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This recipe for The Best Keto Lasagna is hearty and delicious, with layers of low carb gluten-free noodles topped with a rich meat sauce, creamy ricotta cheese, and gooey mozzarella cheese. It is the ultimate keto comfort food with less than 7 net carbs per serving!
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This keto lasagna recipe is one of those recipes I keep in my "Things to Make for Non-keto Peeps" file.
I am not joking when I tell you that nobody and I DO mean nobody ever guesses that this is a keto recipe! My son, my photographer, and her entire family, all love this keto lasagna and couldn't believe it was low carb.
I was a pasta addict before I went low carb, and loved, loved, LOVED, Italian food!
I mean, when my kids were growing up we would have dinner dates at Olive Garden just about every week we loved it so much.
So when I decided to jump into the low carb pool I knew I was going to have to come up with recipes that could calm those pasta cravings for me or I was going to go crazy!
The first one I came up with was a copycat of Olive Garden's Alfredo Sauce. I even made a fall-inspired version with this Pumpkin Alfredo Sauce. My family thought it sounded kinda weird, as did my photographer, but once they tried it they were blown away at how good it was. We all look forward to having it as soon as fall hits.
The secret to keeping the carbs low in this keto lasagna is my homemade Italian Sausage (regular store-bought sausage has hidden carbs) AND hearts of palm noodles.
If you have never had hearts of palm I kinda compare them to super mild asparagus or artichoke flavor. Kinda.
But once they are in a recipe you really don't taste them and they mimic the feel and texture of honest-to-goodness pasta! I promise you!!
I have started using them in just about everything. I do use zoodles and spaghetti squash once in a while, but these noodles are so dang good and SO low in carbs that I can't help it. I buy them by the case!!
In This Post
🥘Ingredients
These are the ingredients necessary to make this Keto Lasagna recipe.
For the meat layers
- Olive oil
- Keto Italian sausage
- Grass-fed ground beef
- Rao's marinara sauce
For the cheese layers
- Ricotta cheese
- Italian parsley
- Pink sea salt
- Fresh cracked black pepper
For the lasagna
- Hearts of palm lasagna noodles
- Mozzarella cheese
- Parmesan cheese
- Italian parsley
Detailed measurements and instructions can be found on the printable recipe card at the bottom of the page.
🔪Instructions
This is a basic breakdown of the steps involved in making Keto Lasagna. You will find the full directions in the recipe card at the bottom of the post.
In a medium bowl combine the ricotta cheese and the parsley. Season with salt and pepper to taste.
Brown the ground beef and Italian sausage and then add the marinara sauce.
Layer the lasagna noodles, ricotta cheese, and meat sauce in an 8 x 8 deep dish pan.
Tightly cover the lasagna with foil and place the baking dish on a baking sheet. Bake the lasagna for 45 minutes. Remove the lasagna from the oven and remove the foil. Top with the remaining mozzarella cheese and parmesan cheese and bake for an additional 15 minutes.
Hint: allow the keto lasagna to cool for at least 15 to 20 minutes before cutting it.
🍽 Equipment
Here is the equipment that you will need to make this Keto Lasagna recipe; a medium mixing bowl, a silicone spoon, a large skillet, measuring cups and spoons, a meat chopper or wooden spoon, and an 8 x 8 deep dish baking dish.
Storage
Store any leftover keto lasagna in an airtight container in the refrigerator for up to 5 days.
You can freeze the leftover lasagna for up to 4 months.
💭Top tip
This is one of my fave meal prep recipes because you can freeze it before OR after you bake it. If freezing before you will want to defrost the lasagna in the fridge and then continue on with the cooking instructions. If you want to bake from frozen the time will vary depending on your oven. The baking time will be almost double.
FAQ about Keto Lasagna
Some people like a cheese layer and others enjoy a bechamel sauce. I have seen some lasagnas that use both. I was looking to create a lasagna recipe that was easy to make, plus I really like cheese.
I suggest waiting for at least 15 to 20 minutes before cutting the lasagna. This helps the lasagna stay together by allowing the cheeses to cool and firm up a bit.
Store any leftover keto lasagna in an airtight container in the refrigerator for up to 5 days.
You can freeze the leftover lasagna for up to 4 months.
Yes, just use ground chicken or turkey when you make the Italian sausage and another pound in the lasagna. If possible get dark meat or a mix to add a bit of fat or it could be a little dry.
More Keto & Low Carb Dinner Ideas
- Low Carb Zuppa Toscana
- Easy Low Carb Beef Enchiladas
- Low Carb Cheesy Beef and Broccoli Rice Skillet
- Easy Chicken Fajita Casserole
- Eggplan Rolatini
- Keto Lasagna Stuffed Peppers
Keto Lasagna
Equipment
Ingredients
For the meat layers
- 1 tbsp Avocado or olive oil
- 1 lb keto Italian sausage
- 1 lb ground beef
- 1 (28-ounce) jar Rao's marinara sauce
For the cheese layers
- 32 ounces whole milk ricotta cheese
- 1/2 cup fresh flat-leaf parsley chopped
- pink salt
- cracked black pepper
For the lasagna
- 30 (or more) hearts of palm lasagna noodles
- 2 1/2 cups shredded mozzarella cheese separated
- 1/4 cup Fresh grated Parmesan cheese
- fresh flat-leaf parsley chopped for garnish (optional)
Instructions
- Preheat the oven to 350 degrees F.
- In a medium bowl combine the ricotta cheese and the parsley. Season with salt and pepper to taste.
- Spray an 8 x 8 deep dish lasagna dish with olive or avocado oil.
- Spread 3 tablespoons of the marinara into the pan and spread it in an even layer.
- Heat the olive oil in a large skillet over medium-high heat.
- When the oil is hot crumble in the sausage and ground beef. Season with salt and pepper and cook, breaking it up with a meat chopper, until no pink remains.
- Pour in the marinara sauce and stir to combine.
- Reserve 1 cup of the meat sauce.
- Place a layer of the hearts of palm noodles in the pan.
- Spread half of the ricotta cheese mixture on the noodles, top with half of the remaining meat sauce, and one cup of the shredded mozzarella cheese.
- Add another layer of noodles, the remaining ricotta mixture, the remaining meat sauce, and another cup of mozzarella cheese.
- Top with another layer of noodles and the reserved cup of meat sauce.
- Tightly cover the lasagna with foil and place the baking dish on a baking sheet.
- Bake the lasagna for 45 minutes.
- Remove the lasagna from the oven and remove the foil.
- Top with the remaining mozzarella cheese and parmesan cheese and bake for an additional 15minutes.
- Remove from the oven and allow to cool for 15 to 20 minutes before cutting.
- Top with chopped parsley if using.
Disclaimer
Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Recipes may contain errors, so please use your common sense when following them. Nutritional information is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs will not be included as it has a glycemic index of 0 (meaning it does not spike blood sugar) and it’s not metabolized. Net carbs are the total carbs minus fiber.
Nutrition
Food safety
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
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