Keto Lasagna

Low Carb Keto Meat & Veg Lasagna

Course Main Course
Cuisine Italian
Prep Time 45 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes
Servings 6
Cyndi Seidler Yummy Keto Recipes



  • 1 lb Ground beef, organic
  • 2 cups Tomato sauce (16 oz)
  • 1/2 can Crushed tomatoes (can use whole 8 oz can)
  • 2 TB Tomato paste
  • 1/8 cup White cooking wine (optional)
  • 1/2 cup Shredded cheddar cheese
  • pinch of: Garlic powder, onion powder, Italian seasoning, salt, pepper


  • 15 oz Ricotta cheese
  • 8 oz Feta cheese
  • 1/2 cup Shredded cheddar cheese (optional)
  • 1 cup Shredded mozzarella cheese
  • 1 cup Parmesan cheese
  • 2 Eggs


  • 1 Zucchini, peeled slices
  • 1/2 Eggplant, cut slices
  • 1 cup Fresh spinach


  • 1 cup Mozzarella cheese


  1. Cook ground beef with seasonings on stovetop until meat is browned (cooked). Leave meat juices in pan and add tomato sauce, crushed tomatoes, tomato paste. Stir up, then add the cheese. Simmer with lid :30 minutes.

  2. Prepare cheese mix while meat is simmering - add all cheese mix ingredients in a bowl and stir. Then set aside.

  3. Prepare vegetables - peel zucchini skin and then peel zucchini "noodle" slices. Cut eggplant into thin slices.

  4. Prepare the Keto noodles (see recipe link in post above). Let cool, then slice into lasagna noodle thickness.

  5. Layering: 1) meat sauce 2) lasagna noodles 3) cheese mix 4) vegetables 5) noodles 6) meat mix 7) cheese mix. (The layering is more of a recommendation and you can layer as you wish, however bottom layer should start with meat mix and end with cheese mix)

  6. Top with final layer of mozzarella cheese. Bake in preheated oven 350 for 30 minutes.