For Mince sauce
- 2 Tbsp olive oil
- 600g mince
- 1 brown onion
- 1 garlic clove
- 3 Tbsp tomato paste
- ½ Tbsp dried basil
- 1 tsp salt
- ¼ tsp ground black pepper
- 125ml water
For Keto Pasta
- 6 eggs
- 210g cream cheese
- 1 teaspoon salt
- 80g ground psyllium husk powder
For Cheese Topping
- 250g sour cream
- 250g ricotta cheese
- 60g grated mozzarella cheese
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- Handful fresh parsley, finely chopped
Chop the onion and garlic and fry in olive oil until soft. Add the ground beef and fry until golden. Add tomato paste and spices.
Stir thoroughly bring to a boil, lower the heat and add the water. Let simmer for about 5 minutes.
Preheat the oven to 150°C. Beat together eggs, cream cheese and salt into a smooth batter. Continue to beat while stirring in the psyllium husk, a little at a time. Let sit for about 5 minutes.
Place about 4 spoonfuls of mixture onto greaseproof baking paper, making sure this is slightly larger than the lasagna dish. Place another piece of paper on top and gently flatten with a rolling pin until the batter is roughly even and slightly larger than your lasagna dish.
Let both pieces of the parchment paper remain in place. Bake for approximately 10-12 minutes. Let it cool and then remove the paper, slice into shape according to your lasagna dish.
Repeat this process until you have 3-4 sheets.
Preheat the oven to 200°C. Mix sour cream with ricotta. Add salt and pepper and stir in the parsley.
Place in lasagna dish starting with one of the lasagna sheets, the mince sauce then cheese sauce and so on.
Finish with remaining cheese sauce on top and sprinkle with mozzarella.
Bake in the oven for about 30 minutes or until the lasagna has a nicely browned surface.
Serve with green salad (or similar).