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A delicious keto lasagna with EASY homemade noodles! No pasta press required. These noodles are gluten, grain and sugar free!

Now I have made keto lasagna before with eggplant, but let’s be honest, as much as I liked that recipe, lasagna is always better with noodles. There’s just no denying it!

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I think these noodles are a great alternative to wheat lasagna sheets! If they are peaking out from the lasagna, it will get crispy (and we all know that’s the best part)

This flours I used are very similar to the ones I used for my breads but I had to add an egg for noodle consistency. Using water is not recommended.

So many people have asked in previous recipes, if you can replace the whey isolate – normally, in my bread recipes – I’d say no. However with these noodles, I think you can skip the whey if wanted and replace it with 1/4 cup (25g) of almond flour – so you are using 1 cup in total.

If you find the noodles are sticking when you roll them out – definitely sprinkle some whey or almond flour and rub it into the top of the noodles.

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I hope you guys like these! I sure as heck LOVED this new keto lasagna recipe.

Make sure to check out my keto eggplant lasagna recipe, keto taco casserole or taco stuffed zucchinis!

 

Keto Lasagna Noodles

Keto Lasagna Noodles

Yield: 8
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
A delicious keto lasagna with EASY homemade noodles! No pasta press required. These noodles are gluten, grain and sugar free!

Ingredients

NOODLES:

LASAGNA:

Instructions

NOODLES:

In a mixing bowl, whisk together the almond flour, whey isolate, salt and xanthan gum.

Crack in the large egg.

Use a spatula to mix it all together and use your hands to continue kneading it into a ball.

Roll the noodle dough between two sheets of parchment paper - dust with whey isolate if it is too sticky.

Make sure the dough is rolled to about 1/4'' or 1/8'' thin.

Use a knife or pizza cutter to cut out several rectangles the length of your casserole dish.

LASAGNA:

Over medium high heat, cook the minced beef until brown.

Stir in the seasoning & take off heat.

In a large bowl, mix the sour cream and 3/4 cup (100g) of the shredded cheese.

In a greased casserole dish, place a layer of noodles.

Follow it up with a layer of beef, then 1/2 of the tomato sauce, then the sour cream mixture.

Place another layer of noodles.

Spoon on another layer of meat, then the rest of the tomato sauce.

If you have any extra noodles, place it them on top and sprinkle the rest of the shredded cheese.

Bake at 350°F/175°C for 25 minutes.

Enjoy!

Notes

This makes roughly 8 servings:

Nutritional Information per serving:

  • CALS: 345
  • FAT: 27.2
  • CARBS: 6.5
  • FIBRE: 2.4
  • NET CARBS: 4.1
  • PROTEIN: 20.4

Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 345 Total Fat: 27.2g Carbohydrates: 6.5g Fiber: 2.4g Protein: 20.4g
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14 Comments

  1. Diane

    April 28, 2019 at 3:50 am

    Can I skip isolate whey in this recipe?

    Reply
    • hungryelephant

      April 28, 2019 at 5:49 am

      hey diane! above the recipe I explain you can use 1/4 cup extra almond flour if you are going to skip the whey 🙂

      Reply
  2. Stephanie Judy

    April 28, 2019 at 1:30 pm

    Can I substitute whey protein for whey isolate? I’m not sure what the difference is. ~ Sage

    Reply
    • hungryelephant

      April 28, 2019 at 1:34 pm

      Yup! Theres not much of a difference! Just make sure it doesnt have any hidden flavours or sweeteners!

      Reply
  3. Ginger

    April 28, 2019 at 2:21 pm

    Hi there! What size pan do you use? 13×9 or 8×8?

    Reply
    • hungryelephant

      April 28, 2019 at 4:14 pm

      8×8!

      Reply
  4. Dawna

    April 28, 2019 at 8:59 pm

    What size dish?

    Reply
    • hungryelephant

      April 28, 2019 at 4:14 pm

      8×8

      Reply
  5. Abi

    May 4, 2019 at 7:54 pm

    I’m astonished that this is 8 servings from an 8×8 pan! Each piece must be the size of a brownie!

    Reply
    • hungryelephant

      May 4, 2019 at 7:55 pm

      I thought so too but it’s really filling!!

      Reply
  6. mindy jones

    May 11, 2019 at 11:17 pm

    can i use this to make mac & cheese?

    Reply
    • hungryelephant

      May 12, 2019 at 3:26 pm

      i think so?

      Reply
  7. Mary Dawn

    May 15, 2019 at 3:14 pm

    Can you make these and store in the fridge until needed?

    Reply
    • hungryelephant

      May 15, 2019 at 3:56 pm

      yup! i’d wrap it tight though!

      Reply

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