S02:EP10 – Keto Italian Dinner Part II: Meaty Lasagna (REAL Keto Lasagna Noodles, Keto Pasta Recipe)

Buon giorno! Welcome to Part II of our three-part keto-friendly Italian dinner miniseries. This week brings us to Il Primo. The First. The Entrée. The Main Event. The Main Dish. Ole’ Mainy-Main.

We’re building a big, beautiful, cheesy, saucy masterpiece, and we’ll be doing it with real, actual keto pasta noodles; no zucchini, eggplant, or deli-meat substitutes.

We’re making, Meaty Lasagna.

Don’t get any on ya.


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Shop this Episode's Featured Kitchen Gear*

- Marcato Atlas 150 Pasta Machine, Made in Italy, 150 mm, Stainless Steel - https://www.amazon.com/gp/product/B00...

Shop this Episode's Featured Ingredients*

- Nature's Eats Blanched Almond Flour, 4 lb - https://amzn.to/3nnzEHU
- Lupina Lupin Flour,2 lbs - https://amzn.to/37hoEWI
- Anthony's Xanthan Gum, 1 lb - https://amzn.to/3a9cZLp

*Purchases made through affiliate links benefit Kettle and Bones, at no additional cost to you. Thank you for your support!

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Check out the other videos referenced in this episode:

S02:EP09 - Keto Italian Dinner Part I: Antipasti Salad –    • S02:EP09 – Keto Italian Dinner Part I...  
S01:EP11 - Quick and Easy Roasted Garlic –    • S01:EP11 - Quick and Easy Roasted Garlic  

For the meat sauce, you’ll need:

Meat! (We used 1lb each ground beef and sweet Italian sausage)
Onion, finely chopped
Red pepper flakes
Oregano
Black pepper
Tomato paste
Garlic
Carrot
Celery
Green bell pepper
Dry white wine (we used Pinot Grigio)
Chicken stock
San Marzano tomatoes
Water
Bay leaves
Parmesan cheese rind
Sprig of basil

For the ricotta cheese mixture, you’ll need:

Whole milk ricotta cheese
Basil leaves, shredded
Parmigiano Reggiano cheese
Roasted garlic
Eggs

For the keto lasagna noodles, you’ll need:

Almond flour
Lupin flour
Xanthan gum
Vital wheat gluten
Eggs

Layer with freshly shredded mozzarella cheese and additional Parmigiano Reggiano in a deep baking tray, bake at 375 deg F (190 deg C) for 60 minutes covered, then 30 minutes uncovered, and finish with a drizzle of extra virgin olive oil, finely shredded Pecorino Romano cheese, sea salt, fresh pepper, and basil.

…and DON’T get any on ya.

Enjoy!