Keto lasagna is a delicious twist on the classic comfort food, made without the traditional pasta layers. Instead, it’s built with tender slices of zucchini or other low-carb veggies, rich layers of seasoned meat, creamy ricotta, melted mozzarella, and a hearty tomato sauce. It’s all the flavors you love about lasagna but with way fewer carbs.
I love making keto lasagna when I want something filling and satisfying but still want to keep things light and low-carb. It’s a great way to enjoy that baked, cheesy goodness without feeling weighed down. One thing I’ve learned is that letting the layers rest a bit before serving makes it easier to slice and enjoy without it falling apart.
This dish is perfect for family dinners or meal prep because it holds up well and tastes even better the next day. I usually serve it with a simple green salad or some roasted veggies on the side to keep the meal fresh and balanced. Keto lasagna has become a favorite in my kitchen because it feels like a treat and fits right into my low-carb lifestyle!
Key Ingredients & Substitutions
Ground beef: This is the base for the meaty sauce and adds great flavor and texture. If you want a leaner option, ground turkey or chicken works well too.
Sugar-free marinara sauce: A must to keep carbs low. Look for sauces without added sugar or make your own with canned tomatoes and herbs.
Ricotta cheese: Gives a creamy, rich texture. If you’re dairy-free, try a keto-friendly cashew cheese or omit for a simpler version.
Mozzarella and Parmesan cheese: These melt nicely to create the classic lasagna cheesy top. Use full-fat versions for best taste and texture.
Egg: It binds the ricotta mixture so the layers hold together when baked. Don’t skip this step for best results.
How Do You Build a Keto Lasagna That Holds Together Without Pasta?
The trick is layering and using cheese and egg as binders instead of noodles. Here’s how to get it right:
- Cook the meat sauce thoroughly and let it simmer to concentrate flavors and thicken slightly.
- Mix ricotta with egg so it firms up when baked, helping the lasagna keep shape.
- Layer evenly: sauce, ricotta mixture, mozzarella, and repeat carefully.
- Cover with foil during most of the baking to avoid drying out, then bake uncovered to brown the cheese on top.
- Rest the lasagna for about 10 minutes before slicing. This step is key—cheese firms up as it cools, making neat slices easier.
Equipment You’ll Need
- Large skillet – perfect for browning the meat and sautéing onions and garlic evenly.
- 9×9 inch baking dish – just the right size to layer your lasagna and bake it evenly.
- Mixing bowl – handy for combining ricotta cheese and egg smoothly.
- Aluminum foil – helps keep moisture in while baking to prevent drying out.
- Sharp knife and cutting board – useful if adding sliced zucchini or eggplant layers.
Flavor Variations & Add-Ins
- Swap ground beef with Italian sausage for a spicier, more flavorful meat layer.
- Add sautéed spinach or kale between layers for extra nutrients and color.
- Use cottage cheese instead of ricotta for a lighter texture with similar taste.
- Top with fresh basil or parsley after baking for a fresh, bright finish.
How to Make Keto Lasagna
Ingredients You’ll Need:
Main Ingredients:
- 1 lb ground beef (or ground turkey)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup sugar-free marinara sauce
- 1 tsp Italian seasoning
- ½ tsp salt
- ¼ tsp black pepper
- 1 cup ricotta cheese
- 1 large egg
- 2 cups shredded mozzarella cheese, divided
- ¼ cup grated Parmesan cheese
- Fresh herbs (e.g., oregano, thyme) for garnish
Optional:
- Thinly sliced zucchini or eggplant slices for layering instead of pasta
Time Needed to Prepare and Cook
This keto lasagna takes about 15 minutes to prepare and assemble, plus 35 to 40 minutes to bake. Don’t forget to set aside 10 minutes after baking to let it rest so it cuts neatly. Total time: approximately 1 hour.
Step-by-Step Instructions:
1. Prepare the Meat Sauce:
Preheat your oven to 375°F (190°C). In a large skillet over medium heat, warm a little olive oil or butter. Cook the onion and garlic until soft and fragrant, about 2 to 3 minutes. Add the ground beef and cook until browned and no longer pink (6 to 8 minutes). Drain any excess fat. Stir in marinara sauce, Italian seasoning, salt, and pepper. Simmer the mixture for 5 to 7 minutes to blend the flavors, then remove it from heat.
2. Mix the Ricotta Layer:
In a medium bowl, beat together the ricotta cheese and egg until smooth and well combined. This mixture helps the lasagna hold its shape.
3. Assemble the Lasagna:
In a 9×9 inch baking dish, spread a thin layer of the meat sauce on the bottom. Next, spread half of the ricotta mixture evenly on top of the sauce. Sprinkle about one-third of the shredded mozzarella cheese over the ricotta. Repeat by adding another layer of meat sauce, the remaining ricotta cheese, and topping with the remaining mozzarella and Parmesan cheese.
4. Bake and Serve:
Cover the lasagna dish tightly with aluminum foil and bake for 25 minutes. Remove the foil and bake for another 10 to 15 minutes until the cheese is bubbling and golden on top. Let the lasagna rest for 10 minutes before slicing — this helps keep it firm for neat serving. Garnish with fresh oregano or thyme, then serve warm and enjoy!
Can I Use Frozen Ground Beef for This Recipe?
Yes, you can! Just make sure to fully thaw the beef in the refrigerator overnight before cooking. This ensures even cooking and prevents excess moisture in the sauce.
Can I Add Vegetables to the Keto Lasagna?
Absolutely! Adding thinly sliced zucchini or eggplant between layers is a great keto-friendly way to add extra veggies and texture. Just make sure to slice them thinly and optionally roast or sauté briefly to reduce moisture.
How Should I Store Leftovers?
Store leftover lasagna in an airtight container in the fridge for up to 3-4 days. Reheat gently in the oven or microwave until warmed through. Let it rest a few minutes before serving to help it firm up again.
Can I Make Keto Lasagna Ahead of Time?
Yes! You can prepare it fully assembled and refrigerate it for up to 24 hours before baking. Just add a few extra minutes to the baking time if baking straight from the fridge.
