This keto lasagna is hearty and delicious, with layers of low carb noodles topped with a rich meat sauce, creamy ricotta cheese, and gooey mozzarella cheese. It is the ultimate low carb comfort food with less than 7 net carbs per serving!
Looking for more low carb and keto dinner recipe ideas? Give this Keto Homestyle Meatloaf orKeto Instant Pot Beef Stew a try!
MORE EASY KETO & LOW CARB RECIPES
Low-Carb Italian Beef Bake | Chicken Alfredo Zoodle Bake
This keto lasagna recipe in 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 low carb recipe! My son, my photographer and her entire family, all love this 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 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 in 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 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 compair them to a 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!!
INGREDIENTS NEEDED TO MAKE THE BEST KETO LASAGNA
INGREDIENTS
- Olive oil
- Keto Italian sausage
- Grass-fed ground beef
- Rao’s marinara sauce
- Ricotta cheese
- Italian parsley
- Pink sea salt
- Fresh cracked black pepper
- Hearts of palm lasagna noodles
- Mozzarella cheese
- Parmesan cheese
- Italian parsley
HOW TO MAKE
STEP 1
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 baking 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 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.
STEP 10
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.
FAQS ABOUT THE BEST KETO LASAGNA
Last thoughts about Keto Lasagna
MORE KETO AND LOW CARB DINNER RECIPES
- 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
Ingredients
- 1 tablespoon olive oil
- 1 pound Keto Italian sausage
- 1 pound grass-fed ground beef
- 1 (28-ounce) jar of Rao’s marinara sauce
- 32 ounces ricotta cheese
- 1/2 cup fresh Italian parsley leaves, chopped
- Pink sea salt
- Fresh cracked black pepper
- 30 (or more as needed) hearts of palm lasagna noodles
- 2 1/2 cups mozzarella cheese, separated
- 1/4 cup parmesan cheese, grated
- Fresh Italian parsley leaves, 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 baking 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 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.
Nutrition Facts
Calories
810.26
Fat (grams)
52.62
Sat. Fat (grams)
22.97
Carbs (grams)
10.17
Fiber (grams)
3.40
Net carbs
6.77
Sugar (grams)
1.23
Protein (grams)
72.74
Sodium (milligrams)
1476.22
Cholesterol (grams)
225.03
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.
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