Keto lasagna is a delicious twist on the classic Italian favorite, made without the traditional pasta sheets. Instead, it’s layered with tender zucchini or eggplant slices, rich meat sauce, creamy ricotta, and plenty of melted mozzarella cheese. The flavors are just as comforting and satisfying, but this version keeps the carbs low and the taste high.
I love making keto lasagna when I want a hearty, filling meal that doesn’t leave me feeling heavy or sluggish. It’s one of those dishes that feels like a treat but fits perfectly into a low-carb lifestyle. One of my favorite tricks is to slice the veggies thin so they cook evenly and get nice and soft without falling apart.
This lasagna is great served with a fresh green salad or a side of garlic sautéed spinach. I find it’s just as tasty the next day, which makes it perfect for meal prep or leftovers. Whenever I make it, family and friends are always asking for the recipe—it’s one of those comforting meals that brings everyone together at the table.
Key Ingredients & Substitutions
Ground Beef: This is the heart of the meat sauce. You can swap it with ground turkey or chicken for a lighter option, or even sausage for extra flavor.
Cauliflower: Using cauliflower rice replaces traditional noodles and keeps the carbs low. If cauliflower isn’t your favorite, thinly sliced zucchini or eggplant also work well as noodle substitutes.
Ricotta Cheese: Adds creaminess and binds the layers. For dairy-free, try a cashew cream or tofu ricotta alternative, but it will slightly change the texture.
Mozzarella & Parmesan: These melt beautifully and add gooey, cheesy goodness. You can use shredded cheddar or provolone if you prefer a sharper taste.
Marinara Sauce: Choose a no-sugar-added marinara to keep it keto-friendly. If you can’t find one, make your own by simmering crushed tomatoes with herbs and garlic.
How Can I Make Sure the Cauliflower “Noodles” Don’t Get Watery?
Cauliflower can release moisture when baked, which might make your lasagna soggy. Here’s how to handle it:
- After steaming or microwaving, let the cauliflower rice cool slightly, then place it in a clean kitchen towel and squeeze out excess water.
- Mix the cauliflower rice with half the ricotta mixture before pressing it into the pan; this helps bind and absorb moisture.
- Don’t overcrowd the baking dish; spreading it evenly allows moisture to evaporate as it bakes.
- Let the lasagna cool 10 minutes after baking to help it firm up before slicing.
Equipment You’ll Need
- Large skillet – perfect for browning ground beef and cooking the sauce evenly.
- Food processor – great for turning cauliflower into rice quickly and easily.
- Steamer basket or microwave-safe bowl – for softening cauliflower rice before mixing.
- 9×9 inch baking dish – holds the layers of lasagna and bakes evenly.
- Mixing bowls – to combine cheeses, cauliflower, and other ingredients smoothly.
- Spatula or spoon – to spread layers evenly without breaking them up.
Flavor Variations & Add-Ins
- Swap ground beef for Italian sausage to add a little spice and extra depth.
- Add chopped mushrooms or bell peppers for an added veggie boost and texture.
- Mix in fresh basil or oregano with ricotta for a fresh herby flavor twist.
- Use shredded cheddar or provolone cheese instead of mozzarella for a different cheesy taste.
How to Make Keto Lasagna
Ingredients You’ll Need:
For the Meat Sauce:
- 1 lb ground beef
- 1 cup marinara sauce (no sugar added)
- 2 cloves garlic, minced
- 1 tsp Italian seasoning
- Salt and pepper to taste
For the Cheese Mixture:
- 1 cup ricotta cheese
- 1 large egg
- ½ cup grated Parmesan cheese
- 2 cups spinach, chopped (optional)
- Salt and pepper to taste
For the Base and Topping:
- 1 medium cauliflower head (to make cauliflower rice)
- 1 cup shredded mozzarella cheese
- Butter or cooking spray (to grease the baking dish)
How Much Time Will You Need?
This keto lasagna takes about 15 minutes to prepare, 25-30 minutes to bake, plus a few minutes to let it cool before serving. Overall, plan for about 45 minutes from start to finish.
Step-by-Step Instructions:
1. Preheat and Prepare Cauliflower Rice:
Preheat your oven to 375°F (190°C). Chop the cauliflower into florets and pulse them in a food processor until it looks like rice. Steam or microwave the cauliflower rice for about 5 minutes until softened, then let it cool slightly.
2. Cook the Meat Sauce:
While the cauliflower cooks, heat a large skillet over medium heat. Add the ground beef and minced garlic, seasoning with salt, pepper, and Italian seasoning. Cook until the beef is browned and cooked through, about 7 minutes. Drain off any excess fat, then stir in the marinara sauce and simmer for 5 minutes.
3. Mix the Cheese and Cauliflower Base:
In a bowl, mix the ricotta cheese, egg, Parmesan cheese, chopped spinach (if using), and a pinch of salt and pepper. Combine half of this ricotta mixture with the cooled cauliflower rice. Press this mixture evenly into the bottom of a greased baking dish to form your base.
4. Build Your Lasagna Layers:
Spread half of the meat sauce over the cauliflower base evenly. Then dollop and spread half of the remaining ricotta mixture on top of the meat sauce. Sprinkle half of the shredded mozzarella cheese over the ricotta. Repeat these layers once more—cauliflower ricotta mixture (if any left), meat sauce, ricotta mixture, and finish with mozzarella cheese on top.
5. Bake and Serve:
Bake the assembled lasagna uncovered for 25-30 minutes until the cheese is melted, bubbly, and golden. Let it cool for 10 minutes before cutting and serving to let the layers set nicely.
Can I Use Frozen Cauliflower for the Cauliflower Rice?
Yes, you can use frozen cauliflower! Just thaw it completely and drain any excess water before pulsing it into rice and cooking. This helps prevent extra moisture in your lasagna.
Can I Substitute the Ground Beef with Another Protein?
Absolutely! Ground turkey, chicken, or Italian sausage are great alternatives that work well in this recipe. Just adjust the cooking time if needed and season to your taste.
How Should I Store Leftover Keto Lasagna?
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat individual portions in the microwave or oven until warmed through.
Is It Possible to Make This Recipe Dairy-Free?
You can try using dairy-free cheese alternatives and a plant-based ricotta substitute, but be aware the texture and flavor will be slightly different. Make sure to pick keto-friendly vegan cheeses for best results.
