Vegetarian Keto Lasagna

Vegetarian Keto Lasagna

This Vegetarian Keto Lasagna Recipe is one of my favorite creations! In this recipe I used finely chopped vegetables instead of minced meat. It would also work to use minced soy meat instead of finely chopped vegetables. Give it a try and let me know what you think!

 

This Vegetarian Keto Lasagna Recipe is one of my favorite creations! In this recipe I used finely chopped vegetables instead of minced meat. It would also work to use minced soy meat instead of finely chopped vegetables. Give it a try and let me know what you think!
Course Main Course
Cuisine Vegetarian
Keyword Keto, Lasagna, Pasta, Recipe, Vegetarian
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 6 servings

Ingredients

Ingredients Keto Pasta:

  • 4 eggs
  • 5 oz. cream cheese
  • 1/2 tsp salt
  • 1.5 oz. psyllium husk

Ingredients Keto Lasagna

  • 14 oz. finely chopped vegetables (I used carrot, zucchini, onion, red pepper and leek)
  • 1 can finely chopped tomatoes
  • 2 tbsp tomato paste
  • 1 cube vegetable stock
  • 2 tsp basil
  • Salt and pepper
  • Chili powder (optional)

Ingredients cheese topping:

  • 1 1/2 cup creme fraiche
  • 3 oz. shredded cheese
  • 1.5 oz. grated parmesan cheese

Instructions

Instructions keto pasta:

  • Preheat oven to 150 degrees.
  • 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.
  • 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.

Instructions keto lasagna:

  • Heat the butter in a skillet on medium-high heat. Add the vegetables and stir fry 5 minutes or until vegetables are tender-crisp.
  • Add the finely chopped tomatoes, tomato paste, vegetable stock cube, basil, chili powder salt and pepper. Let simmer for 8 to 10 minutes.
  • Preheat the oven to 200 degrees. 
  • Make the cheese topping by mixing shredded cheese, creme fraiche and parmesan cheese, salt and pepper.
  • Place lasagna sheets and pasta sauce in layers in a baking dish.
  • Spread the cheese topping mixture on top and finish with another layer of shredded cheese. 
  • Bake in the oven for about 40 minutes or until the lasagna has a nicely browned surface. 

Nutrition Facts (per serving)

Net carbs: 10.5 g
Fat: 39 g
Protein: 13.5 g 
Fiber: 6 g 

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