Home » Meat Recipes » Keto Lasagna
Last updated: · Recipes developed by Vered DeLeeuw and nutritionally reviewed by Rachel Benight MS, RD · This website generates income via ads and uses cookies.
Jump to Recipe Jump to Video Print Recipe
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.
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
- Foodie Newsletter
- 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).
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.
More Spinach Recipes
- Crustless Spinach Quiche
- Sauteed Spinach
- Creamed Spinach
- Spinach Artichoke Dip
Recipe Card
4.99 from 496 votes
Pin Recipe Print Recipe
Keto Lasagna
This hearty and flavorfulketo lasagnaproves 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
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
Click here to add your own private notes. They're only visible to you. If you clear your browser's cache, they'll be lost.
Nutrition per Serving
Calories: 404kcal | Carbohydrates: 7g | Protein: 23g | Fat: 32g | Saturated Fat: 15g | Sodium: 566mg | Fiber: 2g | Sugar: 3g
Subscribe
I send out a weekly newsletter with a recipe and tips. Want these recipes in your inbox? Subscribe today! You can unsubscribe at any time.
Follow Me
Disclaimers
Cup measurements refer to the standard American cup, which is 240 milliliters. Most of my 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 these Terms of Use carefully before using any of my recipes.
❤️ Let's connect! Follow me on Pinterest, Facebook, TikTok, YouTube, Instagram, or Twitter.
More Meat Recipes
- Beef Shanks
- Ham Steak
- Picanha Steak Recipe
- Perfect New York Strip Steak
About the Author
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
Comments
Judy
Can you use canned chopped spinach?
Reply
Vered DeLeeuw
Hi Judy,
I don't recommend that. Canned spinach is mushy and has a metallic aftertaste.Reply
Nicole
HI,
I am allergic to eggs. Do you think I can remove the egg and it will still be good? 🙂Reply
Vered DeLeeuw
Hi Nicole,
I only tested this recipe with an egg, so I'm not sure, but I think it's worth a try. I suggest mixing two tablespoons of heavy cream into the cream cheese instead of the egg. The lasagna might not set as well, and it's possible you would need to scoop it out instead of cutting it, but it should still taste good.Reply
Susie Knott
Excellent! Quick and easy to make. Tastes excellent. Traditional lasagna noddles aren’t even missed!Reply
Vered DeLeeuw
I'm so glad you liked this lasagna, Susie! Thank you for taking the time to write a comment.
Reply
Dianne S. Epstein
This recipe looks absolutely fabulous but, due to my very high cholesterol levels coupled with a severe allergy to cholesterol meds, I need recipe's cholesterol level. Would you please be kind enough to provide? Thank you very much!
Reply
Vered DeLeeuw
Hi Dianne,
According to the nutrition calculation tool used on this website, a serving of this recipe (a sixth of the entire lasagna) has about 130 mg of cholesterol.
However, I would encourage you to verify this information independently. Here's a website where you can calculate the nutrition info for recipes . You can copy and paste the list of ingredients and make any changes needed to ensure the calculation uses the correct ingredients and amounts.Reply
Dianne S. Epstein
Vered...Thank you so much for your help! It is greatly appreciated!
Regards,
DianneVered DeLeeuw
You're very welcome, Dianne. 🙂
Terry Batson
I used fresh spinach...delicious! This will be a staple in our house!Reply
Vered DeLeeuw
Yay! So glad you liked it, Terry!
Reply
Connie
Can I use fresh spinach in this recipe?
Reply
Vered DeLeeuw
Sorry, Connie - I only tested this recipe with frozen spinach.
Reply
Brittany
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
I don't think cottage cheese would work in this recipe.
Reply
Kathy Lehnick
Quick question, could you use thinly sliced, lengthwise zucchini or eggplant to replace the noodles?
Reply
Vered DeLeeuw
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
Lori
Delicious. Will be making this often. Perfect recipe. I followed it to the letter. Thank you.Reply
Vered DeLeeuw
I'm so glad you liked this lasagna, Lori! Thank you for taking the time to leave a comment.
Teresa
I made this recipe today. It came out delicious!!! Thanks Vered. ❤️
Reply
Vered DeLeeuw
Glad you liked it, Teresa!
Reply
