This keto lasagna is for meat lovers! No sneaky vegetables subbed in for the pasta here; meatza slices are used in this low carb casserole and take this to the level of tempting Italian feast.
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A lot of people think that when you go keto, you are saying goodbye to the classic comfort foods like baked ziti and lasagna, but it’s not true.
While you are bidding adieu to starchy carbs and flour-filled breads, gluten and sugar free cooking can be just as flavorful if not more so.
And lasagna is no exception!
While you could opt for a no noodle keto lasagna and just use meat sauce and cheese, that’s more of a baked ziti sub. It ends up too messy and needs to be served in bowls, so you miss that classic feel of a beautifully constructed dish.
Making Low Carb Lasagna
For an authentic lasagna, you just need to make it in layers; there’s no getting around it. But one of those layers doesn’t have to be a pasta noodle. You can use a meat or vegetable instead, and it will still taste amazing!
You can indulge in that classic lasagna taste with a variety of low carb options; there’s spaghetti squash or cabbage layers or even eggplant layers if you wanted. Strips of zucchini noodles can also be subbed in for your traditional lasagna noodles.
You can make lasagna in the Instant Pot or on the stovetop in a skillet. And they all taste great, even without carb laden noodles.
But one of the best keto recipes out there? Lasagna with meatza layers. I daresay that once you try it the first time, you’ll be adding it to your meal plans quite regularly!
Lasagna With Meatza
How can you go wrong with a keto lasagna recipe that uses meatza in place of pasta noodles? If you aren’t familiar with the term, it’s just another name for meat crust.
While it’s a little more work to make the meatza as it’s prepped and baked separately, you won’t mind.
It’s definitely worth it as it’s a great keto sub for noodles. You won’t even miss your regular lasagna once you indulge in this goodness! The meatiness of it is so savory and satisfying.
How Do You Make Meatza?
If you’ve never made meatza before, that’s okay. It’s really simple!
Ingredients In Meatza
- Lean ground beef
- Egg
- Parmesan
- Garlic powder
- Onion powder
- Sage
- Oregano
- Thyme
- Chili powder
- Salt and Pepper
To get the right thickness for the meatza, you’ll want to bake them in two 9×13 baking pans or a large sheet pan.
Making Low Carb Lasagna With Meat Layers
Once you’ve made your Meatza “noodles,” the hard work is done. Now all that’s left is your sauce and cheese and a few other goodies.
Ingredients In Keto Lasagna
- Meatza
- Sugar free, low carb Marinara Sauce
- Spinach
- Egg yolk
- Ricotta cheese
- Mozzarella cheese
- Parmesan cheese
- Onion powder
- Garlic powder
- Black pepper
- Olive oil
- Fresh parsley
Baking And Storing Your Meatza Lasagna
One of the best parts about casseroles is how easy they are. They can be prepped ahead of time and cooked to order, right in your own kitchen.
They save time and stress while still tasting great and end up becoming our favorite comfort foods. This meatza lasagna is no exception; it’s easy and mouth wateringly delicious.
Most lasagna recipes add the parmesan in with the ricotta cheese mixture and egg. However, this recipe adds it to the low carb tomato sauce instead.
There’s some spinach in there for added texture and flavor, but it’s not overpowering. And the spices? Just perfect!
Another twist would be to sub ground Italian sausage for the beef in your Meatza noodles, or go half and half. You can jazz it up by garnishing it with some fresh basil if you’d like.
Baking Your Low Carb Lasagna
There are two ways you can bake your lasagna, depending on whether you want leftovers or not.
You can make it up in an 8×8 baking dish and get 9 filling slices from it. You could also split into two loaf pans for smaller portions or to eat one now and save one in the freezer for surprise company or next month’s menu plan.
Storing & Freezing
If you freeze it, it’s easy enough to cook when you’re ready. You could bake this right out of the freezer if you made it in a casserole dish that goes safely from freezer to onion, or thaw it out ahead of time. Just adjust the cooking time accordingly.
What a great recipe! With bubbling cheese and filling meat, it’s a true feast.
This keto lasagna pairs well with a fresh garden salad topped with a classic oil and vinegar dressing. A baby kale salad is another great way to go.
And of course, you can end your amazing Italian feast with tiramisu or a classic cheesecake.
Low Carb Lasagna Variations
The skillet lasagna recipe from the Ketogenic Cooking cookbook uses thin slices of deli meat as a layer. That’s a simple option too.
In fact, you don’t have time to make the meatza, simply use thin deli meat slices like turkey or chicken. Other options are pepperoni, salami, ham, or prosciutto.
Who knew this classic Italian casserole could be such a versatile dish?
Delicious Keto Lasagna With Meatza Recipe
There are actually many varieties of low carb lasagna out there…and they aren’t all classically Italian, either.
Pumpkin lasagna with spinach and meat is a unique, savory treat. The pumpkin is a nice change from the regular low carb marinara sauce and adds a little flair to the taste. This is also a great fall recipe and you could pair it with a seasonal salad.
Mexican chicken lasagna is another unique twist on this classic casserole. It’s really yummy, and not at all the expected flavors; it’s the perfect layered casserole when you want something different.
Keto Lasagna
Ingredients
MEATZA INGREDIENTS :
- 2 Pounds Ground Lean Beef
- 1 Egg yolk beaten
- ½ Cup Parmesan
- 1 Teaspoon Garlic Powder
- 1 Teaspoon Onion Powder
- 2 Teaspoon Ground Sage
- 1 Teaspoon Ground Oregano
- 1 Teaspoon Dried Thyme
- 1 Teaspoon Chili Powder more or less depending on your heat tolerance
- Salt and Ground Black Pepper to taste
LASAGNA INGREDIENTS :
- Meatza
- 2 to 2 ½ Cups Marinara Sauce
- 10 Ounces Spinach
- 2 Egg yolks beaten
- 1 Cup Ricotta
- 2 Cups Freshly Grated Mozzarella Cheese
- ½ Cup Parmesan
- ¼ Teaspoon Onion Powder
- ¼ Teaspoon Garlic Powder
- ¼ Teaspoon Ground Black Pepper
- 1 Tablespoon Olive Oil
- Fresh Parsley for garnishing
Low Carb Sweeteners | Keto Sweetener Conversion Chart
Instructions
- In a small container, mix onion powder, garlic powder, sage, oregano, thyme and chili powder. Reserve ½ teaspoon for marinara sauce.
- Place ground beef in a large platter or large bowl and mix in seasoning. Sprinkle parmesan and beaten egg yolk. Mix well.
- Line two 9×13 baking pans with parchment paper. Transfer seasoned ground beef and flatten with a spatula or back of a spoon.
- 4) In a preheated oven of 450°F, bake ground beef for 7 to 12 minutes or just until browned. Drain oil and slice to fit lasagna container.
- LASAGNA PROCEDURE :
- In a bowl with marinara sauce, add parmesan, reserved mixed seasoning (from meatza ingredients) and mix well. Set aside.
- In another bowl with beaten egg, fold in ricotta. Set aside.
- In a skillet, heat olive oil and spinach until wilted. Season spinach with onion powder, garlic powder and black pepper.
- Assemble lasagna. Pour 2 to 3 tablespoon marinara sauce to an 8×8 baking pan. Top with meatza slices, spread more marinara sauce. Add all sautéed spinach and spread ricotta mixture on top. Cover with half of mozzarella cheese. Repeat with remaining ingredients, with mozzarella at the top most part.
- In a preheated oven of 400°F, bake for 15 minutes or until cheese is melted and slightly golden.
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Nutrition
Additional Info
Note on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
Unauthorized use of this material without written permission from Lisa MarcAurele is strictly prohibited unless for personal offline purposes.
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Lisa MarcAurele has been creating low carb recipes for herself and sharing them with others since 2010. She enjoys experimenting in the kitchen. The results are low sugar foods that taste like high carb favorites!
