Low Carb Keto Lasagna
Published July 20, 2019 • Updated March 6, 2026
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I use deli chicken instead of noodles in this keto lasagna. No watery layers, zero prep, 30 minutes to the oven. 34g protein, 4g net carbs. Day 2 tastes better than Day 1.
I made watery lasagna for three years before I admitted the problem. Zucchini slices leak liquid no matter how long you salt them. The whole dish turns into soup by day two, and you spend 30 minutes prepping vegetable ‘noodles’ before you can even start layering.
When I first heard about using deli chicken as the noodle replacement, I thought it sounded desperate. But I was tired of draining pools of liquid, so I tested it. The chicken holds its structure without releasing water. Vegetables are 90% water. When you bake them, that moisture goes somewhere (usually into your ricotta layer). Protein doesn’t do that. Thinly sliced deli chicken acts like a structural layer that soaks up sauce instead of releasing it. If you’ve tried my baked ziti or skillet lasagna, you know I love a good Italian casserole. This one is the easiest.
This keto lasagna takes 30 minutes from start to oven. No salting zucchini. No making fathead dough. No pre-cooking anything. You open packages, layer, bake. I’ve tested this against every other low carb noodle method (zucchini, eggplant, cabbage, fathead, shirataki) and nothing else comes close.
It took me four test batches to get the layering right. My first attempt had dry edges where the chicken wasn’t fully covered. The second was too saucy and took 8 extra minutes to set. By round three, I figured out you need to overlap the chicken slices slightly and add extra sauce at the corners. My fourth batch came out perfect at exactly 20 minutes. The cheese was bubbly and starting to brown, but the chicken stayed tender.
The protein surprised me. One serving has 34g protein, more than five eggs. That’s triple what you get from a zucchini version. My oldest son asked why I stopped doing keto when he saw me serve this. He couldn’t tell it wasn’t regular lasagna. My husband requested it twice in the same week, which has never happened with any other version. I pair this with a side salad or my spaghetti for a full Italian night.
Day two tastes better than day one. The chicken soaks up more sauce overnight. Most noodle-sub versions get worse in the fridge. This one improves. I’ve reheated portions five days later and they still held together.
What I’ve learned after 100+ batches
The ricotta trick: Commenter Joann suggested mixing an egg and parmesan into the ricotta. I tried it, and now I won’t make it any other way. The ricotta spreads evenly and sets into a creamier layer.
Simmer your meat sauce at least 5 minutes after adding marinara. Skipping this is the second biggest cause of a watery result.
Check the label on your deli meat. I used honey-glazed chicken once and the caramelized sugar made everything weirdly sweet.
Use a deep dish, not a 9×13. Readers Cathy and Abby both found that a wide, shallow dish spreads the layers too thin. I use an 8×8. If you want a 9×13, double the recipe for 3 proper layers.
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Ingredients
1 lb ground beef or Italian sausage -
12 oz of low-carb marinara sauce or low sugar tomato sauce
-
¾ lb sliced chicken or turkey (from the deli counter)
-
10 tablespoons whole milk ricotta cheese
-
3 cups shredded mozzarella cheese
Step by Step Instructions
Step by Step Instructions
Brown the beef
Brown the ground beef in a skillet over medium-high heat. Season with salt & pepper. Add additional seasoning like basil, Italian seasoning, garlic powder, anise, or oregano if desired.
- 1 lb ground beef
- salt
- pepper
Meat sauce
Once the meat is cooked until no longer pink, add in the marinara sauce. Stir to combine and let simmer on low for 5 minutes. Remove from heat.
- 12 oz marinara sauce
Layer the ingredients
In a casserole dish, spread a small amount of ground beef mixture on the bottom. Add a layer of chicken slices. Followed by another layer of ground beef. Top with 5 dollops of ricotta cheese and ¼ of the mozzarella cheese. Repeat the layers 2-3 times. End the layers with ground beef mixture and then remaining mozzarella cheese.
- 3/4 lb sliced chicken or turkey
- 10 oz ricotta cheese
- 3 cups shredded mozzarella cheese
Bake your lasagna
Bake in the oven at 400F for 15 minutes or until cheese is bubbly on top.
Nutrition disclaimer
The nutrition information provided is an estimate and is for informational purposes only. I am a Doctor of Pharmacy (Pharm.D.); however, this content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always consult your physician or other qualified health provider before making any lifestyle changes or beginning a new nutrition program.
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Get My Macros + Recipes →Frequently Asked Questions
Why does my lasagna turn out watery?
Nine times out of ten, it's the noodle substitute. I dealt with this for years using zucchini. Vegetables release moisture during baking and turn everything into soup. That's why I switched to deli chicken. If you're already using chicken and still getting liquid, your meat sauce is probably too thin. I simmer mine at least 5 minutes before layering. Don't add extra sauce beyond what the recipe calls for, and let it rest 10 minutes before cutting so the layers set.
What size baking dish should I use?
I use an 8x8 or similar deep dish. Readers Cathy and Abby both found that a 9x13 spreads the layers too thin and you end up with a flimsy result. If you want to use a 9x13, double the recipe so you get 3 full layers. The deeper dish gives you that thick, stacked bite where every forkful has sauce, cheese, and chicken.
Can I use turkey, ham, or other deli meats?
I've made this with all three. Turkey works fine but tends to be slightly drier. Chicken has a more neutral flavor that disappears into the dish, which is why I reach for it 9 out of 10 times. A reader named Bill tried ham and loved it, and I've done that too when I ran out of chicken. Either way, get it sliced thin at the deli counter (about 1/16 inch). Pre-packaged slices are usually too thick.
What can I substitute for ricotta cheese?
I've tested three alternatives. Cream cheese makes the layers richer and creamier (my go-to swap). Cottage cheese blended smooth with an egg is lighter and easier to spread. My husband actually preferred the cottage cheese version. Mascarpone works if you want something more indulgent. Use full-fat for all three. The low-fat versions get grainy when baked. For dairy-free, I haven't found a substitute that holds up in the oven. The cheese layers are structural in this dish.
Should I use Italian sausage or ground beef?
I've used both dozens of times. Ground beef gives you a cleaner, more traditional flavor that lets the sauce and cheese stand out. Italian sausage adds fennel and heat that makes the whole dish taste more complex. My favorite move is a 50/50 mix when I want depth without it tasting like a sausage casserole. Reader TT used spicy sausage with Rao's arrabbiata and said it was incredible.
Can I use EggLife wraps instead of deli chicken?
A reader named Suzi tested this and said it worked great. I tried it after her comment and she's right. EggLife wraps give you a thinner, more noodle-like layer. The trade-off is less protein per serving. For a fully meatless low carb version, EggLife wraps with the ricotta and marinara layers hold together well, but I'd add a protein source somewhere else in the meal.
How do I freeze and reheat this?
I freeze mine for up to 3 months regularly. My method: assemble completely, wrap tightly in plastic wrap, then foil. I label it with the date because I always think I'll remember and I never do. Bake from frozen at 375F for 45-50 minutes covered, then 15 minutes uncovered. I've tested both thawing overnight and baking from frozen. The from-frozen method gives me more consistent layers because nothing shifts during thawing.
Will my non-keto family notice the difference?
This is the question I get most often. My oldest son asked why I stopped eating keto when he saw me serve this. He thought it was regular lasagna. The texture difference from real pasta is minimal because the noodles aren't the star anyway. The sauce and cheese are. I've served this to guests without mentioning the swap, and no one has ever asked.
Used Italian sausage since it's what I had. Sauce turned out way richer than expected for a first try. Leftovers were even better the next day, didn't see that coming.
First keto attempt and I was skeptical about deli chicken for noodles, but the layers held. Turned out better than I expected. Is the day 2 thing real, or is that just me looking for an excuse?
Made a double batch on Sunday and the day 2 thing is SO real (I actually hid a container in the back of the fridge so nobody would touch it). The deli chicken trick means no soggy layers even after reheating, which is the thing that always kills casseroles for me.
Six batches in and I still look forward to day-two leftovers more than the fresh pan. Ricotta and marinara soaking overnight somehow makes it taste like way more effort than it is. Deli chicken finally got me off zucchini noodles for good.
Zucchini pulls moisture out, chicken pulls it in. Completely different result by day two.
Portioned this into containers Sunday, ate the last one Wednesday, and the deli chicken layers on day four had soaked up the sauce like it'd been braising all afternoon.
Day four is the peak and I've been saying this for years. The chicken just keeps pulling in the sauce in a way pasta actually can't. Zucchini would've been soup by Wednesday.
The flavor was there, and chicken holds up way better than zucchini ever does for me. Ricotta in the middle was a little bland, though the rest of the dish made up for it. Next time I'd mix Italian seasoning into the ricotta before layering. Day 2 was noticeably better, and that part the recipe nailed.
Italian seasoning in the ricotta, yes. I mix in garlic powder too. Plain ricotta just gets lost between those layers.
Just grabbed everything for this and realized I don't actually own a casserole dish (just moved and my kitchen stuff is still kind of scattered). Would a 10-inch cast iron skillet work? I'm a little nervous the layers won't sit right with the deli chicken slices if the shape is off.
Cast iron works. 10-inch is close to an 8x8 so the layers won't go too thin. The chicken slices just overlap to fill the round shape, nothing to worry about there. Cast iron runs hot though, so check it 3-4 minutes early.
My son has been skeptical of every keto swap I've tried, so I didn't mention the deli chicken standing in for noodles. He finished his bowl, then asked what was different because 'the layers looked weird.' He meant it as a question, but I took it as a win.
'The layers looked weird' is basically a 5-star review from a skeptical kid. My oldest said the same thing the first time and then had seconds.
Used spicy Italian sausage instead of ground beef and the heat works through each layer in a way the plain beef version doesn't. Only thing I'd change is adding another layer, the recipe as written comes out a little thin for my casserole dish. Still making it again.
The sausage version might be better than my original. That heat carries through every layer in a way beef just doesn't. On the thin layers - what size dish are you using? 9x13 is the culprit. Either go 8x8 or double the recipe if you want the height.
Deli chicken idea = genius, and yes the watery layers are a real problem with every keto lasagna I've made. Only thing: broil the top 2 minutes at the end, mine came out pretty pale. Round two Sunday.
Good catch on the broil. Two minutes right at the end makes such a difference on the color. Mine can look pale straight out of the oven too, so I kick the broiler on for a couple minutes. Report back Sunday.
My mom made lasagna every Sunday when I was growing up and when I went keto I figured that was just gone. First bite of this brought me back so hard I actually called her to read the recipe out loud over the phone. The ricotta and mozzarella layers together, that's the thing that got me. Four stars because I burned the edges on mine, but I'm going back in this weekend with a closer eye on it.
That story about calling your mom - that's the whole point. For the burned edges, tent foil over it for the first 20 minutes and pull it the last 10. Mine used to run dark too before I figured that out.
Do you use bagged shredded mozzarella or grate from fresh? thank you
I just use the bagged shredded cheese in this lasagna recipe.
This recipe is delicious! If you want to use an 8x10 dish or a 9x12 dish, double the recipe to layer the steps 3 times as stated in the recipe. Or you’ll only have enough product for about 1.5 layers. And add a lot of onions, green peppers, and mushrooms. Plus other veggies!
The chicken in place of noodles is brilliant and delicious! Just make sure you have enough to feed everyone this delicious main course.
Yes on the larger dish! I should put that in the recipe notes. And the veggie adds work really well here since the chicken layer keeps everything from getting watery (zucchini would've been a disaster).
Amazing!!!
I made it in a small cheesecake tin.
Omg will be making this again .
Thankyou Annie
Cheesecake tin is clever, the layers stay so clean when you unmold it.
I tried this recipe, instead of turkey or chicken, I used Ham, it came out absolutely amazing.
Lasagna is my favorite. I so happy I found this recipe...
Ham works surprisingly well in this. Already added it to my FAQ, mentioned you by name.