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LCHF lasagne

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Lasagne is a classic Italian dish, with pasta, béchamel sauce and meat sauce. Of course, the LCHF diet does not include the classic pasta, nor the béchamel sauce, which has flour as its base. For some time I have been looking for combinations to replace the pasta or lasagne sheets and the creamy sauce. The recipe for LCHF lasagne was born, which is juicy, fluffy, gluten-free, cereal flour-free and tastes great. It is also a delight for classic pasta lovers. The recipe is for 4-6 people (depending on how hungry you are).

INGREDIENTS

INGREDIENTS FOR PASTA:

8 eggs
300 g cream cheese spread
1 teaspoon salt
5 tablespoons (large) of ground thistle (Psyllium husk)
spices as desired (chives, basil, etc.)

MEAT SAUCE:

600 g minced meat
400 ml tomato sauce or pelates
onion
seasoning: salt, pepper, basil, ground paprika, etc.
roasting fat BIO ghee butter Live & love

BÉCHAMEL ALTERNATIVE:

250 g ricotta
2 eggs
100 ml sweet cream (or water)
2 handfuls grated mozzarella
nutmeg
salt, pepper

OTHER:

2 handfuls of grated cheese of your choice (can also be mozzarella) for gratin

METHOD

PASTA:

Mix all the above ingredients and divide into 2 or 3 parts (depending on how thin you want the pasta). Spread each part on a greased (buttered or olive oil) baking sheet. If you can't spread the mass evenly, place another piece of baking paper over the top and roll out lightly to an even thickness. Do not remove the baking paper in this case, leave it until the end of baking and then carefully peel it off.

Bake at 155 degrees for 10-15 minutes. Cool and remove the baking paper. Cut the baked sheets into the desired size of the baking tray in which the lasagne is to be made.

MEAT SAUCE:

Fry the chopped onion in the fat. When the meat has browned, fry for 10-15 minutes, then add the tomato sauce, salt and spices and simmer for another 10 minutes.

EGG TOPPING - 'BÉCHAMEL':

Blend all ingredients into a sauce. If it is too thick, you can add a little water.

FOLDING THE LASAGNE:

Assemble the lasagne in layers by placing a little egg sauce on the bottom of the dish or baking tray, then start with a layer of pasta, add a few spoonfuls of egg sauce, a meat (or vegetable) layer, then repeat with a layer of pasta, egg sauce and meat sauce. Continue this until all the dough and sauce is used. Finish with a layer of dough, over which the rest of the egg sauce is poured and then, halfway through baking, add the grated mozzarella or any other cheese. The lasagne is baked like a classic lasagne (I bake it at 180 degrees for about 40 minutes).

My notes:

The cheese spread (ABC, Philadelphia, Hofer, Spar...) can also be chosen with herbs or garlic. An alternative to cheese spread can be mascarpone.
Baked pasta can be cut into sheets and frozen. Place them between layers of baking paper and protect them well with a bag or foil.
You can also freeze lasagne that has already been baked. Portion trays work well for this purpose.
The baked pasta can also be rolled up and cut into slices as wide as you like. This makes an excellent accompaniment to various sauces. They can replace the classic wide noodles or frittatas in beef soup.
Vegetable sauce can also be used instead of meat.

Enjoy!

LCHF lasagne

INGREDIENTS

METHOD

we used

Ghee butter organic 450ml