Finally, a Keto Lasagna that tastes just like the real thing! My grandma first made this lasagna recipe, then my mom, and now I am sharing it with you. If you haven’t guessed yet, Lasagna is one of my favorites, so trust me when I say, “this easy keto lasagna recipe will impress!”
Just look at this homemade Lasagna with fresh oregano, zucchini, ground beef, mozzarella, shredded cheese, and tomato sauce — all combined to make an epically delicious KETO Lasagna for all of my low carb friends and families.
I’m a big believer in Ketogenic and Low Carb diets, and I consider myself an expert at converting traditional recipes into low carb options. This traditional homemade lasagna has been in my family for over 50 years and made hundreds of times over the years. And as a rule, every time I made this with my grandma or my mom, we’d ALWAYS make two and freeze one. This was really a key rule in my family, anytime you can double a recipe, do it. And you will find that a lot of recipes taste better over time, like this easy keto lasagna, for instance.
You can buy a very similar square baking dish to the one I used today, which is ideal for up to four people. If you are serving a crowd, you can easily use a full-sized baking pan. That being said, my grandma almost always used these aluminum half-sized pans for a no-fuss recipe. And we all use aluminum pans for storing Lasagna in the freezer. In the past, we all used the glass pyrex pan; however, after one exploded in our oven, we all made the switch to stoneware.
This easy keto lasagna is great for scaling up because you can make a double batch at the same time.
How to make this Lasagna Keto and Low Carb friendly
Ditch the boring lasagna noodles for a healthy option like Zucchini. One cup of raw zucchini contributes 3 grams of digestible carbs per 100 grams. This means we can still enjoy classic comfort food that tastes just like real homemade lasagna. And in my personal opinion, the zucchini noodles simulate traditional lasagna noodles perfectly.
Tips for making the perfect Keto Lasagna
The browning process is often overlooked but is rather easy to master. Browning meat will not take very long, and your goal is to sear the surface and lock in those juices.
- Pre-heat your pan
- Let your meat come to room temperature
- Avoid overcrowding your pan, cook in batches
- Use cast iron pan when possible
Let your sauce simmer down until it is nice and thick. Since we are using Zucchini, which is water heavy, we need to make sure our sauce is thick and consistent. This way, everything will balance out, leaving you with the best keto lasagna ever.
Very easy to make, serves a crowd, and is easy to double!
Perfect consistency and perfectly browned cheese!
Lasagna just rocks. Time to eat!
What to serve on the side
Do you love Zucchini?
We have a few great Zucchini recipes but one of our easiest is our Zucchini Pasta with Bolognese Sauce, which also happens to be naturally healthy, low in carbs, and plant-based.
Easy Keto Lasagna
- In a large cast iron or skillet, brown the beef
- Add the marinara
- Add the ground oregano
- Add 1/2 Tsp salt or to taste
- Simmer until sauce is thick (approximately 15 minutes)
- Peel and slice the Zucchini approximate 2-3 mm thick
- Layer 1Add 1 layer of meat to the bottom of your panAdd 1 layer of zucchiniAdd 1 layer of ricotta cheese
- Layer 2Add 1 layer of meatAdd 1 layer of zucchiniAdd 1 layer of ricotta cheese
- Layer 3Add 1 layer of meat
- Top with Mozzarella
- Top with Shredded Cheese
- Broil the lasagna for 10 - 15 minutes until golden brown