Keto Classic Lasagna Bolognese (with Bechamel and Ragu)

Keto Classic Lasagna Bolognese (with Bechamel and Ragu)

This post may contain Amazon or other affiliate links. Read full disclosure policy.

Homemade lasagna sheets, low-carb Bechamel sauce, and an incredibly flavorful Ragu Bolognese! This Keto Classic Lasagna is better than any restaurant!

There is nothing that can compare to a lasagna made completely from scratch! The flavor is so deep and rich, I would eat it every day if I could. Even my 7-year old loves it. He couldn’t curb his excitement when I told him that we are making Garfield’s (you know, that fat, lazy cat) favorite meal.

What is Lasagna Bolognese?

Lasagna Bolognese is without comparison my favorite type of lasagna. I have noticed that often times a different version of lasagna is served in the U.S. The meat sauce is typically made with a marinara/tomato sauce, and then layered with a ricotta cream. While this is still yummy, I find the flavor of this lasagna flatter in comparison to a Lasagna Bolognese.

I prefer my lasagna with a thick Bolognese sauce. Bolognese is a ragu made with ground beef (or pork or combination), carrots, celery, onions, and tomatoes (tomato paste). It has an incredibly deep flavor thanks to the slow sautéing of all the ingredients. The Bolognese is then layered with a thick and creamy Bechamel sauce, also known as white sauce. It is creamy, but thinner than the ricotta-based sauce found in other lasagnas. I love its mild flavor that is aromatized with nutmeg.

Is this Classic Lasagna Bolognese really keto-friendly?

Keto Classic Lasagna Bolognese served with freshly grated parmesan.

You might wonder and the answer is YES! We can make all these different layers for this lasagna from scratch and keto.

MAKE IT FESTIVE WITH A KETO PANNA COTTA FOR DESSERT

The lasagna sheets are made with my Keto Pasta recipe and are completely grain-free! While Bechamel is traditionally made with flour and milk, my low-carb version includes only butter, cream cheese, and heavy cream. Finally, the Bolognese sauce combines healthy vegetables, meat, and collagen-rich bone broth. Each serving of this rich keto lasagna only has 5 grams of net carbs!

Tips for making Keto Lasagna Bolognese from scratch!

Pasta sheets. Use a larger baking sheet (about 18×13 inches) to bake the Keto Pasta. After baking, slice (with a knife of pizza cutter) the pasta sheets into several lasagna sheets, enough for three layers of pasta. The exact number and shape of your sheets will depend on the size and shape of your lasagna baking dish. Set aside.

Bolognese sauce. Use either a large pan or a large, heavy-bottomed pot to cook your Bolognese. Start off by sautéing the vegetables in olive oil. Set the cooked veggies aside and use the same pot or pan to cook the meat over high heat until crispy. Return the vegetables to the pot, add tomato paste, and bone broth. Let the sauce simmer on low-heat for about 10 minutes until it’s thickened.

I prefer using homemade chicken bone broth, but you can also use store-bought bone broth. Kettle and Fire makes a high-quality keto and paleo-friendly chicken bone broth. Feel free to substitute 1/2 cup of broth with 1/2 cup of dry white wine for that extra kick.

Bechamel. While your Bolognese sauce is bubbling, you can go ahead and make your white sauce. Over medium-low heat in a small saucepan, melt butter, and cream cheese. Whisk constantly until creamy. Whisk in heavy cream and bring to a simmer. Remove from heat. Add salt and ground nutmeg to taste. Set aside to slightly cool down.

Assembly. Use a medium-sized (mine is 8×10 inches) rectangular or square baking dish (glass or ceramic). Start off by spreading a small amount of the Bolognese sauce on the bottom. Add a layer of lasagna sheets. Spread about ⅓ cup of Bechamel over the paste. Sprinkle with some of the parmesan cheese. Followed by half of the Bolognese sauce. Repeat: pasta sheets, Bechamel, parmesan, Bolognese. End the layers with lasagna sheets topped with the remaining Bechamel sauce. Sprinkle with the remaining parmesan. Bake and done!

A new classic – KETO Lasagna Bolognese!

Keto Classic Lasagna served with grated parmesan.

It would be great if you left feedback on this recipe by commenting and hitting the 5-star rating button. I’d love to hear from you!

MORE KETO DINNER IDEAS

Hot out of the oven Zucchini Ground Beef Casserole - Keto, Paleo

Keto Classic Lasagna Bolognese served with freshly grated parmesan.

Keto Classic Lasagna Bolognese (with Bechamel and Ragu)

Homemade lasagna sheets, low-carb Bechamel sauce, and an incredibly flavorful Ragu Bolognese! This Keto Classic Lasagna is better than any restaurant!
5 from 1 vote
Prep Time 40 minutes
Cook Time 25 minutes
Total Time 1 hour 5 minutes
Course dinner
Cuisine Italian, Keto
Servings 6 servings
Calories 634 kcal

Equipment

  • rectangular or square baking dish (glass or ceramic)

Ingredients
  

Lasagna Sheets

Ragu Bolognese

  • 1 carrot medium, grated
  • ½ onion medium, chopped
  • 1 celery sliced
  • 2 cloves garlic minced or pressed
  • 1 lb ground beef
  • 3 tbsp tomato paste
  • 2 cups chicken bone broth homemade or store-bought
  • salt and pepper to taste

Bechamel Sauce

Topping

  • 1 cup parmesan freshly grated, for layering and topping

Instructions
 

Lasagna Sheets

  • Prepare and bake Homemade Keto Pasta according to instructions (use a large baking sheet with dimensions 18×13 inches).
  • After baking, slice the pasta sheets into several lasagna sheets, enough for three layers of pasta. The exact number and shape of your sheets will depend on the size and shape of your baking dish. Set aside.

Ragu Bolognese

  • In a large pan or heavy bottomed pot, heat 1-2 tbsp of oil over medium heat. Add carrots, onions, and celery, and cook until the onions turn translucent, and the carrots become slightly browned. Add garlic. Transfer the vegetables to a bowl.
  • Use the same pan or pot to cook the ground beef. Heat another tablespoon of oil over medium-high heat. Add the ground beef. Cook until the beef is browned, crumbly, and crispy.
  • Return the vegetables to the pan and stir in tomato paste. Pour in the broth and lower heat to medium-low. Let simmer for about 10 minutes until the Bolognese has thickened.

Bechamel Sauce

  • While the ragu is cooking, prepare the Bechamel Sauce. Over medium-low heat in a small saucepan, melt butter, and cream cheese. Whisk constantly until creamy. Whisk in heavy cream and bring to a simmer. Remove from heat. Add salt and ground nutmeg to taste. Set aside to slightly cool down.

Assembly

  • Preheat oven to 375 °F. In a glass or ceramic baking dish, spread a small amount of the Bolognese sauce on the bottom. Add a layer of lasagna sheets. Spread about ⅓ cup of Bechamel over the paste. Sprinkle with some of the parmesan cheese. Followed by half of the Bolognese sauce. Repeat. End the layers with lasagna sheets topped with the remaining Bechamel sauce. Sprinkle with the remaining parmesan.
  • Bake for about 25 minutes, until the cheese looks golden brown. Enjoy!

Notes

Bolognese. I prefer using homemade chicken bone broth, but you can also use store-bought bone broth. Kettle and Fire makes a high-quality keto and paleo-friendly chicken bone broth. Feel free to substitute 1/2 cup of broth with 1/2 cup of dry white wine for that extra kick.

Nutrition

Serving: 1servingCalories: 634kcalCarbohydrates: 8gProtein: 31gFat: 54gFiber: 2gSugar: 3g
Keyword Italian dinner, keto dinner, keto pasta dinner
Tried this recipe?Let us know how it was!

2 Comments

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating