10 Keto Lasagna Recipe Ideas for Pasta Lovers

Did you know that over 30% of Americans have tried the Keto diet at least once? If you’re one of those who thought giving up pasta was a sacrifice too far, worry no more! In this blog, we’ll explore 10 delicious Keto lasagna recipe ideas that satisfy your cravings while keeping your carb count low. From zucchini noodle twists to savory seafood Alfredo, get ready to indulge in mouthwatering options that even pasta lovers will adore!

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Zucchini Noodle Keto Lasagna

This Zucchini Noodle Keto Lasagna redefines comfort food with its rich flavors and wholesome ingredients, making it a perfect low-carb alternative to traditional lasagna. The savory layers of cheese, meat, and fresh zucchini come together to create a deliciously satisfying meal that’s both healthy and hearty.

Ingredients:

• 4 medium zucchinis, spiralized
• 1 pound ground beef
• 1 cup marinara sauce (sugar-free)
• 2 cups ricotta cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 large egg
• 1 teaspoon Italian seasoning
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon olive oil

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 the olive oil over medium heat and add the ground beef. Cook until browned, breaking it apart with a spatula, about 5-7 minutes.

3. Stir in the marinara sauce and let it simmer for another 5 minutes. Set aside.

4. In a mixing bowl, combine the ricotta cheese, egg, Italian seasoning, garlic powder, salt, and black pepper until smooth.

5. In a baking dish, start by layering half of the spiralized zucchini on the bottom.

6. Spread half of the ricotta mixture over the zucchini noodles, then add half of the beef mixture.

7. Repeat the layers with the remaining zucchini, ricotta mixture, and beef mixture.

8. Top with shredded mozzarella and grated Parmesan cheese.

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

10. Let it cool for about 10 minutes before slicing and serving.

Tips:

• To reduce moisture, sprinkle the spiralized zucchini with salt and let it sit for 10 minutes before using.
• For added flavor, consider mixing in some fresh herbs like basil or oregano.
• This dish can be made ahead of time and refrigerated before baking for a convenient meal option.

Cauliflower Crust Lasagna Bake

This Cauliflower Crust Lasagna Bake is a deliciously healthy twist on traditional lasagna, combining the comforting flavors of marinara, cheese, and Italian herbs with a gluten-free cauliflower crust. It’s a perfect option for those looking to enjoy a classic dish while keeping it low-carb and packed with flavor.

Ingredients:

• 1 head cauliflower, riced
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 large egg
• 2 cups marinara sauce
• 1 teaspoon Italian seasoning
• 1 teaspoon garlic powder
• 1 cup ricotta cheese
• 1/2 cup fresh spinach, chopped
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Preparation Time: 15 minutes

Cooking Time: 40 minutes

Total Time: 55 minutes

Instructions:

1. Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.

2. In a large bowl, combine the riced cauliflower, mozzarella cheese, Parmesan cheese, egg, garlic powder, salt, and pepper. Mix until well combined.

3. Spread the cauliflower mixture onto the prepared baking sheet and shape it into a crust. Bake for 25 minutes or until golden brown.

4. While the crust is baking, mix together the ricotta cheese, spinach, and Italian seasoning in a separate bowl.

5. Remove the crust from the oven, and spread a layer of marinara sauce over the crust. Spoon the ricotta mixture on top and add another layer of marinara sauce.

6. Sprinkle the remaining mozzarella cheese over the top and return to the oven for an additional 15 minutes or until the cheese is melted and bubbly.

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

Tips:

• Ensure the cauliflower is well-drained after ricing to prevent a soggy crust.
• You can add cooked ground beef or turkey for extra protein and heartiness.
• Feel free to customize with your favorite vegetables or cheeses.

Eggplant Layered Keto Lasagna

This Eggplant Layered Keto Lasagna is a delicious twist on a classic Italian dish, offering a rich blend of cheesy goodness and savory meats without the carbs. The layers of tender eggplant provide a satisfying texture while absorbing the robust flavors of marinara and spices.

Ingredients:

• 2 large eggplants
• 1 pound ground beef
• 1 pound Italian sausage
• 2 cups marinara sauce (sugar-free)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 2 cups ricotta cheese
• 2 cups shredded mozzarella cheese
• 1 cup grated Parmesan cheese
• 2 large eggs
• 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. Slice the eggplants lengthwise into thin slices, about 1/4 inch thick. Sprinkle with salt and let them sit for 20 minutes to draw out moisture.

3. In a large skillet, cook the ground beef and Italian sausage over medium heat until browned. Drain excess fat.

4. Stir in the marinara sauce, garlic powder, onion powder, oregano, basil, salt, and pepper. Simmer for 5 minutes.

5. Rinse and pat dry the eggplant slices. Arrange them on a baking sheet and roast for 15 minutes to soften.

6. In a bowl, mix together ricotta cheese, eggs, and half of the Parmesan cheese until smooth.

7. In a 9×13 inch baking dish, layer half of the roasted eggplant slices, followed by half of the meat sauce, half of the ricotta mixture, and half of the mozzarella cheese. Repeat layers.

8. Top the final layer with the remaining mozzarella and Parmesan cheese.

9. Cover with aluminum foil and bake in the preheated oven for 30 minutes, then uncover and bake for an additional 15 minutes until the top is bubbly and golden.

10. Allow to cool for 10 minutes before slicing and serving.

Tips:

• For added flavor, try using fresh herbs in place of dried ones.
• Make sure to pat the eggplant dry after salting to remove excess moisture.
• This dish can be made ahead of time and stored in the refrigerator for up to two days before baking.
• Serve with a side salad for a complete meal.

Spinach and Ricotta Keto Lasagna Rolls

These Spinach and Ricotta Keto Lasagna Rolls are a delightful way to enjoy the classic flavors of lasagna while keeping it low-carb. Packed with creamy ricotta, fresh spinach, and a rich marinara sauce, this dish is both satisfying and healthy.

Ingredients:

• 2 cups fresh spinach, chopped
• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup parmesan cheese, grated
• 1 large egg
• 1 teaspoon garlic powder
• 1 teaspoon Italian seasoning
• 2 cups marinara sauce (sugar-free)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 8 large zucchini, sliced lengthwise into thin sheets

Preparation Time: 15 minutes

Cooking Time: 30 minutes

Total Time: 45 minutes

Instructions:

1. Preheat the oven to 375°F (190°C) and prepare a baking dish by spreading 1/2 cup of marinara sauce on the bottom.

2. In a bowl, combine chopped spinach, ricotta cheese, 1/2 cup of mozzarella, parmesan cheese, egg, garlic powder, Italian seasoning, salt, and pepper. Mix until well blended.

3. Using a thin slice of zucchini, place a generous tablespoon of the cheese mixture at one end and roll it up tightly. Place the roll seam-side down in the baking dish.

4. Repeat the process with the remaining zucchini slices and filling, arranging the rolls snugly in the dish.

5. Pour the remaining marinara sauce over the zucchini rolls and sprinkle the other 1/2 cup of mozzarella on top.

6. Cover the 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.

7. Let the rolls cool slightly before serving. Enjoy your delicious, healthy lasagna rolls!

Tips:

• For added flavor, consider mixing in some chopped herbs like basil or parsley into the cheese filling.
• You can prepare the rolls ahead of time and refrigerate them until ready to bake.
• Feel free to use different cheeses according to your preference, such as goat cheese or feta for a unique twist.

Ground Beef and Mushroom Keto Lasagna

This Ground Beef and Mushroom Keto Lasagna is a delicious low-carb twist on the classic dish, featuring savory layers of seasoned beef, hearty mushrooms, and rich cheese. The unique combination of flavors will satisfy your cravings while keeping it keto-friendly!

Ingredients:

• 1 pound ground beef
• 8 ounces mushrooms, sliced
• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 large egg
• 2 cups marinara sauce (sugar-free)
• 2 teaspoons Italian seasoning
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper to taste
• 1 tablespoon olive oil

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 skillet, heat the olive oil over medium heat. Add the sliced mushrooms and sauté until they are tender, about 5 minutes.

3. Add the ground beef to the skillet and cook until browned. Drain any excess fat.

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

5. In a mixing bowl, combine the ricotta cheese, egg, and 1/4 cup of the grated Parmesan cheese. Mix until well combined.

6. In a 9×13 inch baking dish, spread a layer of the meat sauce on the bottom. Add half of the ricotta mixture, followed by another layer of meat sauce. Repeat layers, finishing with meat sauce on top.

7. Sprinkle the shredded mozzarella and remaining Parmesan cheese over the top.

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

9. Let the lasagna cool for 5 to 10 minutes before slicing and serving.

Tips:

• For extra flavor, add fresh basil or spinach to the layers.
• You can use zucchini slices in place of traditional lasagna noodles for an even lower carb option.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.

Creamy Chicken and Broccoli Keto Lasagna

This Creamy Chicken and Broccoli Keto Lasagna combines the comforting layers of traditional lasagna with a healthy twist. Packed with flavorful cheese, tender chicken, and nutritious broccoli, this dish is perfect for satisfying cravings while sticking to your keto goals.

Ingredients:

• 1 pound cooked chicken, shredded
• 2 cups broccoli florets, steamed
• 2 cups ricotta cheese
• 1 cup mozzarella cheese, shredded
• 1 cup parmesan cheese, grated
• 1/2 cup heavy cream
• 2 cloves garlic, minced
• 1 teaspoon Italian seasoning
• 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 350°F (175°C).

2. In a bowl, mix the cooked shredded chicken, steamed broccoli, ricotta cheese, heavy cream, minced garlic, Italian seasoning, salt, and black pepper until well combined.

3. In a baking dish, layer half of the chicken and broccoli mixture, then sprinkle half of the mozzarella and parmesan cheese over it.

4. Repeat with the remaining chicken and broccoli mixture, followed by the rest of the mozzarella and parmesan cheese on top.

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

Tips:

• Feel free to add other vegetables like spinach or zucchini for added nutrition.
• For extra flavor, consider adding crushed red pepper or fresh herbs.
• This dish can be made ahead of time and stored in the refrigerator before baking.

Pepperoni and Cheese Keto Lasagna Cups

Get ready to indulge in a low-carb delight with these Pepperoni and Cheese Keto Lasagna Cups! Each flavorful bite boasts savory pepperoni, rich cheese, and a perfect blend of Italian herbs, making it a satisfying and guilt-free meal.

Ingredients:

• 1 pound ground beef
• 1 cup marinara sauce (sugar-free)
• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese
• 1 cup sliced pepperoni
• 2 teaspoons Italian seasoning
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup grated Parmesan cheese
• 12 muffin cups (for baking)

Preparation Time: 15 minutes

Cooking Time: 25 minutes

Total Time: 40 minutes

Instructions:

1. Preheat your oven to 375°F (190°C) and grease the muffin cups.

2. In a skillet over medium heat, cook the ground beef until browned, then drain excess fat.

3. Stir in the marinara sauce, Italian seasoning, garlic powder, salt, and black pepper. Let it simmer for about 5 minutes.

4. In a mixing bowl, combine the ricotta cheese, half of the mozzarella cheese, and grated Parmesan cheese.

5. Spoon a layer of the meat sauce into each muffin cup, followed by a layer of the cheese mixture, and then a couple of slices of pepperoni.

6. Repeat the layers until the muffin cups are filled, finishing with a layer of meat sauce and topping with the remaining mozzarella cheese.

7. Bake in the preheated oven for 20-25 minutes, or until the cheese is bubbly and golden.

8. Let them cool for a few minutes before removing from the muffin cups. Serve warm and enjoy!

Tips:

• For extra flavor, add some chopped fresh basil or oregano to the cheese mixture.
• You can substitute the ground beef with ground turkey or sausage for a different taste.
• These cups can be frozen for later; just reheat them in the oven to maintain their texture.

Savory Sausage and Cheese Keto Lasagna

This Savory Sausage and Cheese Keto Lasagna is a delicious low-carb twist on a classic dish, featuring rich flavors of Italian sausage, creamy cheese, and hearty marinara. Perfect for satisfying cravings while sticking to your keto lifestyle!

Ingredients:

• 1 lb Italian sausage
• 2 cups ricotta cheese
• 2 cups shredded mozzarella cheese
• 1 cup grated Parmesan cheese
• 1 large egg
• 3 cups marinara sauce (sugar-free)
• 2 tsp Italian seasoning
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup fresh basil (for garnish, optional)

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 skillet over medium heat, cook the Italian sausage until browned and crumbled, about 5-7 minutes. Drain excess fat.

3. In a mixing bowl, combine ricotta cheese, shredded mozzarella (reserve some for topping), Parmesan cheese, egg, Italian seasoning, garlic powder, salt, and pepper. Mix well.

4. Spread a thin layer of marinara sauce on the bottom of a 9×13 inch baking dish.

5. Layer half of the sausage over the sauce, followed by half of the cheese mixture, and a layer of marinara sauce.

6. Repeat the layering process with the remaining sausage, cheese mixture, and marinara sauce. Top with the reserved mozzarella cheese.

7. Cover the dish with aluminum foil and bake for 20 minutes.

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

9. Let it cool for a few minutes before slicing. Garnish with fresh basil if desired, and serve.

Tips:

• For extra flavor, add chopped spinach or mushrooms to the sausage while cooking.
• Let the lasagna sit for a few minutes after baking to firm up before slicing.
• Make it ahead of time and refrigerate; just reheat before serving.

Seafood Alfredo Keto Lasagna

This Seafood Alfredo Keto Lasagna is a rich and creamy dish that’s perfect for those following a low-carb lifestyle. The combination of succulent seafood and velvety Alfredo sauce creates a luxurious meal that’s sure to impress.

Ingredients:

• 2 cups cauliflower rice
• 1 lb shrimp, peeled and deveined
• 1 lb crab meat, shredded
• 2 cups heavy cream
• 1 cup grated Parmesan cheese
• 1 cup mozzarella cheese, shredded
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon Italian seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup fresh parsley, chopped

Preparation Time: 15 minutes

Cooking Time: 30 minutes

Total Time: 45 minutes

Instructions:

1. Preheat your oven to 375°F (190°C) and prepare a baking dish by greasing it lightly.

2. In a skillet over medium heat, add olive oil and minced garlic, sautéing until fragrant.

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

4. Stir in the crab meat, heavy cream, Italian seasoning, salt, and black pepper, bringing the mixture to a simmer.

5. Add the grated Parmesan cheese and mix until the sauce thickens, then remove from heat.

6. In the prepared baking dish, layer half of the cauliflower rice, followed by half of the seafood Alfredo mixture. Sprinkle half of the mozzarella cheese on top.

7. Repeat the layering process with the remaining cauliflower rice, seafood Alfredo, and mozzarella cheese.

8. Bake in the preheated oven for about 25-30 minutes, or until the top is golden and bubbly.

9. Remove from the oven and let it rest for 5-10 minutes before serving. Garnish with fresh parsley.

Tips:

• To save time, you can use pre-cooked shrimp for this recipe.
• Feel free to add your favorite seafood, like scallops or mussels, for more variety.
• Serve with a side salad to enhance the meal while keeping it keto-friendly.

Pesto Chicken Keto Lasagna with Mozzarella

This Pesto Chicken Keto Lasagna with Mozzarella is a delicious low-carb twist on traditional lasagna, packed with savory flavors of basil pesto and melted mozzarella. Perfect for a healthy meal, this dish is satisfying and full of rich taste.

Ingredients:

• 2 cups shredded cooked chicken
• 1 cup basil pesto
• 2 cups ricotta cheese
• 2 cups shredded mozzarella cheese
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 1/4 teaspoon crushed red pepper flakes (optional)
• 1/2 cup grated Parmesan cheese
• 2 medium zucchinis, thinly sliced

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 the shredded chicken, basil pesto, salt, pepper, garlic powder, and crushed red pepper flakes. Mix well.

3. In another bowl, mix the ricotta cheese with half of the mozzarella cheese and the grated Parmesan cheese.

4. Lightly grease a baking dish with olive oil. Start layering by placing a layer of sliced zucchinis at the bottom.

5. Spread half of the chicken mixture over the zucchini layer, followed by half of the ricotta mixture.

6. Repeat the layers with the remaining zucchini, chicken mixture, and ricotta mixture.

7. Top with the remaining mozzarella cheese.

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

9. Let it cool for a few minutes before slicing and serving.

Tips:

• For extra flavor, add fresh basil leaves between the layers.
• Use a mandoline to get uniform zucchini slices for even cooking.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.