Last week, after several readers requested “keto-diet-friendly” recipes, I settled on a keto-friendly lasagna. The recipe is similar to traditional lasagna, with three peculiar exceptions:
1) the gluten-free noodles are cut from a baked batter of eggs, cream cheese, and shredded cheese
2) the lasagna is layered in a loaf pan
3) for something that is gluten-free, the lasagna is actually delicious!
Watch me make this comforting main course, then scroll down for the step-by-step recipe:
Whether or not you are practicing the keto diet, I think this lasagna is well worth making. The “noodles” all on their own are both delicious and versatile, and you can certainly gussy-up the batter with herbs and spices. I made one noodle sheet just for sandwiches!
And let me give credit where credit is due. The noodle-method is one I adapted from Kyndra Holley at Peace, Love, and Low-Carb.
Are you on a diet of some sort (keto, Atkins, gluten-free, vegetarian, etc.)? Talk to me in the comments field below. Your words are the sunshine of my day!
Here’s the printable: