Fathead Lasagna Recipe

Recipe By Slurrp

Fathead Lasagna is a low-carb, gluten-free alternative to traditional lasagna. Instead of using pasta, this recipe uses a dough made from almond flour, cream cheese, and mozzarella cheese. The dough is rolled out and layered with a rich meat sauce, ricotta cheese, and more mozzarella cheese. Baked until golden and bubbly, this lasagna is a delicious and satisfying meal for those following a low-carb or gluten-free diet.

4.7
29 Rating -
Rate
Non Vegdiet
55minstotal
10minsPrep
45minsCook
55m.total
10m.Prep
45m.Cook
Fathead Lasagna
plan
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ingredients serve

Ingredients for Fathead Lasagna Recipe

  • 1/4 pound Ground Beef
  • 1/4 Small Onion, Diced
  • 1/2 cloves Cloves Garlic, Minced
  • 1/4 cup Tomato Sauce
  • 1/4 cup Diced Tomatoes
  • 1/4 teaspoon Italian Seasoning
  • 0.13 teaspoon Salt
  • 0.06 teaspoon Black Pepper
  • 1/2 cup Almond Flour
  • 1 ounce Cream Cheese
  • 1/2 cup Shredded Mozzarella Cheese
  • 1/4 cup Ricotta Cheese

Directions: Fathead Lasagna Recipe

Cooking Directions

  • STEP 1.Preheat the oven to 375°F (190°C).
  • STEP 2.In a large skillet, cook the ground beef over medium heat until browned. Drain any excess fat.
  • STEP 3.Add the onion and garlic to the skillet and cook until softened.
  • STEP 4.Stir in the tomato sauce, diced tomatoes, Italian seasoning, salt, and pepper. Simmer for 10 minutes.
  • STEP 5.In a separate bowl, combine the almond flour, cream cheese, and mozzarella cheese. Microwave for 1 minute, then stir until well combined.
  • STEP 6.Roll out the dough between two sheets of parchment paper to form a rectangle.
  • STEP 7.Spread a layer of the meat sauce onto the dough, followed by a layer of ricotta cheese and a layer of mozzarella cheese. Repeat the layers.
  • STEP 8.Carefully roll up the dough, starting from one of the long sides. Place the rolled lasagna into a greased baking dish.
  • STEP 9.Bake for 25-30 minutes, or until the cheese is melted and bubbly.
  • STEP 10.Allow the lasagna to cool for a few minutes before serving. Serve with a side salad, if desired.

Cooking Tips

  • Make sure to drain any excess fat from the ground beef to prevent the lasagna from becoming greasy.
  • If the dough becomes too sticky to work with, refrigerate it for a few minutes to firm up.
  • Feel free to customize the meat sauce by adding vegetables like bell peppers or mushrooms.
  • Leftover lasagna can be stored in an airtight container in the refrigerator for up to 3 days.
  • To reheat, cover the lasagna with foil and bake in a preheated oven at 350°F (175°C) for about 20 minutes.

Storage and Serving

  • Leftover lasagna can be stored in an airtight container in the refrigerator for up to 3 days.
  • To reheat, cover the lasagna with foil and bake in a preheated oven at 350°F (175°C) for about 20 minutes.
  • Serve the lasagna with a side salad for a complete meal.
Nutrition
value
714
calories per serving
58 g Fat39 g Protein9 g Carbs8 g FiberOther

Current Totals

  • Fat
    58g
  • Protein
    39g
  • Carbs
    9g
  • Fiber
    8g

MacroNutrients

  • Carbs
    9g
  • Protein
    39g
  • Fiber
    8g

Fats

  • Fat
    58g

Vitamins & Minerals

  • Calcium
    243mg
  • Iron
    6mg
  • Vitamin A
    1111mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    8mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    82mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    30mg
  • Vitamin E
    12mg
  • Copper
    < 1mcg
  • Magnesium
    176mg
  • Manganese
    1mg
  • Phosphorus
    590mg
  • Selenium
    30mcg
  • Zinc
    8mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp