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5 from 23 votes

Keto Lasagna - No Zucchini!

There is no zucchini in this delicious keto lasagna. A perfect weeknight meal the whole family will love. Serve with a side salad or some keto garlic bread!
Prep Time5 mins
Cook Time40 mins
Total Time45 mins
Course: dinner
Cuisine: Italian
Keyword: gluten free, recipe for keto lasagna
Servings: 8
Calories: 568kcal


For the Meat Layers

For the cheese layers

  • 15 Ounces Ricotta cheese
  • 2 large eggs
  • 1 teaspoon dried Italian seasoning
  • ½ teaspoon minced garlic
  • 2 Cups shredded Mozzarella cheese
  • 1 ½ Cups Shredded Parmesan Cheese


  • Preheat the oven to 375F
  • For the meat layer:
  • In a large pot over medium high heat, brown and crumble the sausage and ground beef with the onion and garlic. Season with salt and pepper. Stir in the marinara. Remove from the heat and set aside.
  • For the ricotta layer:
  • mix together the ricotta, eggs, Italian seasoning, garlic, and 1 cup of the parmesan cheese.
  • Assemble the lasagna:
  • In a large 9x13 casserole, layer half of the meat mixture in the bottom.
  • layer all of the ricotta mixture on top
  • Now the rest of the meat mixture goes on top of the ricotta mixture
  • Finish off by sprinkling the mozzarella and the remaining ½ cup of parmesan.
  • Bake in the pre-heated oven for 30 minutes.
  • Remove from oven and serve.



  • Freezing instructions: If you want to freeze the whole lasagna, assemble it in a foil 9x13 baking pan and then wrap tightly with foil.  Place in the freezer and keep frozen for up to 2 months.  When you are ready to serve it, remove it from the freezer and bake in the oven until the internal temperature reaches 165F.  


Calories: 568kcal | Carbohydrates: 9g | Protein: 41g | Fat: 41g | Fiber: 1g