dish of the protagonist.
  • July 29 is World Lasagna Day.
  • Al Jankovic recorded a song called “Lasagna”, which is a parody of the famous “La Bamba”.

Serve fresh

You can serve your lasagna with a fresh salad of arugula, parmesan and sun-dried tomatoes. It will complement the dish and give a pleasant lightness to the tastes.

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