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keto lasagna final cut

Keto Lasagna

Rich and Hearty low carb lasagna perfect for when Italian food cravings come in!
Course Main Course
Cuisine Italian
Keyword Keto Italian, Lasagna
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4 servings
Calories 339kcal




  • Add coconut oil to a medium high heat pan and cook the ground beef. Add the tomato sauce to the ground beef and combine. Set aside.
  • Using a mandolin slicer, slice the zucchini into as many thin slices as possible and set aside.
  • Add the ricotta, Parmesan, garlic cloves, salt, pepper, and egg to a processor and blend until fully combined.
  • In an oven safe skillet or casserole dish, make the first layer of ground beef.
  • Next top with two layers of the zucchini criss crossing each other.
  • Add a generous layer of the ricotta mixture.
  • Sprinkle on some of the shredded mozzarella.
  • Repeat this a second time (we made two full layers in our 6 inch skillet). The last layer should be mozzarella cheese on top.
  • Bake in a 350 degree oven for 30 minutes or until cheese is browned.


Calories: 339kcal | Carbohydrates: 7g | Protein: 23g | Fat: 25g | Saturated Fat: 13g | Cholesterol: 124mg | Sodium: 713mg | Potassium: 538mg | Fiber: 1g | Sugar: 4g | Vitamin A: 679IU | Vitamin C: 17mg | Calcium: 254mg | Iron: 2mg