Authentic Italian Keto Lasagna. 3g net carbs. Made with low carb pasta sheets.
This version of lasagna captures the flavour and comfort of the classic Italian dish while staying low in carbs. The two essential components are a rich beef ragù and delicate low-carb lasagna sheets. If the thought of making traditional béchamel worries you, there’s an easy shortcut: a creamy, no-cook layer that mimics béchamel without fuss or specialist ingredients.
Because the ragù and the pasta sheets are prepared separately, this dish is not a last-minute meal. It does take time, but the recipe yields six generous portions — perfect for leftovers or freezing. Making the ragù ahead improves the flavour, so preparing it a day or two in advance is beneficial.
You could shortcut the process by buying a jarred sauce and using a different pasta substitute, but the final result won’t match the depth and texture achieved by preparing the ragù and homemade low-carb pasta sheets designed for this recipe.
How to Make Authentic Italian Keto Lasagna
Make the ragù and the lasagna sheets in advance, then assemble and bake when ready. The ragù benefits from slow, gentle cooking and often tastes better after resting for a day. If you prefer, use a slow-cook method for an exceptionally tender and flavorful sauce; it’s worth the time for an authentic taste.
The low-carb lasagna sheets require minimal active work, but after shaping and cooking they should be left to cool and dry at room temperature for several hours so any surface moisture evaporates. This prevents the assembled lasagna from becoming soggy.
For the béchamel alternative, crème fraîche is an excellent choice. It’s creamy, stable under baking temperatures and keeps the layers rich without becoming watery. Scoop it straight onto the pasta layers when assembling. Sour cream, while similar in some applications, tends to separate and become watery in the oven, so it is not a suitable substitute here. Trust the crème fraîche for a velvety, traditional finish without the effort of making a white sauce from scratch.
For maximum flavour, grate a good hard Italian cheese over the top. Use authentic Parmigiano Reggiano if possible rather than cheaper alternatives; a good cheese makes a noticeable difference to the aroma and the finish.
Enjoy!
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Authentic Italian Keto Lasagna
Equipment
Ingredients
- 500 g beef mince ragù (see recipe notes or prepare in advance)
- 1 batch low-carb lasagna sheets (pre-cut to fit baking dish)
- 600 g crème fraîche
- 10 g unsalted butter (for greasing the dish)
- 70 g Parmigiano Reggiano, freshly grated (plus extra for sprinkling)
Instructions
- Reheat your prepared ragù until piping hot and set aside.
- Pre-cut lasagna sheets so they fit your baking dish; plan for four layers in total.
- Preheat the oven to 200°C Circo Roast (or 180°C fan / 200°C conventional).
- Butter the bottom and sides of a 30 x 19 cm (11″ x 7″) baking dish.
- Place the first layer of lasagna sheets in the dish, dry side down. Spread one quarter of the crème fraîche over the sheet, then add one quarter of the ragù and sprinkle about 15 g of Parmigiano Reggiano.
- Repeat this layering process three more times, finishing with approximately 25 g Parmigiano on the very top layer for a golden crust.
- Bake for 20–25 minutes, until the top is nicely caramelised and bubbling.
- Remove from the oven and let the lasagna rest for 5 minutes before slicing and serving. Resting helps the layers set and makes serving neater.
Notes
Leftovers keep well in the fridge for a few days and also freeze successfully. Reheat thoroughly before serving.
Weighing ingredients with kitchen scales ensures consistent results, especially when making your own low-carb pasta sheets and portioning the ragù.
Nutrition
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