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Keto lasagna

Keto Lasagna with Spinach and Meat

Course: Main Course
Cuisine: Italian
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 9 people
Calories: 301kcal
A low carb lasagna for meat lovers! Rather than try to sneak in a vegetable for the pasta layer, meat is used instead for this no noodle keto friendly casserole.
Print Recipe



  • 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
  • ½ - 1 Teaspoon Cayenne Pepper Powder can be omitted if desired
  • Salt and Ground Black Pepper to taste


  • 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
  • Teaspoon Ground Black Pepper
  • 1 Tablespoon Olive Oil
  • Fresh Parsley for garnishing


Making the meat slices

  • In a small container, mix onion powder, garlic powder, sage, oregano, thyme and cayenne powder (if using). 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 9x13 baking pans with parchment paper. Transfer seasoned ground beef and flatten with a spatula or back of a spoon.
  • 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.

Preparing the lasagna

  • 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 8x8 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.



Recipe can be split between two loaf pans to eat one now and save one in the freezer for later. The frozen unbaked casserole can be baked right from the freezer or thawed first to shorten baking time. Just bake at 350°F until heated throughout, about 15 minutes thawed and 20 minutes frozen.


Serving: 1square | Calories: 301kcal | Carbohydrates: 3g | Protein: 33g | Fat: 16g | Saturated Fat: 8g | Cholesterol: 154mg | Sodium: 434mg | Potassium: 576mg | Fiber: 1g | Vitamin A: 3535IU | Vitamin C: 9.4mg | Calcium: 313mg | Iron: 3.9mg

Additional Info

Net Carbs: 2 g | % Carbs: 2.8 % | % Protein: 46.5 % | % Fat: 50.7 %

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