15 Delicious Keto Lasagna Recipes You’ll Love

Lasagna is a classic comfort food, but traditional versions are high in carbs due to pasta layers.

Keto lasagna offers all the cheesy, savory goodness without the excess carbohydrates.

These 15 Keto Lasagna Recipes showcase innovative ways to enjoy this beloved dish while sticking to a low-carb lifestyle.

From zucchini and eggplant layers to meat-based and creamy cheese alternatives, these recipes are flavorful, hearty, and satisfying.

Whether you’re looking for a family dinner or a low-carb meal prep option, these lasagna recipes make keto eating delicious and enjoyable.

15 Delicious Keto Lasagna Recipes You’ll Love

Keto lasagna allows you to indulge in a comforting classic while maintaining a low-carb diet.

With these 15 recipes, you can enjoy cheesy, satisfying meals without guilt.

From vegetable-based layers to rich, meaty creations, there’s a keto lasagna recipe to suit every taste.

These dishes prove that low-carb eating can be flavorful, indulgent, and satisfying.

Experimenting with different cheeses, vegetables, and meats can keep your keto lasagna exciting and nutritious.

Keto Zucchini Lasagna

This keto zucchini lasagna is layered with tender zucchini slices, rich meat sauce, and creamy cheese.

It’s a low-carb twist on the classic lasagna that’s satisfying, hearty, and perfect for a ketogenic lifestyle.

The zucchini replaces pasta, keeping carbs minimal while maintaining all the comforting flavors of traditional lasagna.

Ingredients:

• 2 medium zucchini, thinly sliced lengthwise
• 1 lb ground beef or turkey
• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup sugar-free marinara sauce
• 1 tsp dried oregano
• 1 tsp dried basil
• Salt and black pepper, to taste
• 1 tbsp olive oil

Instructions:

• Preheat oven to 375°F (190°C).
• Heat olive oil in a skillet over medium heat. Sauté onion and garlic until fragrant.
• Add ground beef, salt, pepper, oregano, and basil. Cook until browned, then stir in marinara sauce and simmer 5 minutes.
• Lay a thin layer of zucchini slices in a greased baking dish.
• Spread a layer of meat sauce over zucchini, followed by a layer of ricotta and mozzarella.
• Repeat layers until all ingredients are used, finishing with cheese on top.
• Sprinkle Parmesan over the top and cover with foil. Bake 25 minutes, remove foil, and bake 10–15 more minutes until golden.
• Let cool 5 minutes before serving.

This lasagna is rich, hearty, and flavorful.

Zucchini adds moisture and texture without the carbs of pasta.

The combination of cheeses and meat creates a satisfying, comforting dish.

A perfect low-carb alternative for traditional lasagna lovers.

Keto Eggplant Lasagna

This keto eggplant lasagna features tender roasted eggplant slices layered with meat, cheese, and marinara.

It’s a low-carb, gluten-free take on lasagna that is savory, cheesy, and filling.

Perfect for dinner, it offers all the flavors of classic lasagna while keeping carbs minimal.

Ingredients:

• 2 medium eggplants, sliced lengthwise
• 1 lb ground beef
• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 1 cup sugar-free marinara sauce
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1 tsp dried basil
• Salt and black pepper, to taste
• 2 tbsp olive oil

Instructions:

• Preheat oven to 375°F (190°C). Brush eggplant slices with olive oil and roast 10–12 minutes until tender.
• In a skillet, sauté onion and garlic until fragrant, then add ground beef, salt, pepper, oregano, and basil. Cook until browned. Stir in marinara sauce.
• In a baking dish, layer roasted eggplant, meat sauce, and ricotta cheese. Repeat until ingredients are used.
• Top with mozzarella and Parmesan cheese.
• Cover with foil and bake 25 minutes, then remove foil and bake 10–15 more minutes until golden and bubbly.
• Let rest 5 minutes before slicing and serving.

This lasagna is rich, cheesy, and comforting.

Eggplant provides a meaty texture while keeping carbs low.

The combination of sauces and cheeses ensures deep flavor in every bite.

A delicious, keto-friendly twist on a classic Italian favorite.

Keto Spinach and Sausage Lasagna

This keto spinach and sausage lasagna is savory, cheesy, and low-carb.

Italian sausage adds bold flavor while spinach provides freshness and nutrients.

Layers of ricotta, mozzarella, and Parmesan create a creamy, indulgent texture without pasta.

Perfect for a family dinner or meal prep, it’s satisfying and keto-friendly.

Ingredients:

• 2 cups fresh spinach, chopped
• 1 lb Italian sausage, casings removed
• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 1 cup sugar-free marinara sauce
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tsp dried oregano
• Salt and black pepper, to taste
• 1 tbsp olive oil

Instructions:

• Preheat oven to 375°F (190°C).
• Heat olive oil in a skillet and sauté onion and garlic until fragrant. Add sausage and cook until browned.
• Stir in chopped spinach, salt, pepper, and oregano. Cook until spinach wilts.
• Spread a thin layer of marinara in a greased baking dish. Layer sausage-spinach mixture, ricotta, and mozzarella. Repeat layers and top with Parmesan.
• Cover with foil and bake 25 minutes. Remove foil and bake 10–15 minutes more until golden.
• Let cool 5 minutes before serving.

This lasagna is rich, flavorful, and satisfying.

Spinach adds freshness while sausage delivers bold, savory notes.

Cheese layers make each bite creamy and indulgent.

A low-carb lasagna perfect for keto dinners or meal prep.

Keto Chicken Alfredo Lasagna

This keto chicken Alfredo lasagna is creamy, cheesy, and low-carb.

Tender chicken is layered with ricotta, mozzarella, and a rich Alfredo sauce for a decadent dinner.

It’s perfect for a comforting keto meal without pasta, offering all the creamy flavors of traditional Alfredo.

Ingredients:

• 2 cups cooked chicken, shredded
• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 1 cup sugar-free Alfredo sauce
• 2 medium zucchini, thinly sliced
• 1 tsp garlic powder
• Salt and black pepper, to taste
• 1 tbsp olive oil

Instructions:

• Preheat oven to 375°F (190°C).
• Sauté zucchini slices in olive oil 2–3 minutes per side until slightly tender.
• In a bowl, mix shredded chicken with Alfredo sauce, salt, pepper, and garlic powder.
• In a greased baking dish, layer zucchini, chicken-Alfredo mixture, ricotta, and mozzarella. Repeat layers and top with Parmesan.
• Cover with foil and bake 25 minutes. Remove foil and bake 10–15 more minutes until bubbly and golden.
• Let rest 5 minutes before serving.

This lasagna is creamy, indulgent, and satisfying.

Chicken adds protein while zucchini keeps it low-carb.

Cheese and Alfredo sauce create rich, decadent layers.

A comforting keto dinner that feels luxurious and filling.

Keto Eggplant and Ricotta Lasagna Roll-Ups

These keto eggplant and ricotta lasagna roll-ups are elegant, low-carb, and cheesy.

Eggplant slices are rolled around a ricotta and spinach filling, baked with marinara and mozzarella.

Perfect for keto meal prep or a dinner party, they’re visually appealing and packed with flavor.

Ingredients:

• 2 medium eggplants, sliced lengthwise
• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 1 cup fresh spinach, chopped
• 1 cup sugar-free marinara sauce
• 1 clove garlic, minced
• 1 tsp dried oregano
• Salt and black pepper, to taste
• 1 tbsp olive oil

Instructions:

• Preheat oven to 375°F (190°C). Brush eggplant slices with olive oil and roast 10 minutes until tender.
• In a bowl, combine ricotta, spinach, garlic, salt, and pepper.
• Spread filling onto each eggplant slice and roll tightly. Place in a greased baking dish.
• Pour marinara over the rolls and sprinkle with mozzarella and Parmesan.
• Cover with foil and bake 20 minutes, then remove foil and bake 10 more minutes until cheese is golden.
• Let cool slightly before serving.

These roll-ups are creamy, cheesy, and flavorful.

Eggplant provides structure while ricotta filling adds creaminess.

Perfect for keto dinners or impressive low-carb meals.

A low-carb, satisfying alternative to traditional pasta lasagna

Keto Spinach and Mushroom Lasagna

This keto spinach and mushroom lasagna is earthy, creamy, and low-carb.

Sautéed mushrooms and fresh spinach are layered with ricotta, mozzarella, and sugar-free marinara to create a flavorful, hearty dish.

It’s perfect for a vegetarian-friendly keto dinner that doesn’t compromise on taste or texture.

Ingredients:

• 2 cups fresh spinach, chopped
• 2 cups mushrooms, sliced
• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 1 cup sugar-free marinara sauce
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1 tsp dried basil
• Salt and black pepper, to taste
• 1 tbsp olive oil

Instructions:

• Preheat oven to 375°F (190°C).
• Heat olive oil in a skillet and sauté onion and garlic until fragrant. Add mushrooms and cook until softened. Stir in spinach until wilted.
• Spread a thin layer of marinara sauce in a greased baking dish.
• Layer spinach-mushroom mixture, ricotta, and mozzarella. Repeat layers until all ingredients are used.
• Top with Parmesan, cover with foil, and bake 25 minutes. Remove foil and bake 10–15 more minutes until golden.
• Let cool 5 minutes before serving.

This lasagna is rich, creamy, and satisfying.

Mushrooms add earthy flavor while spinach provides freshness.

Cheese layers create indulgent texture while keeping it keto-friendly.

A perfect vegetarian keto dinner packed with flavor and nutrients.

Keto Chicken Pesto Lasagna

This keto chicken pesto lasagna is aromatic, cheesy, and low-carb.

Tender chicken is combined with creamy ricotta, pesto, and mozzarella, layered between thin zucchini slices.

It’s perfect for a flavorful keto dinner that’s easy to prepare and packed with protein.

Ingredients:

• 2 cups cooked chicken, shredded
• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• ¼ cup sugar-free basil pesto
• 2 medium zucchini, thinly sliced
• Salt and black pepper, to taste
• 1 tsp garlic powder
• 1 tbsp olive oil

Instructions:

• Preheat oven to 375°F (190°C).
• Lightly sauté zucchini slices in olive oil 2–3 minutes per side until slightly tender.
• In a bowl, combine chicken, ricotta, pesto, salt, pepper, and garlic powder.
• In a greased baking dish, layer zucchini slices and chicken-pesto mixture. Repeat layers, finishing with mozzarella and Parmesan on top.
• Cover with foil and bake 25 minutes. Remove foil and bake 10–15 more minutes until cheese is golden and bubbly.
• Allow to rest 5 minutes before slicing and serving.

This lasagna is creamy, flavorful, and satisfying.

Pesto adds aromatic notes while chicken provides protein.

Zucchini keeps it low-carb and fresh.

A vibrant, keto-friendly dinner perfect for any occasion.

Keto Sausage and Bell Pepper Lasagna

This keto sausage and bell pepper lasagna is hearty, cheesy, and low-carb.

Italian sausage and roasted bell peppers are layered with ricotta and mozzarella for a flavorful, satisfying dish.

It’s perfect for a filling keto-friendly dinner with bold, savory flavors.

Ingredients:

• 1 lb Italian sausage, casings removed
• 2 medium bell peppers, sliced
• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 1 cup sugar-free marinara sauce
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tsp dried oregano
• Salt and black pepper, to taste
• 1 tbsp olive oil

Instructions:

• Preheat oven to 375°F (190°C).
• Heat olive oil in a skillet and sauté onion and garlic until fragrant. Add sausage and cook until browned. Stir in bell peppers, salt, and oregano.
• Spread a thin layer of marinara in a greased baking dish.
• Layer sausage-bell pepper mixture, ricotta, and mozzarella. Repeat layers and top with Parmesan.
• Cover with foil and bake 25 minutes. Remove foil and bake 10–15 minutes more until golden.
• Let cool 5 minutes before serving.

This lasagna is savory, hearty, and filling.

Bell peppers add sweetness while sausage delivers bold flavor.

Cheese layers make each bite creamy and indulgent.

A satisfying keto dinner full of texture and taste.

Keto Mexican Lasagna

This keto Mexican lasagna is spicy, cheesy, and low-carb.

Ground beef, salsa, and cheese are layered between zucchini slices for a Tex-Mex-inspired keto dish.

It’s perfect for dinner, offering bold flavors without carbs.

Ingredients:

• 1 lb ground beef
• 2 medium zucchini, thinly sliced
• 1 cup ricotta cheese
• 1 cup shredded cheddar cheese
• ½ cup grated Parmesan cheese
• ½ cup sugar-free salsa
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tsp cumin
• 1 tsp chili powder
• Salt and black pepper, to taste
• 1 tbsp olive oil

Instructions:

• Preheat oven to 375°F (190°C).
• Heat olive oil in a skillet and sauté onion and garlic until fragrant. Add ground beef, cumin, chili powder, salt, and pepper. Cook until browned. Stir in salsa.
• In a greased baking dish, layer zucchini slices, beef mixture, and ricotta. Repeat layers, finishing with cheddar and Parmesan on top.
• Cover with foil and bake 25 minutes. Remove foil and bake 10–15 minutes more until cheese melts and browns slightly.
• Let cool 5 minutes before serving.

This lasagna is cheesy, spicy, and satisfying.

Zucchini provides a low-carb alternative to pasta while beef delivers protein.

Bold Tex-Mex flavors make it a standout keto dinner.

A flavorful, comforting, and low-carb meal for any night.

Keto Seafood Lasagna

This keto seafood lasagna is rich, creamy, and low-carb.

Shrimp and crab are layered with ricotta, mozzarella, and a creamy Alfredo sauce for an indulgent, keto-friendly dish.

It’s perfect for a special dinner or keto-friendly treat with luxurious flavors.

Ingredients:

• 1 cup cooked shrimp, chopped
• 1 cup cooked crab meat
• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 1 cup sugar-free Alfredo sauce
• 2 medium zucchini, thinly sliced
• 1 tsp garlic powder
• Salt and black pepper, to taste
• 1 tbsp butter

Instructions:

• Preheat oven to 375°F (190°C).
• Lightly sauté zucchini slices in butter 2–3 minutes per side until tender.
• In a bowl, mix shrimp, crab, ricotta, Alfredo sauce, garlic powder, salt, and pepper.
• In a greased baking dish, layer zucchini slices and seafood mixture. Repeat layers, topping with mozzarella and Parmesan.
• Cover with foil and bake 25 minutes. Remove foil and bake 10–15 more minutes until golden and bubbly.
• Allow to rest 5 minutes before serving.

This lasagna is creamy, indulgent, and flavorful.

Seafood adds a delicate, luxurious taste while zucchini keeps it low-carb.

Cheese and Alfredo create rich, creamy layers.

A decadent, keto-friendly seafood dinner perfect for special occasions

Keto Pesto Zucchini Lasagna

This keto pesto zucchini lasagna is aromatic, cheesy, and low-carb.

Zucchini slices replace pasta and are layered with ricotta, mozzarella, and flavorful basil pesto.

It’s perfect for a light yet filling keto dinner that bursts with Italian flavors while keeping carbs minimal.

Ingredients:

• 2 medium zucchini, thinly sliced lengthwise
• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• ¼ cup sugar-free basil pesto
• 1 tsp garlic powder
• Salt and black pepper, to taste
• 1 tbsp olive oil

Instructions:

• Preheat oven to 375°F (190°C). Lightly sauté zucchini slices in olive oil 2–3 minutes per side until tender.
• In a bowl, combine ricotta, pesto, salt, pepper, and garlic powder.
• In a greased baking dish, layer zucchini slices and ricotta-pesto mixture. Repeat layers, finishing with mozzarella and Parmesan on top.
• Cover with foil and bake 25 minutes. Remove foil and bake 10–15 more minutes until cheese melts and turns golden.
• Let cool 5 minutes before serving.

This lasagna is creamy, cheesy, and full of herbaceous flavor.

Zucchini keeps it low-carb while pesto adds a vibrant, aromatic taste.

Perfect for keto-friendly dinners that feel indulgent yet light.

A satisfying dish ideal for weeknight meals or special occasions.

Keto Broccoli and Cheese Lasagna

This keto broccoli and cheese lasagna is creamy, hearty, and low-carb.

Steamed broccoli is layered with ricotta, cheddar, and mozzarella for a vegetable-packed, cheesy dish.

It’s a perfect keto dinner that’s comforting and rich without any pasta.

Ingredients:

• 2 cups broccoli florets, steamed
• 1 cup ricotta cheese
• 1 cup shredded cheddar cheese
• 1 cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 1 cup sugar-free marinara sauce
• 1 tsp garlic powder
• Salt and black pepper, to taste
• 1 tbsp olive oil

Instructions:

• Preheat oven to 375°F (190°C).
• Lightly sauté steamed broccoli in olive oil with garlic powder, salt, and pepper.
• In a greased baking dish, layer broccoli, ricotta, cheddar, and mozzarella. Repeat layers until ingredients are used.
• Pour marinara sauce over the top and sprinkle with Parmesan. Cover with foil and bake 25 minutes.
• Remove foil and bake 10–15 minutes more until golden and bubbly. Let rest 5 minutes before serving.

This lasagna is cheesy, creamy, and packed with vegetables.

Broccoli adds texture and nutrients while cheese layers provide indulgence.

It’s a hearty, low-carb alternative to traditional lasagna.

A comforting keto dish perfect for family dinners or meal prep.

Keto Meatball Lasagna

This keto meatball lasagna is savory, cheesy, and protein-packed.

Homemade or pre-cooked meatballs are layered with zucchini slices, marinara, and cheese for a hearty, low-carb meal.

Perfect for dinner, it provides the satisfaction of traditional lasagna while staying keto-friendly.

Ingredients:

• 12 small cooked meatballs (beef, pork, or turkey)
• 2 medium zucchini, thinly sliced
• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 1 cup sugar-free marinara sauce
• 1 tsp dried oregano
• Salt and black pepper, to taste
• 1 tbsp olive oil

Instructions:

• Preheat oven to 375°F (190°C). Lightly sauté zucchini slices in olive oil 2–3 minutes per side.
• Spread a thin layer of marinara in a greased baking dish. Layer zucchini slices, ricotta, meatballs, and mozzarella. Repeat layers and top with Parmesan.
• Cover with foil and bake 25 minutes. Remove foil and bake 10–15 minutes more until golden and bubbly.
• Let cool 5 minutes before slicing and serving.

This lasagna is hearty, cheesy, and protein-rich.

Meatballs add bold flavor while zucchini keeps it low-carb.

Cheese layers create creamy indulgence with every bite.

A satisfying keto dinner that’s perfect for families or meal prep.

Keto Buffalo Chicken Lasagna

This keto buffalo chicken lasagna is spicy, creamy, and low-carb.

Shredded chicken is mixed with buffalo sauce, ricotta, and mozzarella, layered between zucchini slices for a flavorful twist.

Perfect for a bold, keto-friendly dinner, it offers the spicy, cheesy indulgence of buffalo wings without the carbs.

Ingredients:

• 2 cups cooked chicken, shredded
• 2 medium zucchini, thinly sliced
• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• ¼ cup buffalo sauce (low-carb)
• 1 tsp garlic powder
• Salt and black pepper, to taste
• 1 tbsp olive oil

Instructions:

• Preheat oven to 375°F (190°C).
• Lightly sauté zucchini slices in olive oil 2–3 minutes per side.
• In a bowl, combine shredded chicken, buffalo sauce, ricotta, garlic powder, salt, and pepper.
• In a greased baking dish, layer zucchini slices, buffalo chicken mixture, and mozzarella. Repeat layers and top with Parmesan.
• Cover with foil and bake 25 minutes. Remove foil and bake 10–15 minutes more until golden and bubbly.
• Allow to rest 5 minutes before serving.

This lasagna is spicy, creamy, and satisfying.

Buffalo chicken adds bold flavor while zucchini keeps it low-carb.

Cheese layers balance spice with creaminess.

A flavorful, indulgent keto dinner perfect for weeknights or gatherings.

Keto Mediterranean Lasagna

This keto Mediterranean lasagna is savory, fresh, and low-carb.

Layers of zucchini, spinach, olives, feta, and ricotta create a flavorful, vegetable-packed dish.

It’s perfect for a keto-friendly dinner that’s unique, satisfying, and rich in Mediterranean flavors.

Ingredients:

• 2 medium zucchini, thinly sliced
• 2 cups fresh spinach, chopped
• ½ cup Kalamata olives, sliced
• 1 cup ricotta cheese
• ½ cup crumbled feta cheese
• 1 cup shredded mozzarella cheese
• 1 tsp garlic powder
• Salt and black pepper, to taste
• 1 tbsp olive oil

Instructions:

• Preheat oven to 375°F (190°C).
• Lightly sauté zucchini slices and spinach in olive oil until slightly tender.
• In a greased baking dish, layer zucchini, spinach, olives, ricotta, feta, and mozzarella. Repeat layers and finish with mozzarella on top.
• Cover with foil and bake 25 minutes. Remove foil and bake 10–15 minutes more until cheese melts and turns golden.
• Let rest 5 minutes before serving.

This lasagna is creamy, savory, and full of Mediterranean flavors.

Zucchini keeps it low-carb while feta and olives add a tangy, savory punch.

Cheese layers create a rich, satisfying texture.

A unique, flavorful keto dinner perfect for family meals or entertaining.