Homemade Low-Carb Philly Cheesesteak Lasagna: A Keto Delight

Welcome to our detailed guide on making Homemade Low-Carb Philly Cheesesteak Lasagna, a keto-friendly twist on the classic Philly cheesesteak. This recipe is perfect for those following a ketogenic diet, offering a rich and flavorful meal without the carbs. Here, you’ll find comprehensive instructions, ingredient details, and nutritional information to ensure you create a delicious and healthy dish.

Ingredients:

For the Lasagna Layers:

  • 1 lb (450g) ground beef
  • 1 tablespoon olive oil (or avocado oil for higher heat cooking)
  • 1 medium onion, finely chopped
  • 1 bell pepper (red or green), finely chopped
  • 2 cloves garlic, minced
  • 1 cup (100g) mushrooms, sliced
  • 1 tablespoon Worcestershire sauce (optional for added flavor)
  • Salt and black pepper, to taste
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 cup (120ml) heavy cream
  • 1/2 cup (120ml) beef broth (use low sodium for less salt)
  • 1 cup (240g) cream cheese, softened
  • 1 1/2 cups (170g) shredded provolone cheese
  • 1 cup (115g) shredded mozzarella cheese
  • 1 cup (120g) shredded cheddar cheese

For the Noodles:

  • 1 medium-large zucchini, thinly sliced (lengthwise) to mimic lasagna noodles
  • 1 medium eggplant, thinly sliced (lengthwise) (optional, for a variety of texture)

For Garnish:

  • Fresh parsley, chopped
  • Extra provolone cheese, for topping (optional)

Equipment Needed:

  • Large skillet
  • Lasagna or baking dish (9×13 inch recommended)
  • Mandoline slicer or sharp knife (for slicing vegetables)
  • Mixing bowls
  • Whisk
  • Spoon or spatula

Instructions:

Preparing the Noodles:

  1. Preheat Oven:
  • Set your oven to 400°F (200°C) to preheat.
  1. Prepare Zucchini and Eggplant:
  • Using a mandoline slicer or a sharp knife, thinly slice the zucchini and eggplant lengthwise. Aim for 1/8-inch thick slices to ensure they cook evenly and resemble traditional lasagna noodles.
  1. Prepare the Vegetables:
  • Lay the zucchini and eggplant slices on a baking sheet lined with parchment paper. Lightly salt them to draw out excess moisture. Allow them to sit for about 10 minutes, then pat dry with paper towels.
  1. Roast the Vegetables:
  • Roast the slices in the preheated oven for about 15-20 minutes, flipping halfway through, until they are tender and slightly golden. This step helps to reduce excess moisture and improve texture.

Making the Cheesesteak Mixture:

  1. Cook the Meat:
  • In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the ground beef and cook until browned, breaking it up into crumbles with a spoon. Drain any excess fat.
  1. Sauté Vegetables:
  • Add the chopped onion, bell pepper, garlic, and mushrooms to the skillet with the beef. Cook for about 5-7 minutes until the vegetables are tender and the onions are translucent.
  1. Season the Mixture:
  • Stir in the Worcestershire sauce (if using), salt, black pepper, dried oregano, and dried basil. Mix well to ensure the seasonings are evenly distributed.
  1. Add Cream and Broth:
  • Pour in the heavy cream and beef broth. Stir and allow the mixture to simmer for about 5 minutes, letting it thicken slightly.
  1. Incorporate Cheese:
  • Reduce the heat to low. Add the softened cream cheese and continue to stir until it is fully melted and combined into the mixture.

Assembling the Lasagna:

  1. Layer the Noodles:
    • In a lasagna or baking dish, spread a thin layer of the cheesesteak mixture on the bottom. Place a layer of roasted zucchini and eggplant slices over the mixture.
  2. Add Cheese:
    • Sprinkle 1/2 cup of shredded provolone cheese over the vegetable layer. Repeat layering with the remaining cheesesteak mixture, zucchini, eggplant, and provolone cheese.
  3. Top with Cheddar and Mozzarella:
    • Finish with a layer of shredded mozzarella and cheddar cheese.
  4. Bake the Lasagna:
    • Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.
  5. Cool and Garnish:
    • Let the lasagna cool for about 10 minutes before slicing. Garnish with freshly chopped parsley and additional provolone cheese if desired.

Serving and Enjoying:

  1. Serve:
    • Cut the lasagna into portions and serve hot. This dish is perfect on its own or paired with a side salad.
  2. Store Leftovers:
    • Store any leftover lasagna in an airtight container in the refrigerator for up to 5 days. It can also be frozen for up to 3 months. Reheat thoroughly before serving.

Nutritional Information (per serving, assuming 8 servings):

  • Calories: 290
  • Total Carbohydrates: 9g
  • Net Carbohydrates: 6g (subtracting fiber)
  • Protein: 20g
  • Fat: 21g
  • Fiber: 3g
  • Sugar: 4g

Weight Watchers (WW) Points:

  • SmartPoints®: 8 points per serving (based on the assumption of 8 servings total)

Useful Tips:

  1. Vegetable Preparation: Ensure zucchini and eggplant are thoroughly dried after roasting to prevent excess moisture in the lasagna.
  2. Cheese Variations: Feel free to use your favorite low-carb cheese blends to customize the flavor.
  3. Make-Ahead Option: Prepare the lasagna in advance and refrigerate or freeze it. This dish reheats well and is great for meal prep.

Common Mistakes to Avoid:

  1. Overlapping Layers: Avoid overlapping the vegetable slices too much; this can lead to soggy layers.
  2. Not Draining Moisture: Be sure to drain excess moisture from the vegetables to prevent the lasagna from becoming watery.

Conclusion:

This Homemade Low-Carb Philly Cheesesteak Lasagna is a satisfying and flavorful keto-friendly alternative to traditional lasagna. By following this detailed guide, you’ll create a meal that fits seamlessly into your ketogenic lifestyle without compromising on taste. Enjoy this hearty, cheesy dish that combines the best elements of a Philly cheesesteak with the comfort of lasagna, all while keeping your carb intake in check.

Additional Notes:

  • Customization: Adjust the spice levels and cheese types to suit your taste preferences.
  • Serving Suggestions: Pair this lasagna with a simple green salad or roasted vegetables for a complete meal.

Enjoy crafting this low-carb lasagna, and relish every bite of this keto-friendly comfort food!