This flavorful keto lasagna proves that you don't need starches to enjoy traditional Italian flavors. With tasty layers of spinach and cream cheese, seasoned ground beef, and mozzarella, it's a big hit each time I make it!
This lasagna is so delicious. Warm layers of seasoned spinach, ground beef, and melted cheese - you won't miss the noodles! Over my 14 years of eating a low-carb diet, I have learned that quite often, the flavors we associate with grains are, in fact, the flavors of the fillings and toppings. This is true for pizza (like this cauliflower pizza crust), and it's also true for keto lasagna and zucchini lasagna.
Ingredients
See the recipe card for exact measurements. Here are my comments on some of the ingredients.
- Spinach: I use frozen chopped spinach because I always have it in the freezer, which is very convenient.
- Ground beef: I use lean ground beef (85% lean and 15% fat).
- Marinara sauce: It's best to use a sugar-free brand such as Rao's.
- Cream cheese: I use full-fat cream cheese.
- Cheese: I use shredded mozzarella.
Variations
- Chop ¼ cup of fresh basil 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.
- Sprinkle a tablespoon of grated Parmesan cheese on top of the mozzarella for added flavor.
Instructions
The detailed instructions and step-by-step photos are included in the recipe card. Here's a quick overview.
Make the beef layer: Cook the beef and onion in olive oil. Drain the beef mixture and return it to the skillet. Add the garlic and mix in the marinara sauce. Turn the heat off.
Make the cream cheese layer: 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.
To assemble the lasagna, spread the spinach mixture evenly on the bottom of a greased 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 it stand for ten minutes before cutting and serving.
I really missed lasagna when I went on a low carb diet. Well, this keto lasagna was as delicious as any I have ever had. I did not miss the noodles at all. I sprinkled a little parmesan cheese on top and it was even better.
Susan
Read more comments
I really missed lasagna when I went on a low carb diet. Well, this keto lasagna was as delicious as any I have ever had. I did not miss the noodles at all. I sprinkled a little parmesan cheese on top and it was even better.Recipe Tips
- 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 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.
Recipe FAQs
I don't recommend going leaner than 85/15. While it won't be bad, it won't be as good as meat with a higher fat content, and the lasagna could be a bit dry.
Yes. You can replace the mozzarella with another melty cheese, such as provolone.
You could try using whole-milk cottage cheese, but it's not an ideal substitution and could make the lasagna too watery. If there's any liquid on top of the cottage cheese when you open the container, please drain it.
You can keep the leftovers in an airtight container in the fridge 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 three months.
Serving Suggestions
With its rich layers of meat, dairy, and veggies, keto lasagna is a complete meal, so it doesn't really need any sides. However, you can serve it with a side dish if you wish. When I do, I like to serve it with a simple salad that I can make ahead of time, such as one of these:
Recipe Card
Hearty Keto Lasagna
Video
Ingredients
- 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
Instructions
- 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.10 ounces frozen chopped spinach
- Heat the olive oil in a large skillet over medium-high heat. Add the ground 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.1 tablespoon olive oil , 1 pound lean ground beef, 1 small onion, 1 teaspoon Diamond Crystal kosher salt
- 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.1 tablespoon fresh garlic, ½ cup marinara sauce
- Place the cream cheese in a medium microwave-safe bowl and gently heat it 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.8 ounces cream cheese, 1 large egg, ¼ teaspoon black pepper
- 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.¾ cup mozzarella cheese
- 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.
Notes
- Seasonings, especially salt, are guidelines. Adjust to taste.
- 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.
Nutrition per Serving
Save this Recipe!
We'll email this recipe to you, so you can come back to it later!
We will also add you to our weekly newsletter. Unsubscribe anytime. See healthyrecipesblogs.com/privacy/ to learn how we use your email.
Disclaimers
Most recipes are low-carb and gluten-free, but some are not. Recommended products are not guaranteed to be gluten-free. Nutrition info is approximate - please verify it. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
Lynn Finkenbinder says
Yum! My daughter and granddaughter also love this lasagna. So easy to make and so filling as well!
Vered DeLeeuw says
I agree, Lynn - it's incredibly filling and satiating! Thank you so much for trying it and for leaving a review.