Description
A rich, comforting low-carb version of classic lasagna made without traditional pasta. This keto lasagna layers seasoned ground meat, marinara sauce, and creamy cheeses with low-carb substitutes like zucchini, eggplant, egg wraps, or chicken slices. It delivers the same hearty Italian flavor while staying keto-friendly and gluten-free.
Ingredients
🛒 Ingredients (for one 9×13 inch baking dish)
For the Meat Sauce:
1 lb ground beef
½ lb ground Italian sausage
1 tablespoon olive oil
1 small onion, finely chopped
3 cloves garlic, minced
1 ½ cups low-carb marinara sauce
1 teaspoon Italian seasoning
½ teaspoon salt
½ teaspoon black pepper
For the Layers (Choose One Keto Noodle Option):
3 medium zucchini, sliced lengthwise into thin strips
OR
1 large eggplant, thinly sliced
OR
8 egg wraps (keto-friendly egg crepes)
OR
2 cups cooked chicken slices, thinly layered
For the Cheese Filling:
1 cup ricotta cheese
1 large egg
1 cup shredded mozzarella cheese
½ cup grated parmesan cheese
1 teaspoon Italian seasoning
For the Topping:
1 ½ cups shredded mozzarella cheese
¼ cup grated parmesan cheese
1 teaspoon dried oregano or parsley
Instructions
📝 Instructions:
Step 1: Prepare the Low-Carb Noodles
If using zucchini or eggplant, slice lengthwise into thin strips.
Lightly sprinkle with salt and let sit for 10 minutes to remove excess moisture. Pat dry with paper towels.
Step 2: Make the Meat Sauce
Heat olive oil in a skillet over medium heat.
Add onion and cook until soft, about 3 minutes.
Stir in garlic and cook for 1 minute.
Add ground beef and sausage and cook until browned.
Pour in marinara sauce, Italian seasoning, salt, and pepper.
Simmer for 5–7 minutes.
Step 3: Prepare the Cheese Filling
In a bowl, mix ricotta cheese, egg, mozzarella, parmesan, and Italian seasoning until smooth.
Step 4: Assemble the Keto Lasagna
Preheat oven to 375°F (190°C).
Spread a thin layer of meat sauce on the bottom of the baking dish.
Add a layer of zucchini, eggplant, egg wraps, or chicken slices.
Spread some ricotta mixture on top.
Add meat sauce and a sprinkle of mozzarella.
Repeat layers until ingredients are used.
Step 5: Add the Final Topping
Top with remaining mozzarella and parmesan cheese.
Sprinkle oregano or parsley over the top.
Step 6: Bake
Bake for 30–35 minutes until the cheese is melted and bubbly.
Let the lasagna rest for 10 minutes before slicing.
Notes
For zucchini lasagna, grill or bake the slices briefly to remove extra moisture.
Egg wraps create the closest texture to traditional pasta sheets.
For a dairy-lighter option, reduce ricotta and increase meat sauce layers.
This dish stores well and tastes even better the next day.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dinner / Main Course
- Method: Baked
- Cuisine: Italian-American 🍝