Keto Pancake Lasagna

Indulge in a delicious twist on traditional lasagna with this Keto Pancake Lasagna! Layered with fluffy, low-carb pancakes, rich ricotta cheese, and a savory meat sauce, this dish is perfect for breakfast or brunch. It's a satisfying, high-fat meal that keeps your carb count low while delivering all the flavors you crave.

Course Breakfast

Cuisine Italian

Keyword keto breakfast, Keto Pancake Lasagna, Low Carb Lasagna, Pancake Recipe

Prep Time 20

Cook Time 30

Total Time 50

Servings servings

Calories 320kcal

Equipment

Mixing bowls
Non-stick skillet
9x13 inch baking dish
Whisk
Spatula

Ingredients

Pancakes

1 cup almond flour
2 large eggs
½ cup unsweetened almond milk
1 tsp baking powder
½ tsp vanilla extract
¼ tsp salt
2 tbsp butter melted

Meat Sauce

1 lb ground beef or turkey
½ cup diced onion
2 cloves garlic minced
1 can crushed tomatoes (14 oz / 400g)
1 tsp dried oregano
1 tsp dried basil
Salt and pepper to taste

Cheese Filling

1 cup ricotta cheese
1 cup shredded mozzarella cheese
¼ cup grated Parmesan cheese
1 large egg
Salt and pepper to taste

Instructions

In a mixing bowl, combine the almond flour, baking powder, and salt.
In another bowl, whisk together the eggs, almond milk, melted butter, and vanilla extract until smooth.
Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
Heat a non-stick skillet over medium heat and lightly grease it with butter.
Pour 1/4 cup (60ml) of the pancake batter into the skillet and cook for 2-3 minutes until bubbles form on the surface. Flip and cook for another 1-2 minutes until golden brown. Repeat with the remaining batter, stacking the pancakes on a plate.
In a large skillet, heat a drizzle of olive oil over medium heat. Add the diced onion and sauté until translucent (about 3-4 minutes).
Add the minced garlic and cook for another minute until fragrant.
Stir in the ground beef or turkey, breaking it apart with a spoon. Cook until browned.
Add the crushed tomatoes, oregano, basil, salt, and pepper. Simmer for 10-15 minutes, allowing the sauce to thicken.
In a mixing bowl, combine the ricotta cheese, shredded mozzarella, grated Parmesan, egg, salt, and pepper. Mix well until smooth.
Preheat your oven to 375°F (190°C).
In a 9x13 inch (23x33 cm) baking dish, spread a thin layer of meat sauce on the bottom.
Place 3 pancakes over the sauce, creating the first layer.
Spread half of the cheese filling over the pancakes, followed by a layer of meat sauce.
Repeat the layers (pancakes, cheese filling, meat sauce) until all ingredients are used, finishing with a layer of pancakes topped with meat sauce.
Sprinkle additional mozzarella cheese on top if desired.
Cover the baking dish with aluminum foil and bake for 20 minutes.
Remove the foil and bake for an additional 10 minutes until the cheese is bubbly and golden.
Allow the lasagna to cool for a few minutes before slicing. Serve warm, garnished with fresh basil if desired.

Notes

Feel free to customize the filling by adding your favorite vegetables or using different types of cheese. This Keto Pancake Lasagna is not only a fantastic way to enjoy a classic dish but also an excellent meal prep option for the week!

Nutrition