Low Carb Keto Lasagna

By Annie Lampella, Pharm.D.

Published July 20, 2019 • Updated January 5, 2026

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4.9 Stars (76 Reviews) 73 Comments

Casserole Easy Kid Friendly

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I spent three years making watery keto lasagna before I figured this out.

keto lasagna layers on a plate with a fork

lifting a keto lasagna slice out of a pan

keto lasagna with layers of cheese meat and red sauce and a fork through it

keto lasagna with parmesan cheese and wine

30 Mins

Nutrition Facts

Servings

389

Calories

26g

Fat

34g

Protein

Net Carb

4.7g

Total Carbs

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.

Before I landed on the version you’re about to make, I tested more keto “lasagna noodles” than I care to admit, trying to find something that actually held up, tasted right, and didn’t turn dinner into an all-day project.

Zucchini slices released so much moisture that the whole dish turned into soup by the second day. Cabbage worked but tasted like… cabbage. Fathead dough sheets were delicious but took an hour of prep. I needed something faster, something I could make on a Tuesday night when the kids were hungry and I had 30 minutes.

Then I tried thinly sliced deli chicken.

I got the idea from Maria Emmerich’s Protein Noodle Lasagna, and it changed everything. The chicken holds its structure. No excess water. The layers stay intact even after reheating. And honestly? My kids didn’t even notice the noodles were gone. My oldest asked why I wasn’t eating low carb anymore when he saw me pull this out of the oven.

Why this works

The science behind deli meat as a noodle

Traditional pasta in lasagna serves one purpose: structural separation between layers. It absorbs sauce, holds cheese, and creates distinct strata. The flavor contribution is minimal…it’s mostly texture and architecture.

Thinly sliced deli meat does the same job. The protein content is higher, the carb count is near zero, and unlike zucchini, it doesn’t release water during baking. From my background in food science (I have a degree in Genetics from UC Davis and a Pharm.D.), I’ve found that protein-based substitutes maintain structural integrity at high temperatures better than vegetable-based ones.

The key is getting it sliced thin (about 1/16″ thick) from the deli counter. Pounded chicken breast tends to be too thick and creates a chewy, meaty layer rather than a noodle-like one.

What I’ve learned after 100+ times making this

The ricotta tip that changed everything: A YouTube commenter (Joann) suggested mixing an egg and parmesan into the ricotta. I was skeptical, but it works. The ricotta spreads evenly instead of clumping, and it sets into a creamier layer. I’ve made it both ways dozens of times…the egg method is better.
Don’t skip the simmer: Let the meat sauce simmer for at least 5 minutes after adding marinara. This concentrates the flavor and reduces excess liquid that can make the lasagna soggy.
Avoid honey-glazed deli meat: I made this mistake once. The honey caramelized and made the layers unexpectedly sweet. Always check the label.
The freezer trick: I always double this recipe. One goes in the oven, one goes in the freezer. To freeze: assemble completely, wrap in plastic then foil, freeze for up to 3 months. Bake from frozen at 375°F for 45-50 minutes covered, then 15 minutes uncovered.

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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

1
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.
Ingredients

1 lb ground beef

salt

pepper
Quick Tip
For even more flavor, add diced onions, mushroom, bell peppers if desired.
STEP

2
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.
Ingredients

12 oz marinara sauce
Quick Tip
Sometimes, I'll add a splash of heavy cream and a sprinkle of parmesan cheese to add flavor and balance.
STEP

3
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.
Ingredients

3/4 lb sliced chicken or turkey

10 oz ricotta cheese

3 cups shredded mozzarella cheese
Quick Tip
YouTube subscriber Joann suggests to mix an egg and some parmesan cheese into the ricotta. It's tastier, but helps the ricotta spread evenly.
STEP

4

Bake your lasagna

Bake in the oven at 400F for 15 minutes or until cheese is bubbly on top.

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What is a good substitute for lasagna noodles?

When it comes to keto lasagna, there a many different foods you can use to substitute for real lasagna noodles.

Newer to the keto market are Palmini Lasagna Noodles. These noodles are made out of hearts of palm. You can use one can to make your keto lasagna. Each can has 6 grams of net carbs.

For a zero carb keto noodle, try using egg wraps. You can make your own or buy them from EggLife Wraps. Once baked, they have the texture of a noodle and don’t taste eggy.

Storage information

Make ahead instructions

Prepare the lasagna ahead of time – cooking the ground beef and forming the layers of your lasagna. Layer down the sauce, keto lasagna noodles, red sauce beef mixture and cheese in a large baking dish. Wrap with plastic wrap and foil. Store low-carb lasagna in the freezer for 3 to 6 months.

Should you freeze a whole lasagna before or after you cook it?

If you choose to freeze your keto lasagna after assembly, let the casserole cool to room temperature, then wrap the dish in plastic wrap. Cover tightly with foil and/or seal with a lid if using a freezer-friendly dish.

Marinara sauce (my honest recommendation)

I’ve tested a lot of store-bought marinara sauces over the years. For this recipe, I keep coming back to Rao’s Marinara Sauce. It has 3g net carbs per half cup, no added sugar, and the flavor is close to homemade. It’s more expensive than most jarred sauces, but the quality difference is noticeable.

If you’re on a budget or want full control, I have a keto marinara sauce recipe that works great here too. Make a batch on meal prep day and freeze portions in mason jars (just leave headroom for expansion).

Keto lasagna variations to try

Cream Cheese

For a creamer variation of lasagna, replace the ricotta cheese with cream cheese. This is actually one of the first swaps I tested. It melts into the layers and makes everything richer and smoother, especially after it’s been reheated the next day.

Puree Mushrooms & Bell Pepper

If you’ve got picky eaters or kids who suddenly “don’t like vegetables anymore,” this is one of my favorite mom hacks. I’ll sauté mushrooms and bell pepper, toss them in the blender, and stir that into the sauce. Nobody notices, the sauce tastes better, and I get to quietly win by sneaking in veggies without announcing it like a public service announcement.

Add More Spices

This is where you can really make the lasagna your own. I almost always add extra basil, oregano, and garlic powder because I like my red sauce to taste bold, not bland. A pinch of red pepper flakes adds a little heat, and yes… anchovy paste sounds weird, but it melts into the sauce and just makes everything taste deeper and more savory. It’s one of those “don’t ask, just trust me” ingredients.

Low Carb Keto Lasagna: FAQS

Why does my keto lasagna turn out watery?

This usually happens with zucchini-based versions. The vegetable releases moisture during baking. That's exactly why I switched to deli chicken. If you're still getting liquid, make sure your meat sauce is thick (simmer longer) and don't add extra sauce beyond what the recipe calls for. Also, let the lasagna rest 10 minutes before cutting as this allows it to set.

Is there a substitute for the ricotta cheese?

Instead of ricotta cheese, try using cottage cheese or cream cheese to make up the cheese mixture similar to traditional lasagna.

Can I use turkey instead of chicken deli meat?

Yes, I've made it with both. Turkey works fine but tends to be slightly drier. Chicken has a more neutral flavor that disappears into the dish. Either way, get it sliced thin at the deli counter.

My family isn't keto...will they notice?

This is the question I get most often. Honestly, most people don't notice. The texture difference from real pasta is minimal because lasagna noodles aren't the star of the dish anyway...the sauce and cheese are. I've served this to non-keto guests without mentioning it's low-carb, and no one has ever asked.

Nutritional information & Macros

Amount Per Serving
Calories	389
Fat	26g
Protein	34g
Total Carbs	4.7g
Net Carbs	4g

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About Annie Lampella, Pharm.D.

Annie Lampella is a Doctor of Pharmacy, mom, and the recipe creator behind KetoFocus. With a B.S. in Genetics from UC Davis and a Pharm.D., she has over 11 years of experience developing family-friendly keto recipes based on the science of human metabolism. She is the author of the Protein Packed cookbook, published by Victory Belt Publishing.

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