This hearty and flavorful keto lasagna proves once and for all that you don't need starches to enjoy traditional Italian flavors.
With tasty layers of spinach and cream cheese, seasoned ground beef, and mozzarella, this lasagna is a big hit every time I make it.
This lasagna is so delicious. Warm layers of seasoned spinach, ground beef, and melted cheese - you won't miss the noodles!
I have learned that quite often, the flavors we associate with grains are, in fact, the flavors of the fillings and toppings. This is true for pizza (see this cauliflower pizza crust), and it's also true for keto lasagna and zucchini lasagna.
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Ingredients
The list of ingredients needed to make this keto lasagna is simple. You probably have most of them already. The exact measurements are listed in the recipe card below. Here's an overview of what you'll need:
- Frozen chopped spinach: I only tested this recipe with frozen chopped spinach. I always have it in the freezer, which is very convenient.
- Olive oil: I love cooking with this delicious oil. But if you prefer an oil with a higher smoke point, you can use avocado oil instead.
- Ground beef: I use lean ground beef (85% lean and 15% fat). Leaner than that will not be as flavorful.
- Onion and garlic: It's fine to use jarred minced garlic, although freshly minced tastes better.
- Kosher salt and black pepper: I use Diamond Crystal Kosher Salt and freshly ground black pepper.
- Marinara sauce: It's best to use a sugar-free brand such as Rao's.
- Cream cheese: I use full-fat cream cheese.
- Egg: I use large eggs in most of my recipes, this one included.
- Cheeses: I like to use shredded mozzarella. Occasionally, I add grated parmesan.
Variations
- Chop up some fresh basil (about ¼ cup) and mix it into the cream cheese.
- Dried herbs are good too - you can mix ½ teaspoon of any dried herb (oregano and basil are especially good) into the cream cheese.
- Like your food spicy? Add ¼ teaspoon red pepper flakes to the cream cheese.
- You can replace the mozzarella with another melty cheese, such as provolone.
- Sprinkle a tablespoon of dry-grated parmesan cheese on top of the mozzarella for added flavor.
Instructions
The detailed instructions for making this recipe are listed in the recipe card below. Here's an overview of the steps:
Cook the beef and onion in olive oil. Drain the beef mixture and return it to the skillet. Add the garlic and mix in the marinara sauce. Turn the heat off.
Soften the cream cheese in the microwave. Add the egg, black pepper, and salt. With a spatula, add the drained spinach and mix to blend everything together.
To assemble the lasagna, spread the spinach mixture evenly on the bottom of a greased baking dish. Top it with the meat mixture and sprinkle the mozzarella on top.
Bake the lasagna until the cheese is bubbly and lightly browned, about 30 minutes.
Let it stand for ten minutes before cutting and serving.
Expert Tip
It's important to remove as much liquid as possible from the spinach to prevent watery lasagna. You should drain it thoroughly by placing it in a colander and pressing on it repeatedly with the back of a large spoon.
Recipe FAQs
I like to use vegetables. Whether zucchini in this zucchini lasagna, eggplant in this eggplant casserole, or spinach in this recipe, veggies make an excellent low-carb alternative to traditional noodles.
I don't recommend it. While it won't be bad, it won't be as good as fattier meat, and the lasagna will come out a bit dry.
Yes, absolutely. You can double this recipe and bake the lasagna in a 9X13-inch baking dish.
Serving Suggestions
Keto lasagna makes an excellent main course. With its rich layers of meat, dairy, and veggies, it's a complete meal, so it doesn't need any sides to go with it.
However, you can serve it with a side if you wish. When I do, I like to serve it with a simple salad that I can make ahead of time, such as one of these:
Storing Leftovers
You can keep the leftovers in the fridge, in a sealed container, for 3-4 days. Reheat them gently in the microwave at 50% power.
You can also cut the lasagna into individual portions and freeze them in freezer bags for up to three months.
More Lasagna and Casserole Recipes
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Recipe Card
Hearty Keto Lasagna
Ingredients
- 10 ounces frozen chopped spinach
- 1 tablespoon olive oil plus more for the pan
- 1 pound lean ground beef (85/15)
- 1 small onion chopped (4 ounces)
- 1 teaspoon Diamond Crystal kosher salt divided, or ½ teaspoon of any other salt
- 1 tablespoon fresh garlic minced
- ½ cup marinara sauce (I use Rao’s marinara sauce)
- 8 ounces cream cheese
- 1 large egg
- ¼ teaspoon black pepper
- ¾ cup mozzarella cheese part-skim, shredded (3 ounces)
Instructions
- Preheat your oven to 350°F. Lightly grease a square 8-inch baking dish or another 2-quart baking dish.
- Defrost the spinach in the microwave according to the package directions. Drain thoroughly by transferring the thawed spinach to a colander and pressing on it repeatedly with the back of a large spoon to extract as much liquid as possible. Set aside.
- Heat the olive oil in a large skillet over medium-high heat for about 3 minutes. Add the beef, onion, and ½ teaspoon of kosher salt. Cook, using a wooden spoon to stir and break up the ground beef into small chunks, until the onion is soft and the meat is browned, 5-7 minutes.
- Drain the beef mixture and return it to the skillet. Add the garlic and cook, stirring, for 30 seconds, then mix in the marinara sauce. Turn the heat off.
- Place the cream cheese in a medium microwave-safe bowl and heat it for 40 seconds to soften. With a fork, stir it until smooth and creamy. Add the egg, black pepper, and remaining ½ teaspoon of kosher salt. Keep stirring the mixture until very smooth. With a spatula, add the drained spinach and mix to blend everything together. Mix well.
- To assemble the lasagna, spread the spinach mixture evenly on the bottom of the prepared baking dish. Top it with the meat mixture, and sprinkle the mozzarella on top.
- Bake the lasagna until the cheese is bubbly and lightly browned, about 30 minutes.
- Let the lasagna stand for ten minutes before cutting and serving.
Video
Notes
- It's important to remove as much liquid as possible from the spinach to prevent watery lasagna. You should drain it thoroughly by placing it in a colander and pressing on it repeatedly with the back of a large spoon.
- You can replace the mozzarella with another melty cheese, such as provolone.
- I don't recommend using extra-lean ground beef. While it won't be bad, it won't be as good as fattier meat, and the lasagna will come out a bit dry.
- You can double this recipe and bake the lasagna in a 9X13-inch baking dish.
- You can keep the leftovers in the fridge, in a sealed container, for 3-4 days. Reheat them gently in the microwave at 50% power. You can also cut the lasagna into individual portions and freeze them in freezer bags for up to three months.
Nutrition per Serving
Made this Recipe?
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Disclaimers
Cup measurements refer to the standard American cup, which is 240 milliliters. Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate, and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read these Terms of Use carefully before using any of my recipes.
Jo Jordan
I’ve made this dish 4 times and it comes out perfectly every time.
Additionally, once leftovers are completely cooled I vacuum seal portions and freeze as it heats fabulously at a later date.
I’ve provided this recipe to several others who are equally as grateful for it.
5 stars, hands down.
Vered DeLeeuw
Thank you so much, Jo, for the detailed review! I'm so glad you like this lasagna. I love it, too!
Tammie
Any suggestions on a replacement for the Spinach for those of us that are actually allergic to it?
Vered DeLeeuw
Hi Tammie,
You can use riced cauliflower.