Making lasagna is never been easier! Now in delicious low-carb variant without noodles. It’s not classic lasagna as we were used to, but it is worthy substitute. You certainly should try this recipe.
Delicious low-carb Lasagna – recipe
Preparation time is 25-30 minutes, and cooking takes 20 minutes; meaning 50 minutes total. Makes 6 serves.
Ingredients that you need:
- 8 eggs
- 1 cup Crème fraiche (or sour cream)
- 1 pound (500 g) ground meat (I suggest combination of beef and pork, but whatever works for you)
- 14 oz. (400 g) chopped tomato (if don’t have fresh, you can use from can)
- 10 oz. (300 ml) tomato juice (without sugar added; the best is homemade)
- 7 oz. (200 g) Parmesan cheese, grated
- 1 medium sized onion
- 4 oz. (100 ml) cream
- 1 teaspoon almond flour
- a few tablespoons of olive oil
- spices: oregano, basil, thyme
- salt and pepper to taste
- a pinch of grated nutmeg
For the lasagna sheets:
Whip the eggs very badly together until they are a homogeneous mass. Take a baking tray and grease with a few drops of oil. Then place over a baking paper and the egg mixture on it. Distribute it as evenly as possible. Place the tray in the oven and bake at 80-100° C (170-210° F). Always look again and distribute the mass again smoothly on the entire tray, so that an even egg sheet develops.
For the meat filling:
Peel the onions and chop, then sauté glassy. Add the minced meat. Season the meat with salt and pepper and fry. Then add the chopped fresh tomatoes and tomato juice. Now add spices as desired and let it stand. You can use oregano, basil, thyme; actually everything that is green and is present and will make this filling so delicious.
For the béchamel:
Heat a little oil and mix with the pinch of flour. Add the cream and a dash of water and stir until creamy. Season with salt, pepper and nutmeg. Add the crème fraiche and place aside.
Now cut the egg sheet on three pieces, which correspond to the casserole that you plan to use for lasagna. Now stack alternately, starting with the minced meat sauce, sauce béchamel and lasagna sheets in the baking dish. The last layer should be the béchamel, which is then strewn with cheese.
Then bake at 180 °C (350 °F) until the cheese is golden brown. Since all ingredients are already cooked, the baking time is variable, so it’s pretty good after about 20 minutes. Enjoy!
Note: Also, you can add to the egg mixture 3-4 tablespoons of cream, so it would have better texture. Instead of in the oven, you can bake egg sheets in a non-sticky pan (Electric cooker stage 1-2). Then pour the mixture in portions thinly (as with crepes) and bake slowly (8-10 minutes). Only one side, do not turn.
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