Low Carb Lasagna
I have been wanting to make this recipe for months now, ever since I began experimenting with how to make low carb pasta noodles. Been playing around with almond flour combined with bread flour to make it more low carb while at the same not skimping out on texture/taste. I also had some leftover pasta sauce, minced meat and ricotta cheese mixture (which I had frozen months ago) that I wanted to use up. I will admit that this recipe is pretty labor intensive and I strongly recommend either getting someone to help you and/or getting some kind of pasta maker to help speed up the process. Nonetheless I was incredibly pleased with how well this came out and that its also guilt free, i.e. around 10 net carbs per serving. I encourage you to try it out and let me know what you think.
Preparation Time: 1 1/2 hours
Cook Time: 45 minutes
Serves: 2 - 3
About 10 net carbs per serving
Ingredients
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1/2 cup of almond flour
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1/2 cup of bread flour
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1-2 tablespoons of psyllium husk powder
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1 tablespoon of xanthium gum
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2 eggs​​
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1 and 1/2 cup of ricotta cheese
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4 leaves of fresh basil (or used dried basil if you prefer, about 1-2 tablespoons)
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1 teaspoon of dried oregano
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1 teaspoon of dried cilantro
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1/2 teaspoon of garlic powder
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1/2 teaspoon of chili powder
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1 teaspoon of low carb sugar
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1/2 teaspoon of paprika
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1/2 teaspoon of onion powder
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250 to 300 grams of ground meat (I used ground Turkey but feel free to use what you'd like. To keep it vegetarian you can use tofu or beyond meat)
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1 cup of pasta sauce
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1 to 2 cups of grated cheese (I used marble but use whatever you prefer)
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Salt
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You will also need a 5 by 9 inch baking dish for this recipe.
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Instructions
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Pre-heat your oven to 375 degrees Fahrenheit
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In a food processor first combine almond flour, bread flour, psyllium husk powder, xanthium gum and about a teaspoon of salt. Blend all the dry ingredients.
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Next add two eggs and continue blending until it forms a dough ball. You may need to add some water or more almond (or bread) flour so that the dough is not too sticky but not too dry (should be somewhere in between). NOTE: If you do not have a food processor you can combine all ingredients into a large bowl and mix but hand.
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Once the dough ball is formed, cover in plastic wrap and place in the fridge for about 15 minutes to firm up.
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While dough ball is in the fridge start cooking your ground meat. On medium to high heat add some neutral oil (i.e. canola oil) and then add the ground meat.
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While the meat is cooking add the dried basil/oregano/cilantro. Don't forget to add the garlic powder, onion powder, chili powder, paprika and sugar as well.
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Continue cooking the meat, mixing all the ingredients together for about 10 minutes.
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Next add the pasta sauce and continue cooking until well combined.
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Set meat mixture aside and begin grating the marble cheese first to be used later. Once that is done we can begin making the ricotta mixture.
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For ricotta mixture you just need to add the cheese with the chopped up basil leaves and combine together.
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Put ricotta mixture to the side and lets start rolling out the dough.
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On a clean flat surface (i.e. such as your kitchen counter top), add some almond flour and/or bread flour to the surface.
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Take out the dough ball and, using a rolling pin, start rolling it out until it is about a little less than 1/4 inch thick. You might need to add more almond flour (or bread flour, whichever you prefer) to prevent the dough from sticking to the surface and/or the rolling pin.
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To make the lasagna noodles from the dough, you will need a pizza cutter (or sharp knife) to create 5 inches by 9 inches rectangular shapes. This is the size you need in order for the noodles fit in the 5 by 9 inch baking dish. You should have about 4 - 5 lasagna noodles (enough for this recipe).
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In a large pot of boiling water, gentle place the lasagna noodles and cook for about 1 1/2 minutes.
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Carefully take out the lasagna noodles and place in a colander to order to drain off any excess liquid.
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Finally we can start layering our lasagna. First add some cooking oil/pasta sauce (about 1-2 tablespoons) and spread out evenly on the bottom of the baking dish. This is so that the noodles don't stick or burn while inside the baking dish.
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Next add your first lasagna noodle on top of the pasta sauce, and then add about 1-2 tablespoons of the ricotta cheese mixture on top of the noodle making sure to spread it out evenly.
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Then you want to add the 1-2 tablespoons of the grated cheese onto of the ricotta and spread out evenly.
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Next you want to add 1-2 tablespoons of the meat mixture on top of the grated cheese and just like before make sure to spread it out as evenly as possible.
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Repeat steps 18 to 20 about 4 more times.
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Finish the top off with more grated cheese and meat mixture.
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Cover the baking dish with foil and cook in the pre heated oven at 375 degrees Fahrenheit for 15 minutes.
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After 15 minutes take off the foil cover and cook for another 15 minutes.
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Once that is done take the cooked lasagna out of the oven and let it sit for about 10 minutes before cutting into it.
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After 10 minutes you can cut into it, serve on a plate, garnish with basil or cilantro if you prefer and Enjoy!