Low Carb Keto Lasagna
Published July 20, 2019 • Updated January 5, 2026
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I spent three years making watery keto lasagna before I figured this out.
8
Servings
389
Calories
26g
Fat
34g
Protein
4g
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
-
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. -
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. -
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. -
Bake your lasagna
Bake in the oven at 400F for 15 minutes or until cheese is bubbly on top.
I was impressed with how the deli chicken held up as a noodle substitute without getting soggy. It made the layers easy to work with and kept the dish sturdy when serving. The convenience of not having to prep traditional noodles was a huge win.