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Keto Lasagna

Keto Lasagna

Liyana
This keto lasagna is rich, cheesy, and deeply satisfying—without the carbs. Made with layers of savory meat sauce, creamy ricotta, and tender zucchini or eggplant “noodles,” it delivers all the comfort of classic lasagna while staying low-carb and keto-friendly. It holds together beautifully and tastes even better the next day.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes

Ingredients
  

  • Meat Sauce
  • 1½ lbs ground beef or Italian sausage
  • 1 tablespoon olive oil
  • 1 small onion finely diced
  • 3 cloves garlic minced
  • 2 cups low-carb marinara sauce no added sugar
  • 1 tablespoon Italian seasoning
  • ¾ teaspoon salt adjust to taste
  • ½ teaspoon black pepper
  • ¼ teaspoon red pepper flakes optional
  • Lasagna “Noodles”
  • 3 –4 large zucchini or 1 large eggplant sliced thin lengthwise
  • Salt for draining moisture
  • Cheese Layers
  • 15 oz full-fat ricotta cheese
  • 1 large egg
  • 1 cup grated Parmesan cheese
  • 3 cups shredded mozzarella cheese

Instructions
 

  • Preheat oven to 375°F (190°C).
  • Slice zucchini or eggplant thinly lengthwise. Sprinkle lightly with salt and let sit 10–15 minutes, then pat dry thoroughly.
  • Heat olive oil in a skillet over medium heat.
  • Add ground meat and cook until browned, breaking it up as it cooks.
  • Stir in onion and cook 3–4 minutes until softened.
  • Add garlic and cook 30 seconds until fragrant.
  • Stir in marinara sauce, Italian seasoning, salt, pepper, and red pepper flakes. Simmer 5–10 minutes.
  • In a bowl, mix ricotta cheese, egg, and half of the Parmesan.
  • Spread a thin layer of meat sauce in a greased 9x13-inch baking dish.
  • Add a layer of zucchini or eggplant slices.
  • Spread ricotta mixture over vegetables.
  • Sprinkle with mozzarella cheese.
  • Repeat layers until ingredients are used, finishing with mozzarella and remaining Parmesan on top.
  • Cover loosely with foil and bake 30 minutes.
  • Remove foil and bake 10–15 minutes more, until bubbly and lightly golden.
  • Let rest 15 minutes before slicing and serving.

Notes

  • Salting and drying the vegetables is essential to prevent watery lasagna.
  • Full-fat cheeses provide the best keto-friendly texture and flavor.
  • Resting time helps the layers set and slice cleanly.