Looking for keto lasagna bake recipes? You are in the right place to find the best one. This is the most delicious keto lasagna bake recipe we have come across. Here’s how to make it.
The Best Keto Lasagna Bake Recipe
Should those who love lasagna and can’t do without it suffer while on a ketogenic diet? We don’t think so. Because there are a million ways to make keto lasagna.
We went on a deep search for you and found the most delicious recipe for those following the ketogenic diet.
Lasagna lovers will no longer need to go without their favorite food while on this diet.
We can even bet that after you finish the keto diet, you will love this lasagna so much, you will choose to always bake it like this.
After trying this recipe, don’t forget to share your experience with us in the comments.
Ingredients for Keto Lasagna Bake Recipe
- 2 tablespoons of olive oil
- 1 cup of onions (chopped)
- 1 lb beef
- 1 cup of mushrooms
- 1 can of tomatoes
- 1 cup of stock
- 1 cup of cream
- 4 fl oz cream cheese
- 1 fl oz mozzarella
- 1 fl oz cheddar
- 2 medium-size zucchini
- Salt and pepper to taste
Before you start preparing, chop the onions. Before chopping the mushrooms, clean them with a wet cloth (we do not recommend washing them because they will absorb the water).
Grate all the cheese and cut the zucchini lengthwise into very thin pieces.
Keto Lasagna Bake Recipe
Put the pan on the stove and let it preheat before doing anything else. When it’s hot, pour the olive oil and let the oil heat.
Then add 1 cup of onion chopped into small pieces and fry until the color darkens a little.
Then add 1 lb of beef to it and continue sautéing, cutting into pieces.
When the beef is fully cooked, it’s time to add the mushrooms. At this point, add salt and pepper.
Sauté a little more.
When the ingredients are all sautéed, add 1 can of tomato and continue cooking.
Then add 1 cup of stock. Let it boil.
When it starts to boil, lower the heat and continue cooking.
Turn off the stove when all the ingredients are combined.
Set aside the mixture in its pan. We will use it when the time comes.
Take a new pan (a little smaller in size) to prepare our creme sauce. We will preheat it as we always do. This will make the sauce cook faster.
When it’s hot enough, add 1 cup of cream to it.
Add 4 oz of cream cheese.
Then add the grated mozzarella and the grated chedda (Set aside a small bowl of cheese. We’ll sprinkle this on the lasagna last).
Now mix it all up well. When you see all the cheeses melt and integrate with the cream, the sauce is ready. Set aside the sauce.
Now get a baking tray.
This can be a cake mold or a lasagna mold.
It does not matter. It is sufficient to have a longitudinally hollow tray. Spread parchment paper on it.
Take a few pieces of zucchini that you have finely chopped longitudinally and place them at the bottom of the tray.
Be sure to cover the bottom of the tray completely with these zucchini pieces.
Preheat the oven while you do the above step.
Now it’s time for the beef mixture. Spread some of the mixtures on the zucchini you lined up at the bottom.
Pour cheese sauce over it and spread it too.
Do not mix the mixes. Let them overlap.
Place a few more zucchini pieces on the top. On top of that, add the beef mixture and cheese sauce.
Repeat this until your mixtures are done.
Pour the grated cheese on the lasagna and bake for 40 minutes in the preheated oven.
To Sum Up
This is all you have to do. After it’s baked, you can enjoy your keto lasagna. But no matter what happens, know your daily calorie intake and stick to it.
This recipe will not spoil your diet as long as you do not exceed your daily portion amount.