Lasagna is a comfort food that’s cherished worldwide for its layers of rich, savory flavors. Unfortunately, the traditional dish is loaded with carbs, making it unsuitable for those on a ketogenic diet.
However, with a few adjustments and substitutions, you can still enjoy lasagna while maintaining your low-carb lifestyle.
In this comprehensive guide, we’ll cover everything from making keto-friendly lasagna sheets to preparing a variety of lasagna styles, including classic, vegetarian, and even taco-inspired versions.
With detailed instructions and tips, you’ll be able to create 12 keto-friendly lasagna recipes that are just as satisfying as the traditional version.
Table of Contents
- Introduction to Keto Lasagna
- How to Make Keto Lasagna Sheets from Scratch
- Classic Keto Lasagna Recipe
- Keto Zucchini Lasagna Recipe
- Keto Cabbage Lasagna Recipe
- Keto Chicken Lasagna Recipe
- Keto Spinach Lasagna Recipe
- Keto Eggplant Lasagna Recipe
- Keto Mexican Lasagna Recipe
- Keto Lasagna Casserole Recipe
- Keto Butternut Squash Lasagna Recipe
- Keto Lasagna with Zucchini Noodles Recipe
- Vegetarian Keto Lasagna Recipe
- Keto Taco Lasagna Recipe
- Tips for Storing, Freezing, and Reheating Keto Lasagna
- Common Mistakes and How to Avoid Them
- Conclusion
1. Introduction to Keto Lasagna
The ketogenic diet focuses on high-fat, moderate-protein, and low-carb foods, pushing the body into a state of ketosis, where fat is burned for energy instead of carbohydrates. Traditional lasagna uses high-carb pasta sheets, making it incompatible with keto.
However, with the use of low-carb vegetable substitutes or keto-friendly lasagna sheets, you can still create indulgent lasagna recipes that fit your diet.
In this guide, we’ll cover the step-by-step process of making lasagna with keto-friendly ingredients like zucchini, cabbage, eggplant, butternut squash, and more. We’ll also explore different variations, including meat-based, vegetarian, and creative lasagna styles.
By the end, you’ll have plenty of delicious keto lasagna recipes to add to your weekly meal rotation!
2. How to Make Keto Lasagna Sheets from Scratch
Keto lasagna sheets are an excellent substitute for traditional pasta. They’re low in carbs, easy to make, and add a satisfying texture to your dish. Here’s a more detailed breakdown on how to make them.
Ingredients:
- 4 large eggs
- 4 oz cream cheese (softened)
- 1 ½ cups shredded mozzarella cheese
- ½ tsp garlic powder
- ½ tsp onion powder
- 1 tsp Italian seasoning
Instructions:
- Prepare your baking sheet: Preheat your oven to 375°F (190°C) and line a large baking sheet with parchment paper. This step is crucial, as it prevents the mixture from sticking to the pan.
- Mix the ingredients: In a medium-sized mixing bowl, whisk the eggs until they’re light and frothy. Add the softened cream cheese and whisk until smooth, ensuring there are no lumps. Cream cheese needs to be at room temperature for easy mixing. If it’s too cold, microwave it for about 10 seconds.
- Add the seasonings: Stir in the shredded mozzarella, garlic powder, onion powder, and Italian seasoning. The cheese adds structure to the lasagna sheets, while the seasonings give them a subtle flavor. Feel free to adjust the seasonings based on your preference.
- Spread the mixture: Pour the egg and cheese mixture onto the parchment-lined baking sheet. Use a spatula to spread it out evenly, forming a thin, smooth layer. The thinner the layer, the better the sheet will mimic pasta. Aim for about ¼ inch thickness to ensure it holds up when layered in the lasagna.
- Bake the sheets: Place the baking sheet in the oven and bake for 15-18 minutes, or until the mixture is firm and lightly golden. Check it around the 15-minute mark. If the edges start to brown too quickly, lower the oven temperature slightly.
- Cool and cut: Remove the sheet from the oven and allow it to cool completely. Once cooled, use a knife or pizza cutter to slice it into lasagna-sized strips. These homemade keto lasagna sheets will work perfectly in any of the recipes below.
Carbs per serving: 1g net carbs per serving
Pro tip: Store extra sheets in an airtight container in the fridge for up to three days. You can also freeze them for later use by layering them with parchment paper to prevent sticking.
3. Classic Keto Lasagna Recipe
This classic lasagna recipe captures the essence of traditional lasagna but with a keto twist. Using the keto lasagna sheets from the previous recipe, this version is rich, cheesy, and comforting.
Ingredients:
- 1 lb ground beef (or ground turkey)
- 1 cup sugar-free marinara sauce (check labels for no added sugar)
- 1 ½ cups ricotta cheese
- 2 cups shredded mozzarella cheese
- 1 egg
- 1 tsp Italian seasoning
- Keto lasagna sheets (from the recipe above)
Instructions:
- Preheat the oven: Set your oven to 375°F (190°C).
- Cook the beef: Heat a large skillet over medium heat. Add the ground beef and cook until browned, breaking it up with a spoon. Drain any excess fat. If you prefer a leaner option, ground turkey is a great substitute.
- Add marinara sauce: Once the meat is browned, stir in the marinara sauce and simmer on low for about 10 minutes. This step helps the flavors meld together. If you like your lasagna with extra sauce, feel free to add more.
- Prepare the ricotta mixture: In a separate bowl, mix the ricotta cheese, egg, and Italian seasoning. The egg helps bind the ricotta and makes it creamy during baking.
- Assemble the lasagna: In a 9×13 inch baking dish, start by spreading a thin layer of the meat sauce on the bottom. This prevents the first layer of lasagna sheets from sticking. Layer keto lasagna sheets over the sauce, followed by a layer of the ricotta mixture, then a layer of shredded mozzarella. Repeat the layers until all the ingredients are used, finishing with a layer of mozzarella on top.
- Bake: Cover the dish with foil and bake for 25-30 minutes. Removing the foil during the last 5 minutes will give the cheese a golden, bubbly crust.
- Let it rest: Once baked, allow the lasagna to rest for 10 minutes before slicing. This gives the layers time to set and makes it easier to serve.
Carbs per serving: 4g net carbs per serving
Pro tip: You can make this lasagna ahead of time and store it in the fridge overnight. It tastes even better the next day!
4. Keto Zucchini Lasagna Recipe
Zucchini is a popular low-carb substitute for pasta. It absorbs the sauce well and adds a fresh, light flavor to your lasagna. Here’s a detailed guide on how to prepare it.
Ingredients:
- 2 large zucchinis (sliced lengthwise into thin strips)
- 1 lb ground sausage
- 1 cup sugar-free marinara sauce
- 1 ½ cups ricotta cheese
- 2 cups shredded mozzarella cheese
- 1 egg
- 1 tsp garlic powder
- Salt (to remove moisture from zucchini)
Instructions:
- Preheat the oven: Set your oven to 375°F (190°C).
- Prepare the zucchini: Slice the zucchinis lengthwise into thin strips. A mandoline slicer works best for even, thin slices. Lay the slices on a baking sheet and sprinkle them lightly with salt. Let them sit for about 10 minutes to draw out excess moisture, then pat them dry with paper towels. This step is essential to prevent your lasagna from becoming watery.
- Cook the sausage: In a skillet over medium heat, cook the ground sausage until browned. You can use Italian sausage for a more flavorful lasagna. Drain any excess fat, then add the marinara sauce and simmer for 5 minutes.
- Prepare the ricotta mixture: In a bowl, mix ricotta cheese, egg, and garlic powder.
- Assemble the lasagna: In a baking dish, layer zucchini strips, sausage mixture, and ricotta mixture. Repeat until all ingredients are used, finishing with a layer of shredded mozzarella cheese.
- Bake: Cover with foil and bake for 25-30 minutes. Remove the foil for the last 5 minutes to allow the cheese to brown.
- Rest and serve: Let the lasagna rest for 5-10 minutes before slicing.
Carbs per serving: 3g net carbs per serving
Pro tip: If you like your zucchini lasagna extra cheesy, add an additional layer of mozzarella between the zucchini and sausage layers. You can also use a mixture of zucchini and yellow squash for a more colorful presentation.
5. Keto Cabbage Lasagna Recipe
Cabbage leaves may seem like an unusual substitute for pasta, but they provide a satisfying texture and are an excellent low-carb option. This dish is hearty, filling, and packed with flavor.
Ingredients:
- 1 medium head of cabbage (leaves separated)
- 1 lb ground beef
- 1 cup sugar-free marinara sauce
- 1 ½ cups ricotta cheese
- 2 cups shredded mozzarella cheese
- 1 egg
- 1 tsp Italian seasoning
- Salt (for boiling cabbage)
Instructions:
- Preheat the oven: Set your oven to 375°F (190°C).
- Prepare the cabbage leaves: Bring a large pot of water to a boil and add a pinch of salt. Boil the cabbage leaves for 5-7 minutes until they soften. Drain them and pat dry. Be careful not to overcook the leaves, as they need to be sturdy enough to hold the lasagna layers.
- Cook the beef: In a skillet, cook the ground beef until browned, breaking it up as it cooks. Drain any excess fat, then stir in the marinara sauce and simmer for 5 minutes.
- Prepare the ricotta mixture: In a bowl, mix ricotta cheese, egg, and Italian seasoning.
- Assemble the lasagna: In a baking dish, layer the cabbage leaves, beef mixture, and ricotta mixture. Repeat the layers, finishing with a top layer of mozzarella cheese.
- Bake: Cover the dish with foil and bake for 30 minutes. Remove the foil for the last 5 minutes to allow the cheese to brown.
- Rest and serve: Let the lasagna rest for 10 minutes before slicing.
Carbs per serving: 5g net carbs per serving
Pro tip: If you want a richer flavor, add some sautéed onions and garlic to the ground beef before adding the marinara sauce.
6. Keto Chicken Lasagna Recipe
For those who prefer poultry over red meat, this chicken-based lasagna is a delightful twist on the classic. It uses shredded chicken and creamy Alfredo sauce to create a rich, satisfying dish.
Ingredients:
- 2 cups cooked shredded chicken (rotisserie chicken works well)
- 1 cup keto-friendly Alfredo sauce (look for one without added sugar)
- 1 ½ cups ricotta cheese
- 2 cups shredded mozzarella cheese
- 1 egg
- Keto lasagna sheets (from the recipe above)
Instructions:
- Preheat the oven: Set your oven to 375°F (190°C).
- Prepare the Alfredo sauce: If you’re making your own Alfredo sauce, simply combine butter, heavy cream, and parmesan cheese in a saucepan over medium heat until melted and smooth. If using store-bought, check for any hidden sugars in the ingredients.
- Mix the chicken and sauce: In a large bowl, combine the shredded chicken with the Alfredo sauce. Stir until the chicken is fully coated.
- Prepare the ricotta mixture: In a separate bowl, mix the ricotta cheese and egg until smooth.
- Assemble the lasagna: In a baking dish, layer keto lasagna sheets, chicken mixture, and ricotta mixture. Repeat the layers, finishing with shredded mozzarella on top.
- Bake: Cover with foil and bake for 25-30 minutes. Remove the foil for the last 5 minutes to allow the cheese to brown.
- Rest and serve: Let the lasagna rest for 10 minutes before slicing.
Carbs per serving: 4g net carbs per serving
Pro tip: For extra flavor, sprinkle some Italian seasoning or freshly chopped parsley on top before serving.
7. Keto Spinach Lasagna Recipe
Spinach adds a nutritious boost to this lasagna while keeping it light and flavorful. This recipe is perfect for vegetarians or anyone looking to add more greens to their meal.
Ingredients:
- 2 cups fresh spinach (cooked and drained)
- 1 lb ground turkey
- 1 cup sugar-free marinara sauce
- 1 ½ cups ricotta cheese
- 2 cups shredded mozzarella cheese
- 1 egg
- Keto lasagna sheets (from the recipe above)
Instructions:
- Preheat the oven: Set your oven to 375°F (190°C).
- Cook the spinach: Sauté the spinach in a skillet with a little olive oil until wilted. Drain any excess water and set aside.
- Cook the turkey: In the same skillet, cook the ground turkey until browned. Drain any excess fat, then stir in the marinara sauce and simmer for 5 minutes.
- Prepare the ricotta mixture: In a bowl, mix the ricotta cheese, egg, and cooked spinach until well combined.
- Assemble the lasagna: In a baking dish, layer keto lasagna sheets, turkey mixture, and spinach-ricotta mixture. Repeat the layers, finishing with shredded mozzarella on top.
- Bake: Cover with foil and bake for 25-30 minutes. Remove the foil for the last 5 minutes to allow the cheese to brown.
- Rest and serve: Let the lasagna rest for 5-10 minutes before serving.
Carbs per serving: 4g net carbs per serving
Pro tip: You can use frozen spinach if fresh isn’t available. Just make sure to thaw and drain it well before adding it to the ricotta mixture.
8. Keto Eggplant Lasagna Recipe
Eggplant is another low-carb vegetable that works wonderfully in lasagna. It has a rich, slightly sweet flavor and provides a satisfying texture without the carbs.
Ingredients:
- 2 medium eggplants (sliced lengthwise)
- 1 lb ground beef
- 1 cup sugar-free marinara sauce
- 1 ½ cups ricotta cheese
- 2 cups shredded mozzarella cheese
- 1 egg
Instructions:
- Preheat the oven: Set your oven to 375°F (190°C).
- Prepare the eggplant: Slice the eggplants lengthwise into thin strips. Lay them on paper towels and sprinkle with salt to draw out moisture. Let them sit for 20-30 minutes, then pat dry with paper towels.
- Cook the beef: In a skillet, cook the ground beef until browned. Drain any excess fat, then stir in the marinara sauce and simmer for 5 minutes.
- Prepare the ricotta mixture: In a bowl, mix the ricotta cheese and egg until smooth.
- Assemble the lasagna: In a baking dish, layer eggplant slices, beef mixture, and ricotta mixture. Repeat the layers, finishing with a top layer of shredded mozzarella cheese.
- Bake: Cover with foil and bake for 30 minutes. Remove the foil for the last 5 minutes to allow the cheese to brown.
- Rest and serve: Let the lasagna rest for 10 minutes before slicing.
Carbs per serving: 5g net carbs per serving
Pro tip: If you’re a fan of garlic, sauté some minced garlic in the beef mixture to add an extra layer of flavor.
9. Keto Mexican Lasagna Recipe
This version of lasagna adds a flavorful twist by incorporating Mexican flavors like taco seasoning, salsa, and a blend of cheeses. It’s a fun and tasty way to mix up your lasagna routine.
Ingredients:
- 1 lb ground beef
- 1 packet taco seasoning (keto-friendly)
- 1 cup sugar-free salsa
- 1 ½ cups shredded cheddar cheese
- 2 cups shredded Mexican cheese blend
- Keto lasagna sheets (from the recipe above)
Instructions:
- Preheat the oven: Set your oven to 375°F (190°C).
- Cook the beef: In a skillet, cook the ground beef, then stir in the taco seasoning and salsa. Simmer for 5 minutes.
- Assemble the lasagna: In a baking dish, layer keto lasagna sheets, beef mixture, and shredded cheddar cheese. Repeat the layers, finishing with a top layer of the Mexican cheese blend.
- Bake: Cover with foil and bake for 25-30 minutes. Remove the foil for the last 5 minutes to allow the cheese to brown.
- Rest and serve: Let the lasagna rest for 5-10 minutes before slicing.
Carbs per serving: 6g net carbs per serving
Pro tip: Top your Mexican lasagna with some fresh avocado slices or a dollop of sour cream for added richness.
10. Keto Lasagna Casserole Recipe
This keto lasagna casserole is a quick and easy way to enjoy all the flavors of lasagna without the fuss of layering. It’s perfect for a busy weeknight dinner!
Ingredients:
- 1 lb ground beef
- 1 cup sugar-free marinara sauce
- 1 ½ cups ricotta cheese
- 2 cups shredded mozzarella cheese
- 1 egg
- 1 tsp Italian seasoning
- Keto lasagna sheets (from the recipe above)
Instructions:
- Preheat the oven: Set your oven to 375°F (190°C).
- Cook the beef: In a skillet, cook the ground beef until browned, then stir in the marinara sauce and simmer for 5 minutes.
- Prepare the ricotta mixture: In a bowl, mix the ricotta cheese, egg, and Italian seasoning.
- Assemble the casserole: In a casserole dish, layer keto lasagna sheets, beef mixture, and ricotta mixture. Finish with a layer of mozzarella cheese on top.
- Bake: Cover with foil and bake for 25-30 minutes. Remove the foil for the last 5 minutes to allow the cheese to brown.
- Rest and serve: Let the casserole rest for 5-10 minutes before serving.
Carbs per serving: 4g net carbs per serving
Pro tip: If you want to save time, make this casserole in advance and store it in the fridge for up to 24 hours before baking.
11. Keto Butternut Squash Lasagna Recipe
Butternut squash adds a slightly sweet flavor to this lasagna that pairs beautifully with rich marinara and creamy cheeses. It’s perfect for fall or whenever you’re in the mood for a heartier lasagna.
Ingredients:
- 1 medium butternut squash (peeled and sliced into thin sheets)
- 1 lb ground sausage
- 1 cup sugar-free marinara sauce
- 1 ½ cups ricotta cheese
- 2 cups shredded mozzarella cheese
- 1 egg
Instructions:
- Preheat the oven: Set your oven to 375°F (190°C).
- Prepare the butternut squash: Peel the butternut squash and slice it into thin sheets using a mandoline or sharp knife. The slices should be about ¼ inch thick.
- Cook the sausage: In a skillet, brown the sausage, breaking it up as it cooks. Drain any excess fat, then stir in the marinara sauce and simmer for 5 minutes.
- Prepare the ricotta mixture: In a bowl, mix the ricotta cheese and egg until smooth.
- Assemble the lasagna: Layer the butternut squash slices, sausage mixture, and ricotta mixture in a baking dish. Finish with a layer of mozzarella on top.
- Bake: Cover with foil and bake for 30-35 minutes, removing the foil for the last 5 minutes to allow the cheese to brown.
- Rest and serve: Let the lasagna rest for 10 minutes before slicing.
Carbs per serving: 8g net carbs per serving
Pro tip: For a touch of spice, add a pinch of red pepper flakes to the sausage mixture.
12. Keto Lasagna with Zucchini Noodles Recipe
Zucchini noodles are a fantastic low-carb substitute for traditional pasta noodles, and they hold up well in lasagna. This recipe provides a great balance of flavors and textures, making it a favorite for many keto dieters.
Ingredients:
- 3 large zucchinis (spiralized into noodles)
- 1 lb ground beef
- 1 cup sugar-free marinara sauce
- 1 ½ cups ricotta cheese
- 2 cups shredded mozzarella cheese
- 1 egg
Instructions:
- Preheat the oven: Set your oven to 375°F (190°C).
- Spiralize the zucchini: Using a spiralizer, create zucchini noodles (also known as “zoodles”). If you don’t have a spiralizer, you can slice the zucchini into thin strips using a mandoline or vegetable peeler.
- Cook the beef: In a skillet, brown the ground beef, then drain any excess fat. Stir in the marinara sauce and simmer for 5 minutes.
- Prepare the ricotta mixture: In a bowl, combine ricotta cheese and egg until smooth.
- Assemble the lasagna: In a baking dish, layer the zucchini noodles, beef mixture, and ricotta mixture. Repeat the layers, finishing with shredded mozzarella on top.
- Bake: Cover with foil and bake for 25-30 minutes. Remove the foil for the last 5 minutes to allow the cheese to brown.
- Rest and serve: Let the lasagna rest for 5-10 minutes before serving.
Carbs per serving: 4g net carbs per serving
Pro tip: Zucchini noodles tend to release water when cooking, so pat them dry before layering them in your lasagna to prevent a watery dish.
13. Vegetarian Keto Lasagna Recipe
For a plant-based keto option, this vegetarian lasagna is packed with nutritious vegetables and plenty of cheese for a satisfying, low-carb meal.
Ingredients:
- 1 lb mushrooms (sliced)
- 1 medium zucchini (sliced)
- 2 cups spinach (cooked and drained)
- 1 ½ cups ricotta cheese
- 2 cups shredded mozzarella cheese
- 1 egg
- 1 tsp garlic powder
- Keto lasagna sheets (from the recipe above)
Instructions:
- Preheat the oven: Set your oven to 375°F (190°C).
- Sauté the vegetables: In a large skillet, sauté the mushrooms and zucchini in olive oil until tender. Drain any excess liquid.
- Prepare the ricotta mixture: In a bowl, mix the cooked spinach with ricotta cheese, egg, and garlic powder.
- Assemble the lasagna: In a baking dish, layer the keto lasagna sheets, sautéed vegetables, and ricotta mixture. Repeat the layers, finishing with a top layer of shredded mozzarella.
- Bake: Cover with foil and bake for 25-30 minutes. Remove the foil for the last 5 minutes to allow the cheese to brown.
- Rest and serve: Let the lasagna rest for 5-10 minutes before serving.
Carbs per serving: 6g net carbs per serving
Pro tip: Add some roasted red peppers or artichoke hearts for extra flavor and texture in your vegetarian lasagna.
14. Keto Taco Lasagna Recipe
This fun twist on lasagna combines the best of Italian and Mexican flavors. With taco seasoning, salsa, and melted cheese, it’s sure to become a new family favorite.
Ingredients:
- 1 lb ground beef
- 1 packet taco seasoning (keto-friendly)
- 1 cup sugar-free salsa
- 1 ½ cups shredded cheddar cheese
- 2 cups shredded Mexican cheese blend
- Keto lasagna sheets (from the recipe above)
Instructions:
- Preheat the oven: Set your oven to 375°F (190°C).
- Cook the beef: In a skillet, brown the ground beef, then stir in the taco seasoning and salsa. Simmer for 5 minutes.
- Assemble the lasagna: In a baking dish, layer the keto lasagna sheets, beef mixture, and cheddar cheese. Repeat the layers, finishing with a top layer of Mexican cheese blend.
- Bake: Cover with foil and bake for 25-30 minutes. Remove the foil for the last 5 minutes to allow the cheese to brown.
- Rest and serve: Let the lasagna rest for 5-10 minutes before slicing.
Carbs per serving: 6g net carbs per serving
Pro tip: Serve with sour cream, guacamole, or fresh cilantro for a true taco experience.
15. Tips for Storing, Freezing, and Reheating Keto Lasagna
Keto lasagna is a great meal prep option because it stores and reheats well. Whether you’re cooking for the week or making a big batch for later, here are some tips:
- Refrigeration: Store leftover lasagna in an airtight container in the fridge for up to 5 days. Reheat individual servings in the microwave for 1-2 minutes or until heated through.
- Freezing: To freeze lasagna, allow it to cool completely, then wrap individual portions tightly in plastic wrap and place them in a freezer-safe container. You can freeze lasagna for up to 3 months. Thaw in the fridge overnight before reheating.
- Reheating in the oven: For the best results, reheat your lasagna in the oven at 350°F (175°C) for 20-25 minutes, or until heated through.
16. Common Mistakes and How to Avoid Them
Here are a few common mistakes people make when cooking keto lasagna and how to avoid them:
- Not draining vegetables properly: Vegetables like zucchini, eggplant, and spinach release a lot of water when cooked. Make sure to drain or pat them dry to avoid watery lasagna.
- Overcooking the lasagna: Baking lasagna too long can make the cheese rubbery and dry. Stick to the recommended baking time and allow the lasagna to rest after cooking to let the layers set.
- Using too much sauce: While it’s tempting to add extra sauce, too much can lead to a soupy lasagna. Keep it balanced by using just enough to coat the layers.
Conclusion
Keto lasagna is an incredibly versatile and satisfying dish that can be adapted to suit your tastes and dietary needs. Whether you prefer a classic beef lasagna, a vegetarian option, or a fun Mexican-inspired version, these recipes will help you enjoy lasagna while staying on track with your low-carb goals.
With step-by-step instructions and helpful tips, you’ll be able to recreate your favorite comfort food in a keto-friendly way. Happy cooking!