Do you ever wish you could have all of the delicious flavors of comfort food and still live a healthy lifestyle? Well with this Low Carb Lasagna you can make one of your family favorites without all of the carbs.
Why Should I Make This Low Carb Lasagna?
- Fast. Have this filling keto meal on the table in under 30 minutes.
- Easy. Brown the meat, make the cheese layer, and broil.
- Low Carb. Only 5 carbs per serving, leaving plenty for a side salad or some cauliflower breadsticks.
- Comfort Food. All of the delicious flavors you expect from lasagna without all of the carbs.
This Low Carb Lasagna allows you to enjoy all the flavors of traditional lasagna without all the carbs to ruin the fun. Most of the flavor in lasagna comes from the meat and cheese anyway so, you will get the maximum amount of flavor with this recipe.
Did I mention how extremely easy this is to make? You will be surprised at the lack of effort it takes, especially in comparison with traditional lasagna.
Is Keto Lasagna As Good As Traditional Lasagna?
It's even better than regular lasagna, in my opinion. There's no need to fill up on the flavorless noodles when you can enjoy a flavor-packed bite of meat and cheese every time.
Can You Have Ricotta Cheese On Keto?
At 7 carbs per cup of ricotta, it is higher in carbs than other cheeses you may be used to eating in your low carb lifestyle.
However, this recipe only uses one cup spread across 4 servings so the carbs from the ricotta cheese should still be well within your daily macros.
Does This Low Carb Lasagna Use Zucchini?
This particular recipe doesn't include zucchini in the ingredients. But, if you're looking for more delicious Lasagna recipes, check out my Keto Lasagna recipe! This recipe uses zucchini "noodles" in place of lasagna pasta, making it completely keto-friendly!
Prefer to cook things in the Instant Pot? Check out my Instant Pot Keto Lasagna recipe!
How To Make Low Carb Lasagna
- Heat the oil in a skillet over medium-high heat. Add the celery, onion & ground beef and cook until meat is no longer pink.
- Add the rest of the ingredients of the meat layer and let it cook on a gentle heat.
- Meanwhile, mix up your cheese layer (saving half your mozzarella cheese) and spread it gently over the top of the meat mixture
- Cover the top with the remaining mozzarella cheese.
- Cover the skillet and let it cook on medium low heat until the cheese has warmed and has cooked through.
- Place the pan under a hot broiler to brown the top.
- Let cool for 10 minutes before slicing (the lasagna will hold together better).
Want More Low Carb Comfort Foods?
- Garlic Parmesan Spaghetti Squash
- Low Carb Chicken Pot Pie Soup
- Broccoli Cheese Soup
- Italian Sausage Kale Soup
- Buffalo Cauliflower
If you're looking for an easy and delicious alternative to your beloved lasagna, you're going to love this Low Carb Lasagna dish. There's no worry about a lack of flavor with this dish either.
You'll be pleasantly surprised when you take that first bite and it's bursting flavor. But, I guarantee it will be a family favorite as well.
If you love this Low Carb Lasagna as much as I do, make sure you share it with your friends on Facebook and Pinterest so they can make it too!
★ Did you make this recipe? Don't forget to give it a star rating below! Just click on the stars in the recipe card to rate. Don't forget to pin this recipe for later!
Ingredients
For Meat Layer
- 1 teaspoon olive oil
- 1/4 cup Celery, diced
- 1/4 cup Red Onion. chopped, diced
- 1 pound Lean Ground Beef
- 1/2 cup Low Sugar Marinara Sauce
- 1/2 teaspoon Garlic, minced
- 1 teaspoon Kosher Salt
- 1 teaspoon Ground Black Pepper
For Cheese Layer (mix all ingredients together in a bowl)
- 8 ounces ricotta cheese
- 1 cup mozzarella cheese, shredded
- 1/2 cup Parmesan Cheese, grated
- 2 Eggs
- 1/2 teaspoon Garlic, minced
- 1 teaspoon Italian Seasoning
- 1/2 teaspoon Garlic Powder
- 1/2 teaspoon Ground Black Pepper
Instructions
- Heat the oil in a skillet over medium-high heat. Add the celery, onion & ground beef and cook until meat is no longer pink.
- Add the rest of the ingredients of the meat layer and let it cook on a gentle heat.
- Meanwhile, mix up your cheese layer (saving half your mozzarella cheese) and spread it gently over the top of the meat mixture
- Cover the top with the remaining mozzarella cheese.
- Cover the skillet and let it cook on medium low heat for 10-15 minutes until the cheese has warmed and has cooked through.
- Place the pan under a hot broiler for 2-3 minutes to brown the top.
- Let cool for 10 minutes before slicing (the lasagna will hold together better).
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Nutrition
Originally Published April 5, 2014
Don't forget to check out my other Keto cookbooks.
Keto Instant Pot, Keto Fat Bombs, Sweets, & Treats, and Easy keto in 30 minutes.
gerri
Question??
Do you think this method would work?
cook meat mixture as per instructions
mix cheese mixture and top
wrap up and refrigerate for cooking later?
I'd like to prepare it and deliver it to someone who will cook it fresh later.
Thanks for any input.
Steve
Basically that will work. Do they get the skillet or you have to re-package in another dish? LOL! My Mom used to get meals, either re-heatable or frozen in portions.
Liz
So easy and delicious. Satisfied my lasagna craving.
Elaine
Easy and excellent.
Anthony
Just throw in some thin deli sliced chicken breast and boom you've got noodles.
URVASHI PITRE
Ooh I like that idea!!
Renee Wrede
How many servings in one pie?
Jo
This stuff is seriously yummo!! Will make again for sure. I did use cottage cheese instead of the ricotta.
Adjusting_My_Crown (@KeedyKat)
How long would you say this holds in the refrigerator? Or have you tried freezing and reheating this?
Two Sleevers
We are horrible at eating frounceen leftovers. I think it would stay in the fridge for 4-5 days with no trouble, but I haven't tried freezing. If I had to guess based on the textures, I think it would freeze and re-heat just fine. If you do, I'd love to know how it worked.
ellen
Is this good for someone 3 week or 4th week post op.
sleevers
Ellen I think it's too dry for someone that close to post op by itself. It's definitely soft food so if your surgeon allows soft food by then, I would make it, but I add more sauce to the ground beef to make it "wetter" or have some of the sauce on the side to help it along.
ellen
Thank you. Yea he allowing soft food at this 3 or 4th week.