Ready for the ✅ BEST keto lasagna recipe?
Check out ✅ this super easy and simple low carb keto meat lasagna.
Yummy and delicious keto lasagna no noodles – you got it NO noodles.
Switch out high carb pasta noodles with zucchini for the best keto zucchini lasagna casserole.
This amazing low carb lasagna casserole makes a tasty and delicious weeknight dinner, lunch or keto meal to take to a party or family gathering.
This keto lasagna pairs well with Keto Focaccia Bread and / or Keto Cheesy Garlic Dinner Rolls
If you are looking for a yummy keto low carb lasagna this is the recipe for you.
This meat, cheese and zucchini lasagna that will have everyone coming back for seconds.
Learn how to bake up the best keto lasagna casserole.
Follow the step by step instructions for the most amazing keto lasagna.
Keto Lasagna Casserole – BEST Low Carb Lasagna Recipe {Easy Meal} No Noodle Lasagna
Check out these other
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How to make keto lasagna casserole
Preheat the oven to 350 degrees.
Brown the meat on the stovetop over medium high heat until cooked through.
Stir in the Italian seasoning, minced garlic and salt and pepper to taste.
In a mixing bowl, combine the cottage cheese
ricotta cheese
and add salt and pepper to taste.
Slice thin layers of zucchini
Place half of the marinara sauce in the bottom of a greased 9×9 casserole dish.
Top the marinara with a layer of zucchini that have been peeled and cut lengthwise into thin lasagna noodle like strips.
Top the zucchini noodles with half of the cheese mixture.
Add half of the meat mixture on top of the cheese.
Repeat the layering process again with the remaining ingredients.
Top the entire casserole with one cup of shredded mozzarella.
Bake the casserole for 30-40 minutes until browned and bubbling.
Cut into serving size pieces
Serve and Enjoy
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Ingredients
- 1 ½ lbs. Ground beef
- 2 Medium zucchini peeled and thinly sliced lengthwise into strips
- 6 oz. Whole milk ricotta cheese
- 4 oz. Small curd cottage cheese
- 1 C. Mozzarella cheese shredded
- 1 tsp. Italian seasoning
- 2 tsp. Minced garlic
- ¾ C. Low carb marinara sauce
- Salt and pepper to taste
Instructions
- Preheat the oven to 350 degrees.
- Brown the meat on the stovetop over medium high heat until cooked through. Stir in the Italian seasoning, minced garlic and salt and pepper to taste.
- In a mixing bowl, combine the ricotta and cottage cheese, and add salt and pepper to taste.
- Slice thin layers of zucchini
- Place half of the marinara sauce in the bottom of a greased 9×9 casserole dish.
- Top the marinara with a layer of zucchini that have been peeled and cut lengthwise into thin lasagna noodle like strips.
- Top the zucchini noodles with half of the cheese mixture.
- Add half of the meat mixture on top of the cheese.
- Repeat the layering process again with the remaining ingredients.
- Top the entire casserole with one cup of shredded mozzarella.
- Bake the casserole for 30-40 minutes until browned and bubbling.
Recipe Notes
Prep Time: 20 minutes
Cook Time: 30-40 minutes
Servings: 6
Net Carbs: 4 Net carbs per serving
Michael says
Try using heart of palm noodles. Also carb free. And replace the filler cheese with tofu.