I had a culinary keto breakthrough yesterday in the kitchen. Unofficially, I call it real mouth feel keto lasagna. It always annoyed me that people thought mushroom, almond flour and zucchini were reasonable pasta replacements. Nope thanks.
Unclear ADHD story telling, I developed a lasagna noodle that is tots keto but tastes and has the mouthfeel of grain based lasagna noodles. Other pasta replacements, such as the mushroom asian noodle replacement, almond flour pasta or zucchini noodles were gross for different reasons. Zucchini only worked with beef stew recipes (not tomato beef sauce) from a taste and mouthfeel perspective, almond was not really keto nor as low cal as traditional pasta. The japanese mushroom noodles are ok but leave you super bloated and aren't quite right from the mouth feel perspective.
This stuff absorbs the flavors of the ricotta, sauce and a tasty spinach layer, and feels like real fresh pasta.