This flavorful keto lasagna proves that you don't need starches to enjoy traditional Italian flavors. With tasty layers of spinach and cream cheese, seasoned ground beef, and mozzarella, it's a big hit each 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! Over my 14 years of eating a low-carb diet, 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 (like this cauliflower pizza crust), and it's also true for keto lasagna and zucchini lasagna.
Ingredients
See the recipe card for exact measurements. Here are my comments on some of the ingredients.
- Frozen chopped spinach: I use frozen chopped spinach because I always have it in the freezer, which is very convenient.
- Ground beef: I use lean ground beef (85% lean and 15% fat). I don't recommend going any leaner. While it won't be bad, it won't be as good as meat with a higher fat content, and the lasagna could be a bit dry.
- Onion and garlic: It's fine to use jarred minced garlic, although freshly minced tastes better.
- Marinara sauce: It's best to use a sugar-free brand such as Rao's.
- Cream cheese: I use full-fat cream cheese.
- Cheese: I use shredded mozzarella.
Variations
- Chop ¼ cup of fresh basil 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 grated Parmesan cheese on top of the mozzarella for added flavor.
Instructions
The detailed instructions and step-by-step photos are included in the recipe card. Here's a quick overview.
Make the beef layer: 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.
Make the cream cheese layer: 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.
I really missed lasagna when I went on a low carb diet. Well, this keto lasagna was as delicious as any I have ever had. I did not miss the noodles at all. I sprinkled a little parmesan cheese on top and it was even better.
Susan
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Recipe Tips
- 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 double this recipe and bake the lasagna in a 9X13-inch baking dish.
- To use fresh spinach: A 10-ounce package of frozen spinach equals about one pound of fresh spinach. Steam the spinach and drain it well, the same way you would drain frozen spinach. Chop it, and proceed with the recipe.
- Storage: You can keep the leftovers in an airtight container in the fridge 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.
Serving Suggestions
With its rich layers of meat, dairy, and veggies, keto lasagna is a complete meal, so it doesn't really need any sides. However, you can serve it with a side dish 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:
Recipe Card
Hearty Keto Lasagna
Video
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, including Morton kosher salt
- 1 tablespoon fresh garlic - minced
- ½ cup marinara sauce
- 8 ounces cream cheese
- 1 large egg
- ¼ teaspoon black pepper
- ¾ cup mozzarella cheese - part-skim, shredded; 3 ounces
Instructions
- Preheat the oven to 350°F. Lightly grease a square 8-inch baking dish (or any other 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.
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 meat with a higher fat content, and the lasagna will come out a bit dry.
- You can double this recipe and bake the lasagna in a 9x13-inch baking dish.
- To use fresh spinach: a 10-ounce package of frozen spinach equals about one pound of fresh spinach. Steam the spinach and drain it well, the same way you would drain frozen spinach. Chop it, and proceed with the recipe.
- You can keep the leftovers in a sealed container in the fridge for 3-4 days. Reheat them gently in the microwave at 50% power. You can also cut the cooled lasagna into individual portions and freeze them in freezer bags for up to three months.
Nutrition per Serving
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Disclaimers
Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
Iceley says
Loved it! Thank you so much.
Vered DeLeeuw says
You're very welcome, Iceley!
Susan says
I really missed lasagna when I went on a low carb diet. Well, this lasagna was as delicious as any I have ever had. I did not miss the noodles at all. I sprinkled a little parmesan cheese on top and it was even better.
Vered DeLeeuw says
Wonderful, Susan! I'm so glad you enjoyed this lasagna. I make it almost weekly!
Kitty says
Can you use ricotta cheese in place of the cream cheese???
Vered DeLeeuw says
Hi Kitty,
Yes - you can use whole milk ricotta. I don't recommend low-fat ricotta in this recipe.
Trudy says
Totally stunned. Worth trying and now one of my favorite recipes.
Vered DeLeeuw says
Yay! How wonderful, Trudy. Thank you for taking the time to leave a comment.
Lynn Finkenbinder says
My husband and I love this Hearty Keto Lasagna and it is super easy to make! I shared it with our daughter and she and her husband loved it as well. Thank you for sharing this wonderful low carb recipe!
Vered DeLeeuw says
I'm so glad you and your family like this lasagna, Lynn! Thank you for taking the time to write a comment.
Andrea Brooks says
Absolutely delicious. I personally like this better than traditional lasagna. The noodles don't add much anyway besides texture. The spinach adds more flavor. Definitely will make again, thanks!
Vered DeLeeuw says
I'm so glad you enjoyed this lasagna, Andrea!
Laura White says
We love this recipe! Can you use fresh spinach? Any suggestions for how to do that?
Vered DeLeeuw says
Hi Laura,
I'm glad you like this recipe! I only tested this recipe with frozen spinach. However, a 10-ounce package of frozen spinach should equal about one pound of fresh spinach. Steam the spinach and drain it really well, the same way you would drain the frozen spinach.
Thank you for this question. I'll add this info to the recipe.
Jo Jordan says
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 says
Thank you so much, Jo, for the detailed comment! I'm so glad you like this lasagna. I love it, too!
Tammie says
Any suggestions on a replacement for the Spinach for those of us that are actually allergic to it?
Vered DeLeeuw says
Hi Tammie,
You can use riced cauliflower.