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Lasagne would have to be one of my top five comfort foods. Top three, maybe.
I make a delicious variation of this dish, using grilled eggplant, but it’s quite lengthy by the time I salt and drain the eggplant, pat it all dry and grill it in batches. It becomes a special occasion dish. Well, I don’t want my lasagne to be a special occasion dish. I want to eat it on the regular. That’s where these amazing keto crepes come in to the picture.
I like to make a couple of batches and have them stored in the freezer, ready to be whipped out and turned into lasagne at a moments notice. Or served with ricotta and berries.
The cheese and basil sauce is hands down my favourite part of this recipe, the sweetness of the basil cuts through the heavy cheesiness of the sauce, which in turn complements the rich, beefy filling.
Try it. These low-carb crepes are so similar to pasta sheets that you’ll barely notice the difference. Enjoy!
If you love lasagna, make sure to check these recipes out:
Hands-on Overall
Nutritional values (per serving)
Net carbs8.2 grams
Protein40.6 grams
Fat50.9 grams
Calories642 kcal
Calories from carbs 5%, protein 25%, fat 70%
Total carbs9.4 gramsFiber1.1 gramsSugars3.2 gramsSaturated fat26.9 gramsSodium1,185 mg(52% RDA)Magnesium47 mg(12% RDA)Potassium544 mg(27% EMR)
Ingredients (makes 6 servings)
"Pasta" sheets:
Beef filling:
- 500 g ground beef (1.1 lb)
- 1 cup tomato passata (240 ml/ 8 fl oz)
- 2 tbsp fresh oregano or 1 tbsp dried oregano
- 1 tsp onion powder
- 1 tbsp dried onion flakes or 1 tsp more onion powder
- 2 cloves garlic, minced
- 2 tbsp unsweetened tomato paste (30 g/ 1.1 oz)
- 1 sea salt
- 1/2 tsp ground black pepper
Cheese sauce:
- 250 g cream cheese, softened (8.8 oz)
- 250 g ricotta (8.8 oz)
- 1/3 cup basil leaves, chopped finely
- 1 large egg
Topping:
- 3 1/2 cups grated mozzarella (14 oz)
Instructions
- Make your Multipurpose Keto Crepes (4 crepes) as per recipe directions or thaw them from frozen in advance. Making the crepes will take 10-15 minutes.
- In a frying pan, sauté the ground beef, along with the seasonings, until browned.
- Add the passata and the tomato paste and stir through until combined. Sit aside to cool while you make the cheese sauce.
- Place the cream cheese and ricotta into the bowl of your stand mixer and mix on med-low until creamy and well combined. Add the chopped basil and the egg and mix until a smooth sauce is created.
- Preheat the oven to at 200 °C/ 400 °F (fan assisted), or 220 °C/ 425 °F (conventional). Assemble your lasagne.
- Place one Essential keto crepe in the base of your casserole dish.
- Spoon some cheese sauce over it and spread it out (Note: if your cheese sauce is hard to spread, warm it in the microwave for a few seconds). Top with a layer of the beef filling and a handful of mozzarella.
- Repeat for four layers and finish with a good layer of mozzarella.
- Bake uncovered for 30 minutes. If the top isn’t browned enough for your tastes, pop it under the broiler for a couple of minutes to finish it off.
- Store, wrapped in cling wrap, in the fridge for up to 4 days.
- The crepes get slightly soggy, but not enough to affect the flavour, which is ALWAYS better the second day. This keto lasagna can be frozen for up to 3 months. To serve, reheat in the oven.
Ingredients
- 1 recipe Multipurpose Keto Crepes (4 crepes)
- 500 g ground beef (1.1 lb)
- 1 cup tomato passata (240 ml/ 8 fl oz)
- 2 tbsp fresh oregano or 1 tbsp dried oregano
- 1 tsp onion powder
- 1 tbsp dried onion flakes or 1 tsp more onion powder
- 2 cloves garlic, minced
- 2 tbsp unsweetened tomato paste (30 g/ 1.1 oz)
- 1 sea salt
- 1/2 tsp ground black pepper
- 250 g cream cheese, softened (8.8 oz)
- 250 g ricotta (8.8 oz)
- 1/3 cup basil leaves, chopped finely
- 1 large egg
- 3 1/2 cups grated mozzarella (14 oz)
Instructions
- Make your Multipurpose Keto Crepes (4 crepes) as per recipe directions or thaw them from frozen in advance. Making the crepes will take 10-15 minutes.
- In a frying pan, sauté the ground beef, along with the seasonings, until browned.
- Add the passata and the tomato paste and stir through until combined. Sit aside to cool while you make the cheese sauce.
- Place the cream cheese and ricotta into the bowl of your stand mixer and mix on med-low until creamy and well combined. Add the chopped basil and the egg and mix until a smooth sauce is created.
- Preheat the oven to at 200 °C/ 400 °F (fan assisted), or 220 °C/ 425 °F (conventional). Assemble your lasagne.
- Place one Essential keto crepe in the base of your casserole dish.
- Spoon some cheese sauce over it and spread it out (Note: if your cheese sauce is hard to spread, warm it in the microwave for a few seconds). Top with a layer of the beef filling and a handful of mozzarella.
- Repeat for four layers and finish with a good layer of mozzarella.
- Bake uncovered for 30 minutes. If the top isn’t browned enough for your tastes, pop it under the broiler for a couple of minutes to finish it off.
- Store, wrapped in cling wrap, in the fridge for up to 4 days.
- The crepes get slightly soggy, but not enough to affect the flavour, which is ALWAYS better the second day. This keto lasagna can be frozen for up to 3 months. To serve, reheat in the oven.
Nutrition (per serving)
Calories642kcal
Net Carbs8.2g
Carbohydrates9.4g
Protein40.6g
Fat50.9g
Saturated Fat26.9g
Fiber1.1g
Sugar3.2g
Sodium1,185mg
Magnesium47mg
Potassium544mg
Detailed nutritional breakdown (per serving)
| Total per serving |
| 8.2 g | 40.6 g | 50.9 g | 642 kcal |
| Essential Keto Crepes (KetoDiet app) |
| 0.5 g | 1.7 g | 3.2 g | 40 kcal |
| Beef, minced (ground), raw, grass-fed |
| 0 g | 14.3 g | 16.7 g | 212 kcal |
| Oregano, fresh |
| 0.3 g | 0 g | 0 g | 3 kcal |
| Onion powder, spices |
| 0.5 g | 0.1 g | 0 g | 3 kcal |
| Garlic, fresh |
| 0.3 g | 0.1 g | 0 g | 1 kcal |
| Tomato sauce (passata), unsweetened |
| 0.2 g | 0.1 g | 0 g | 1 kcal |
| Cream cheese, soft (full-fat) |
| 1.3 g | 2.9 g | 11.7 g | 102 kcal |
| Ricotta cheese, full-fat |
| 1.3 g | 4.7 g | 5.4 g | 73 kcal |
| Basil, fresh |
| 0 g | 0 g | 0 g | 0 kcal |
| Egg, whole, fresh, raw (free-range or organic eggs) |
| 0.1 g | 1 g | 0.8 g | 12 kcal |
| Mozzarella cheese (low moisture, for pizza) |
| 3.7 g | 15.7 g | 13 g | 194 kcal |
| Salt, sea salt |
| 0 g | 0 g | 0 g | 0 kcal |
| Pepper, black, spices |
| 0.1 g | 0 g | 0 g | 0 kcal |
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