Lasagna on keto? I'm not teasing you, it is possible!
Our Keto Lasagna recipe is about to reintroduce your favourite comfort food to your low-carb diet. It's cheesy, it's hearty, and it's 100% keto-approved. Who says you can't have your taste of Italy while low-carb?
At Heylo, we believe in indulgence without the carb guilt. One serving of this Italian-inspired delight packs a whopping 35.8g of protein and only 10.5g of carbs, with 1.5g of fibre. At 568 calories, it's a satisfying meal that fits surprisingly well into your macros.
We've swapped traditional pasta sheets for low-carb alternatives, layered with a rich meat sauce and a trio of cheeses. Pair it with a crisp salad and Heylo's Low Carb Seeded Rolls for the ultimate keto-friendly Italian feast.
This keto-friendly recipe lets you enjoy a classic comfort food without derailing your low-carb lifestyle. It's perfect for family dinners, meal prep, or anytime you're craving a hearty, cheesy dish with all the flavors of Italy.
Love what you see? Save this recipe, share it with your pasta-loving mates, or print it out and stick it on your fridge. Your future comfort-food-craving self will thank you!
Heidi Normanton
8
30 minutes
60 minutes
568
Italian
Dinner
Great when paired with a salad and Heylo's Low Carb Seeded Rolls!
Preheat oven to 180°. Line a large baking sheet with parchment and grease with cooking spray. In a microwave safe bowl, melt cream cheese, mozzarella, and Parmesan together. Add eggs and mix until Mixed Thoroughly. Season with salt and pepper.
Spread onto prepared baking sheet and bake until golden and set, 15 to 20 minutes. Let cool.
In a large skillet over medium heat, heat oil. Add onion and cook until soft, 5 minutes. Add garlic and cook until fragrant, 1 minute more. Add tomato paste and mix until onion is well coated.
Add ground beef and season with salt and pepper. Cook, breaking meat up with a wooden spoon until no longer pink (around 6 minutes). Drain.
Return skillet to stove and add marinara. Heat until warmed through. Season with oregano, salt, pepper, and red pepper flakes.
Spoon a small amount of sauce into an 8” baking pan and line the bottom of the dish with Palmini lasagna. Spread a third of the ricotta over the Palmini Lasagna then layer a third of the meat mixture on top, and sprinkle with a third of the shredded mozzarella. Repeat to make 2 more layers. Top with Parmesan.
Bake until cheese is melted and sauce is bubbly, 30 minutes.
Garnish with parsley before serving.
