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.
Add the ingredients for the meatballs to a large bowl and gently mix together with your hands, making sure not to over-mix. The raw meatball “dough” should be wet. Once the meatballs “dough” is combined, pull a small amount out of the bowl and cook in olive oil on the stove until no longer raw.
Assemble to lasagna by starting with a layer of sauce then a layer of noodles (overlapping the frilled edges). Cover the noodle layer with meatballs and fresh mozzarella pieces followed by a thin layer of shredded mozzarella, and parmesan.
This low-carb lasagna uses a simple noodle replacement that once it's covered in meat and cheese, feels just like pasta. It's the comforting dish you no longer have to crave. Be sure to buy a tomato sauce that doesn't have any added sugar to ensure it's Keto friendly! Finish out the meal with a yummy Keto dessert !