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  • Writer's pictureOrsolya Szathmari

Best Keto Lasagna

Delicious, grain-free and very-low carb

6-8 servings Preparation time: 1 hour Total time: 5 hours



240g cream cheese

80g ground pork cracklings

300g shredded mozzarella

30g grated Parmesan

2-3 eggs

Meat sauce:

1kg ground beef

1 tbsp lard

100g bacon, cut into small pieces

1 small grated carrot

1 small grated parsley root

small piece of grated celery

1 onion, finally chopped

2 cloves of garlic, minced

2 dl dry red wine

2 dl bone broth

3 dl mashed tomatoes


black pepper

dried oregano

mixed dried Herbs de Provence

White “sauce”:

400g Ricotta

100g Parmesan

200g Mozarella


1. Prepare the Bolognese sauce: fry the onion and the bacon in the lard. Add garlic and meat and fry on medium heat until all the water is gone and the meat is brown. Add the veggies and fry for a few minutes. Add red wine and fry for about 5 minutes. Add bone broth and fry further until almost all liquid is gone. Add pepper, herbs and the mashed tomato. Cook on low heat for about 3-4 hours. Add salt if necessary, Season with more oregano.

2. Preheat the oven to 200°C. Line a large baking sheet with parchment and grease with some lard. On a low heat melt cream cheese, parmesan and mozzarella. Add the ground cracklings and the eggs. Mix well and spread onto baking sheet. Bake for about 25-30 minutes until set. Let it cool completely.

3. Cut “noodles” into thick stripes. Mix ricotta with 80g parmesan. Spoon a small amount of meat sauce into a baking pan and place 3 noodles on top. Spread half of the ricotta-parmesan mix over noodles then layer half of the meat mixture on top, and sprinkle with half of the shredded mozzarella. Layer rest of the meat, noodles and ricotta. Top with Mozzarella and Parmesan.

4. Bake in oven for about 30-40 minutes until golden brown.


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