Keto lasagna is a low-carb, delicious twist on the classic Italian favorite. Instead of traditional pasta noodles, it uses layers of tender zucchini slices or thinly sliced eggplant, combined with rich, seasoned ground beef and gooey melted cheese. The tomato sauce is full-flavored but keeps the carbs down, making this dish perfect if you’re watching your carb intake but still want something hearty and comforting.
I love making keto lasagna when I’m craving that cheesy, meaty goodness without all the breadiness of regular pasta. My favorite trick is to salt and sweat the zucchini slices before layering them—this helps keep the lasagna from getting watery and keeps every bite nice and firm. It’s a great recipe to prepare ahead and pop in the oven when you want a cozy dinner that feels like a treat but fits your keto lifestyle.
Serving keto lasagna with a simple green salad or steamed veggies makes for a balanced meal that feels special without extra fuss. I also like to add a sprinkle of fresh basil or a dash of red pepper flakes on top for some extra flavor. It’s the kind of dish that everyone asks for seconds of, and it’s a big win whether you’re eating low-carb or just want a delicious, filling meal.
Key Ingredients & Substitutions
Ground Beef: This gives a rich, meaty base. You can swap it for ground turkey or chicken if you want a lighter option. For more flavor, mix in some Italian sausage.
Low-Carb Tomato Sauce: Choose one without added sugars. If unavailable, blend fresh tomatoes with herbs and cook down to keep carbs low.
Cheeses: Mozzarella and ricotta create that creamy, melty texture. Parmesan adds a nice sharpness. If you don’t have ricotta, cream cheese can work too, though the texture changes a bit.
Egg: Helps bind the ricotta mixture, keeping layers firm. You can skip it if you prefer a softer filling, but the lasagna may be less structured.
Herbs & Spices: Oregano and basil are classic Italian flavors here. Fresh herbs are lovely if you have them, just add at the end or use dried in the sauce.
How Do You Layer Keto Lasagna for Best Texture?
Layering is key to avoid soggy or messy lasagna, especially since keto versions use saucy meat and creamy cheese instead of noodles.
- Start with meat sauce: A thin layer on the bottom prevents sticking and builds flavor.
- Add ricotta mixture in dollops: Don’t spread it thinly; thicker spots hold the layers together better.
- Sprinkle mozzarella: This creates a melty barrier between layers.
- Repeat layers carefully: Be gentle to keep layers from mixing.
- Top with lots of cheese: This forms a lovely golden crust when baked.
- Cover with foil initially: This traps moisture and heats ingredients evenly, removing foil later lets the cheese brown perfectly.
Letting the lasagna sit for 10 minutes after baking helps it set, so your slices hold together well. This little step makes serving much easier and keeps it looking appetizing.
Equipment You’ll Need
- Large skillet – great for browning the ground beef and sautéing onions and garlic in one pan.
- Mixing bowl – to combine the ricotta, egg, and Parmesan smoothly for creamy layers.
- 9×9 inch baking dish – perfect size to layer your lasagna evenly and bake it without overflow.
- Aluminum foil – helps keep moisture in during baking so the lasagna doesn’t dry out.
- Spatula or wooden spoon – handy for stirring the sauce and spreading layers gently.
Flavor Variations & Add-Ins
- Swap ground beef for Italian sausage for a spicier, richer flavor that pairs well with tomato sauce.
- Add sautéed mushrooms or spinach to the meat sauce for extra veggies and a deeper taste.
- Use shredded cheddar cheese instead of mozzarella for a sharper, tangy cheese layer.
- Stir in red pepper flakes or Italian seasoning to the sauce if you want a little heat or more herbal depth.
How to Make Keto Lasagna?
Ingredients You’ll Need:
For The Meat Sauce:
- 1 lb (450g) ground beef
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 cup (240ml) low-carb tomato sauce (no sugar added)
- 1 tsp dried oregano
- 1 tsp dried basil
- Salt and pepper, to taste
- 2 tbsp olive oil
For The Cheese Mixture:
- 1 cup ricotta cheese
- 1 large egg
- ½ cup grated Parmesan cheese
For The Layers and Topping:
- 1 ½ cups shredded mozzarella cheese
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This keto lasagna takes about 15 minutes to prepare and 40 minutes to bake. After baking, let it rest for 10 minutes before serving to let it set nicely. Overall, you’ll need about 1 hour from start to finish.
Step-by-Step Instructions:
1. Prepare the Meat Sauce:
Preheat your oven to 375°F (190°C). Heat olive oil in a large skillet over medium heat. Add chopped onion and minced garlic, sauté until soft and fragrant, about 3-4 minutes. Add ground beef and cook until browned, breaking it up as it cooks. Drain any excess grease if needed. Stir in the low-carb tomato sauce, dried oregano, dried basil, salt, and pepper. Let it simmer for 10 minutes, then remove from heat.
2. Mix the Cheese Filling:
In a mixing bowl, combine ricotta cheese, egg, and half of the Parmesan cheese. Mix until well blended. This will be your creamy cheese layer.
3. Assemble the Lasagna:
Spread a thin layer of the meat sauce on the bottom of a 9×9 inch (23×23 cm) baking dish. Spoon dollops of the ricotta mixture over the sauce, then sprinkle with a third of the shredded mozzarella cheese. Repeat these layers (meat sauce, ricotta mixture, mozzarella), ending with a generous layer of mozzarella and the remaining Parmesan on top.
4. Bake and Serve:
Cover the dish with foil and bake for 25 minutes. Then remove the foil and bake for an additional 15 minutes until the cheese on top is golden and bubbly. Allow the lasagna to rest for 10 minutes before slicing. Garnish with fresh chopped parsley for a pop of color and flavor.
Can I Use Frozen Ground Beef for Keto Lasagna?
Yes! Just make sure to fully thaw the beef in the refrigerator overnight before cooking. This helps it cook evenly and prevents extra moisture in the sauce.
Can I Prepare Keto Lasagna Ahead of Time?
Absolutely! Assemble the lasagna and refrigerate it covered for up to 24 hours before baking. This makes it perfect for meal prep or entertaining.
How Should I Store Leftovers?
Store leftover keto lasagna in an airtight container in the fridge for up to 3 days. Reheat individual portions in the microwave or oven until warmed through.
What Can I Use Instead of Ricotta Cheese?
You can substitute cream cheese or cottage cheese if you don’t have ricotta. Just note that the texture and flavor may be slightly different but still delicious!
