Low-Carb Lasagna

I read a lasagna recipe over at The Domestic Man, and felt I had to try it out since I never made one using ricotta cheese before.
(Hey Russ! This is the 4th way of making gluten-free lasagna btw… ;))


Ingredients, “Pasta” Sheets:
(Makes 4 layers.)
4 Eggs.
4.5 oz Cream Cheese.
1/5 cup Psyllium Husk.
(Olive Oil)

Procedure, “Pasta” Sheets:
Preheat oven to 300F.
Whip the eggs really fluffy, then add the cream cheese and husk, and keep whipping until the cream cheese has dissolved completely.
Let stand for 5-10 minutes.
Place two parchment papers on the counter, lightly oil them, and place half of the “dough” in the middle of each paper. Then place another oiled parchment paper on top and roll over them with a rolling pin until the dough thinly covers the entire paper.
When done, slide each paper with dough on to an up-side-down baking sheet, place them in the oven for 10 minutes and then let them cool in room temperature.
When cool, gently remove the top papers and cut the “pasta” sheets in half (making 4 perfectly lasagna-tray-sized “pasta” sheets.)

Ingredients and Procedure, Lasagna Filling:
Not gonna steal any shine here, please go to The Domestic Man and check it out. :)
(However, when using these sheets I actually suggest skipping the ricotta mix layers, and only go for meat-and-tomato-sauce filling, with a generous amount of grated cheese on top.
Don’t get me wrong…the ricotta mix tasted great, no doubt about that! But, since this “pasta” doesn’t have quite the same texture as ordinary pasta it was a bit hard to differentiate the pasta layer from the ricotta layer which was making the experience a little too….mushy?
Also, you don’t have to bake it for longer than it takes for the top cheese to melt and get some color.)




I’m not gonna lie to you guys, if you expect real pasta, eat real pasta… ;)
However, what you get here is imo a very good gluten-free, low-carb, alternative to the real thing that will definitely make you full on just a small piece…

Absolutely LCHF.
Paleo? Not sure…you decide.

That’s all for now folks, take care (and please comment)!


7 thoughts on “Low-Carb Lasagna

  1. Pingback: Today’s experiment: LCHF Tortillas | Strictly Paleo…ish!

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  3. This was quite good! I only got enough for two layers in an 8″ square pan. Guess I didn’t roll it as thin as you did. Oh well, I liked it. The lasagna reheated very well, too. I’ll definitely make it again.

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