Lasagna is the ultimate comfort food, but traditional recipes are packed with carbs from pasta and sugar-laden sauces. Enter Keto Lasagna—a low-carb, high-flavor alternative that satisfies your cravings without derailing your diet. This recipe swaps traditional pasta sheets for a keto-friendly version and layers on delicious, cheesy goodness. Let’s dive into how to make the best keto lasagna, complete with cooking tips and nutritional info!
INGREDIENTS FOR KETO LASAGNA
Here’s what you’ll need to create this delicious dish:
For the Pasta Sheets:
- 2 cups shredded mozzarella cheese
- 2 oz cream cheese
- 1 large egg
- 1 ½ cups almond flour
- 1 tsp Italian seasoning
- ½ tsp garlic powder
- ½ tsp salt
For the Filling:
- 1 lb ground beef or Italian sausage
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 tbsp olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup sugar-free marinara sauce (store-bought or homemade)
- 1 tsp dried oregano
- 1 tsp dried basil
- Salt and pepper to taste
Tomato Sauce Notes:
- Choose a sugar-free marinara sauce to keep it keto-friendly. You can also make your own by blending canned tomatoes, garlic, olive oil, and Italian herbs. Avoid sauces with added sugars or high-carb thickeners.


HOW TO MAKE KETO LASAGNA
STEP 1: MAKING THE PASTA SHEET
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a microwave-safe bowl, combine the shredded mozzarella and cream cheese. Microwave in 30-second intervals until melted, then stir until smooth.
- Add the egg, almond flour, Italian seasoning, garlic powder, and salt to the cheese mixture. Mix until a dough forms.
- Place the dough between two sheets of parchment paper and roll it out into a thin, rectangular sheet (about ¼ inch thick).
- Remove the top parchment paper and bake the dough for 10-12 minutes, or until lightly golden. Let it cool, then cut into lasagna-sized strips.
STEP 2: COOKING THE FILLINGS
- Heat olive oil in a skillet over medium heat. Add the diced onion and minced garlic, sautéing until fragrant (about 2-3 minutes).
- Add the ground beef or Italian sausage to the skillet. Cook until browned, breaking it into small pieces with a spatula (about 8-10 minutes).
- Stir in the sugar-free marinara sauce, oregano, basil, salt, and pepper. Simmer for 5-7 minutes, then remove from heat.
- In a separate bowl, mix the ricotta cheese with half of the shredded mozzarella and Parmesan cheese. Set aside.
STEP 3: ASSEMBLING AND BAKING THE LASAGNA
- In a 9×13-inch baking dish, spread a thin layer of the meat sauce on the bottom.
- Place a layer of the baked pasta sheets over the sauce.
- Spread a layer of the ricotta cheese mixture over the pasta sheets, followed by another layer of meat sauce.
- Repeat the layers until all ingredients are used, finishing with a layer of meat sauce on top.
- Sprinkle the remaining mozzarella and Parmesan cheese over the top layer.
- Bake in the preheated oven for 20-25 minutes, or until the cheese is bubbly and golden brown.
- Let the lasagna cool for 10 minutes before slicing and serving.
HOW TO STORE LEFTOVERS
- Allow the lasagna to cool completely before storing.
- Transfer leftovers to an airtight container or wrap the baking dish tightly with plastic wrap or aluminum foil.
- Store in the refrigerator for up to 3-4 days.
HOW TO REHEAT LEFTOVERS
- Oven Method: Preheat your oven to 350°F (175°C). Place the lasagna in an oven-safe dish, cover with foil, and bake for 15-20 minutes, or until heated through.
- Microwave Method: Place a single serving on a microwave-safe plate and heat on high for 1-2 minutes, or until warm.
NUTRITIONAL INFORMATION (PER SERVING)
This recipe serves 8, and each serving contains approximately:
- Calories: 420
- Fat: 32g
- Protein: 25g
- Total Carbs: 8g
- Fiber: 2g
- Net Carbs: 6g
COOKING TIPS
- Thin Pasta Sheets: Roll the pasta dough as thin as possible to mimic the texture of traditional lasagna noodles.
- Cheese Melting: If the cheese mixture is too sticky when making the pasta sheets, wet your hands with cold water to handle the dough more easily.
- Layering: Don’t overfill the layers—this ensures the lasagna holds together when sliced.
- Customize: Add spinach, mushrooms, or zucchini to the filling for extra flavor and nutrients.
This keto lasagna is a crowd-pleaser, whether you’re following a low-carb lifestyle or simply looking for a healthier twist on a classic dish. With its rich flavors and cheesy layers, it’s sure to become a family favorite!