The Best Keto Lasagna Recipe With Low Carb Noodles

This Keto Lasagna has everything you want from classic comfort food: a rich meat sauce, creamy ricotta filling, tender low-carb lasagna sheets, and plenty of melted mozzarella and Parmesan.

Using hearts of palm lasagna sheets keeps the preparation simple while avoiding the extra moisture that can come from zucchini noodles. The finished lasagna is hearty, easy to portion, freezer-friendly, and even more flavorful the next day.

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Why You’ll Love This Keto Lasagna

• Rich and cheesy with distinct layers
• Approximately 9 net carbohydrates per serving
• High in protein
• Family-friendly
• Freezer-friendly
• Great for meal prep
• Can be assembled ahead of time
• Made without traditional pasta

This recipe is gluten-free only when every packaged ingredient, including the lasagna sheets, marinara, cheeses, and seasonings, is confirmed gluten-free.

Ingredients You’ll Need

Exact measurements are included in the recipe card below.

Ground beef: Lean ground beef creates a hearty meat sauce without leaving too much excess grease in the pan.

Onion and garlic: Build the savory foundation of the sauce.

Sugar-free marinara: Choose a marinara without added sugar and review the serving size and total carbohydrates carefully.

Tomato paste: Deepens the tomato flavor and helps thicken the sauce.

Italian herbs: Italian seasoning, oregano, and basil add classic lasagna flavor.

Whole-milk ricotta: Creates the creamy cheese layer.

Egg: Helps the ricotta mixture hold together as the lasagna bakes.

Mozzarella: Adds the stretchy, melted cheese layers.

Parmesan: Provides salty, savory flavor and helps the top become golden.

Hearts of palm lasagna sheets: These convenient low-carb sheets provide structure without requiring you to slice vegetables into noodles.

Fresh parsley or basil: Adds freshness and color before serving.

Equipment You’ll Need

Useful kitchen tools include:

• 9×13-inch baking dish
• Large skillet or Dutch oven
• Mixing bowl
• Silicone spatula or wooden spoon
• Cheese grater
• Chef’s knife
• Cutting board
• Colander
• Measuring cups and spoons
• Airtight meal-prep containers

Choosing Keto Lasagna Noodles

This recipe uses hearts of palm lasagna sheets because they’re convenient, sturdy, and less likely to make the lasagna watery.

Other options include:

Zucchini slices: Salt them first, let them sit for about 20 minutes, and pat them completely dry. Lightly grilling or roasting them removes even more moisture.

Eggplant slices: Roast thin slices before assembling the lasagna.

Cheese-based noodles: Homemade mozzarella-and-egg sheets create a richer lasagna with more calories and dairy.

Packaged low-carb pasta sheets: Follow the package instructions and check the nutrition and allergen labels carefully.

Changing the noodle option will change the texture, cooking time, and nutrition.

How to Make Keto Lasagna

1. Prepare the Meat Sauce

Heat the olive oil in a large skillet over medium heat.

Add the diced onion and cook for three to four minutes, until softened.

Add the garlic and cook for about 30 seconds.

Add the ground beef and cook until browned, breaking it apart as it cooks. Drain excess grease if necessary.

Stir in the marinara, tomato paste, Italian seasoning, oregano, basil, onion powder, and garlic powder.

Reduce the heat and simmer uncovered for about 15 to 20 minutes, stirring occasionally. The sauce should be thick rather than watery.

2. Make the Ricotta Filling

In a medium bowl, combine the ricotta, egg, two cups of mozzarella, ½ cup of Parmesan, and chopped parsley.

Stir until evenly blended.

3. Prepare the Lasagna Sheets

Drain and rinse the hearts of palm lasagna sheets according to the package directions.

Pat them thoroughly dry with paper towels.

Removing excess moisture helps the lasagna hold its shape.

4. Assemble the Lasagna

Preheat the oven to 375°F and lightly grease a 9×13-inch baking dish.

Spread a thin layer of meat sauce across the bottom.

Arrange a layer of hearts of palm sheets over the sauce.

Spread part of the ricotta mixture over the sheets, followed by more meat sauce.

Repeat the layers until the ingredients have been used.

Finish with the remaining two cups of mozzarella and ½ cup of Parmesan.

5. Bake

Bake uncovered for 35 to 40 minutes, until the sauce is bubbling and the cheese is melted.

For a lightly browned top, broil for one to three minutes while watching closely.

6. Rest Before Slicing

Remove the lasagna from the oven and let it rest for at least 15 minutes.

This step is important. Cutting it immediately can cause the layers to slide apart.

Garnish with fresh basil and serve.

Tips for Lasagna That Isn’t Watery

Thicken the meat sauce. Let it simmer uncovered until it no longer looks thin.

Dry the noodles. Hearts of palm sheets should be drained, rinsed, and patted dry.

Drain the beef. Remove excess grease before adding the marinara.

Use whole-milk ricotta. Lower-fat ricotta may release more liquid.

Avoid excessive sauce. Each layer needs enough sauce for flavor, but it shouldn’t be swimming in liquid.

Let it rest. The layers continue setting after the baking dish leaves the oven.

Easy Keto Lasagna Variations

Sausage Lasagna

Replace half or all of the ground beef with cooked Italian sausage. Check the label for added sugar.

Spinach Lasagna

Cook and drain chopped spinach thoroughly, then mix it into the ricotta filling.

Three-Meat Lasagna

Use a combination of ground beef, Italian sausage, and chopped pepperoni.

Chicken Alfredo Lasagna

Replace the meat sauce with a low-carb Alfredo sauce and use cooked shredded chicken.

Eggplant Lasagna

Replace the hearts of palm sheets with thin roasted eggplant slices.

What to Serve With Keto Lasagna

Pair it with:

• Garlic roasted broccoli
• Caesar salad without croutons
• Sautéed spinach
• Roasted asparagus
• Garlic green beans
• Zucchini noodles
• Keto garlic bread
• A simple mixed-green salad

How to Store and Reheat Keto Lasagna

Allow the lasagna to cool before covering it.

Store it in the refrigerator for up to four days.

Reheat individual slices in the microwave, or place several portions in a covered baking dish and warm them at 350°F until heated through.

Adding a spoonful of marinara before reheating can help prevent the edges from drying out.

Can You Freeze Keto Lasagna?

Yes. Freeze the entire lasagna or individual portions.

Wrap cooled portions tightly and place them in freezer-safe containers. Freeze for up to three months.

Thaw overnight in the refrigerator before reheating.

For easier meal prep, assemble the lasagna in a freezer-safe pan, cover it securely, and freeze it before baking. Thaw it in the refrigerator before following the baking instructions.

Frequently Asked Questions

Is lasagna keto-friendly?

Traditional lasagna noodles are high in carbohydrates. This version replaces them with hearts of palm sheets and uses marinara without added sugar.

The final carbohydrate count depends on the noodle and sauce brands used.

What are the best low-carb lasagna noodles?

Hearts of palm sheets are convenient and sturdy. Zucchini and eggplant are affordable options but require more preparation to prevent excess moisture.

Can I prepare it ahead of time?

Yes. Assemble it up to 24 hours in advance, cover it, and refrigerate it until ready to bake.

You may need to add several minutes to the baking time when starting with a cold dish.

Can I replace ricotta cheese?

Whole-milk cottage cheese or mascarpone may be used, but the texture and nutrition will change. Drain cottage cheese before using it.

Why did my lasagna fall apart?

It may have contained too much liquid or been sliced too soon. Allow the sauce to thicken, dry the noodles thoroughly, and rest the baked lasagna for at least 15 minutes.

Is sugar-free marinara completely carb-free?

No. Tomatoes naturally contain carbohydrates. “No added sugar” does not mean zero carbohydrates, so check the label.

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