Cheesy Keto Crepe Lasagne


Step 1Make 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.

Step 2In a frying pan, sauté the ground beef, along with the seasonings, until browned.

Step 3Add the passata and the tomato paste and stir through until combined. Sit aside to cool while you make the cheese sauce.

Step 4Place 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.

Step 5Preheat the oven to at 200 °C/ 400 °F (fan assisted), or 220 °C/ 425 °F (conventional). Assemble your lasagne.

Step 6Place one Essential keto crepe in the base of your casserole dish.

Step 7Spoon 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.

Step 8Repeat for four layers and finish with a good layer of mozzarella.

Step 9Bake 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.

Step 10Store, wrapped in cling wrap, in the fridge for up to 4 days.

Step 11The 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.