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    Home » Meat Recipes » Keto Lasagna

    Keto Lasagna

    Last updated: May 3, 2023 · Recipes developed by Vered DeLeeuw and nutritionally reviewed by Rachel Benight MS, RD · This website generates income via ads and uses cookies.

    Jump to Recipe Card

    Hearty, 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 tasty lasagna is a big hit every time I make it.

    Keto lasagna served in a white baking dish.

    This lasagna is so delicious. Warm layers of seasoned spinach, ground beef and melted cheese - truly, you won't miss the noodles at all!

    I have learned that quite often, the flavors we associate with grains are in fact the flavors of the fillings and toppings, while the grains are no more than a filler or a binder that absorbs the other flavors.

    It's true for pizza, for example (see this cauliflower pizza crust), and it's also very true for lasagna (check out this zucchini lasagna).

    Jump to:
    • Ingredients
    • Instructions
    • Expert tip
    • Frequently asked questions
    • Variations
    • Serving suggestions
    • Storing leftovers
    • Related recipes
    • Recipe Card

    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 never tried making this recipe with fresh spinach. I always have frozen chopped spinach in the freezer and I find it super-convenient.

    Olive oil: I love cooking with this delicious oil. But if you'd rather use 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). It is my opinion that leaner than that will not be as flavorful.

    Onion and garlic: I'm lazy, so I chop the onion in the food processor and use jarred minced garlic.

    Kosher salt and black pepper: If using fine salt, you should reduce the amount you use, or the dish could end up too salty.

    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 and occasionally I add grated parmesan. You can replace the mozzarella with another melty cheese such as provolone.

    Instructions

    Making this keto lasagna is truly easy. Scroll down to the recipe card for detailed instructions. You basically have three layers. Each of the layers is simple to make, and the assembly is even easier:

    Spinach layer - this is your base layer. The spinach is thawed and drained very well (you don't want the dish to end up soupy), then mixed with softened cream cheese and an egg so that it holds its shape.

    Meat layer - ground beef is cooked in olive oil and flavored with onions, garlic, and marinara sauce. You layer it on top of the spinach mixture.

    Cheese layer - comes on top of the meat layer. It consists of shredded mozzarella and you can also add grated parmesan.

    When you pull the bubbly, hot lasagna out of the oven, you'll no doubt congratulate yourself on yet another victory. Yes, you can eat low carb and eat very well!

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

    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 to extract as much liquid as possible. 

    Frequently asked questions

    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 a great 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 might 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.

    Variations

    Here are a few ideas for variations on the basic recipe:

    • 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.
    • Sprinkle a tablespoon of dry-grated parmesan cheese on top of the mozzarella for some added flavor.

    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 this tomato salad or this arugula salad.

    Storing leftovers

    You can keep the leftovers in the fridge, in a sealed container, for 3-4 days. Reheat them gently in the microwave on 50% power. You can also cut the lasagna into individual portions and freeze them in freezer bags for up to 3 months.

    Keto lasagna served in a white baking dish.

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    Recipe Card

    Keto lasagna served in a white baking dish.
    4.99 from 474 votes
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    Keto Lasagna

    Made with tasty layers of spinach and cream cheese, seasoned ground beef and mozzarella, this tasty lasagna is perfect for the keto diet!
    Prep Time30 minutes mins
    Cook Time30 minutes mins
    Total Time1 hour hr
    Course: Side Dish
    Cuisine: Italian
    Servings: 6 servings
    Calories: 404kcal
    Author: Vered DeLeeuw
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    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
    • 1 tablespoon minced fresh garlic
    • ½ cup marinara sauce (I use Rao’s)
    • 8 oz cream cheese
    • 1 large egg
    • ¼ teaspoon black pepper
    • ¾ cup part-skim mozzarella cheese shredded (3 oz)

    Instructions

    • Preheat your oven to 350 degrees F. Lightly grease a square 8-inch baking dish.
    • Defrost the spinach in the microwave. 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, about 3 minutes. Add the beef, onion, and ½ teaspoon of kosher salt. Cook, using a wooden spoon to stir and to 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, then 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 for 40 seconds to soften. With a fork, stir it until smooth and creamy. Add the egg, the black pepper, and the remaining ½ teaspoon of kosher salt and keep stirring the mixture until very smooth. With a spatula, add the drained spinach and mix to blend everything together. Mix well.
    • Spread the spinach mixture evenly on the bottom of the prepared baking dish. Top with the meat mixture. Sprinkle the mozzarella on top. Bake the lasagna until the cheese is bubbly and lightly browned, about 30 minutes. Let stand for ten minutes before cutting and serving.

    Video

    Notes

    Here are a few ideas for variations on the basic recipe:
    • 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.
    • Sprinkle a tablespoon of dry-grated parmesan cheese on top of the mozzarella for some added flavor.

    Add Your Own Notes

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    Nutrition per Serving

    Calories: 404kcal | Carbohydrates: 7g | Protein: 23g | Fat: 32g | Saturated Fat: 15g | Sodium: 566mg | Fiber: 2g | Sugar: 3g
    SubscribeI typically publish a new or updated recipe once a week. Want the new recipes in your inbox? Subscribe today! You can unsubscribe at any time.
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    DisclaimersMost of our 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 our Terms of Use carefully before using any of our recipes.

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    About the Author

    Vered Deleeuw Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. Click to learn more about Vered.

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    Healthy Recipes Blog was founded in 2011 by Vered DeLeeuw. It features real-food recipes with a focus on low-carb and gluten-free ingredients. All recipes are nutritionally reviewed by a Registered Dietitian. Contact us at HealthyRecipesBlog@gmail.com.


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