This Keto Lasagna Bake ditches the noodles, and it’s so simple, you’ll wonder why you didn’t try it sooner. Sometimes simple is best, and that’s exactly what this recipe is!
When I think about my favorite things about lasagna, of course my mind wanders to the gooey mozzarella, the creamy ricotta, the savory marinara and the perfectly seasoned meat.
We all know what’s missing from my list…the noodles, of course.
But that’s my point with this recipe…the rest of the ingredients are so overwhelmingly delicious, it’s easy to forget the noodles completely. So why not create an easy, low carb lasagna recipe that’s so good you won’t feel like you’re missing the noodles?
Keto Lasagna Bake
Sometimes noodle replacements are a really good idea, like in my Low Carb Taco Cabbage Skillet or my Keto Cheeseburger Helper recipes. The cabbage is a nutritious addition that adds a nice texture.
Same with my Easy Keto Lasagna, a white sauce lasagna that uses cauliflower as the “noodle” layer. It’s a bit time intensive, but it is yummy!
But sometimes it’s easier to ditch the noodles for an equally filling meal that eats more like a casserole.
Note: If you just can’t ditch the noodles, definitely check out this recipe for low carb lasagna, it’s really delicious!
What ingredients do I need for a Keto Lasagna Bake?
One of the best parts about this recipe is that the ingredients are so simple. All you for this completely mouthwatering dish need is:
- Ground Beef
- Italian Sausage
- Ricotta Cheese (If you don’t like this you can swap for cottage cheese. But adding seasoning to the ricotta, if you haven’t before, might change your mind.)
- Shredded Mozzarella Cheese
- Grated Parmesan Cheese
- Marinara Sauce (I prefer Rao’s)
- Chopped White Onion
- Garlic Powder
- Oregano
Keto Lasagna Bake Nutrition
I calculated the nutrition for one serving being 1/6 of the recipe. I think that’s a fair and filling amount that you can adjust to best fit your macros. With that serving in mind, the nutrition info is:
Calories: 514.1 Calories
Total Carbs: 4.9g Total
Fiber: 0.3g
Net Carbs: 4.6g Net
Protein: 21.1g
Fat: 28.5g
And here’s a breakdown for each ingredient:
This Keto Lasagna Bake ditches the noodles, and it's so simple, you'll wonder why you didn't try it sooner. Sometimes simple is best, and that's exactly what this recipe is! Please note that I am not a certified nutritionist. Any nutritional information that is discussed or disclosed in this post should only be seen as my best amateur estimates based on NET carbs. If nutrition is important to you, I highly encourage you to verify any data you see here with your favorite nutrition calculator.Easy Keto Lasagna Bake | Ditch the Noodles!
Ingredients
Instructions
Notes
Nutrition Information:
Yield:
6
Serving Size:
1/6 of recipe
Amount Per Serving:
Calories: 514.1 Total Fat: 28.5gCarbohydrates: 4.9 Total, 4.7 NetgFiber: .3gProtein: 21.1g 
Carol says
I really like the looks of this lasagna. Yay!! No doodles. ? One question: I see you are using a cast iron skillet. I just got one for Christmas and haven’t used it yet. How would you clean it and use it again for another meal? I didn’t understand their instructions. Thank you for sharing yummy recipes.
Lora says
Just wash it in hot soapy water, you can use a scrubber pad if needed. After washing, heat on the stove top to dry. I use a couple of napkins and a little Crisco to ‘season’ the inside and rim of the skillet. This keeps it from rusting. You don’t need much Crisco or lard, just enought for a thin layer. Then let the pan cool before putting away.
Im sure other folks have other ways to clean, but this has worked in my family for a long time. In fact, my mother has recently given me the family cast iron skillet that has been passed down from my great grandmother (my mother is 79 for reference). Still in near perfect condition!
Justine says
I’ve been told never to use soap on a cast iron. Hot water + scrubber only. I usually bake my pans for 20 or so minutes after applying the oil/lard.
Anita W. says
I have been using cast iron for over 40 years and have always washed it with soap, then dried it on the stove. I have never added oil or lard.
Wendy Barnett says
I am 62 and we always washed in with dishes ( soap in water ) and also just put them on a burner to dry once it was cool wiped down and put away. We lived in a small town and once a year Hobos came around looking for jobs and money and food. My Mom would give him our cast iron pans he would scrub down them down with sand My Mom would bring them in and re-season them. They made the best Pork chops, fried potatoes and steaks.
Star Garnett says
I have a dutch oven cast iron pot its rusty any advice. Thank you. Ps im gonna try the sand
Christina says
Justine, you are absolutely correct. My husband is an extreme fan of cast iron and very picky about how they are cared for. This is how he does it.
Cara says
You are correct! NEVER EVER EVER use soap on a cast iron skillet. Just re-heart the pan (if it got too cold and stuck on) and poor in warm water. Use a scrubby to clean all food bits and particles. Let air dry. After it’s dry use a cloth with your preferred oil (olive oil, avocado, canola) and wipe thoroughly. The oil will soak in… (Just like soap will soak in.. And cause soap flavoring the next time you use it!) So never soap! 🙂
Terri says
I understand and overall agree with this advice. However, a well-seasoned pan will not absorb the soap flavor. So, once well seasoned, a bit of soap and hot water won’t undo all the great seasoning. I usually wash (using hot water and a scrubbie and a bit of soap (if needed), dry, and coat with a thin layer of vegetable oil between uses. Works for me!
Phyllus Lattimer says
I’ve been always told never to use soap in my iron pans as it takes on that flavor. Also I rub grease inside of pan an stick in oven on clean an it seasons pan plus also takes rust off older pans. Using them for 60 years, passed from mother
Kelky Walker says
Actually your not suppose to sbmerge in soapy water….use dish wrag from dish water and after heating to dry tgen add oil….any will work.
Also dont. Use. Scubber on skillet or cast Iron….use a plastic scrapper. Your sole purpose of doing these two things is that your foods help to keep pan from rusting and the flavor of food is 100% better….your seasoning should be done before you use a new skillett…Grandma told me to oil whole pan…inside and out including handle, top and bottom. If you use a scowering pad it will take previouse seasonings off and could rust. Mom always just used plain water to clean hers….as do I unless something happened to stick…then I use tge plastic scrspper and then rinse out. Soap also will make funny taste to foods. Which is why the suggestion of dish rag wrung out and then clean pan. Also best to use oven to season pan.
Rebecca Burch says
Never use soap on cast iron. it picks us the soap flavor.
Kathryn Eslinger says
I took a cast iron cooking class from a top NYC chef. She said she has always washed her cast iron with soap and hot water. She seasons it with a saffron oil after each cleaning. They make scrub brushes especially for cleaning cast iron and that is what she recommended.
Heather says
Dont use soap on a cast iron!!
Darlene Davis says
Never use soap on cast iron cookware! Use stainless steel scrub pad or other, but never soap.
Penny says
Scrape or wipe inside of skillet or Dutch oven nearly clean of all food and/or grease. Rinse with hot water only. Sprinkle salt, table or sea salt, into bottom of pan and rub a around with your hand or a brown plastic scraper (I use a Pampered Chef scraper). Then rinse with hot water again. Dry with towel and either let it set to dry completely or put on a burner for just a minute until completely dry but not hot. Rub in oil (any food grade oil will do) or Crisco or lard and place in a warm oven. There will never be any rust on the pan and no food sticking when cooking.
Michael earl says
You need to make sure to season it before you EVER USE IT!!
Coat the bottom and sides with grease/oil and put in the oven at 375 degrees for and hour. Then only wipe it down (don’t wash with soap and water) reseason every other use.
Caroline Ahrens says
Don’t use soap on cast iron!! Salt scrub, rinse, and dry fully so you don’t get to rust! Season the skillet (you can google how you oil and heat to seal the surface).
dory boy says
Been using soap and water on all my cast irons skillets for years, never had any problems. Trick is dont let it set for long and soak, just wash out normally and place on stove and heat it up and your all good.
dory boy says
I cook 100% of time in cast iron. Its really simple soon as your done, wash out and clean with soap and water, then place on top of stove and turn heat one till all water is evaporated. If you need to season your first skillet coat inside of skillet with oil, place in oven and let blacken. It should come out kinda shiny, you can always wipe with a coat of oil for long storage.
Sandra B says
There will always be two camps on the old wash or no wash cast iron. I was hoping to see more reviews on the actual recipie. I will try it because it does look delicious! Thanks for the recipie!
Lisa P. says
I use soap and water, never leave water in the cast iron for fear of rust. Always dry your cast iron pan then season with cooking oil. I often just wipe the pan inside with cooking oil and paper towel. I have beautifully seasoned pans. When you wash your pan with soap and rinse with water, your Morning pancakes will not taste like last night’s chilli or the steaks you did the night before. Because of this, not using soap and water seems foolish.
Chris says
If you season your skillet properly it should be very easy to clean. NEVER EVER use soap.
To clean fill the skillet 3/4 full of water, put in the stove and boil the water for a couple of minutes. Then dump the water and use a very mild plastic scrubber to remove an residual materials that are stuck. Rinse with very hot water and wipe dry with a paper towel or cloth towel. Then spray lightly with an olive oil cooking spray. I have skillets that have been in my family for over 100 years and still use them all the time. Due to the seasoning on them they are practically non-stick and smooth as glass in the bottom.
Vicky says
When you say to use Parmesan cheese, is that shredded also or do I use the grated Parmesan?
Sam says
I used shredded, but I would 100% use them interchangeably. It shouldn’t make much of a difference 🙂
Kristin Hathaway says
I made this tonight and added a bag of frozen sponch to the meat sauce. Amazing! Thank you so much for the recipe.
Char says
This was super easy and yum. I baked in a Corning dish and it was fine. I also cut several zucchini lengthwise on my mandoline slicer using thickish setting (1/4”?), steamed lightly and layered like pasta noodles. It was great and added some nutrish!
Sasha says
This is fantastic! I don’t miss the noodles at all. Will definitely become a staple in my home. Thank you so much!
Julia Brown says
This was just what I was looking for! I wanted to keep it easy but had a zuke to use up so I diced it up with the onion, otherwise just the same. So good! Went into the winner folder. Thanks so much!!
Cassie says
Thank you for this recipe! I made this tonight and it is so DELICIOUS. Non-Keto friends even went back for seconds. I added a 1/2 bag of fresh spinach and a portobello mushroom (because I had it in the refrigerator)…they added a nice balance to the meat & cheese & would recommend to anyone making this dish. I also chopped some fresh basil as a garnish which was also a nice touch. THanks again…this was an amazing, delish, and super easy to make recipe.
Roxy says
When did you add the spinach?
Ann Kozlow says
I don’t eat read meat. Can I substitute ground turkey? I think there is a turkey sausage also. Looks delicious.
Erin Wilson says
I had it last night with Italian turkey sausage and it was awesome!
Tina says
I don’t have a cast iron dish, can I substitute with another baking dish?
Joy says
Thankyou, thank you, thak you! This dish is absolutely delucious. It’smy second time making it. The first time I followed the diections as written. Tonight I used 1.5 pounds of ground beef (no sausage). It turned out equally delicious. Can’t wait to try some if your other recipes!
Judy says
I made this yummy recipe for dinner last night, it is SO DELICIOUS!! My husband agreed that this is definitely a keeper. We didn’t even miss the noodles. Thank you for sharing, I will be making this again!
Matt Dycus says
I added one egg to the ricotta mixture for consistency, along with a few extra spices. Everything turned out great. Delicious recipe, thanks!
Molly says
Oh man! This is a great recipe, my husband and I loved it! Didn’t even miss the noodles. Baked it in glass dish and it was AMAZING!
Jen says
I made this for a potluck lunch. I used turkey instead of beef, made an easy but flavorful homemade sauce, and added cooked spinach (squeeze ALL the moisture out and chop) and chopped mushrooms (cook on low until dry). I also added an egg to cheese mixture. It was amazing! Everyone liked it more than the traditional lasagne that was also served.
Tiffinie says
Made this last night but I didn’t have any parmesan cheese so I added a bit extra mozz YUMMY. And I totally don’t miss the noodles its amazing my picky fiance loves it to!
Betsy says
I make this but sometimes throw in thick slices of tomato. Thick, so they don’t turn to mush
Heather says
I don’t have a cast iron dish help!!
Sam says
You can just cook the meat and then transfer it to an oven-safe dish 🙂
Keisha says
Thank you!
Jamie says
This was so yummy!!! The whole family loved it! I was a little worried that we would miss the noodles, but we didn’t at all. I added a bag of frozen spinach when I added the onions and it was perfect! I will definitely be making this again!
Alysha says
Use hot water. Never ever use soap! And then once its cleaned dry it right away. Any water left on it will cause it rust. The saop causes the pan “natural” pours to close and get clogged. After its cleaned use a small amount of olive oil to cure it. Use a paper towel to spead the oil all around the pan including the outside parts of the oan. Put in the oven at 425 for about 10 minutes and then turn oven off and let it sit there till next use. That’s how ive been taught to use my skillets.
Jon Andrus says
Made this for my son and I tonight as he is on the Keto diet. There wasn’t much left.I made it just like your recipe called for. Thanks for a great recipe. Keep up the good work.
Kim says
Yummy! Did not miss the noodles at all (and I’m not Keto ?)
Michael Earl says
I am going to make this tonight for my wife and I.
We just started the keto diet. So wish us luck.
Danielle H. says
I did this with less meat because all I had was 1/2 lb of ground beef. Next time I’ll use the proper amount! It was good!
Sim @ Sim's Life says
This looks divine! I have been thinking of ways to make my own Keto lasagna and had resound myself to the fact I would have to make it with mince and cheese – which sounds awesome in itself! It’s just the marinara sauce that poses a problem, it’s harder to find a low carb/sugar version in the UK. Passata is probably the best sauce base for me to try and add Italian seasoning. I need to get this made though, it’s the perfect winter warmer! Sim x
Susan says
Great directions made this so easy to follow! Made it for supper tonight for supper and was absolutely delicious! Thanks for posting!!!
Lori says
I’ve made this dish several times and we all absolutely love it. Regarding the cast-iron I know for years and years they’ve said do not use soap but I always have. My food still cooks great in it and I’ve never had a soapy taste. I think the key is you don’t soak it in soapy water you just put soap on your scrubber to get the grease and food out and rinse it well. Put it on the stove top to dry it or just season it once in a while in the oven. There are lots of informational videos on YouTube for that process
Char says
My husband & I love this you don’t even miss the noodles. I put cottage cheese in it instead of ricotta Thanks for this recipe
Bev says
Thus was AMAZING!!! Can’t wait to have the leftovers tomorrow!!!
Didn’t have Italian sausage so just added fennel seeds to the ground beef to get the sausage taste.
Also, didn’t have ricotta cheese so used home made thick yoghurt and about 2oz of cream cheese. Absolutely perfect and will be making this often!
Julie R says
I made this today and super love it. Other keto lasagna recipes try to “simulate” a noodle of some sort and you just don’t need it. This is perfect and so so easy!
Terri says
Funny that I made this today as I also just received the alert from Amazon about the release of your latest cookbook! I love your recipes and this is another winner. My family loved it! I did add 3 beaten eggs to the red sauce in order to try for a more casserole like holding together. That was somewhat effective but not necessary overall. I agree with a previous poster who said she didn’t miss the pasta. None of us did. Delicious!
Sam says
Thank you so much! I’m glad your whole family loved it!