Go Back
Homemade Keto Lasagna photo

Keto Lasagna

A cheesy, low-carb lasagna layered with a meat sauce and ricotta for a hearty keto-friendly meal.
Print Recipe Save it
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 8 servings

Equipment

  • Large baking sheet
  • Parchment Paper
  • Microwave-safe Bowl
  • nonstick skillet
  • 8 x 8 inch baking pan
  • Mixing Bowl
  • Whisk or fork
  • Spatula

Ingredients
  

  • 8 ounces cream cheese
  • 2 cups mozzarella cheese shredded
  • 1/2 cup Parmesan cheese
  • 3 large eggs
  • 1 large onion chopped
  • 1 clove garlic minced
  • 1 pound ground beef
  • 3/4 cup marinara sauce * see notes for sauce options
  • 1 1/2 cups ricotta cheese
  • 1 1/2 cups mozzarella cheese shredded (for layering)

Instructions
 

  • Preheat the oven to 180°C (350°F). Line a large baking sheet with parchment paper and set aside.
  • In a microwave-safe bowl combine 8 ounces cream cheese, 2 cups shredded mozzarella, and 1/2 cup Parmesan; microwave in 30-second intervals, stirring between, until mostly melted and smooth.
  • Add the 3 large eggs to the melted cheeses and whisk until a smooth batter forms.
  • Spread the cheese batter evenly onto the prepared baking sheet and bake for 15 minutes, or until the edges are set and firm. Remove and let cool.
  • While the cheese sheet bakes, heat a little oil in a nonstick skillet over medium heat. Sauté the chopped onion and minced garlic for about 5 minutes, until softened.
  • Add 1 pound ground beef to the skillet and cook, breaking up with a spoon, about 3 minutes. Stir in 3/4 cup marinara sauce and cook another 5 minutes. Remove from heat.
  • Line an 8 x 8-inch pan with foil. Slice the cooled cheese sheet into 6 even pieces to use as lasagna 'noodles'.
  • Assemble the lasagna in the pan: place two cheese pieces on the bottom, spread 1/2 cup ricotta over them, add about one third of the meat sauce, and sprinkle 1/2 cup shredded mozzarella. Repeat to build remaining layers.
  • Cover the assembled lasagna and bake in the preheated oven for 30–35 minutes, until the top is golden and the sauce is bubbling. Remove and let cool 5 minutes before serving.

Notes

  • You can use keto spaghetti, pizza, pomodoro sauce, or sugo as alternatives.
  • Marinara amount is 3/4 cup as listed in ingredients.
  • Let the baked cheese sheet cool before slicing to prevent breaking.
  • Use an 8 x 8-inch pan lined with foil for easier removal.