Saturday is the perfect day to enjoy a hearty, comforting keto meal.
Keto lasagna recipes combine rich flavors, creamy cheese, and low-carb ingredients for a satisfying dinner.
These 15 Saturday keto lasagna recipes will inspire you to create delicious, low-carb lasagna at home.
From classic meat and cheese layers to vegetable-packed and creamy variations, there’s a recipe for every craving.
Using fresh ingredients, keto-friendly noodles, and flavorful sauces ensures every lasagna is rich, savory, and satisfying.
Keto lasagna is ideal for weekend dinners, family meals, or meal prep.
Discover how easy it is to enjoy indulgent keto lasagna on Saturdays.
15 Flavorful Saturday Keto Lasagna Recipes for Every Craving
Keto lasagna recipes are hearty, flavorful, and perfect for low-carb lifestyles.
These 15 recipes show that you can enjoy indulgent lasagna without excess carbs.
From classic meat and cheese versions to vegetable-packed and creamy alternatives, there’s a recipe for every taste.
Using fresh ingredients, keto-friendly noodles, and rich sauces ensures meals are satisfying and delicious.
These recipes make weekend dinners, family meals, and meal prep both simple and enjoyable.
Enjoy comforting, low-carb lasagna that everyone will love.
Elevate your Saturday dinners with these easy and flavorful keto lasagna recipes.
Saturday Keto Classic Meat Lasagna
This Saturday Keto Classic Meat Lasagna is rich, cheesy, and satisfying.
Layers of seasoned ground beef, low-carb ricotta, and mozzarella cheese create a comforting, carb-free Italian dish.
It’s perfect for a hearty Saturday dinner or family gathering.
Ready in 1 hour.
Ingredients:
- 1 lb ground beef
- 2 cups ricotta cheese
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 cups low-carb marinara sauce
- 2 medium zucchini, sliced lengthwise for lasagna “noodles”
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 1 tablespoon olive oil
Instructions:
- Preheat oven to 375°F (190°C).
- Heat olive oil in a skillet; cook ground beef with garlic powder, Italian seasoning, salt, and pepper until browned.
- Add marinara sauce to beef and simmer 5 minutes.
- In a baking dish, layer zucchini slices, ricotta, beef mixture, and mozzarella.
- Repeat layers until ingredients are used, ending with mozzarella and Parmesan on top.
- Cover with foil and bake 25 minutes; remove foil and bake another 10 minutes until cheese is golden.
This lasagna is rich, cheesy, and satisfying.
Beef provides protein while cheese adds fat and creaminess.
Zucchini replaces pasta for a low-carb alternative.
It’s a comforting, hearty, and flavorful Saturday dinner.
Saturday Keto Spinach and Sausage Lasagna
This Saturday Keto Spinach and Sausage Lasagna is savory, cheesy, and flavorful.
Italian sausage, ricotta, spinach, and mozzarella create a low-carb, protein-packed Italian dish.
It’s perfect for a Saturday night dinner or family meal.
Ready in 1 hour.
Ingredients:
- 1 lb Italian sausage, casings removed
- 2 cups ricotta cheese
- 2 cups shredded mozzarella
- 1/2 cup grated Parmesan
- 2 cups spinach, sautéed
- 2 cups low-carb marinara sauce
- 2 medium zucchini, sliced lengthwise
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
Instructions:
- Preheat oven to 375°F (190°C).
- Cook sausage in a skillet until browned; drain excess fat.
- Mix ricotta with sautéed spinach and season with salt and pepper.
- In a baking dish, layer zucchini, spinach-ricotta mixture, sausage, and mozzarella.
- Repeat layers and top with mozzarella and Parmesan.
- Cover with foil and bake 25 minutes; remove foil and bake 10 minutes more until bubbly.
This lasagna is savory, cheesy, and flavorful.
Sausage adds protein while cheese provides creamy richness.
Spinach contributes fiber and nutrients.
It’s a satisfying, hearty, and low-carb Saturday dinner.
Saturday Keto Chicken Alfredo Lasagna
This Saturday Keto Chicken Alfredo Lasagna is creamy, rich, and indulgent.
Grilled chicken, low-carb Alfredo sauce, and cheese layered with zucchini create a luxurious low-carb dish.
It’s perfect for a Saturday dinner or special occasion.
Ready in 1 hour.
Ingredients:
- 2 cups cooked, sliced chicken breast
- 2 cups ricotta cheese
- 2 cups shredded mozzarella
- 1/2 cup grated Parmesan
- 2 cups low-carb Alfredo sauce
- 2 medium zucchini, sliced lengthwise
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions:
- Preheat oven to 375°F (190°C).
- Mix ricotta cheese with garlic powder, salt, and pepper.
- In a baking dish, layer zucchini slices, ricotta mixture, chicken, Alfredo sauce, and mozzarella.
- Repeat layers, finishing with mozzarella and Parmesan on top.
- Cover with foil and bake 25 minutes; remove foil and bake 10 minutes more until golden and bubbly.
This lasagna is creamy, rich, and indulgent.
Chicken provides protein while cheese and Alfredo sauce add fat and flavor.
Zucchini replaces pasta for a low-carb version.
It’s a decadent, satisfying, and flavorful Saturday dinner.
Saturday Keto Eggplant and Beef Lasagna
This Saturday Keto Eggplant and Beef Lasagna is hearty, cheesy, and satisfying.
Layers of roasted eggplant, seasoned ground beef, and cheese create a low-carb Italian comfort dish.
It’s perfect for a filling Saturday dinner or family meal.
Ready in 1 hour and 10 minutes.
Ingredients:
- 1 lb ground beef
- 2 cups ricotta cheese
- 2 cups shredded mozzarella
- 1/2 cup Parmesan cheese
- 2 cups low-carb marinara sauce
- 1 medium eggplant, sliced
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1 tablespoon olive oil
Instructions:
- Preheat oven to 375°F (190°C).
- Brush eggplant slices with olive oil and roast 10–12 minutes until tender.
- Cook ground beef with garlic powder, Italian seasoning, salt, and pepper until browned.
- Add marinara sauce and simmer 5 minutes.
- Layer eggplant, ricotta, beef mixture, and mozzarella in a baking dish.
- Repeat layers; top with mozzarella and Parmesan.
- Cover with foil and bake 25 minutes; remove foil and bake another 10 minutes.
This lasagna is hearty, cheesy, and satisfying.
Beef provides protein while cheese adds creamy richness.
Eggplant serves as a low-carb pasta substitute.
It’s a flavorful, filling, and comforting Saturday dinner.
Saturday Keto Zucchini and Pesto Lasagna
This Saturday Keto Zucchini and Pesto Lasagna is fresh, cheesy, and savory.
Zucchini slices, creamy ricotta, mozzarella, and basil pesto create a low-carb, flavorful Italian dish.
It’s perfect for a light yet satisfying Saturday dinner.
Ready in 50 minutes.
Ingredients:
- 2 medium zucchini, sliced lengthwise
- 2 cups ricotta cheese
- 2 cups shredded mozzarella
- 1/2 cup grated Parmesan
- 1/2 cup basil pesto
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions:
- Preheat oven to 375°F (190°C).
- Mix ricotta cheese with garlic powder, salt, and pepper.
- In a baking dish, layer zucchini, ricotta mixture, pesto, and mozzarella.
- Repeat layers, finishing with mozzarella and Parmesan on top.
- Cover with foil and bake 25 minutes; remove foil and bake 10 minutes until golden.
This lasagna is fresh, cheesy, and savory.
Ricotta and mozzarella provide creamy fat while pesto adds flavor and healthy oils.
Zucchini replaces pasta for a low-carb alternative.
It’s a quick, flavorful, and satisfying Saturday dinner
Saturday Keto Seafood Lasagna
This Saturday Keto Seafood Lasagna is rich, creamy, and flavorful.
Layers of shrimp, crab, and a creamy Alfredo sauce with mozzarella make a luxurious low-carb meal.
It’s perfect for a Saturday dinner or special occasion.
Ready in 1 hour.
Ingredients:
- 1/2 lb shrimp, peeled and deveined
- 1/2 lb crab meat
- 2 cups ricotta cheese
- 2 cups shredded mozzarella
- 1/2 cup Parmesan cheese
- 2 cups low-carb Alfredo sauce
- 2 medium zucchini, sliced lengthwise
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions:
- Preheat oven to 375°F (190°C).
- Sauté shrimp until pink; combine with crab meat and set aside.
- Mix ricotta with garlic powder, salt, and pepper.
- In a baking dish, layer zucchini slices, ricotta mixture, seafood, Alfredo sauce, and mozzarella.
- Repeat layers; top with mozzarella and Parmesan.
- Cover with foil and bake 25 minutes; remove foil and bake 10 minutes more until bubbly.
This lasagna is rich, creamy, and flavorful.
Seafood provides protein while cheeses add fat and creaminess.
Zucchini replaces pasta for a low-carb alternative.
It’s a decadent and satisfying Saturday dinner.
Saturday Keto Spinach Artichoke Lasagna
This Saturday Keto Spinach Artichoke Lasagna is creamy, savory, and nutritious.
Layers of spinach, artichokes, ricotta, and mozzarella create a low-carb vegetarian Italian dish.
It’s perfect for a Saturday lunch or dinner.
Ready in 50 minutes.
Ingredients:
- 2 cups spinach, sautéed
- 1 cup artichoke hearts, chopped
- 2 cups ricotta cheese
- 2 cups shredded mozzarella
- 1/2 cup Parmesan cheese
- 2 medium zucchini, sliced lengthwise
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions:
- Preheat oven to 375°F (190°C).
- Mix ricotta with garlic powder, salt, and pepper.
- In a baking dish, layer zucchini slices, ricotta mixture, spinach, artichokes, and mozzarella.
- Repeat layers and top with mozzarella and Parmesan.
- Cover with foil and bake 25 minutes; remove foil and bake 10 minutes more until golden.
This lasagna is creamy, savory, and nutritious.
Spinach and artichokes provide fiber and vitamins while cheese adds fat and protein.
It’s a hearty, low-carb, and satisfying Saturday dinner.
Saturday Keto Spicy Sausage Lasagna
This Saturday Keto Spicy Sausage Lasagna is bold, cheesy, and filling.
Spicy Italian sausage, ricotta, and mozzarella layered with zucchini slices create a low-carb, flavor-packed meal.
It’s perfect for a Saturday dinner with a kick.
Ready in 1 hour.
Ingredients:
- 1 lb spicy Italian sausage, casings removed
- 2 cups ricotta cheese
- 2 cups shredded mozzarella
- 1/2 cup Parmesan cheese
- 2 cups low-carb marinara sauce
- 2 medium zucchini, sliced lengthwise
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions:
- Preheat oven to 375°F (190°C).
- Cook sausage until browned; drain excess fat.
- Mix ricotta with garlic powder, salt, and pepper.
- Layer zucchini, ricotta mixture, sausage, marinara, and mozzarella in a baking dish.
- Repeat layers; top with mozzarella and Parmesan.
- Cover with foil and bake 25 minutes; remove foil and bake 10 minutes more.
This lasagna is bold, cheesy, and filling.
Sausage provides protein and spice while cheese adds creamy richness.
Zucchini replaces pasta for a low-carb option.
It’s a satisfying and flavorful Saturday dinner.
Saturday Keto Mushroom and Spinach Lasagna
This Saturday Keto Mushroom and Spinach Lasagna is earthy, creamy, and savory.
Sautéed mushrooms, spinach, ricotta, and mozzarella create a vegetarian low-carb lasagna that’s hearty and satisfying.
It’s perfect for a Saturday dinner or lunch.
Ready in 1 hour.
Ingredients:
- 2 cups spinach, sautéed
- 2 cups mushrooms, sliced and sautéed
- 2 cups ricotta cheese
- 2 cups shredded mozzarella
- 1/2 cup Parmesan cheese
- 2 medium zucchini, sliced lengthwise
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions:
- Preheat oven to 375°F (190°C).
- Mix ricotta with garlic powder, salt, and pepper.
- In a baking dish, layer zucchini, ricotta mixture, mushrooms, spinach, and mozzarella.
- Repeat layers and top with mozzarella and Parmesan.
- Cover with foil and bake 25 minutes; remove foil and bake 10 minutes more.
This lasagna is earthy, creamy, and savory.
Mushrooms and spinach provide fiber and nutrients while cheese adds fat and protein.
It’s a hearty, low-carb, and satisfying Saturday dinner.
Saturday Keto Pesto Chicken Lasagna
This Saturday Keto Pesto Chicken Lasagna is aromatic, cheesy, and flavorful.
Grilled chicken, basil pesto, ricotta, and mozzarella layered with zucchini create a fresh, low-carb Italian dish.
It’s perfect for a Saturday lunch or dinner.
Ready in 1 hour.
Ingredients:
- 2 cups cooked, sliced chicken breast
- 1/2 cup basil pesto
- 2 cups ricotta cheese
- 2 cups shredded mozzarella
- 1/2 cup Parmesan cheese
- 2 medium zucchini, sliced lengthwise
- Salt and pepper to taste
Instructions:
- Preheat oven to 375°F (190°C).
- Mix ricotta with salt and pepper.
- In a baking dish, layer zucchini, ricotta, chicken, pesto, and mozzarella.
- Repeat layers; top with mozzarella and Parmesan.
- Cover with foil and bake 25 minutes; remove foil and bake 10 minutes more until golden.
This lasagna is aromatic, cheesy, and flavorful.
Chicken provides protein while pesto and cheese add fat and taste.
Zucchini replaces pasta for a low-carb alternative.
It’s a fresh, satisfying, and hearty Saturday dinner
Saturday Keto Buffalo Chicken Lasagna
This Saturday Keto Buffalo Chicken Lasagna is spicy, creamy, and protein-packed.
Shredded chicken is tossed in low-carb buffalo sauce and layered with ricotta and mozzarella for a bold, low-carb Italian-American dish.
It’s perfect for a Saturday dinner with a kick.
Ready in 1 hour.
Ingredients:
- 2 cups cooked, shredded chicken
- 1/4 cup low-carb buffalo sauce
- 2 cups ricotta cheese
- 2 cups shredded mozzarella
- 1/2 cup Parmesan cheese
- 2 medium zucchini, sliced lengthwise
- Salt and pepper to taste
Instructions:
- Preheat oven to 375°F (190°C).
- Toss shredded chicken with buffalo sauce.
- Mix ricotta with salt and pepper.
- In a baking dish, layer zucchini, ricotta, buffalo chicken, and mozzarella.
- Repeat layers; top with mozzarella and Parmesan.
- Cover with foil and bake 25 minutes; remove foil and bake 10 minutes more.
This lasagna is spicy, creamy, and protein-packed.
Chicken provides lean protein while cheese adds fat and creaminess.
Zucchini replaces pasta for a low-carb option.
It’s a bold, flavorful, and satisfying Saturday dinner.
Saturday Keto Shrimp Pesto Lasagna
This Saturday Keto Shrimp Pesto Lasagna is fresh, cheesy, and flavorful.
Sautéed shrimp, basil pesto, ricotta, and mozzarella layered with zucchini create a low-carb, Italian-inspired dish.
It’s perfect for a Saturday dinner or special occasion.
Ready in 50 minutes.
Ingredients:
- 1 lb shrimp, peeled and deveined
- 1/2 cup basil pesto
- 2 cups ricotta cheese
- 2 cups shredded mozzarella
- 1/2 cup Parmesan cheese
- 2 medium zucchini, sliced lengthwise
- Salt and pepper to taste
Instructions:
- Preheat oven to 375°F (190°C).
- Sauté shrimp until pink; season with salt and pepper.
- Mix ricotta with salt and pepper.
- In a baking dish, layer zucchini, ricotta, shrimp, pesto, and mozzarella.
- Repeat layers; top with mozzarella and Parmesan.
- Cover with foil and bake 25 minutes; remove foil and bake 10 minutes more.
This lasagna is fresh, cheesy, and flavorful.
Shrimp provides protein while pesto and cheese add fat and taste.
Zucchini replaces pasta for a low-carb alternative.
It’s a delicious, satisfying, and low-carb Saturday dinner.
Saturday Keto Eggplant Pesto Lasagna
This Saturday Keto Eggplant Pesto Lasagna is earthy, creamy, and savory.
Roasted eggplant, ricotta, mozzarella, and basil pesto combine for a flavorful low-carb vegetarian dish.
It’s perfect for a hearty Saturday lunch or dinner.
Ready in 1 hour.
Ingredients:
- 1 medium eggplant, sliced
- 2 cups ricotta cheese
- 2 cups shredded mozzarella
- 1/2 cup Parmesan cheese
- 1/2 cup basil pesto
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1 tablespoon olive oil
Instructions:
- Preheat oven to 375°F (190°C).
- Brush eggplant slices with olive oil; roast 10–12 minutes until tender.
- Mix ricotta with garlic powder, salt, and pepper.
- Layer eggplant, ricotta, pesto, and mozzarella in a baking dish.
- Repeat layers; top with mozzarella and Parmesan.
- Cover with foil and bake 25 minutes; remove foil and bake 10 minutes more.
This lasagna is earthy, creamy, and savory.
Eggplant adds fiber while cheese and pesto provide fat and flavor.
It’s a low-carb, filling, and satisfying Saturday dinner.
Saturday Keto Mushroom Pesto Chicken Lasagna
This Saturday Keto Mushroom Pesto Chicken Lasagna is hearty, cheesy, and aromatic.
Grilled chicken, sautéed mushrooms, ricotta, mozzarella, and pesto layered with zucchini create a low-carb, flavorful meal.
It’s perfect for a Saturday dinner or family gathering.
Ready in 1 hour.
Ingredients:
- 2 cups cooked, sliced chicken
- 2 cups sautéed mushrooms
- 2 cups ricotta cheese
- 2 cups shredded mozzarella
- 1/2 cup Parmesan cheese
- 1/2 cup basil pesto
- 2 medium zucchini, sliced lengthwise
- Salt and pepper to taste
Instructions:
- Preheat oven to 375°F (190°C).
- Mix ricotta with salt and pepper.
- Layer zucchini, ricotta, chicken, mushrooms, pesto, and mozzarella in a baking dish.
- Repeat layers; top with mozzarella and Parmesan.
- Cover with foil and bake 25 minutes; remove foil and bake 10 minutes more.
This lasagna is hearty, cheesy, and aromatic.
Chicken and mushrooms provide protein and nutrients while pesto and cheese add fat and flavor.
It’s a filling, low-carb, and satisfying Saturday dinner.
Saturday Keto Mexican Chicken Lasagna
This Saturday Keto Mexican Chicken Lasagna is spicy, cheesy, and savory.
Shredded chicken with taco seasoning, ricotta, mozzarella, and zucchini layers create a low-carb, Mexican-inspired lasagna.
It’s perfect for a Saturday dinner with a bold flavor.
Ready in 1 hour.
Ingredients:
- 2 cups cooked, shredded chicken
- 1 teaspoon taco seasoning
- 2 cups ricotta cheese
- 2 cups shredded mozzarella
- 1/2 cup cheddar cheese
- 2 medium zucchini, sliced lengthwise
- 1/4 cup salsa (low-carb)
- Salt and pepper to taste
Instructions:
- Preheat oven to 375°F (190°C).
- Toss chicken with taco seasoning.
- Mix ricotta with salt and pepper.
- Layer zucchini, ricotta, chicken, salsa, and cheeses in a baking dish.
- Repeat layers; top with mozzarella and cheddar.
- Cover with foil and bake 25 minutes; remove foil and bake 10 minutes more.
This lasagna is spicy, cheesy, and savory.
Chicken provides protein while cheeses add fat and creaminess.
Zucchini replaces pasta for a low-carb version.
It’s a bold, flavorful, and satisfying Saturday dinner.
