Keto Lasagna

Name: Keto Lasagna
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Ingredients: 10 oz frozen chopped spinach; 1 tablespoon olive oil (plus more for the pan); 1 lb. lean ground beef ((85/15)); 1 small onion (chopped (4 oz)); 1 teaspoon Diamond Crystal kosher salt (divided; or 1/2 teaspoon of any other salt); 1 tablespoon fresh garlic (minced); 1/2 cup marinara sauce; 8 oz cream cheese; 1 large egg; 1/4 teaspoon black pepper; 3/4 cup part-skim mozzarella cheese (shredded (3 oz))

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: If using fine salt, you should reduce the amount you use by half.

Marinara sauce: Try 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.

Keto Lasagna 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, then return it to the skillet. Add the garlic, then mix in the marinara sauce. Turn the heat off. (Photo 1).

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. (Photo 2).

Spread the spinach mixture evenly on the bottom of a greased baking dish. (Photo 3).

Top with the meat mixture. (Photo 4).

Sprinkle the mozzarella on top. (Photo 5).

Bake the lasagna until the cheese is bubbly and lightly browned, about 30 minutes. Let it stand for ten minutes before cutting and serving. (Photo 6).

A six-photo collage showing the steps for making a keto lasagna.

Recipe FAQs

What is a good substitute for lasagna noodles?

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.

Can I use extra-lean ground beef?

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.

Can I double this recipe?

Yes, absolutely. You can double this recipe and bake the lasagna in a 9X13-inch baking dish.

Serving Suggestions

I usually serve this keto lasagna as our main course. With its rich layers of meat, dairy, and veggies, it's a complete meal, so it doesn't really need any sides to go with it.

But you can serve it with a side if you wish. When I do, I like to serve it with a simple salad 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 3 months.