Cheese sauce for low carb lasagne

[Radders]

What recipes do folk use for low carb cheese sauce please for lasagna?

I have been successfully making a reduced carb veggie lasagna using smaller amounts of Dreamfields pasta but am stuck on how to thicken the cheese sauce. I use a mixture of soy milk and cream cheese for cauli-cheese but it seems to separate when baked. So far I’ve been using my normal roux with soy milk but wondered if there’s an even lower carb method because despite all the above, with the passata and veg the total carbs are still a little higher than I would like.

 

[Kaylz]

I just found a recipe that says it makes a good thick sauce using just double cream, cheddar and Dijon mustard x

 

[Radders]

I just found a recipe that says it makes a good thick sauce using just double cream, cheddar and Dijon mustard x

Is it suitable for lasagne though? I think it’s the baking that might be the issue?

 

[Kaylz]

I'm not sure, I haven't had time to look at it properly as I'm off out soon and trying to get tea sorted at the same time, take a look and see what you think
https://lowcarbyum.com/creamy-cheese-sauce/
I've bookmarked my google search for low carb cheese sauce so will have a better look when I get back from shopping and if I find anything I will post it here too if you want? x

 

[Radders]

I'm not sure, I haven't had time to look at it properly as I'm off out soon and trying to get tea sorted at the same time, take a look and see what you think
https://lowcarbyum.com/creamy-cheese-sauce/
I've bookmarked my google search for low carb cheese sauce so will have a better look when I get back from shopping and if I find anything I will post it here too if you want? x

Thanks Kaylz, very kind of you! The recipe talks about it being a sauce for veggies, no mention of baking it unfortunately.
Does anyone have a tried and tested lasagna sauce recipe?
I’m just going to put grated cheese on the inside layer, I just need something for the top.

 

[Mark Parrott]

I use Quark. Just spread it on & top with mozzarella & grated Parmesan.🙂

 

[Sally W]

I use Hemsley & Hemsley one. Tub of ricotta with beaten egg and Parmesan. Google Hemsley tomato and cannelini lasagne

 

[Radders]

I love the sound of these: making a roux is such a faff when you have the manual dexterity of a fish in boxing gloves.

 

[trophywench]

You don't make cheese sauce to top lasagne - it's Béchamel! - with a sprinkling of nutmeg.

If you wish you can sprinkle grated parmesan on it, on your plate.

 

[Radders]

You don't make cheese sauce to top lasagne - it's Béchamel! - with a sprinkling of nutmeg.

If you wish you can sprinkle grated parmesan on it, on your plate.

We like our sauce cheesey. I think from a quick google that bechamel is what I usually do, but I add cheese, as plain white sauce is just boring. Sprinkling Parmesan on it at the table wouldn’t cut it for me.

 

[trophywench]

LOL - daughter the chef says try crème fraiche - cooks OK she says.

 

[AdeleTurner72]

What recipes do folk use for low carb cheese sauce please for lasagna?

I have been successfully making a reduced carb veggie lasagna using smaller amounts of Dreamfields pasta but am stuck on how to thicken the cheese sauce. I use a mixture of soy milk and cream cheese for cauli-cheese but it seems to separate when baked. So far I’ve been using my normal roux with soy milk but wondered if there’s an even lower carb method because despite all the above, with the passata and veg the total carbs are still a little higher than I would like.

I've also been experimenting with low carb lasagna recipes. I've made the Tom Kerridge lasagne using slices of courgettes instead of pasta sheets and replacing the white / cheese sauce with a thin layer of ricotta. Cover everything with mozzarella and it's delicious. If you beat an egg into the ricotta first, I think it sets a bit firmer.... Just personal preference...

 

[Vince_UK]

We like our sauce cheesey. I think from a quick google that bechamel is what I usually do, but I add cheese, as plain white sauce is just boring. Sprinkling Parmesan on it at the table wouldn’t cut it for me.

Me too Adele, Chefs don't know everything

 

[Midnightrider]

You don't make cheese sauce to top lasagne - it's Béchamel! - with a sprinkling of nutmeg.

If you wish you can sprinkle grated parmesan on it, on your plate.

Infuse the milk with onion and bay leaves before sieving, then making the sauce - loads of flavour.

 

[Midnightrider]

I've also been experimenting with low carb lasagna recipes. I've made the Tom Kerridge lasagne using slices of courgettes instead of pasta sheets and replacing the white / cheese sauce with a thin layer of ricotta. Cover everything with mozzarella and it's delicious. If you beat an egg into the ricotta first, I think it sets a bit firmer.... Just personal preference...

Try slices of aubergine instead of pasta if being carb careful, for a meaty version of melanzane parmigiana.

 

[Radders]

Try slices of aubergine instead of pasta if being carb careful, for a meaty version of melanzane parmigiana.

Can’t bear aubergines, sorry. I get away with using Dreamfields, but I count all the carbs in it and only have a couple of layers so each portion is only one piece. Good idea thought for those who do like it!

 

[Radders]

Infuse the milk with onion and bay leaves before sieving, then making the sauce - loads of flavour.

Sounds a bit like how my Mum used to make bread sauce. Stuck cloves in a peeled onion and soaked it in the milk first.
I never understand how my OH can put the packet stuff on a proper Christmas dinner!

 

[Radders]

Me too Adele, Chefs don't know everything

I've also been experimenting with low carb lasagna recipes. I've made the Tom Kerridge lasagne using slices of courgettes instead of pasta sheets and replacing the white / cheese sauce with a thin layer of ricotta. Cover everything with mozzarella and it's delicious. If you beat an egg into the ricotta first, I think it sets a bit firmer.... Just personal preference...

is ricotta a bit grainy? I wonder if cream cheese (a la Philadelphia) would do?

 

[Radders]

LOL - daughter the chef says try crème fraiche - cooks OK she says.

Please thank her for her suggestion, sounds promising.

 

[Midnightrider]

Can’t bear aubergines, sorry. I get away with using Dreamfields, but I count all the carbs in it and only have a couple of layers so each portion is only one piece. Good idea thought for those who do like it!

Slices of squash cam be used too (I think yo can buy these ready done too), though this is a bit sweet for me.