keto lasagna

With a rich and creamy white sauce, this flavorful dish is for all you comfort food lovers - without all the carbs!

Keto Chicken Lasagna Casserole

chicken

box Natural Heaven Veggie Pasta Noodles

butter

onion

mushrooms

spinach chopped

garlic powder

Italian seasoning

salt

chicken broth

heavy whipping cream

xanthan gum

Monterey jack cheese

Make this easy Keto Lasagna recipe in your air fryer or oven using zucchini instead of traditional pasta noodles. It&#039;s so good you won&#039;t miss the pasta!

Keto Lasagna

Low Sugar Marinara Sauce

Zucchini (sliced into long, thin slices)

Garlic

sausage

ricotta cheese

mozzarella cheese

parmesan cheese (divided)

Eggs

Garlic (minced)

Italian Seasoning

Black Pepper

Using  a  mandolin,  slice  the  zucchini  into  long,  thin  slices.&nbsp; &nbsp;

Spray  a  7-inch  springform  pan  with  oil  and  arrange  the  zucchini  in  overlapping  layers  in  the  bottom  of  the  pan.&nbsp; &nbsp;

Place  1/4  cup  of  marinara  sauce  on  top  of  the  zucchini  and  spread  evenly.&nbsp;

In  a  large  bowl,  mix  the  onions,  garlic,  and  Italian  sausage.  Layer  the  meat  on  top  of  the  zucchini  and  spread  evenly.

Pour  the  rest  of  the  marinara  sauce  and  spread  it  evenly.&nbsp;&nbsp;

Rinse the bowl you used earlier, and mix together the ricotta and mozzarella and 1/4 of a cup of the Parmesan cheese.&nbsp; &nbsp;

Spread  the  cheese  mixture  on  top  of  the  meat.

Top  with  the  remaining 1/4 cup parmesan  cheese.&nbsp;&nbsp;

To  recap,  the  layers are:  zucchini,  sauce,  meat,  sauce,  cheese  mix,  parmesan  cheese. 

Cover  the  pan  with  foil  or  a  silicone  lid.

Bake at 350 for 35 minutes, then remove foil and cook for an additional 10-15 minutes.

Allow the lasagna to rest for 10 minutes before unclasping the springform pan to serve. 

FOR THE OVEN

Set the air fryer to 350F and bake for 20 minutes. Then, remove the foil and cook for another 8-10 minutes at 350F until the top is browned and bubbling.

FOR THE AIR FRYER

This Zucchini Lasagna is low fat, gluten-free, Keto friendly, ridiculously delicious and only 368 calories! This lasagna uses zucchini in place of pasta thereby reducing calories. Guilt free!

Zucchini Lasagna

olive oil

garlic (minced)

ground beef (extra lean)

bay leaves

cinnamon

oregano

tsp pepper

hot sauce

oz crushed tomatoes ((1 can))

zucchini

mozzarella cheese (shredded)

mushrooms (slices, I used white mushrooms)

Parmesan cheese (grated)

tbsp parsley (for garnish)

Make sauce: Add the olive oil to a large skillet and heat over medium heat. Add onion and cook for a couple minutes until onion is soft. Add garlic and ground beef and break the ground beef with a wooden spoon.

Cook until the meat is no longer pink. Add bay leaves, cinnamon, oregano, pepper, hot sauce and stir. Cook for a couple more minutes. Add crushed tomatoes, stir and simmer for 10 to 15 minutes.

Prepare zucchini: While the sauce is simmering you can prepare the zucchini, by either using a knife to slice them or using a mandoline. Slice the zucchini so they are about 1/8 of an inch in thickness.

Preheat oven to 375 F degrees. Use a 9x13 inch baking dish.

Assemble lasagna: Start with a layer of zucchini slices. Top the zucchini layer with a bit of mozzarella cheese and then a layer of mushroom slices. Next add a layer of the meat sauce, followed by dollops of ricotta cheese. Repeat so that you end up with 3 layers of zucchini. When you get to the last layer of ricotta cheese, top with shredded mozzarella or slices of mozzarella cheese. Finally sprinkle Parmesan cheese over the top.

Bake:&nbsp;Transfer the baking Bake for about 40 to 50 minutes or until the top is starting to get golden and the cheese is bubbly.

Garnish with parsley. Allow the lasagna to sit and settle for about 10 to 15 minutes before slicing into it and serving.

https://content.jwplatform.com/videos/jqjQZMQz.mp4

This one pot dish is perfect for busy weeknights when dinner needs to be on the table is less than 30 minutes. Keto skillet lasagna has all the meaty, creamy layers of a classic lasagna combined into one skillet. Sheets of low carb, gluten-free noodles made from hearts of palm round out this family loving keto dinner.

Keto Skillet Lasagna

beef

italian seasoning

garlic, garlic powder

oz canned crushed tomatoes

tomato sauce

oz Natural Heaven Hearts of Palm Lasagna Noodles

spinach leaves

mozzarella cheese, sliced

parmesan cheese

Add ground sausage and ground beef to a preheated skillet and cook over medium-high heat until browned, about 5-7 minutes. Add Italian seasoning, salt and garlic. Mix until combined.

Stir in crushed tomatoes and tomato sauce. Bring to a boil.

Add hearts of palm lasagna noodle. Reduce heat and simmer, covered for 20 minutes, stirring occasionally.

Stir in spinach and ricotta cheese. Top with mozzarella slices. Cover and remove from heat. Let stand for 5 minutes, then top with parmesan cheese.

https://www.youtube.com/watch?v=K7gC08ga2XE

Flavorful keto lasagna stuffed chicken has all the Italian flavors you love without all the added carbs. Cheese, chicken, spices, & sauce... this is what keto dreams are made of.

Keto Lasagna Stuffed Chicken

chicken breasts

pepper

pepperoni slices,

basil, dried

parsley, dried

Rao's marinara

By replacing the lasagna noodles with thin sliced zucchini you can create a delicious, lower carb (gluten-free) lasagna that's loaded with vegetables – you won't miss the pasta!

93% beef

28 oz can crushed tomatoes

basil

black pepper (to taste)

ricotta

Parmigiano Reggiano

In a medium sauce pan, brown meat and season with salt. When cooked drain in colander to remove any fat.

Add olive oil to the pan and saute garlic and onions about 2 minutes. Return the meat to the pan, add tomatoes, basil, salt and pepper. Simmer on low for at least 30-40minutes, covered. Do not add extra water, the sauce should be thick.

Meanwhile, slice zucchini into 1/8" thick slices, add lightly salt and set aside or 10 minutes. Zucchini has a lot of water when cooked, salting it takes out a lot of moisture. After 10 minutes, blot excess moisture with a paper towel.

Preheat a gas grill or grill pan to medium high, and grill 2 to 3 minutes per side, until slightly browned. Place on paper towels to soak any excess moisture.

Preheat oven to 375°.

In a medium bowl mix ricotta cheese, parmesan cheese and egg. Stir well.

In a 9x12 casserole spread 1/2 cup of sauce on the bottom and layer the zucchini to cover. Spread 1/2 cup of the ricotta cheese mixture, then top with 1 cup of the mozzarella cheese and repeat the process until all your ingredients are used up. The last layer top with remaining zucchini and sauce, cover with foil and bake 30 minutes. Uncover the foil and bake 20 minutes (to dry up the sauce) then place the remaining 1 cup mozzarella and bake until melted, 10 minutes.

Let stand about 5 - 10 minutes before serving.

A savory recipe for Zucchini Lasagna made without noodles for a low-carb, keto version of one of our favorite meals! Use ground lamb, beef, or try a plant-based "meat"!

Zucchini Lasagna (Keto) 

olive oil, olive oil

salt and pepper

garlic

fennel seeds (optional)

marinara sauce (divided)

chili flakes (optional)

basil leaves, torn

whole milk ricotta

nutmeg

Cook Zucchini

Slice zucchini into 1/4 inch slices. You&#8217;ll need 16-18 good slices. See notes.  Place on a parchment-lined sheet pan, spray or brush with olive oil and sprinkle with salt and pepper, and place in the hot oven, for 20-ish minutes, or until fork-tender. Set aside. Alternatively, you can grill zucchini over medium-high until tender for even more flavor.

Make the Filling

In a large saucepan or skillet, saute the onion, garlic and optional fennel seeds in a little oil, for 1-2 minutes, over medium-high heat. Add the ground meat (or vegan meat) lower heat to medium, and break it apart with a metal spatula, until completely crumbled and cooked through, about 8-10 minutes (vegan meat will take much less time). Drain any of the fat. Return meat to the pan and add salt, pepper, oregano, and 2 cups marinara sauce. Give a good stir, cover and bring to a gentle simmer until heated all the way through. Stir in torn basil leaves. See notes.

Ricotta

Mix the ricotta cheese in a medium bowl with the egg and nutmeg.

Assemble:  

Grease a 9 x13 inch pan. Pour 1/2 cup of marinara to coat the bottom lightly. Place 8-9 slices of zucchini ( save the prettiest, most uniform ones for the top.) to cover the bottom. Pour the meat sauce over top. Spoon the ricotta mixture over the meat sauce and spread it around. Sprinkle with 1/4 cup of the grated pecorino cheese, Add the top layer of zucchini. Pour the remaining 1/2 cup of marinara over top and spread evenly into a thin layer. Dust with the remaining pecorino.

Bake

Wipe off the edges of the pan, cover with foil and bake at 425F for 20 minutes, remove foil and continue baking, until golden and bubbling, 5-10 more minutes.

Your recipes never fail to impress! I made this for my family tonight and it was amazing! Even the picky child gobbled it right down. Thanks Sylvia.

Turned out sooo yummy!! I didn't have any ricotta at home so made a béchamel. There were no left overs to put in the fridge. One thing for next time, I sliced the zucchini a little too thin so after roasting them they were much smaller so had to roast some more to cover the top layer.

Just delicious! I used soy crumble and vegan ricotta that I made with silk tofu and it was really tasty. My husband said that it was the best lasagna that I cooked in 20 years of being together!

Fantastic, exactly as written. I used Impossible Burger and Rao marinara sauce. Keto husband and veggie son equally pleased. Thank you!!

Loved this! Since I used lamb I made it more Moroccan by changing the spices (cumin, cinnamon, allspice, paprika, chili flakes, coriander for the meat and cardamom and coriander for the ricotta), added golden raisins to the meat, and shredded mint leaves along with the basil for the marinara. Paired it with your everyday quinoa (which I added mint, almonds, and currants to). Will definitely be making this again. :)

I had eggplant on hand, so I used it instead. Subbed half the ricotta with tofu. It was soooo good. Perfect. Exactly what I was craving.

A low carb lasagna casserole made with spaghetti squash in place of pasta noodles. It's a bit more work, but much healthier for you!

Spaghetti Squash Lasagna with Meat Casserole

spaghetti squash (cooked)

lbs ground beef (browned (or sausage))

marinara sauce

Scoop cooked squash out onto a clean kitchen towel. Squeeze out any excess water.

Layer drained spaghetti squash strands on the bottom of a 9×9 baking pan.

Mix ricotta and parmesan cheese with egg then spread mixture on top of squash.

Layer meat over cheese mixture then pour sauce over.

Top with mozzarella cheese.

Bake at 350 degrees F for about 25 to 30 minutes.

https://content.jwplatform.com/videos/qmBkOMJF.mp4

For an easy keto dinner recipe the whole family will enjoy, try this keto lasagna. There is no need to lay down layers of sliced zucchini noodles or shredded cabbage, this low carb lasagna recipe uses sliced deli chicken meat for the “noodle” part.

Low Carb Keto Lasagna

beef sausage

oz of Rao’s Marinara Sauce or low sugar tomato sauce

Whole Milk Ricotta cheese

Brown the beef

Brown the ground beef in a skillet over medium-high heat. Season with salt & pepper. Add additional seasoning like basil, garlic powder, or oregano if desired.

Meat sauce

Once the meat is cooked until no longer pink, add in the marinara sauce. Stir to combine and let simmer on low for 5 minutes. Remove from heat.

Layer the ingredients

In a casserole dish, spread a small amount of ground beef mixture on the bottom. Add a layer of chicken slices. Followed by another layer of ground beef. Top with 5 dollops of ricotta cheese and ¼ of the mozzarella cheese. Repeat the layers 2-3 times. End the layers with ground beef mixture and then remaining mozzarella cheese.

Bake your lasagna

Bake in the oven at 400 for 15 minutes or until cheese is bubbly on top.

https://www.youtube.com/watch?v=pJRqB_qpNe4

This zucchini lasagna is layered with flavor, you won&#39;t miss pasta for a minute! It&#39;s a guilt free keto / healthy lasagna alternative.

Large Zucchinis

avocado oil

Pound Italian Sausage (casing removed)

Yellow Onion (chopped finely)

Garlic Cloves (minced)

Teaspoons oregano

Teaspoon Dried Basil

Teaspoon Kosher Salt

Teaspoon Black Pepper

Ounces Ricotta Cheese

Large Egg

Cups Parmesan Cheese (divided)

Cups Mozzarella Shredded (divided)

Basil (thinly sliced)

Remove the top and bottom of each zucchini, and slice them lengthwise to form 1/4” thick &quot;lasagna&quot; noodles, you can do this with a sharp knife or mandolin (I prefer a mandolin).

Remove excess water from zucchini. You can do this 1 of 2 ways:1. Sweat the zucchini by placing the slices on a paper towel-lined surface and sprinkling them with salt. Allow zucchini to sweat for 15 minutes, then dab liquid off using paper towels. Flip and repeat on the other side.2. Broiling the zucchini by turning your oven to broil and placing sliced zucchini on a rimmed baking sheet. Spray with cooking spray, and broil on each side for 3-5 minutes, or until the slices have color.

Meanwhile, preheat your oven to 350 F.

Cook Italian sausage in a large skillet until no pink is left, breaking the meat into small pieces as it cooks. Place cooked meat on a paper towel-lined plate and set aside. Carefully remove excess fat from the skillet with a paper towel and tongs.

Add vegetable oil. Once shimmering, add yellow onion and saute until soft, about 10 minutes. Add minced garlic and cook for about 1-2 minutes, or until the garlic is fragrant. Remove skillet from heat, and stir in pasta sauce and meat. Set aside.

In a large bowl, combine dried oregano, basil, salt, black pepper, ricotta cheese, large egg. Plus 1 cup of parmesan and 2 cups of mozzarella.

Spread 1/3 of the meat sauce along the bottom of a 9x13 pan. Then 1/2 the zucchini, followed by 1/2 of the ricotta combo. Next, 1/3 of the meat sauce, the remaining zucchini, and the remaining ricotta. The final layer should be meat sauce. Sprinkle 1 cup of reserved parmesan and 2 cups of reserved mozzarella on top.

Place your casserole dish on a rimmed baking sheet and in the preheated oven. Bake for 45 minutes--you&#39;ll know it&#39;s done when the top is golden brown and the dish is heated through. Allow lasagna to cool slightly before serving, and enjoy!

Making those Super Quick and Easy Homemade Keto Lasagna Noodles Pasta Sheets Recipe with Almond Flour will make your Keto Meal Preps Extra Simple. Those Fully Low Carb Pasta Sheets with 3 Ingredients Only are Gluten-Free, Grain-Free, and a perfect Lasagna Replacement for Diabetics. 

Homemade Keto Lasagna Noodles Pasta Sheets

(1/4 cup​) Cream Cheese

(4Tbsp) Almond Flour

each)

Prepare Almond Flour or just plain Ground Almonds,...

Prepare Almond Flour or just plain Ground Almonds, Eggs, and Cream Cheese. 

Place all ingredients into the Magic Bullet Jar

Close the Jar and fully blend. The consistency would...

Close the Jar and fully blend. The consistency would be very liquid. Do not blend it for a long time as lots of bubbles might form.

Prepare your Baking Sheet and Parchment Paper. You can...

Prepare your Baking Sheet and Parchment Paper. You can lightly spray the sheet before you place the parchment paper on top to prevent the paper from slipping.

Pour the mixture onto the sheet, and using...

Pour the mixture onto the sheet, and using a spatula, spread the mixture evenly throughout the whole sheet. 

Bake in the oven for 8-10 minutes total...

Bake in the oven for 8-10 minutes total time at 150C or 300F. 

Once the sheet is baked, gently turn it...

Once the sheet is baked, gently turn it upside down and peel the Parchment Paper from it.

Top 18 keto lasagna recipes from across the web

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Top 18 keto lasagna recipes from across the web

The most viewed keto lasagna recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Keto Chicken Lasagna Casserole

Keto Lasagna

Zucchini Lasagna

Keto Skillet Lasagna

Keto Lasagna Stuffed Chicken

Zucchini Lasagna

Zucchini Lasagna (Keto)

Spaghetti Squash Lasagna with Meat ...

Low Carb Keto Lasagna

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The most viewed keto lasagna recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine