Keto Million Dollar Italian Lasagna
Time
- Prep: 25–30 minutes
- Cook: 40–45 minutes
- Total: ~1 hour 15 minutes
Ingredients (Serves 6–8)
“Noodle” Layers (Choose One)
Option A: Zucchini slices (most common)
- 3–4 medium zucchini, thinly sliced lengthwise
Option B: Egg-based keto sheets
- 4 eggs
- 115 g (4 oz) cream cheese
- 1/4 cup grated parmesan
Meat Sauce
- 500 g (1 lb) ground beef (or beef + Italian sausage mix)
- 2 tablespoons olive oil
- 1 small onion (finely chopped)
- 3–4 garlic cloves (minced)
- 1 1/2 cups low-carb marinara sauce (no added sugar)
- 1 tablespoon tomato paste
- 1 teaspoon Italian seasoning
- 1/2 teaspoon black pepper
- Salt to taste
“Million Dollar” Cream Layer
- 225 g (8 oz) cream cheese (softened)
- 1/2 cup sour cream
- 1/2 cup ricotta cheese
- 1 cup shredded mozzarella
- 1/4 cup grated parmesan
- 1 egg
- 1 teaspoon garlic powder
Topping
- 1 1/2 cups shredded mozzarella
- 1/4 cup parmesan cheese
Instructions
1. Prepare zucchini (if using)
Slice zucchini thinly.
Lightly salt and let sit for 10–15 minutes to draw out moisture.
Pat dry with paper towels.
Optional: grill or pan-sear slices briefly to reduce water content.
2. Make the meat sauce
Heat olive oil in a pan over medium heat.
Add onion and cook until soft (5 minutes).
Add garlic and cook for 1 minute.
Add ground beef and cook until browned. Drain excess fat if needed.
Stir in marinara sauce, tomato paste, Italian seasoning, salt, and pepper.
Simmer for 10–15 minutes until thick.
3. Prepare the cream layer
In a bowl, mix:
- Cream cheese
- Sour cream
- Ricotta
- Mozzarella
- Parmesan
- Egg
- Garlic powder
Mix until smooth and creamy.
4. Optional: Make egg-based sheets
Blend eggs, cream cheese, and parmesan until smooth.
Spread thinly on a lined baking tray.
Bake at 180°C (350°F) for 10–12 minutes.
Cool, then cut into lasagna-sized sheets.
5. Assemble the lasagna
Preheat oven to 180°C (350°F).
In a baking dish:
- Spread a thin layer of meat sauce
- Add zucchini slices or keto sheets
- Spread cream layer
- Add meat sauce
- Repeat layers
Finish with:
- Meat sauce
- Mozzarella and parmesan on top
6. Bake
Bake uncovered for 35–45 minutes until bubbly and golden.
7. Rest before serving
Let it rest for 15–20 minutes before slicing.
This helps it hold its shape.
Serving Suggestions
- Serve with a simple green salad
- Add sautéed spinach or mushrooms on the side
- Drizzle olive oil or sprinkle herbs on top
Tips for Best Results
- Removing moisture from zucchini is key to avoid watery lasagna
- Letting it rest is essential for clean slices
- Use full-fat dairy for proper keto macros
- For extra richness, add a layer of mascarpone to the cream mix
Variations
- Use chicken or turkey instead of beef
- Add spinach to the cheese layer for extra nutrients
- Make it spicy with chili flakes or hot Italian sausage
