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: 28.5g Carbohydrates: 4.9 Total, 4.7 Netg Fiber: .3g Protein: 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.
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.
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.
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.
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.
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 🙂
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!