Name: Hearty Keto Lasagna
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
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; 1 tablespoon fresh garlic (minced); 1/2 cup marinara sauce; 8 ounces cream cheese; 1 large egg; 1/4 teaspoon black pepper; 3/4 cup mozzarella cheese (part-skim, shredded; 3 ounces)

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.

Cooking ground beef and onions in a skillet.

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.

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

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