Low Carb Lasagna: the pasta
In the recipe you’ll find directions to prepare the right pasta for a low carb lasagna. But remember that in order for the lasagna to be really low carb you need to respect the indicated doses and roll out the pasta super thin. This same dough can be used to prepare light noodles to be blanched in salted water and simply dressed with a fresh tomato sauce and olive oil.
Low Carb Lasagna: the ragù
A light ragù is a low-fat ragù. As you'll see in the recipe below, we'll use veal instead of the classic minced beef and pork, but if you find it hard to find you can also use a choice of minced beef, the same one used to make tartare.
Low Carb Lasagna Recipe
For the low carb lasagna recipe, cut 1 lb of veal rump into very small pieces with a knife. Sauté in a pan for 8-10 minutes with a small knob of butter, a tablespoon of oil and a sprig of thyme. Add a splash of white wine and turn off heat. Peel and finely chop the shallots. Sauté them in a pan with a tablespoon of oil; add 2 cups of passata, a pinch of salt and a sprig of rosemary and cook for 8-10 minutes. Drain the meat from any liquid released and mix it with the passata. For the pasta: mix 1 cup of flour with 4 egg yolks and an egg to obtain a uniform mixture. Cover with plastic wrap and let rest for about 30 minutes. Roll it out into thin sheets and cut into rectangles similar in size to the pan you will be using. Cook the sheets by dipping them for half a minute in boiling salted water. Drain and place them on a cloth laid on the work surface. For the bechamel: mix 2 1/2 tablespoons of oil with ½ cup of cornstarch and 1/3 cup of milk; 2 glasses of milk in a saucepan with a grating of nutmeg, bringing it to the boil, then pour the mixture in with the starch, stirring with a whisk. Bring back to a boil, stirring constantly with a whisk and cook for about 2 minutes until the bechamel has thickened. For the lasagna: spread a spoonful of bechamel on the bottom of a baking dish (11x7 inches, height 2 inches) then cover with a layer of pasta. Cut off any excess and use strips of pasta to cover any gaps. Begin to prepare the layers by covering each sheet of pasta with 2 tablespoons of bechamel, the ragù and thinly shaved Parmigiano Reggiano cheese. Proceed for 5 layers and finish with bechamel, ragù and plenty of Parmigiano on top. Bake the lasagna at 350°F for about 30-35 minutes.