Low Carb Keto Lasagna | Easy, Creamy & Delicious Recipe

Welcome cook recipe – Lasagna is one of the most loved comfort foods in the world, but for anyone on a keto or low-carb diet, the pasta layers can be a dealbreaker. That’s where this Low Carb Keto Lasagna comes in a rich, hearty, cheesy masterpiece that replaces carb-heavy noodles with zucchini or cheese-based sheets, keeping all the flavor without the carbs.

This dish delivers layers of seasoned meat, creamy ricotta, gooey mozzarella, and savory sauce in every bite, without spiking your carb count. It’s the perfect meal to satisfy cravings while staying committed to your keto lifestyle.

Why This Keto Lasagna Works

• Low-carb & keto-friendly – Just 5–6g net carbs per serving.
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• Flavor-packed layers – No compromise on taste or texture.
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• Meal-prep approved – Stores well and reheats perfectly.
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• Versatile – Works with zucchini slices, eggplant, or cheese sheets.Copy

Ingredients for Low Carb Keto Lasagna

Ingredient	Quantity	Notes
Ground beef or Italian sausage	1 lb	For rich flavor
Zucchini or cheese sheets	3–4 large zucchini	Sliced thin or use store-bought keto pasta
Ricotta cheese	1 cup	Can substitute with cottage cheese for lighter
Mozzarella cheese	2 cups shredded	For the gooey top and layers
Parmesan cheese	½ cup grated	Adds sharpness
Sugar-free marinara sauce	2 cups	Choose a keto-approved brand
Egg	1 large	Mixed with ricotta for stability
Garlic & onion powder	1 tsp each	Flavor boost
Italian seasoning	1 tsp	Enhances the classic taste
Olive oil	1 tbsp	For sautéing
Salt & pepper	To taste	For seasoning

How to Make Low Carb Keto Lasagna

Step 1: Prepare the Noodles

• Slice zucchini lengthwise into thin sheets or use pre-made keto cheese sheets.
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• Lightly salt zucchini slices and let sit for 10 minutes to remove excess water, then pat dry.
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Step 2: Prepare the Meat Sauce

• Heat olive oil in a skillet, add beef or sausage, and cook until browned.
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• Add sugar-free marinara, Italian seasoning, garlic, onion powder, salt, and pepper.
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• Simmer for 5–7 minutes.
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Step 3: Prepare the Cheese Mixture

• In a bowl, combine ricotta, egg, and Parmesan cheese until smooth.
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Step 4: Assemble the Lasagna

• In a baking dish, spread a thin layer of meat sauce.
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• Add a layer of zucchini slices, then ricotta mixture, then mozzarella.
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• Repeat layers until all ingredients are used, finishing with mozzarella on top.
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Step 5: Bake

• Bake at 375°F (190°C) for 25–30 minutes, or until bubbly and golden.Copy

Pro Tips

• Avoid soggy lasagna: Pre-bake or grill zucchini slices to remove extra moisture.
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• Extra flavor: Add fresh basil or oregano between layers.
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• Meal-prep friendly: Make ahead and refrigerate for up to 4 days.Copy

Nutritional Information (Per Serving)

Nutrient	Amount
Calories	380
Fat	27g
Protein	26g
Net Carbs	6g

Flavor Variations

• Keto Eggplant Lasagna – Swap zucchini for thin eggplant slices.
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• Meat Lover’s Lasagna – Add pepperoni, ground pork, or bacon.
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• White Keto Lasagna – Use Alfredo sauce instead of marinara.Copy

Key Insight

Q: Can I freeze keto lasagna?
A: Yes, assemble without baking, wrap tightly, and freeze for up to 2 months.

Q: Can I make it vegetarian?
A: Absolutely—replace meat with spinach, mushrooms, or zucchini layers.

Q: How do I prevent watery lasagna?
A: Salt and dry vegetables, and bake uncovered for the last 10 minutes.

Conclusion

The Low Carb Keto Lasagna proves you don’t need pasta to enjoy this Italian classic. With layers of rich meat sauce, creamy cheeses, and tender low-carb noodles, it’s everything you love—without the carbs.

Perfect for family dinners, meal prep, or even entertaining guests, this lasagna is a recipe you’ll make again and again. It’s comfort food, keto-style—and every bite is worth it.

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