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.
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Keto Lasagna
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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.
Single photos may be used, provided that full credit is given to LowCarbYum.com along with a link back to the original content.
Lisa MarcAurele has been creating low carb recipes since 2010. She enjoys experimenting in the kitchen to create low sugar foods that taste like high carb favorites!
Teresa says
This was delicious!!! I did 1 pound grass fed beef and 1 pound Cajun seasoned Venison/sausage!
Rhea says
Hi! Is it possible to fry the Meatza part of the lasagna using coconut oil??
Lisa MarcAurele says
I don’t see why not.
DANA MIRANDA says
WINNER WINNER!!
This was really delicious!!
I put it on top of healthy noodles because my husband isn’t completely low carb.
Crystal Lantzy says
I first made this for my husband and myself and made a regular lasagna for my family. Needless to say my husband and I did not have any leftovers lol! My family LOVED it! Especially my 11-year-old grandson. He is so picky about everything. He even asked me to make this for Christmas dinner. Thank you so much for your recipes! I had weight loss surgery a few years ago and have really missed lasagne!
Lisa MarcAurele says
No need to miss lasagna on low carb! I’m glad this recipe was a hit with your family.
Stephanie Smith says
This is so smart, I never would have thought to use meatza like this! I’ve been avoiding Lasagne on keto because I’ve mostly seen the zucchini noodles, and that doesn’t appeal to me. This does! And it’s my daughter’s favorite meal! Thank you!
Lisa MarcAurele says
The meatza is a great way to still get the layers without using thin veggie slices. Hope you love it as much as we do!
Charlie says
Super yummy. Thank you so much!
Jill says
Wow, this was super time consuming, but turned out very delicious! I used non dairy cheeses for me and it was still great!
Lisa says
Good to know those non-dairy cheese products worked. I’ve been avoiding dairy myself.
Texicana says
This was yummy! But I have a suggestion…instead of baking it in the 8X8 i would recommend a casserole dish. My meatza shrank and would have fit perfectly in a casserole dish. I ended up cutting the meatza and some of it didn’t end up in the lasagna (fine for a burger later). And when I entered the macros into carb manager it said it had 5 net carbs and I even accidentally forgot to buy the spinach. My marinara sauce had only 4 net carbs per serving so I’m not sure if the nutrition info is right.
Lisa says
Thanks for the suggestion!
Kathy says
Its just me (sometimes hate cooking for just 1) Dose this dish freeze well
Thanks. so far love all the recipes.
Lisa says
Yes. This does freeze well and can be frozen before or after baking. I prefer freezing it before baking.
Tracy says
Is this for a 9×13 pan recipe? There’s no way the 8×8 will feed my family of 6. Would I have to double everything?
Lisa says
I bake it in a 9×9, but you can adjust it for a 9×13.
Kimberly Gilbert says
Using Onion and garlic powders are difficult for gluten free which is one of our family problems. Think I will try this with real minced garlic and minced onion. Sounds great. Thanks for clarifying the Meatza times.
Lisa says
You can certainly use minced garlic and onion. I usually have those on hand too.
Anne says
This looks DEVINE! The meatza is interesting. I can’t wait to try it.
Lisa says
Hope you love it!
Danielle says
This turned out so delicious! Just curious, do use rGBH free ricotta cheese and mozarella? Thanks
Lisa says
I try to buy organic if it’s available. But otherwise, I’ll use what I can find (unfortunately).
Susan says
I made it yesterday, me and boyfriend loved it! I used 1 lb ground chuck and I lb ground Italian sausage, and baked it just until it was stiff enough to cut. Also used fresh mozzarella. It was great, thank you for posting a great recipe.
Lisa says
You’re welcome! 🙂
Jen says
Where can I find Meatza?
Lisa says
You make it as stated in the recipe.
Myrna says
I want lean about Keto precios. Thank you.
You have delicious recipes.
Pepper says
Did you use parchment paper
Lisa says
I usually use a non-stick pan or silicon mat.
Lana says
Could you use roasted peppers that have been in a vinegar solution or bacon as the sheet substitute?
Lisa says
I’d cook the bacon first, but it should work. The peppers may not hold well.
mark says
Peppers are often used in Mexican dishes of a similar nature, with great success.
Monte says
This was really disappointing. Lean ground beef cooked for 30 minutes gets very tough and dry. When I went to slice the finished lasagna, the meat was so rubbery that it wouldn’t cut and made a huge mess of the whole dish. And it was just too dry to eat. I threw it all away and I feel like I just wasted a lot of time and money.
Lisa says
How long did you cook the beef? The original recipe says to bake for 10-15 minutes (I changed it to 7-12 or just until browned so others don’t overcook like you did). Once it’s in the lasagna sauce, it shouldn’t dry out or get tough.
Ruby Miller says
Read!
HStew22 says
Made this last night! Didn’t have any spinach, but this was fantastic! Took your recommendation of a baking sheet to spread the meat out to bake. Two nice thin layers! Absolutely delicious!
Lisa says
Yay! It’s one of my favorites.
Laura J says
I’m making this today!!!!
Laura J says
Why does it say to use two 9 x 13 pan’s in the video all I see is you putting the hamburger in one pan? Then, it bakes in an 8 x 8?
Lisa says
The video doesn’t show the two layers. I double the layers when I make mine so mine is just done in thinner layers. But, you can make it either way.
Tom says
Are the nutritional values based on your double layers as you make it or on the single layer as the video? I may just be over thinking this.
Lisa says
It’s based on the ingredients listed.