Keto lasagna or gluten free lasagna isn’t the newest recipe on the block, but it is certainly one that is gaining in popularity among us who are in the gluten free low carb community.

And why wouldn’t it? When traditional lasagna is absolutely delicious! So delicious was lasagna to me that it was actually one of the few pasta meals I truly enjoyed. Naturally it was the combination of the red sauce and cheesy white sauce with the additional cheese on top that was like pure heaven to me. What’s not to love about that?

Well as it turns out, there is quite a lot not to love about traditional lasagna. For instance, if you happen to be gluten free because you have an allergy or you need to be low carb for your health, traditional lasagna is not so enjoyable for you, but rather something that can hurt you instead.

So, what can we do to enjoy this wonderful dish again when we have these issues? Well fortunately nowadays we do have the option of gluten free pastas as well as low carb pastas.

Which is really wonderful if you are able to afford to spend that much on pasta. However, if you happen to be like me, you really don’t have money to spare to spend on low carb pasta.

Homemade or Utilize Vegetables

Furthermore, you can either make your own pasta (which I may try in the future so watch this space) or you could use veggies to substitute the pasta. Additionally, vegetables are a great substitute for keto lasagna, because they are low carb and are a more nutritious option in comparison to the traditional pasta noodles.

I have seen lasagna made with either zucchini, eggplant or cauliflower. In my recipe I am using zucchini because of being more partial to it in red sauces.

Of course, the only real difference between my lasagna and other gluten free low carb lasagnas is the addition of beef heart. Undoubtedly It may seem strange or weird but there are loads of vitamins and minerals in organ meats that we are all missing out on from being squeamish.

And I promise you won’t taste it. In contrast liver on the other hand would still probably leave a metallic taste in your mouth, but if you’re game by all means substitute the heart for liver. Liver after all is the King of all organ meats. Which undoubtedly is why it tastes kind of unappealing. It just has so many nutrients its almost too much to handle.

Anyway here a few extra nutrients you get from adding beef heart to your Keto lasagna:

Beef Heart Macronutrients

	3 OUNCES BEEF HEART (85G)
TOTAL CALORIES	140.3
TOTAL FAT	4 grams
MONOUNSATURATED FAT	0.9 grams
POLYUNSATURATED FAT	0.8 grams
TRANS FAT	0.1 grams
CHOLESTEROL	180.2 milligrams
SODIUM	50.2 milligrams
POTASSIUM	186.2 milligrams
CARBOHYDRATES	0.1 grams
NET CARBS	0.1 grams
SUGAR	0 grams
PROTEIN	24.2 grams

Beef Heart Micronutrients


IRON	5.4 milligrams	68%
MAGNESIUM	17.8 milligrams	6%
PHOSPHORUS	215 milligrams	22%
ZINC	2.4 milligrams	17%
COPPER	0.5 milligrams	24%
SELENIUM	33 micrograms	48%
THIAMINE	0.1 milligrams	6%
RIBOFLAVIN (B2)	1 milligram	61%
NIACIN	5.7 milligrams	29%
FOLATE	4.3 micrograms	2%
CHOLINE	194.5 milligrams	36%
VITAMIN B6	0.2 milligrams	17%
VITAMIN B12	9.2 micrograms	383%

For more info on beef heart check out the whole article on Doctor Kiltz.

Keto Lasagna with Beef Heart for added Nutrition

Ingredients

Zucchini sheets

2-3 zucchini

Meat sauce

2 tbsp Lard

1 Onion

4 garlic cloves

1 lb ground beef

1lb beef heart

1 tbsp dried basil

1 tbsp dried oregano

1 tsp salt

¼ tsp ground black pepper

1 tbsp tomato paste

1 1/2 cups Marinara

3 tbsp water

Cheese sauce

1½ cups sour cream

3 cups shredded cheese

3 garlic clove, minced

salt and ground black pepper to taste

Recipe

Preheat oven to 400°F (200°C) and get a baking dish that is about 10 x 8” (25 x 20 cm).
Cut beef heart into cubes and process in a food processor till it resembles ground meat, put it aside till you need it.
Slice the zucchini thinly lengthwise with a vegetable peeler or a mandolin. Lay some paper towels out and place zucchini slices on them and sprinkle with some salt.
Let the zucchini rest for 10 minutes and then pat with paper towels. In the meantime, work on the meat sauce.
Heat the lard in a large frying pan, over medium heat. Add onion and garlic, and sauté until translucent. Add the ground beef and beef heart as well as the herbs, salt, and pepper. Stir to combine and cook until lightly browned.
Add in the tomato paste and marinara and stir until all is combined. Lower the temperature to medium-low and leave it to simmer for about 5-10 minutes stirring occasionally.
Add the sour cream, half of the shredded cheese, and the garlic to a medium-sized saucepan. Bring to a boil, and once bubbling, lower the temperature to medium-low. Let the sauce simmer for about 5 minutes while stirring at the same time or until the sauce has thickened. Add some salt and pepper to taste.
To assemble the lasagna: start by spreading a 1/3 of the meat sauce on the bottom of the baking dish. Cover the sauce with some of the cheese sauce, then cover with some of the zucchini slices in a single layer. Repeat with the rest of the layers and sprinkle the remainder of the cheese on top.
Put lasagna in the oven and bake for about 18-20 minutes. Turn on broiler and broil until the top of the lasagna is brown and bubbling, should take 2-3 minutes. Let the lasagna rest for at least 10 minutes before serving to let it set. Serve the lasagna salad leaves or spinach drizzled with olive oil and balsamic vinegar.