This fathead lasagna is delicious and very filling! A low carb and high fat alternative to the classic Italian dish.
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So unless you're one of those readers that always “Jumps to Recipe” and have scrolled right to the details – I'm going to warn you – this is probably the longest recipe that I've written. Certainly the one with the most ingredients! It's made from three components: the meat sauce, the “lasagna” sheets made from fat head dough, and all finished with a white sauce. It takes a while to make, I'll admit, but the results are worth it. So, make yourself some time on a chilly Sunday afternoon, and enjoy the process!
Watch my video to see how to make it!
How to Make a Fathead Lasagna
Start by making the meat sauce. Brown off some ground beef in a saucepan (mine is non-stick so I don't use oil). Drain off any excess liquid. Add canned tomato sauce, water (I swill it around the empty tomato sauce can first to get any residue!), dried oregano, garlic paste, onion powder, and paprika. Simmer, uncovered, for 20 minutes.
Next, make the dough. You can find the full fathead dough recipe here, plus you can watch the video above or scroll down to the recipe card for the full details. Place the dough on a baking sheet lined with a silicone mat, then cover it with a second mat. Roll it into an evenly thin layer between the mats.
Remove the top mat, and bake for 5 minutes or until it starts to turn brown – watch it carefully! Cut the cooked dough into three pieces – don't worry about how it looks!
Make the low carb white sauce by following my recipe (there's a video for this one too!), or again scroll down for full instructions.
Check the meat sauce for seasoning, and add salt and pepper to taste. And if your kitchen doesn't look like a bomb's hit it by this point then you're not making lasagna correctly!
To construct the lasagna, start with a small spoonful of meat sauce on the base of a small baking dish (mine was 9×6″). Place one of the dough pieces over the top, then half the remaining meat sauce, followed by another piece of dough.
Pour the remaining meat sauce over the top, then add the final piece of dough. Pour the white sauce over the top of the dough, then sprinkle a little shredded cheese over the top.
Bake for 12-15 minutes or until the top starts to turn golden brown.
The fathead dough really absorbs a TON of flavors – and if you were worried about how the “sheets” looked when they came out of the oven they look just fine when baked!
The final carb count is 12g net per serving of a quarter of the recipe – which is probably too high for those of you on keto. You could always make it into six servings though, and add a side salad?
Update: Check out my low carb spinach lasagna – it uses sliced chicken instead of pasta sheets!
For the meat sauce
- 1lb ground beef
- 15 oz can tomato sauce
- ¼ cup water
- 2 tsp dried oregano
- 1 tsp garlic paste
- ½ tsp onion powder
- ½ tsp paprika
For the fathead dough
- 1½ cups shredded mozzarella
- 2 tbs cream cheese
- 1 cup fine almond flour
- 1 egg, beaten
For the white sauce
- ½ cup cream cheese
- ½ cup heavy cream
- ¼ water
- 1 egg yolk
- salt and black pepper
- ¼ cup shredded cheese (eg Italian blend)
- Preheat the oven to 400F.
- Brown the ground beef in a saucepan and then drain off any excess liquid. Add the remaining meat sauce ingredients, and stir to combine. Simmer, uncovered, for 20 minutes.
- Make the dough by placing the mozzarella and cream cheese in a bowl, then microwave on high for 1 minute. Stir, then cook again for another 30 seconds. Stir in the almond flour and egg, then knead until smooth.
- Place the dough on a baking sheet lined with a silicone mat, then cover it with a second mat. Roll it into an evenly thin layer between the mats.
- Remove the top mat, and bake for 5 minutes or until it starts to turn brown - watch it carefully! Cut the cooked dough into three pieces.
- Reduce the oven temperature to 375F.
- Make the low carb white sauce by placing the cream cheese, cream and water in a small saucepan, and cook on a low heat until the cream cheese has melted. Temper the egg yolk by adding a little of the cream mixture to the egg, mixing quickly, then stirring it all back into the saucepan. Continue to cook until thickened.
- Check the meat sauce for seasoning, and add salt and pepper to taste.
- To construct the lasagna, start with a small spoonful of meat sauce on the base of a baking dish (mine was 9x6"). Place one of the dough pieces over the top, then half the remaining meat sauce, followed by another piece of dough.
- Pour the remaining meat sauce over the top, then add the final piece of dough. Pour the white sauce over the top of the dough, then sprinkle the shredded cheese over the top.
- Bake for 12-15 minutes or until the top starts to turn golden brown.
12g net carbs per serving (quarter of the very filling lasagna!)
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Nutrition InformationYield 4 Serving Size Quarter of the lasagna
Amount Per Serving Calories 894Total Fat 69gSaturated Fat 29gTrans Fat 2gUnsaturated Fat 33gCholesterol 291mgSodium 1097mgCarbohydrates 18gNet Carbohydrates 12gFiber 6gSugar 8gProtein 53g
Nutritional information for this recipe is provided as a courtesy and is my best approximation. I cannot guarantee completely accurate data due to variations in ingredients and cooking methods. Carbohydrates from sugar alcohols are not included in net carb counts as it has been shown that they do not impact blood sugar. Net carbs are the total carbs minus fiber.