This Keto Lasagna is for all the people on keto diet. Calculate your macros and enjoy this delicious Keto Lasagna!
Watch this Masala TV video to learn how to make Keto Lasagna and Scones Recipes. This show of Food Diaries with Chef Zarnak Sidhwa aired on 10 July 2020.
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Keto Lasagna:
Ingredients For Cauliflower Noodles:
Cauliflower 1
Eggs 2
Mozzarella cheese (shredded) 1/2 cup
Parmesan cheese (grated) 1/4 cup
Garlic powder 1 tsp
Salt 1 tsp
Black pepper 1/2 tsp
Italian seasoning 1 tsp
For The Meat Sauce:
Ground beef 1/2 kg
Onion (diced) 1
Garlic (minced) 3 cloves
Tomatoes (chopped) 1 cup
Spinach 1/2 cup
Italian seasoning 1 tsp
Salt 1 tsp
For The Ricotta Filling:
Mozzarella cheese 2 ¼ cup
Ricotta cheese 2 cups
Egg 1
Parmesan cheese (grated) 1/4 cup
Italian seasoning 1 tsp
Salt 1 tsp
Ground black pepper 1 tsp
Cream 1/2 cup
Method:
Rice the cauliflower in a food processor or with a grater until youhave fine crumbs. Sauté the riced cauliflower in a pan on medium heat for about 3-5 minutes, or until the cauliflower is softened and some of the moisture has cooked off. Squeeze dry in cheese cloth if you wish. This is optional since we are not trying to create something crisp. In a bowl combine the cooked cauliflower, eggs, mozzarella cheese, parmesan cheese, garlic powder, salt, black pepper and Italian seasoning. Line a baking sheet with parchment paper. Spread the cauliflower mixture in an even layer over the baking sheet. It should be about 1/4 – inch thick. Smooth with a spatula to make it a flat sheet. Bake the cauliflower sheet in the preheated oven at 180 degrees C for about 15 minutes, or until golden brownand firm. Allow it to cool before assembling.
Brown the ground beef in a pot on high heat until cooked through. Add the onion and garlic, sauté until they are fragrant. Add the chopped tomatoes, spinach, Italian seasoning and salt. Simmer for about 10 minutes.
Mix together 1/4 cup of the mozzarella cheese, ricotta cheese, egg, parmesan cheese, salt, black pepper and Italian seasoning in a bowl until they are well mixed.
Cut the sheet of cauliflower in half, so that they have 2 approximately 9 x 13 – inch sheets.
Place one sheet in the bottom of you 9 x 13 – inch casserole dish. Top with half of the ricotta mixture. Smooth the top with a spatula on that it is even. Top the half of the meat sauce, spreading evenly over the ricotta. Sprinkle with 1 cup of the mozzarella cheese. Repeat with another cauliflower layer, ricotta layer and sauce layer. Top with the rest of the mozzarella cheese. Pour the cream over the top. Cover and bake in an oven for 45 minutes.
Scones:
Ingredients:
Flour 225 gm
Baking powder 2 tsp
Butter 50 gm
Caster sugar 25 gm
Egg 1
Milk as required
Method:
Mix flour and baking powder, add the butter and rub in until the mixture resembles fine breadcrumbs. Stir in the sugar. Crack the egg into a measuring jug, lightly beat then make up to 125ml (4 floz) with the milk. Stir most of the egg and milk into the flour, keeping 1 tbsp in the jug to glaze the scones before baking. Mix to a soft dough. Turn on to a lightly floured surface, knead lightly then roll out to 1/2 inch thickness. Cut into rounds with fluted 3 inch cutter to make 10 scones. Place the scones, spaced on the baking sheet. Brush the tops with a little milk and bake in the preheated oven at 220 degrees C for about 10 minutes, or until a pale golden brown. Remove from the baking sheet and leave to cool on a wire rack.
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