Low Carb Crepe Lasagna is a perfect winter dish to enjoy hearty Italian fare and not break your low-carb diet or gluten free diet. Look at this picture. It gives comfort and delicous vibes right away.

Low Carb Crepe Lasagna is made with keto crepes, layered with ricotta mixture, bolognese, mozzarella, pecorino and no extra sauce.

This recipe came about when I had some bolognese left over and keto crepes in the freezer.

The keto crepes can be made with or without sweetener. I usually go with no sweetener, knowing I might use them for savory recipes.

If you don’t have any bolognese on hand, you can make a quick creamy sausage ragu.

Bolognese is a meat sauce with some tomato, and it takes about 3 hours to make. I’ll make extra to keep in the freezer for quick dishes like this.

If you don’t have bolognese and want a very quick recipe, use loose Italian sausage on top of the stove like this recipe.

Similar Keto Italian Recipes

Pin This

Print Recipe

No ratings yet

Keto Crepe Bolognese Lasagna

Low Carb, Keto Crepe Lasagna with Ricotta Cheese, spinach or Italian sausage.

Prep Time15

Cook Time20

Crepe Making Time20

Course: Entree

Cuisine: Italian

Keyword: crepe lasagna, keto lasagna

Servings: servings

Ingredients

16 ounces ricotta cheese
1 egg
1/4 cup pecorino romano cheese grated
1 cup shredded mozzarella, divided
1/2 cup tomato sauce sugar free
1 cup Bolognese Sauce or meat sauce See Options in post
8 keto crepes
Dash ground nutmeg

Keto Crepe Recipe

1/2 cup almond flour
1/4 teaspoon salt
1/2 cup almond milk
2 eggs
baking spray
2 tablespoons water
2 tablespoons melted butter

Instructions

Preheat oven to 350 degrees F. Use an 8×8 baking dish and cut crepes to fit the dish.
Make sure to drain ricotta, by sitting on paper towel in colander. Some ricotta cheese is more moist than others.
Mix ricotta with egg, parsley, 3/4 of mozzarella, pecorino romano, nutmeg. Season with salt and pepper.
Alternate crepes with bolognese, and ricotta mixture. Leave the top as a crepe with a little sauce and remaining mozzarella.
Bake Covered at 350 F. for 20 minutes and turn up to 400 degrees and bake uncovered for another five minutes You may need more time if cheese isn't melted enough.

Keto Crepes

Mix almond flour with salt. Set aside.
Mix eggs with almond milk, melted butter.
Add dry mixture. Add a few teaspoons water if you need to thin down crepes.
Heat crepe pan. I used a 7 inch crepe pan, which made 8 crepes. Whichever pan you use, follow the next instruction.
Add baking spray. Hold crepe pan off the stove and add 1/4 crepe batter Or more if your pan is bigger. Swirl around to cover pan. Pour excess back into the batter. Put back on stove and cook for about 4 minutes on medium. Turn over for about 10 seconds. Your first crepe may fall apart, until you get hang of it. You can still use broken crepe in this recipe.
NOTE: Makes up to 10 crepes. If you are using a larger pan, you'll make less crepes and can cut them to fit your 8 x 8 baking dish.