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    Home » Meat Recipes » Keto Lasagna

    Keto Lasagna

    Last updated: Jul 19, 2023 · Recipes developed by Vered DeLeeuw and nutritionally reviewed by Rachel Benight MS, RD · This website generates income via ads and uses cookies.

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    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.

    Keto lasagna served in a white baking dish.

    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.

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

    Jump to:
    • Ingredients
    • Variations
    • Keto Lasagna Instructions
    • Expert Tip
    • Recipe FAQs
    • Serving Suggestions
    • Storing Leftovers
    • More Spinach 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 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.

    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

    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:

    • Tomato salad
    • Arugula salad
    • Cucumber salad
    • Israeli salad
    • Asparagus salad
    • Cucumber tomato 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 at 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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    👩🏻‍🍳 I aim to publish a new recipe once or twice a month. Want these recipes in your inbox? Subscribe today! You can unsubscribe at any time.

    Recipe Card

    Keto lasagna served in a white baking dish.
    4.99 from 482 votes
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    Keto Lasagna

    This hearty and flavorful keto lasagna proves once and for all that you don't need starches to enjoy traditional Italian flavors.
    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; 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)

    Instructions

    • 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.

    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 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.

    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 aim to publish a new recipe once or twice a month. Want these 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.

    Reader Interactions

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      Recipe Rating




    1. Terry Batson

      August 10, 2023 at 7:00 pm

      5 stars
      I used fresh spinach...delicious! This will be a staple in our house!

      Reply
      • Vered DeLeeuw

        August 10, 2023 at 8:29 pm

        Yay! So glad you liked it, Terry!

        Reply
    2. Connie

      July 19, 2023 at 3:01 pm

      Can I use fresh spinach in this recipe?

      Reply
      • Vered DeLeeuw

        July 19, 2023 at 3:43 pm

        Sorry, Connie - I only tested this recipe with frozen spinach.

        Reply
    3. Brittany

      July 13, 2023 at 11:27 am

      I’m not a huge fan of cream cheese. But I heard cottage cheese can be used in place of ricotta cheese. Do you think cottage cheese could be a fair replacement in this recipe?

      Reply
      • Vered DeLeeuw

        July 13, 2023 at 1:28 pm

        I don't think cottage cheese would work in this recipe.

        Reply
    4. Kathy Lehnick

      June 28, 2023 at 6:58 am

      Quick question, could you use thinly sliced, lengthwise zucchini or eggplant to replace the noodles?

      Reply
      • Vered DeLeeuw

        June 28, 2023 at 1:19 pm

        There are no noodles in this recipe. I do have a recipe for zucchini lasagna that you could try. If you use zucchini or eggplant, it's important to grill them before using them in the lasagna to avoid watery lasagna.

        Reply
    5. Teresa

      June 15, 2023 at 3:11 pm

      I made this recipe today. It came out delicious!!! Thanks Vered. ❤️

      Reply
      • Vered DeLeeuw

        June 15, 2023 at 3:32 pm

        Glad you liked it, Teresa!

        Reply

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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.


    👩🏻‍🍳 I aim to publish a new recipe once or twice a month. Want these recipes in your inbox? Subscribe today! You can unsubscribe at any time.

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