Keto Meat Lasagna

Are you a lasagna lover like I am?  This Easy Keto Meat Lasagna will surely satisfy your love for lasagna and also satisfy your entire family!  I will even say that it tastes better than the “real thing”!

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keto lasagna


Keto Meat Lasagna

This recipe is from  Craveable Keto Cookbook which is my favorite keto cookbook at the moment.  I want to quote the commentary from the beginning of this recipe in the book because, well, its perfect!

“..for every person who buys this book but doesn’t make this recipe, a shelter pup doesn’t get adopted.”

It’s that good.


RELATEDHow to Start the Keto Diet (AGAIN)


Pre keto (and pre gluten-free) I used to love lasagna.  it was a comfort food for me.  When I went gluten-free I stopped eating lasagna altogether.  I don’t know if it is because I couldn’t find a suitable gluten-free noodle replacement or just didn’t take the time to find one.

In either case, it had been a few years since I’ve enjoyed a good lasagna.

When I came across this recipe and thought about all the shelter pups (I have 3 rescue dogs) I just couldn’t pass it up!

I worried about the texture of the “noodles”.  A worry that turned out not to the worth the time it took to be worried!  The “noodles” amazingly had the same texture as a regular cooked lasagna noodle.

All the spices and herbs in this recipe and in the sauce recipe just come together perfectly.

This is a little more time intensive than some of my other recipes, but as usual, it is more than worth it.  So set aside about 90 minutes and get to work!

I only changed a few super duper minor things.  This recipe and cookbook are divine!!!

This is one of the most popular recipes on this blog and for good reason!  The Craveable Keto cookbook is simply awesome and this is so easily modifiable too!  I plan to make several batches soon and freeze them so that I can easily pull them out of the freezer, thaw out and cook for a delicious and hassle-free dinner!

People worry about the fact that there is a higher carb count in the sauce recipe but remember that you divide by the number of servings AND you do not use it all.  So this is still well within strict limits for keto!

Now, you might be thinking – how in the world can a cheese-based product double as a noodle?  I definitely asked myself that same question.  

This is what the lasagna “noodle” layer will look like once cooked.  You simply slice this into pieces that you will then use to layer the lasagna. 


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I mean, just check out this side view!  This lasagna is thick, hearty, and will please even the non keto lasagna fan!


RELATED How to Eat Keto When Your Family Doesn’t (Hint – IT IS EASY)



Kitchen Essentials

Baking Dish You will need an 8.5 x 4.5 glass loaf pan of course!  Definitely stick with glass.

Baking Sheet Any old baking sheet will do!  I happen to love my ceramic ones!

Parchment paper – Even though my pictures show the white parchment paper, I have since switched over to the nonbleached parchment paper like this one.


RELATEDHow to Start the Keto Diet (AGAIN)


Special Notes

If you have a large family like I do, you will have to double the recipe!  Also, the amount of sauce you make will be more than what you need, so simply store them in airtight containers and use them for other cooking projects!



I’m again going to plug The Craveable Keto cookbook again because it’s awesome!   GO buy it!

I mean, just look at this lasagna.  You can almost taste it!



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Easy Keto Recipe Meat Lasagna

Easy Keto Recipe Meat Lasagna




  • 1 pound ground beef
  • 4 teaspoons dried, minced onions
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano leaves
  • 1 teaspoon garlic powder
  • 1 1/2 cups Garlic & Herb Marinara sauce
  • 3/4 cup shredded mozzarella cheese
  • 6 tablespoons ricotta cheese (not low fat)
  • 1 1/2 teaspoon Italian seasoning


  1. Preheat oven to 375 degrees and line a 13x9 baking dish with parchment paper.
  2. Using a hand mixer, combine softened cream cheese and eggs in a large bowl. My cream cheese wasn't fully softened so it was a little chunky but it turned out just fine.
  3. Add parmesan cheese, Italian seasoning garlic powder, and onion powder to the large bowl mixture. Mix well.
  4. Fold in mozzarella cheese with a spatula.
  5. Spread mixture on lined baking dish evenly.
  6. Bake on middle rack for 20-25 minutes (I did 25) until golden brown.
  7. Let cool in the fridge for about 20 minutes and then cut crosswise into thirds. This will give you the perfect size "noodles" for a 8.5 x 4.5 inch loaf pan.


  1. In a large pan, combine the ground beef, dried minced onions, basil, oregano, and garlic powder and cook over medium-high heat. Cook until meat is fully cooked and browned.
  2. Drain excess grease and add 1 cup of marinara sauce to the pan with meat. Reduce heat and simmer for 10 minutes.

Putting it all together

  1. Put 1/4 cup of marinara sauce into the 8.5 x 4.5 loaf pan and place the first noodle layer on top.
  2. Then layer 1/3 of the meat sauce on top of the noodle. Followed by 3 Tablespoons of ricotta cheese and 1/4 cup of mozzarella cheese. Add another noodle layer and follow these steps once more to create 2 full layers.
  3. Add last noodle and then the last of the meat sauce. Spread the last 1/4 cup of marinara sauce over the meat sauce and cover with last 1/4 cup of mozzarella cheese.
  4. Sprinkle the Italian season on top for seasoning.
  5. Bake for about 20 minutes. You are supposed to let it rest for 10 minutes before serving (although we only waited about 5).


I would like to give recipe credit the Craveable Keto Cookbook.  That is where I got my inspiration.  It is an amazing cookbook.  It can be found here on Amazon.