Discover a simple 3-ingredient lasagna noodles recipe perfect for keto diets. Enjoy a nut-free and gluten-free lasagna that’s easy to make!
Deliciously Simple Low-Carb Lasagna Made with Just Three Ingredients
This article focuses on a simple and innovative approach to creating keto-friendly lasagna and noodles using just three ingredients. These recipes are specifically designed to cater to those following a low-carb lifestyle, making them suitable for individuals who are gluten-free, nut-free, diabetic-friendly, and looking to reduce their sugar intake. The convenience of using minimal ingredients while maintaining flavor and texture is a game-changer for anyone seeking to enjoy classic comfort food without straying from their dietary restrictions.
The lasagna noodles and the full lasagna dish provide a delicious alternative to traditional recipes, allowing for a satisfying meal that aligns with keto principles. By incorporating easy-to-follow methods and readily available ingredients, this approach makes it accessible for anyone to whip up a hearty and healthy meal. Whether you’re a seasoned keto follower or just starting on your low-carb journey, these recipes can easily fit into your meal planning and preparation.
Crafting Comfort: A Simple, Low-Carb Twist on Classic Lasagna!
welcome back once again all of my lowai friends and for those of you who are here for the first time welcome today I have another very easy keto meal recipe for you about a month or so ago I made some pasta noodles using only three ingredients and several people asked me if those would work as lasagna noodles.
And so I figured hey let’s try this as Las noodles that way I can give you a for sure answer whether it really works for lasagna noodles or not so today I going to show you how to make keto lasagna sheets using only three ingredients for the noodles and of course I’m not just going to show you how to make the noodles only I’m going.
To show you how to make the entire lasagna because I’m good like that so if you want a printable version of this recipe you can check out my website at Janet delicious LARP kitchen.com you can find a printable version of this recipe and goodies there for you and if you’re new to the channel and you want to see lots of easy delicious low carb keto.
Recipes make sure you click that subscribe button and click the notification Bell that’s right next to the Subscribe button that way you can be notified every time I put out new videos and if you are a music lover make sure you check out the link in the description to my other YouTube channel inspirational songs with Janet I’ve.
Posted another new song there so make sure you check that out and subscribe to that channel also and while you do all that let’s get cooking preheat your oven to 300° line 2 9 by 13in baking sheets with silicone baking mats you can line these with parchment paper but it really works best with silicone mates I’ve used.
Parchment paper before and it has a tendency to stick a little bit but it can be done with parchment paper if that’s all you have in a large blender combine 4 oz of cream cheese six large eggs 14 G or around 2 tbsp of coconut flour and if you want to you can add some dry Italian seasonings or any seasonings of your choice to give the.
Noodles a little bit of flavor I’m just leaving mine plain I like them as they are blend everything together for about 20 seconds or so or until it’s completely smooth make sure there are no lumps at all pour half of the mixture into one of the prepared baking sheets then pour the remaining half of the mixture into your second prep preped.
Baking sheet use a spatula and spread the batter in a very thin even layer throughout the baking sheets you want this to be very thin the key to have a good flexible pasta sheet is to make sure that the mixture is not too thick it needs to be very thin but be careful that you don’t have any holes if there’s any holes just use your spatula and.
Cover up the holes place the baking sheets into your preheated oven bake at 300° for 10 to to 12 minutes or until the pasta sheets are firm and brown around the edges once your pasta sheets are done baking remove them from the oven and allow them to cool in the pan for about 5 minutes so you don’t burn your fingers and they can firm up all.
The way line a work surface with another silicone mat or if you don’t have a silicone mat use parchment paper lift the mat or paper with the pasta sheet from the pan turn the matte pasta side down onto your lined work surface slowly and carefully peel the top mat away from the pasta sheet use a pizza cutter and trim the rough edges from the pasta.
Sheet you want these to basically be straight edges cut the pasta sheet in half and then cut each of the halves into another half to create four pasta sheets now that’s basically all there is to the lasagna noodles or pasta Sheets if you’re not going to use them immediately you can store them in an airtight container in your refrigerator.
For up to 3 days I have not tried to freeze these I think they would probably freeze well but I haven’t tried it so if you want to try it feel free to and if it works just let me know in the comments and of course you can use these lasagna noodles with any filling you want but for a traditional keto lasagna preheat your oven to.
350° spread a half cup of Keto marinara sauce in a thin layer in the bottom of an 8 by8 in cake pan pan I’ll leave a link in the description to my keto marinara sauce I like to add about 1 lound of cooked ground beef to the sauce just to give a little bit more bulk to the sauce Place One pasta sheet over the sauce that’s in your cake pan top the.
Pasta sheet with about 1/3 of your marinara sauce which roughly around a/2 cup give or take a bit you just want enough to cover the pasta sheet now you’ll see in the video that I have the ricotta cheese first that’s just because I forgot to put the pasta sauce on that layer so I ended up adding the sauce after I put the cheese on instead of.
Putting it on before I put the cheese it really doesn’t matter as long as you make sure you’re at it but technically it’s supposed to be pasta sauce first and then spread 34 cup or your desired amount of ricotta cheese over the pasta sauce make sure you keep everything in an even layer top the ricotta sauce evenly with about a half cup or your.
Desired amount of shredded mozzarella cheese and then of course you see here in the video that I put the pasta sauce on top of that layer that I forgot to put on the bottom but again it doesn’t really make that much of a difference top the shredded cheese with your second pasta sheet if any of your pasta sheets are too small and don’t cover the bottom.
Of your pan then you can take one of the pasta sheets and cut it into wide strips so you can make sure your lasagna sheet covers the entire bottom of the pan top that second pasta sheet with half of the the remaining marinara sauce then top the marinara sauce with 34 cup or your desired amount of ricotta cheese and top the ricotta cheese again with about a/2.
Cup or so or your desired amount of shredded mozzarella cheese then once again top the shredded cheese with your third and last pasta sheet that fourth one you’ll most likely have to cut into portions to fill up the extra gaps in the other layers top the third pasta sheet with your remaining marinara sauce and top the marinara sauce with about 1.
Cup or your desired amount of shredded mozzarella cheese place the lasagna in your preheated oven bake at 350° for 25 minutes or until the cheese is melted and everything is heated through once the lasagna is done cooking remove it from your oven then allow it to cool in the pan for about 5 minutes before slicing it into your desired.
Pieces all right we are back back with my lasagna doesn’t that look awesome it smells so good I love lasagna lasagna is like my absolute favorite food so making a low carb version of it was a must and you might have seen that I do have some other lasagna recipes on my channel and they’re good but I have a feeling this one is going to be way way better it’s.
Just the way it all came together was so much easier than my other ones and some of my other lasagna recipes like my hikima lasagna and my zucchini lasagna didn’t have have actual noodles but they were still yummy this has actual noodles in it so should be delicious smells amazing so of course the most important thing is what ah it attacked me is what.
Does this bad boy taste like huh come here my sauce is running away from me all right let’s see I love lasagna so much better than my other ones my other ones are good this is awesome look at those noodles I don’t know if you can see that but look at those layers of noodles aren’t they.
Perfect M these are delicious I actually made this a couple days ago like I normally do with my recipes I wanted to see how well this would store if the noodles were going to get all funky and most importantly I wanted to see how it was going to reheat because I wasn’t sure if the noodles were going to get weird after they got.
Reheated didn’t get weird at all they’re just as yummy as the first day so yes this is a definite favorite of mine super easy and so delicious yummy yummy yummy I’m good this is yummy thumbs up definite great recipe make sure you test it out and you’ll find out how good it is m m m m.
M you can eat this immediately if you do have any leftovers allow it to cool completely store it in an airtight container in your refrigerator for up to 3 days again I haven’t tried to freeze this I think it would freeze okay but I don’t know for sure so if you do try it and it works just let us know in the comments otherwise eat and.
Enjoy and that’s our recipe of the day I hope you enjoyed it if you did and you want to see more recipes like this make sure you click that thumbs up like button click that subscribe button let me know if there’s any recipes that you’d like to learn how to make and I’ll do what I can to get those out there for you and as always keep cooking.
