This keto lasagna will be your new favorite family weeknight dinner. Yes, I said weeknight because this lasagna can be ready in about 45 minutes! There is no zucchini in this delicious keto lasagna. Serve with a side salad or some keto garlic bread!

Printable Recipe:

Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes
Servings: 8

For the Meat Layers:
1 Pound Ground Mild Italian Sausage
1 Pound Ground Beef
1/2 Cup diced onion
1 teaspoon minced garlic
Salt and pepper
1 24 ounce Jar Marinara Sauce (My favorite brand on Amazon (affiliate link)

For the cheese layers:
15 Ounces Ricotta cheese
2 large eggs
1 teaspoon dried Italian seasoning
1/2 teaspoon minced garlic
2 Cups shredded Mozzarella cheese
1 1/2 Cups Shredded Parmesan Cheese

Preheat the oven to 375F
For the meat layer:
In a large pot (my favorite brand on Amazon (affiliate link) over medium high heat, brown and crumble the sausage and ground beef with the onion and garlic. Season with salt and pepper. Stir in the marinara. Remove from the heat and set aside.

For the ricotta layer:
mix together the ricotta, eggs, Italian seasoning, garlic, and 1 cup of the parmesan cheese.

Assemble the lasagna:
In a large 9×13 casserole, layer half of the meat mixture in the bottom.
layer all of the ricotta mixture on top
Now the rest of the meat mixture goes on top of the ricotta mixture
Finish off by sprinkling the mozzarella and the remaining 1/2 cup of parmesan.
Bake in the pre-heated oven for 30 minutes.
Remove from oven and serve.

Freezing instructions: If you want to freeze the whole lasagna, assemble it in a foil 9×13 baking pan and then wrap tightly with foil. Place in the freezer and keep frozen for up to 2 months. When you are ready to serve it, remove it from the freezer and bake in the oven until the internal temperature reaches 165F.

Calories: 568kcal | Carbohydrates: 9g | Protein: 41g | Fat: 41g | Fiber: 1g