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Over the years I have tried LOTS of keto lasagne recipes. Lasagne used to be a favourite dish I’d make often. I’d do a classic beef one and a vegetarian one with lentils which I loved and which my mother could enjoy as she doesn’t eat meat. Often we’d have a ‘lasagne night’ and I’d do a chicken one as well.
I’ve made quite a few keto varieties of lasagne, some of the most popular are ones using thinly sliced zucchini or eggplant in place of the lasagne sheets. I’ve tried this and it was definitely yummy, but it just wasn’t the same to me and it didn’t seem to hold together quite as well.
There are also versions where you can make your own ‘pasta’ lasagne sheets, usually an egg based recipe for the sheets. Now these taste absolutely phenomenal, but the whole process of having to make your own lasagne sheets from scratch, which is really a recipe in itself, is not really practical for a quick and easy meal. It’s definitely a lot harder than just opening a box of lasagne sheets from the shop and the keto pasta sheets can be a bit fiddly to make for those that don’t have much baking or cooking experience.
I started thinking of the possibility of using Fathead dough for the pasta sheets as I use this to make tortillas for my Fathead Enchiladas. But I knew the carb count would be very high as the lasagne already has tomatoes, onions and garlic and the fathead dough uses almond meal or coconut flour in the recipe. I needed something that wasn’t going to massively up the carb count. Enter Cheese Layered Lasagne!
In my old lasagne recipes, I wouldn’t just layer with lasagne sheets, I would do homemade béchamel (white sauce) as well and then also layer with parmesan cheese sprinkled over. Then it suddenly occurred to me, why do I need the lasagne sheets at all? Why not just layer with a keto béchamel and cheeses without the sheets? Low in carbs, healthy fats to keep you super full from only one small serving and no fiddly work making anything complicated like homemade keto pasta. A Cheese Layered Lasagne that is quick and easy.
Out of all the keto friendly lasagne recipes I’ve made over the years, this was by far one of the best tasting and absolutely the easiest. A simple Cheese Layered Lasagne that is both easy to make and still tastes absolutely delicious. I really didn’t miss the pasta at all in this dish, all the other elements were there, the Cheese Layered Lasagne held together well, was satisfying and tasted like ‘real’ lasagne.
The only step that can be a bit fiddly in this Cheese Layered Lasagne, is spreading the white sauce on top of the meat. Because it’s thick and sinks into the meat when you try to spread it, I found it easier to dollop or dot the sauce in different spots and just spread it roughly, rather than try to get a full even layer of sauce like in my old lasagne recipe. That’s why I use less sauce in the middle layer so you have enough for the top to get a nice presentation layer!
You can always make more sauce if you like to get two really nice even layers, but then the carbs go up a bit more and the white sauce doesn’t set as well when you bake it. Using a lean beef mince in this Cheese Layered Lasagne is important as well, because a higher fat content mince will have fat rendering out into the sauce and creating more liquid, which makes the Cheese Layered Lasagne a bit harder to hold together when you serve it. It will still taste delicious, but may fall apart a bit when you plate up and serve.
Allowing the Cheese Layered Lasagne to rest and cool in the dish a while before serving also helps it hold together as everything has a chance to set a little in the dish. This Cheese Layered Lasagne is absolutely ideal for freezing and actually looks and tastes even better when reheated. I allow it to cool completely or refrigerate in the dish, then cut into servings and wrap really well in foil. You then can place in zip lock bags or similar to freeze. Whenever you feel like a piece of this Cheese Layered Lasagne, all you have to do is unwrap and reheat for an instant meal!
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- Fathead Chicken Enchiladas
- Chicken and Ham Pie
- Cauliflower Mac ‘n’ Cheese
- White Sauce
- Chicken Eggplant Parmigiana
- Creamy Fish and Broccoli Bake
- Cheesy Herb and Garlic Pullapart
- Fathead Pizza
- Chicken Crust Pizza
- Ham and Cheese Toasties
- Steak Shepards Pie
- Mozzarella Stuffed Meatballs
- Philly Cheesesteak Sliders with Oopsie/Cloud Bread
- Stuffed Mini Peppers
Cheese Layered Lasagne
Ingredients
- 1 kg lean beef mince
- 2 tbsp olive oil
- 1 onion, finely diced
- 4 cubes garlic paste or 4 tsp minced garlic
- 700 g tomato passata/puree
- 4 tbsp fresh basil, chopped
- 1 tbsp dried oregano
- salt
- pepper
- 1 ½ cups shredded mozzarella
- ½ cup grated parmesan
Keto Béchamel
- 500 g cream cheese
- 2 cups cream
- salt
- pepper
Instructions
- Heat olive oil in a large pot. Add onion and saute until softened. Add garlic and saute another 1 minute.
- Add in beef mince and mix to break up the mince and combine with the onion and garlic. Cook until mince is just browned.
- Add tomato passata, basil, oregano and season with salt and pepper. Turn down and simmer, stirring occasionally, until thickened and reduced, about 30 minutes. Set aside to cool.
- Make keto béchamel by adding cream cheese and cream to a small pot on the stove. Season with salt and pepper.
- Heat, stirring frequently until all the cream cheese has melted and combined with the cream and the sauce is just starting to simmer. Remove from the heat.
- Take a square/rectangle baking dish and place half the beef mince mix inside. Top with a third of the keto béchamel. Sprinkle over parmesan cheese reserving 2 tablespoons for the top and ½ cup of the mozzarella.
- Carefully pour over remaining mince, top with remaining keto béchamel, parmesan cheese and mozzarella cheese.
- Bake at 180°C until cheese is melted and the top is lovely and golden. Remove from the oven and if preferred allow to rest for 30 minutes to allow the Cheese Layered Lasagne to set a bit and help it hold together when serving. Otherwise you can eat immediately!
Notes
Nutrition
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