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!
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.
I hope you guys like these! I sure as heck LOVED this new keto lasagna recipe.
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.
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.
This makes roughly 8 servings:
Nutritional Information per serving: