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 tasty lasagna is a big hit every time I make it.
This keto 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, while the grains are no more than a filler or binder that absorbs the other flavors.
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.
- 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).
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.
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.
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:
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.
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- 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 ½ teaspoon of any other salt
- 1 tablespoon fresh garlic minced
- ½ cup marinara sauce (I use Rao’s marinara sauce)
- 8 oz cream cheese
- 1 large egg
- ¼ teaspoon black pepper
- ¾ cup part-skim mozzarella cheese shredded (3 oz)
- Preheat your oven to 350°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 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, 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.