Hearty Keto Lasagna

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

Course Side Dish

Cuisine Italian

Prep Time 30

Cook Time 30

Total Time 1

Servings servings

Calories 404kcal

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

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.

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.