Keto Lasagna
This 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!
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
Calories: 810kcalCarbohydrates: 10gProtein: 57gFat: 53gSaturated Fat: 23gCholesterol: 225mgSodium: 1014mgFiber: 3gVitamin A: 1442IUVitamin C: 7mgCalcium: 618mgIron: 3mg
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