Low Carb Lasagna
Start with the pasta sauce, perhaps even the day before, for a more flavourful sauce.
Peel and finely chop onion and garlic and fry in olive oil until soft. Add the ground beef and fry until golden. Add tomato paste and spices.
Stir thoroughly and add water. Bring to a boil, lower the heat, and let simmer for at least 15 minutes or until most of the water has evaporated.
Meanwhile, make the lasagne sheets according to the recipe below.
Preheat the oven to 400°F (200°C). Mix shredded cheese with sour cream and most of the Parmesan cheese. Reserve one or two tablespoons for topping. Add salt and pepper and stir in the parsley.
Place lasagne sheets and pasta sauce in layers in a greased 9″ x 13″ baking dish.
Spread the sour cream mixture and the remaining parmesan cheese on top.
Bake in the oven for about 30 minutes or until the lasagne has a nicely browned surface. Serve with a green salad and your favourite dressing.
Lasagne sheets
Preheat the oven to 300°F (150°C). Whisk together eggs, cream cheese and salt into a smooth batter. Continue to whisk while stirring in the psyllium husk, a little at a time. Let sit for a few minutes.
Spread the batter on a baking sheet lined with parchment paper using a spatula. Place another parchment paper on top and flatten with a rolling pin until the batter is at least 13 x 18 inches (33 x 45 cm). You can also divide into two batches and use another baking sheet for an even thinner pasta.
Let both pieces of parchment paper remain in place. Bake for about 10-12 minutes. Let cool and remove the paper, slice into sheets that fit your baking dish.
Serves 6
Category 1 recipe
11⁄3 tablespoons olive oil
400 g ground beef
2⁄3 yellow onion
2⁄3 garlic clove
2 tablespoons tomato paste
1⁄3 tablespoon dried basil
2⁄3 teaspoon salt
0.8 ml ground black pepper
80 ml water
Pasta:
5 eggs
130g cream cheese
2⁄3 teaspoon salt
5 tbsp psyllium husk
Cheese topping:
250 ml crème fraiche or sour cream
50g shredded cheese
20g grated parmesan cheese
1⁄3 teaspoon salt
0.8 ml ground black pepper
80 ml fresh parsley, finely chopped
Serving:
150 g leafy greens
Category 2 recipe
11⁄3 tablespoons olive oil
400 g ground beef
2⁄3 yellow onion
2⁄3 garlic clove
2 tablespoons tomato paste
1⁄3 tablespoon dried basil
2⁄3 teaspoon salt
0.8 ml ground black pepper
80 ml water
Pasta:
5 eggs
160g cream cheese
2⁄3 teaspoon salt
5 tbsp psyllium husk
Cheese topping:
250 ml crème fraiche or sour cream
100g shredded cheese
40g grated parmesan cheese
1⁄3 teaspoon salt
0.8 ml ground black pepper
80 ml fresh parsley, finely chopped
Serving:
150 g leafy greens
Category 3 recipe
11⁄3 tablespoons olive oil
400 g ground beef
2⁄3 yellow onion
2⁄3 garlic clove
2 tablespoons tomato paste
1⁄3 tablespoon dried basil
2⁄3 teaspoon salt
0.8 ml ground black pepper
80 ml water
Pasta:
5 eggs
190g cream cheese
2⁄3 teaspoon salt
5 tbsp psyllium husk
Cheese topping:
250 ml crème fraiche or sour cream
150g shredded cheese
60g grated parmesan cheese
1⁄3 teaspoon salt
0.8 ml ground black pepper
80 ml fresh parsley, finely chopped
Serving:
150 g leafy greens
