Keto Lasagna is a delicious low-carb twist on the classic Italian favorite. Instead of traditional pasta, this dish uses thin slices of zucchini or cheese sheets to create those perfect layers of meaty sauce, rich cheese, and creamy ricotta. It’s hearty, cheesy, and super satisfying without all the carbs.
I love making this keto lasagna because it feels just as comforting as regular lasagna but fits perfectly into my low-carb lifestyle. One tip I always follow is to make sure to squeeze out extra moisture from the zucchini if you’re using it – this keeps the layers from getting soggy and helps the lasagna hold together beautifully.
My favorite way to serve keto lasagna is hot from the oven with a simple side salad or steamed veggies. It’s a meal that’s perfect for a cozy night in or a casual family dinner. Plus, leftovers heat up just as well, making it a great option for busy days when you want a tasty, fuss-free meal.
Key Ingredients & Substitutions
Ground beef: This is the base for a rich meat sauce. If you want a lighter option, ground turkey or chicken works well too.
Zucchini or cauliflower: Both replace traditional noodles to keep it low-carb. Zucchini gives a soft texture, while cauliflower can be processed for a crust-like layer. If zucchini is watery, pat it dry to avoid sogginess.
Ricotta and cheeses: Ricotta adds creaminess, mozzarella melts beautifully, and Parmesan brings a sharp bite. For a dairy-free version, try using almond-based cheese substitutes.
Tomato sauce: Use sugar-free marinara to avoid hidden carbs. If unavailable, mix fresh tomatoes with herbs for a simple sauce.
How Do You Prevent a Watery Keto Lasagna?
Water from zucchini or cauliflower can make your lasagna soggy if not handled right. Here’s how to keep it firm and tasty:
- If using zucchini, slice thinly and sprinkle with salt. Let it sit for 10-15 mins to draw out water. Then, press slices with a paper towel or clean cloth to absorb excess moisture.
- For cauliflower crust, after processing, squeeze out as much water as possible using a fine towel before mixing with cheese and egg, then bake it until firm.
- Layer your ingredients carefully and avoid overloading with sauce to keep the structure intact.
- Baking covered first then uncovered lets the cheese brown nicely without drying out the dish.
Equipment You’ll Need
- Large skillet – perfect for browning the meat and sautéing onions and garlic evenly.
- Baking dish (8×8 or 9×13 inches) – holds your lasagna layers and fits well in most ovens.
- Sharp knife or mandoline slicer – helps you slice zucchini thinly and evenly for smooth layers.
- Mixing bowl – handy for mixing cauliflower crust ingredients or combining cheeses.
- Aluminum foil – to cover the dish while baking and keep moisture in.
Flavor Variations & Add-Ins
- Use ground turkey or chicken instead of beef for a lighter option with mild flavor.
- Add chopped spinach or kale in the ricotta layer for extra greens and nutrients.
- Mix in Italian seasoning or red pepper flakes to give the sauce a little spice kick.
- Try swapping mozzarella for provolone or adding goat cheese for a tangier twist.
How to Make Keto Lasagna
Ingredients You’ll Need:
For the Meat Sauce:
- 1 lb (450g) ground beef
- 1 cup onion, finely chopped
- 2 cloves garlic, minced
- 1 cup sugar-free tomato sauce
- 1 tsp dried oregano
- 1 tsp dried basil
- ½ tsp salt
- ¼ tsp black pepper
For the Cheese Layers and Noodles:
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 2 medium zucchini or 1 medium cauliflower (to use as low-carb noodles or crust)
- 2 tbsp olive oil
- Fresh parsley, chopped (for garnish)
Time Needed:
This keto lasagna takes about 15 minutes for prep and about 35 minutes to bake. So, plan for around 50 minutes total from start to ready-to-eat, including resting time to let the layers set nicely after baking.
Step-by-Step Instructions:
1. Prepare the Meat Sauce:
Heat olive oil in a large skillet over medium heat. Sauté the chopped onion and minced garlic until they become soft and translucent. Add ground beef and cook, stirring, until the beef is browned and cooked through. Drain any excess fat. Stir in sugar-free tomato sauce, oregano, basil, salt, and pepper. Let the sauce simmer gently for about 10 minutes so all the flavors blend together.
2. Make the Noodles or Crust:
If you’re using zucchini, slice it lengthwise into thin strips to resemble lasagna noodles. Pat these strips dry with a paper towel to remove extra moisture, which helps keep the lasagna from getting soggy.
If you’re using cauliflower, pulse it in a food processor until finely chopped. Then mix the processed cauliflower with a little cheese and an egg to help it bind. Bake this mixture until it forms a firm crust that can be layered like noodles.
3. Assemble and Bake the Lasagna:
In a baking dish, spread a thin layer of the meat sauce on the bottom to prevent sticking. Next, lay down a layer of zucchini strips or cauliflower crust. Spread a layer of ricotta cheese over the noodles, then sprinkle mozzarella and Parmesan cheese on top. Repeat layering with the remaining meat sauce, zucchini or cauliflower, ricotta, and cheeses, finishing with a top layer of cheese.
Cover the dish with aluminum foil and bake at 375°F (190°C) for 25 minutes. Afterward, remove the foil and bake uncovered for another 10 minutes until the cheese on top is bubbly and golden brown.
4. Rest and Serve:
Let the lasagna rest for about 10 minutes after baking so the layers can set, making it easier to cut and serve. Garnish with fresh chopped parsley to add a pop of color and fresh flavor. Enjoy your hearty and low-carb keto lasagna!
Can I Use Frozen Zucchini for This Recipe?
It’s best to use fresh zucchini because frozen zucchini tends to release excess water, making the lasagna soggy. If you must use frozen, thaw completely and squeeze out as much moisture as possible before layering.
Can I Make Keto Lasagna Ahead of Time?
Absolutely! Prepare and assemble the lasagna, then cover and refrigerate for up to 24 hours before baking. This makes it a great option for meal prep or entertaining.
How Should I Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at a low temperature to keep the texture and flavors intact.
What If I Don’t Have Ricotta Cheese?
You can substitute ricotta with cottage cheese or cream cheese for a different texture but similar creamy taste. Just be sure to drain any excess liquid from cottage cheese before using.
