15 Keto Casserole Ideas Inspired by Lasagna

Did you know that a traditional lasagna can pack over 40 grams of carbs per serving? If you’re following a ketogenic lifestyle, that might feel like a hurdle, but fear not!

In this blog, we’re diving into 15 mouthwatering Keto casserole ideas inspired by the beloved lasagna—perfect for satisfying your cravings while keeping your carb count low.

Get ready to explore a variety of creative and delicious options, from Zucchini Noodle Keto Lasagna Bakes to Cheesy Cauliflower Lasagna Casseroles, that will not only please your palate but also align with your dietary goals!

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Zucchini Noodle Keto Lasagna Bake

This Zucchini Noodle Keto Lasagna Bake is a deliciously satisfying twist on a classic dish, combining the rich flavors of marinara, creamy ricotta, and melt-in-your-mouth mozzarella. It’s a perfect low-carb, gluten-free option that doesn’t skimp on taste!

Ingredients:

• 3 medium zucchinis, spiralized
• 1 pound ground beef or Italian sausage
• 2 cups marinara sauce
• 1 cup ricotta cheese
• 1 large egg
• 2 cups shredded mozzarella cheese
• 1 teaspoon garlic powder
• 1 teaspoon oregano
• 1 teaspoon salt
• ½ teaspoon black pepper
• ¼ cup grated Parmesan cheese

Preparation Time: 15 minutes

Cooking Time: 30 minutes

Total Time: 45 minutes

Instructions:

1. Preheat your oven to 375°F (190°C).

2. In a large skillet, cook the ground beef or Italian sausage over medium heat until browned, about 7-10 minutes. Drain excess grease if necessary.

3. Stir in the marinara sauce and let it simmer for about 5 minutes.

4. In a separate bowl, combine ricotta cheese, egg, garlic powder, oregano, salt, and black pepper. Mix well.

5. In a greased 9×13 inch baking dish, layer half of the zucchini noodles on the bottom.

6. Spread half of the ricotta mixture over the zucchini noodles, followed by half of the meat sauce.

7. Repeat the layers, finishing with the remaining meat sauce on top and then sprinkling mozzarella and Parmesan cheese over it.

8. Cover the baking dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is bubbly and golden.

9. Allow the lasagna to cool for about 10 minutes before slicing and serving.

Tips:

• For extra flavor, consider adding chopped onions or bell peppers to the meat sauce.
• Make sure to pat the spiralized zucchini with a paper towel to remove excess moisture before layering.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.

Cheesy Cauliflower Lasagna Casserole

This Cheesy Cauliflower Lasagna Casserole is a delightful twist on traditional lasagna, packed with rich flavors and a creamy texture that will satisfy both pasta lovers and health enthusiasts alike.

Ingredients:

• 1 head cauliflower, chopped into florets
• 2 cups ricotta cheese
• 1 cup mozzarella cheese, shredded
• 1/2 cup Parmesan cheese, grated
• 2 cups marinara sauce
• 1 large egg
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• 1 tablespoon olive oil

Preparation Time: 15 minutes

Cooking Time: 45 minutes

Total Time: 60 minutes

Instructions:

1. Preheat your oven to 375°F (190°C).

2. In a pot of boiling water, blanch the cauliflower florets for about 5 minutes until slightly tender, then drain and set aside.

3. In a mixing bowl, combine the ricotta cheese, mozzarella cheese, Parmesan cheese, egg, garlic powder, oregano, basil, salt, and pepper. Mix until well combined.

4. In a greased casserole dish, spread half of the marinara sauce on the bottom.

5. Layer half of the blanched cauliflower over the marinara sauce, followed by half of the cheese mixture. Repeat the layers with the remaining marinara sauce, cauliflower, and cheese mixture.

6. Drizzle olive oil over the top and cover the dish with aluminum foil.

7. Bake in the preheated oven for 30 minutes, then remove the foil and bake for an additional 15 minutes until the top is golden and bubbly.

8. Let it cool for a few minutes before serving. Enjoy!

Tips:

• Feel free to add your favorite vegetables for more flavor and nutrition.
• For a spicier kick, consider adding red pepper flakes to the cheese mixture.
• To make it even creamier, mix in some cream cheese with the ricotta.
• This casserole can be made ahead and stored in the refrigerator for up to 2 days before baking.

Spinach and Ricotta Keto Lasagna Dish

This Spinach and Ricotta Keto Lasagna Dish is a delightful low-carb alternative that captures the comforting flavors of traditional lasagna while keeping your dietary needs in check. Creamy ricotta, savory spinach, and rich marinara come together for a satisfying meal that’s both delicious and healthy.

Ingredients:

• 2 cups ricotta cheese
• 3 cups fresh spinach, chopped
• 2 cups marinara sauce (sugar-free)
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Preparation Time: 15 minutes

Cooking Time: 30 minutes

Total Time: 45 minutes

Instructions:

1. Preheat your oven to 375°F (190°C).

2. In a mixing bowl, combine ricotta cheese, chopped spinach, garlic powder, oregano, salt, and black pepper.

3. Spread a layer of marinara sauce at the bottom of a baking dish.

4. Add half of the ricotta and spinach mixture on top of the sauce and spread evenly.

5. Pour another layer of marinara sauce over the ricotta mixture.

6. Repeat the layers with the remaining ricotta mixture and marinara sauce.

7. Top with shredded mozzarella and grated Parmesan cheese.

8. Cover the baking dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.

Tips:

• For extra flavor, add some Italian seasoning to the marinara sauce.
• Feel free to include other low-carb vegetables like zucchini or bell peppers.
• Allow the lasagna to cool for a few minutes before slicing to help it hold its shape.

Eggplant Layered Keto Lasagna

This Eggplant Layered Keto Lasagna is a delightful twist on a classic dish, featuring layers of tender eggplant, rich marinara sauce, and creamy cheese. With its bold flavors and low-carb goodness, it’s the perfect comfort food for keto dieters!

Ingredients:

• 2 medium eggplants
• 1 pound ground beef or turkey
• 2 cups marinara sauce (sugar-free)
• 1 cup ricotta cheese
• 1 ½ cups shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1 teaspoon Italian seasoning
• 1 tablespoon olive oil
• Salt and pepper to taste

Preparation Time: 20 minutes

Cooking Time: 45 minutes

Total Time: 65 minutes

Instructions:

1. Preheat your oven to 375°F (190°C).

2. Slice the eggplants into ¼-inch thick rounds, sprinkle with salt, and let them sit for about 15 minutes to draw out moisture.

3. In a skillet, heat the olive oil over medium heat and add the minced garlic, sautéing until fragrant. Add the ground beef or turkey, cooking until browned. Drain any excess fat.

4. Stir in the marinara sauce and Italian seasoning, letting it simmer for about 5 minutes.

5. Rinse the eggplant slices under cold water and pat them dry with paper towels.

6. In a baking dish, spread a thin layer of the meat sauce at the bottom, followed by a layer of eggplant, then dollops of ricotta, and a sprinkle of mozzarella.

7. Repeat the layers until all ingredients are used, finishing with a layer of meat sauce topped with mozzarella and Parmesan cheese.

8. Cover the baking dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden.

9. Allow the lasagna to cool for 10 minutes before serving to help it set.

Tips:

• For extra flavor, add some chopped spinach or mushrooms to the meat sauce.
• Make sure to salt the eggplant to reduce bitterness and moisture before layering.
• This lasagna can be made ahead of time and stored in the fridge for up to 3 days or frozen for later use.

Beef and Mushroom Keto Lasagna

This Beef and Mushroom Keto Lasagna is a delightful twist on a classic dish, featuring savory beef and earthy mushrooms layered between rich, cheesy goodness. It’s perfect for those following a low-carb lifestyle while still satisfying the taste buds with bold flavors.

Ingredients:

• 1 lb ground beef
• 8 oz mushrooms, sliced
• 1 cup ricotta cheese
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 large egg
• 2 cloves garlic, minced
• 1 tsp Italian seasoning
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup marinara sauce (sugar-free)
• 2 tbsp olive oil

Preparation Time: 15 minutes

Cooking Time: 30 minutes

Total Time: 45 minutes

Instructions:

1. Preheat the oven to 350°F (175°C).

2. In a large skillet, heat the olive oil over medium heat and add the ground beef. Cook until browned.

3. Add the sliced mushrooms and minced garlic to the skillet and sauté until the mushrooms are tender.

4. Stir in the marinara sauce, Italian seasoning, salt, and pepper. Let simmer for 5 minutes.

5. In a bowl, combine ricotta cheese, egg, and half of the grated Parmesan cheese. Mix well.

6. In a baking dish, layer half of the meat mixture, followed by half of the ricotta mixture, then half of the mozzarella cheese.

7. Repeat the layers with the remaining ingredients, ending with the mozzarella cheese on top.

8. Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.

9. Allow the lasagna to cool for a few minutes before slicing and serving.

Tips:

• For extra flavor, add fresh herbs like basil or oregano to the meat mixture.
• Letting the lasagna sit for a few minutes before slicing helps it hold its shape better.
• You can substitute ground turkey or chicken for a lighter option.

Chicken Alfredo Keto Casserole

This Chicken Alfredo Keto Casserole is a delightful twist on the traditional dish, combining rich, creamy flavors with tender chicken and a low-carb twist. It’s perfect for those following a keto diet and makes for a satisfying, hearty meal.

Ingredients:

• 2 cups cooked chicken, shredded
• 1 cup heavy cream
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup cream cheese, softened
• 2 cloves garlic, minced
• 1 teaspoon Italian seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup fresh parsley, chopped
• 1 cup cauliflower rice

Preparation Time: 10 minutes

Cooking Time: 30 minutes

Total Time: 40 minutes

Instructions:

1. Preheat your oven to 375°F (190°C) and grease a casserole dish.

2. In a large bowl, combine the shredded chicken, cauliflower rice, minced garlic, Italian seasoning, salt, and pepper.

3. In another bowl, mix together the heavy cream, cream cheese, and half of the mozzarella cheese until smooth.

4. Pour the cream mixture over the chicken mixture and stir until well combined.

5. Transfer the mixture to the prepared casserole dish and top with the remaining mozzarella and Parmesan cheese.

6. Bake for 25-30 minutes or until the top is golden and bubbly.

7. Remove from the oven and let it cool for a few minutes before serving. Garnish with fresh parsley.

Tips:

• For extra flavor, consider adding sautéed mushrooms or spinach to the mixture.
• Make sure to thoroughly mix the cream cheese for a smooth texture.
• This casserole can be prepared ahead of time and stored in the refrigerator until ready to bake.

Broccoli and Cheese Keto Lasagna

This Broccoli and Cheese Keto Lasagna is a delightful twist on traditional lasagna, combining the rich flavors of cheese and savory broccoli to create a wholesome, low-carb dish. Perfect for a comforting family meal, it satisfies cravings without guilt.

Ingredients:

• 4 cups broccoli florets
• 2 cups ricotta cheese
• 2 cups shredded mozzarella cheese
• 1 cup grated Parmesan cheese
• 1 large egg
• 2 cups marinara sauce (sugar-free)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon Italian seasoning
• Salt and pepper to taste

Preparation Time: 15 minutes

Cooking Time: 30 minutes

Total Time: 45 minutes

Instructions:

1. Preheat the oven to 350°F (175°C).

2. Steam the broccoli florets until tender, about 5-7 minutes, then chop them finely.

3. In a mixing bowl, combine ricotta cheese, 1 cup mozzarella cheese, grated Parmesan cheese, egg, garlic powder, onion powder, Italian seasoning, salt, and pepper. Mix well.

4. Spread a layer of marinara sauce in the bottom of a baking dish.

5. Layer half of the broccoli on top of the sauce, followed by half of the cheese mixture.

6. Repeat the layers with the remaining ingredients, finishing with marinara sauce and topping with the remaining mozzarella cheese.

7. Cover with foil and bake for 20 minutes, then remove the foil and bake for an additional 10 minutes until the cheese is bubbly and golden.

8. Let the lasagna cool for a few minutes before slicing and serving.

Tips:

• For extra flavor, add cooked ground beef or turkey between the layers.
• Make sure to drain excess moisture from the broccoli to prevent a soggy lasagna.
• This dish can be assembled ahead of time and stored in the refrigerator until ready to bake.

Italian Sausage and Peppers Lasagna Bake

This Italian Sausage and Peppers Lasagna Bake is a comforting dish bursting with flavors from savory sausage, sweet bell peppers, and gooey cheese. It’s the perfect hearty meal that brings family together around the table.

Ingredients:

• 1 pound Italian sausage
• 1 tablespoon olive oil
• 1 onion, diced
• 2 bell peppers, sliced (red and green)
• 3 cloves garlic, minced
• 1 teaspoon Italian seasoning
• 1/2 teaspoon red pepper flakes (optional)
• 1 jar ( marinara sauce) 24 oz
• 9 lasagna noodles
• 15 ounces ricotta cheese
• 1 egg
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste

Preparation Time: 15 minutes

Cooking Time: 45 minutes

Total Time: 1 hour

Instructions:

1. Preheat the oven to 375°F (190°C).

2. In a large skillet, heat the olive oil over medium heat. Add the Italian sausage and cook until browned, about 5-7 minutes.

3. Add the diced onion, sliced bell peppers, and minced garlic to the skillet. Sauté for another 5-7 minutes until the vegetables are tender.

4. Stir in the marinara sauce, Italian seasoning, red pepper flakes, salt, and pepper. Simmer for about 5 minutes.

5. In a mixing bowl, combine the ricotta cheese, egg, and half of the Parmesan cheese. Mix well and season with salt and pepper.

6. Spread a layer of the sausage and pepper mixture on the bottom of a 9×13 inch baking dish.

7. Place three lasagna noodles on top, followed by half of the ricotta mixture and half of the mozzarella cheese.

8. Repeat the layers: sausage and peppers, noodles, ricotta, and mozzarella.

9. Top with the remaining noodles, the rest of the sausage and pepper mixture, and the remaining mozzarella and Parmesan cheese.

10. Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes or until the cheese is bubbly and golden.

11. Let it cool for a few minutes before serving. Enjoy!

Tips:

• For easier assembly, boil the lasagna noodles according to package instructions before starting.
• You can substitute turkey sausage for a leaner option.
• Feel free to add more vegetables, such as mushrooms or spinach, for added nutrition.
• This dish can be assembled ahead of time and stored in the refrigerator before baking.

Creamy Pesto Keto Lasagna Delight

This Creamy Pesto Keto Lasagna Delight is a rich and flavorful twist on a classic dish, boasting layers of creamy pesto sauce, cheese, and tender vegetables. With its delightful combination of herbaceous and cheesy flavors, it’s the perfect low-carb meal for any occasion.

Ingredients:

• 2 cups ricotta cheese
• 1 cup pesto sauce
• 2 cups shredded mozzarella cheese
• 1 cup grated Parmesan cheese
• 1 medium zucchini, sliced
• 1 medium eggplant, sliced
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1 teaspoon Italian seasoning

Preparation Time: 15 minutes

Cooking Time: 45 minutes

Total Time: 60 minutes

Instructions:

1. Preheat your oven to 375°F (190°C).

2. In a large skillet, heat olive oil over medium heat and sauté the zucchini and eggplant for about 5-7 minutes until tender. Season with salt, black pepper, garlic powder, and Italian seasoning.

3. In a mixing bowl, combine the ricotta cheese and half of the Parmesan cheese until well blended.

4. In a baking dish, spread a thin layer of pesto sauce on the bottom. Then layer half of the sautéed vegetables, half of the ricotta mixture, and half of the mozzarella cheese.

5. Repeat the layers with the remaining sautéed vegetables, ricotta mixture, and mozzarella cheese, topping it all with the remaining pesto sauce and the rest of the Parmesan cheese.

6. Cover the baking dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 15 minutes until the cheese is bubbly and golden.

7. Allow the lasagna to cool for about 10 minutes before slicing and serving.

Tips:

• For added flavor, consider mixing in some cooked ground meat or turkey between the layers.
• Use fresh basil or spinach for an extra layer of freshness.
• Store leftovers in the refrigerator for up to 3 days, and reheat in the oven for best results.

Taco-Inspired Keto Lasagna Casserole

This Taco-Inspired Keto Lasagna Casserole reimagines a classic dish with bold flavors and a low-carb twist. Each layer is packed with savory taco seasonings, melty cheese, and hearty meat, making it a satisfying meal that caters to your keto lifestyle.

Ingredients:

• 1 pound ground beef
• 1 cup diced onions
• 2 cloves garlic, minced
• 1 tablespoon taco seasoning
• 1 can (14.5 ounces) diced tomatoes, drained
• 2 cups zucchini, thinly sliced
• 2 cups shredded cheddar cheese
• 1 cup sour cream
• 1/2 cup sliced black olives
• 1/4 cup chopped fresh cilantro

Preparation Time: 15 minutes

Cooking Time: 30 minutes

Total Time: 45 minutes

Instructions:

1. Preheat your oven to 375°F (190°C).

2. In a large skillet, brown the ground beef over medium heat. Add the diced onions and minced garlic, cooking until the onions are translucent.

3. Stir in the taco seasoning and drained diced tomatoes. Cook for an additional 5 minutes until heated through.

4. In a greased baking dish, layer half of the zucchini slices on the bottom.

5. Spread half of the beef mixture over the zucchini, followed by half of the sour cream and half of the cheddar cheese.

6. Repeat the layers with the remaining zucchini, beef mixture, sour cream, and cheese.

7. Top with sliced black olives and sprinkle with chopped cilantro.

8. Cover with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.

Tips:

• Feel free to customize the recipe with your favorite taco toppings like jalapeños or avocado.
• For a deeper flavor, let the beef mixture simmer longer before layering.
• Store leftovers in an airtight container in the fridge for up to 4 days.

Ground Turkey and Spinach Lasagna

This Ground Turkey and Spinach Lasagna is a delightful twist on a classic dish, bursting with rich flavors and nutritious ingredients. The combination of savory ground turkey, fresh spinach, and creamy cheese makes it a family favorite that’s both satisfying and healthy.

Ingredients:

• 1 pound ground turkey
• 3 cups fresh spinach, chopped
• 2 cups ricotta cheese
• 1 cup mozzarella cheese, shredded
• 1/2 cup Parmesan cheese, grated
• 1 jar (24 oz) marinara sauce
• 9 lasagna noodles
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon Italian seasoning
• Salt and pepper to taste

Preparation Time: 15 minutes

Cooking Time: 45 minutes

Total Time: 1 hour

Instructions:

1. Preheat your oven to 375°F (190°C).

2. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the ground turkey and cook until browned, about 5-7 minutes.

3. Stir in the chopped spinach, garlic powder, onion powder, Italian seasoning, salt, and pepper. Cook until the spinach is wilted, about 2-3 minutes.

4. In a baking dish, spread a thin layer of marinara sauce on the bottom.

5. Layer 3 lasagna noodles over the sauce. Then spread half of the ricotta cheese over the noodles.

6. Add half of the turkey and spinach mixture on top of the ricotta, followed by a third of the mozzarella cheese and a layer of marinara sauce.

7. Repeat the layering process with another 3 noodles, remaining ricotta, remaining turkey mixture, more marinara sauce, and another third of mozzarella.

8. Top with the last 3 noodles, the remainder of the marinara sauce, and sprinkle the remaining mozzarella and all of the Parmesan cheese on top.

9. Cover the baking dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is golden and bubbly.

10. Let the lasagna cool for a few minutes before slicing and serving.

Tips:

• Feel free to add other vegetables like zucchini or bell peppers for added flavor and nutrition.
• You can prepare this lasagna ahead of time and refrigerate it before baking.
• For a spicier kick, consider adding red pepper flakes to the turkey mixture.

Ratatouille-Inspired Keto Lasagna

This Ratatouille-Inspired Keto Lasagna combines the rich flavors of traditional ratatouille with a low-carb twist, making it perfect for those on a keto diet. Featuring layers of vibrant vegetables and a savory tomato sauce, this dish is both satisfying and healthy.

Ingredients:

• 2 medium zucchini, sliced
• 1 medium eggplant, sliced
• 1 bell pepper, diced
• 1 cup diced tomatoes
• 1 cup ricotta cheese
• 1 cup fresh mozzarella cheese, shredded
• 1/2 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 2 tablespoons olive oil
• Salt and pepper to taste

Preparation Time: 20 minutes

Cooking Time: 40 minutes

Total Time: 60 minutes

Instructions:

1. Preheat the oven to 375°F (190°C).

2. In a skillet, heat the olive oil over medium heat and sauté the garlic until fragrant.

3. Add the diced bell pepper and cook for about 3 minutes until softened.

4. Stir in the diced tomatoes, basil, oregano, salt, and pepper, and simmer for 5 minutes.

5. In a baking dish, start layering by placing a layer of zucchini slices at the bottom.

6. Spread a layer of the tomato mixture over the zucchini, followed by a layer of ricotta cheese.

7. Repeat the layering process with eggplant, more tomato mixture, and mozzarella cheese.

8. Continue layering until all ingredients are used, finishing with mozzarella and Parmesan cheese on top.

9. Cover the baking dish with foil and bake for 30 minutes.

10. Remove the foil and bake for an additional 10 minutes until the cheese is bubbling and golden.

Tips:

• Use a mandoline slicer for even and thin vegetable slices.
• Add layers of your favorite leafy greens for extra nutrition.
• Let the lasagna sit for a few minutes before serving to let it set.

Shrimp Scampi Keto Casserole

This Shrimp Scampi Keto Casserole is a delightful dish that combines the rich flavor of garlic butter shrimp with a creamy, cheesy base, making it both satisfying and low-carb. Perfect for a hearty dinner, this casserole showcases the irresistible taste of shrimp enhanced by zesty lemon and fresh herbs.

Ingredients:

• 1 pound large shrimp, peeled and deveined
• 4 tablespoons unsalted butter
• 4 cloves garlic, minced
• 1 teaspoon red pepper flakes
• 1/2 cup chicken broth
• 1 cup heavy cream
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon lemon juice
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 cups cauliflower rice

Preparation Time: 10 minutes

Cooking Time: 25 minutes

Total Time: 35 minutes

Instructions:

1. Preheat your oven to 350°F (175°C).

2. In a large skillet, melt the butter over medium heat. Add the garlic and red pepper flakes, sautéing for about 1 minute until fragrant.

3. Add the shrimp to the skillet, cooking until they turn pink, about 3-4 minutes.

4. Pour in the chicken broth and heavy cream, stirring to combine, and let it simmer for 5 minutes.

5. Mix in the mozzarella cheese, Parmesan cheese, parsley, lemon juice, salt, and pepper. Stir until the cheeses are melted and the mixture is creamy.

6. Stir in the cauliflower rice and combine well.

7. Transfer the mixture to a greased casserole dish and spread evenly.

8. Bake in the preheated oven for 20 minutes or until bubbly and golden on top.

Tips:

• For added flavor, consider using fresh herbs like basil or thyme.
• This dish pairs well with a side salad for a complete meal.
• Feel free to substitute shrimp with other seafood like scallops or crab.
• If you prefer a crunchier topping, broil the casserole for the last 2-3 minutes of baking.

Pepperoni Pizza Keto Lasagna

This Pepperoni Pizza Keto Lasagna combines the rich, savory flavors of classic pepperoni pizza with the comforting layers of lasagna, all while keeping it low-carb and keto-friendly. Enjoy the melty cheese, zesty tomato sauce, and a satisfying meaty filling that will delight your taste buds!

Ingredients:

• 1 lb ground beef
• 1 lb pepperoni slices
• 2 cups shredded mozzarella cheese
• 1 cup ricotta cheese
• 1 cup marinara sauce (sugar-free)
• 1 tsp Italian seasoning
• 2 large eggs
• 1/2 cup grated Parmesan cheese
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/2 tsp pepper
• 1/4 cup fresh basil (optional, for garnish)

Preparation Time: 15 minutes

Cooking Time: 45 minutes

Total Time: 1 hour

Instructions:

1. Preheat your oven to 375°F (190°C).

2. In a skillet over medium heat, cook the ground beef until browned, breaking it apart as it cooks. Drain excess fat.

3. Stir in the garlic powder, Italian seasoning, salt, and pepper. Mix well and then remove from heat.

4. In a mixing bowl, combine the ricotta cheese, eggs, and Parmesan cheese. Mix until smooth.

5. In a baking dish, spread a layer of marinara sauce on the bottom.

6. Layer half of the cooked ground beef over the sauce, followed by half of the ricotta mixture, and then half of the mozzarella cheese.

7. Add a layer of pepperoni slices, then repeat the layers with the remaining ingredients.

8. Finish with a layer of marinara sauce and the remaining mozzarella cheese on top.

9. Cover the dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is golden and bubbly.

10. Allow the lasagna to cool for a few minutes before slicing. Garnish with fresh basil if desired.

Tips:

• For extra flavor, add some crushed red pepper flakes to the ground beef mixture.
• Make sure to let the lasagna rest before slicing to help it hold its shape.
• Feel free to customize with your favorite low-carb vegetables like spinach or mushrooms.

Savory Mushroom and Cheese Keto Bake

This Savory Mushroom and Cheese Keto Bake is a delightful combination of earthy mushrooms and rich, creamy cheese that makes it a perfect low-carb dish. The blend of flavors creates a comforting and satisfying meal that will please both keto dieters and cheese lovers alike.

Ingredients:

• 2 cups mushrooms, sliced
• 1 cup shredded cheddar cheese
• 1 cup cream cheese, softened
• 3 large eggs
• 1/2 cup heavy cream
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil

Preparation Time: 10 minutes

Cooking Time: 30 minutes

Total Time: 40 minutes

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a baking dish.

2. In a skillet, heat the olive oil over medium heat and sauté the sliced mushrooms until they are golden brown and any moisture has evaporated, about 5-7 minutes.

3. In a large mixing bowl, combine the cream cheese, heavy cream, eggs, garlic powder, onion powder, salt, and black pepper. Mix until smooth and well combined.

4. Fold in the sautéed mushrooms and shredded cheddar cheese into the cream cheese mixture.

5. Pour the mixture into the prepared baking dish and spread it evenly.

6. Bake in the preheated oven for about 30 minutes, or until the top is golden and the center is set.

7. Allow the bake to cool for a few minutes before slicing and serving.

Tips:

• For added flavor, try incorporating herbs like thyme or rosemary.
• You can substitute different types of cheese for a unique twist.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.