35+ Irresistible Sunday Keto Lasagna Recipes for Every Palate

Sundays are the perfect time to gather around the table with family and friends, sharing a comforting, satisfying meal.

But if you’re following a keto lifestyle, traditional lasagna might not fit the bill.

Enter the world of keto lasagna recipes—a deliciously creative way to enjoy the layered flavors of lasagna without the carbs.

From hearty meat-filled options to creamy vegetarian twists, there’s a keto lasagna for every palate.

This collection of 35+ Sunday keto lasagna recipes will inspire you to think beyond pasta.

With inventive substitutions like zucchini, eggplant, and even cabbage for noodles, paired with rich, cheesy layers and flavorful sauces, these recipes prove that you don’t need carbs to enjoy a truly decadent dish.

Whether you’re hosting a crowd or planning your meals for the week, these recipes will bring a bit of Sunday magic to your keto kitchen.

35+ Irresistible Sunday Keto Lasagna Recipes for Every Palate

Sundays are meant for slowing down, savoring good food, and enjoying time with loved ones.

With these 35+ keto lasagna recipes, you can indulge in the rich, comforting flavors of lasagna without compromising your low-carb lifestyle.

Whether you’re experimenting with creative “noodle” alternatives or exploring new flavor combinations, these recipes offer endless possibilities to keep your Sunday dinners exciting and keto-friendly.

So grab your apron, get inspired, and treat yourself to a delicious, carb-conscious lasagna creation.

With so many recipes to choose from, your Sundays will never be the same—and your keto goals will stay on track.

Cheesy Spinach Keto Lasagna

This Cheesy Spinach Keto Lasagna is a comforting low-carb twist on the classic Italian favorite. Layers of cheesy goodness, creamy spinach, and savory ground beef are stacked between thinly sliced zucchini sheets. Perfect for a Sunday family dinner, this keto lasagna is not only wholesome but also guilt-free, with only 6g net carbs per serving.

Ingredients

For the Layers:

• 2 medium zucchinis, thinly sliced lengthwise
• 1 lb ground beef
• 1 cup ricotta cheese
• 1 ½ cups shredded mozzarella cheese
• 1 cup grated Parmesan cheese
• 2 cups spinach, wilted
• 1 large egg
• 1 cup keto marinara sauce
• 1 tsp garlic powder
• 1 tsp Italian seasoning
• Salt and pepper to taste

Instructions

1. Preheat the Oven: Preheat your oven to 375°F (190°C).
2. Prepare the Zucchini Slices: Slice zucchinis thinly lengthwise. Pat them dry with paper towels to remove excess moisture.
3. Cook the Ground Beef: In a skillet, brown the ground beef. Add garlic powder, Italian seasoning, and marinara sauce. Let it simmer for 5 minutes.
4. Make the Cheese Mixture: In a bowl, combine ricotta cheese, 1 cup of mozzarella, Parmesan, egg, and wilted spinach. Mix well.
5. Assemble the Lasagna: In a baking dish, layer zucchini slices, meat sauce, and cheese mixture. Repeat until all ingredients are used, ending with mozzarella cheese on top.
6. Bake: Cover with foil and bake for 25 minutes. Remove the foil and bake for another 10-15 minutes until golden and bubbly.
7. Serve: Let it cool for 10 minutes before slicing. Enjoy with a side of keto garlic bread.

This lasagna is the ultimate keto comfort food! Its rich, cheesy layers and tender zucchini slices are a delightful alternative to carb-heavy pasta. Your family will love this flavorful Sunday treat, and you’ll love staying on track with your keto goals.

Eggplant and Sausage Keto Lasagna

For a hearty and flavorful Sunday dinner, this Eggplant and Sausage Keto Lasagna hits the spot. The roasted eggplant slices add a smoky touch, while the savory sausage and creamy cheese layers elevate the dish. At just 5g net carbs per serving, this dish is perfect for satisfying your Italian cravings while keeping it keto-friendly.

Ingredients

For the Layers:

• 2 medium eggplants, thinly sliced
• 1 lb Italian sausage (removed from casings)
• 1 ½ cups ricotta cheese
• 2 cups shredded mozzarella cheese
• 1 cup grated Parmesan cheese
• 1 ½ cups keto marinara sauce
• 1 large egg
• 2 tbsp olive oil
• 1 tsp dried oregano
• 1 tsp red pepper flakes (optional)
• Salt and pepper to taste

Instructions

1. Preheat the Oven: Preheat your oven to 375°F (190°C).
2. Roast the Eggplant: Brush eggplant slices with olive oil and season with salt and pepper. Roast for 15 minutes or until softened.
3. Cook the Sausage: In a skillet, cook the sausage until browned. Mix in marinara sauce, oregano, and red pepper flakes. Simmer for 5 minutes.
4. Prepare the Cheese Mixture: Combine ricotta cheese, 1 cup of mozzarella, Parmesan, and egg in a bowl. Mix until smooth.
5. Assemble the Lasagna: In a baking dish, layer roasted eggplant, sausage sauce, and cheese mixture. Repeat, finishing with mozzarella on top.
6. Bake: Cover with foil and bake for 30 minutes. Uncover and bake for another 10 minutes until cheese is golden.
7. Serve: Cool for 5 minutes before serving.

This eggplant lasagna combines smoky and savory flavors, making it a standout dish for Sunday dinners. It’s easy to prepare, loaded with protein, and will leave everyone asking for seconds. Pair with a fresh keto Caesar salad for the ultimate meal.

Zucchini and Chicken Alfredo Keto Lasagna

Creamy, cheesy, and absolutely indulgent, this Zucchini and Chicken Alfredo Keto Lasagna offers a decadent alternative to traditional marinara-based lasagna. With thin zucchini slices, tender chicken, and a rich Alfredo sauce, this dish is perfect for a cozy Sunday meal. At just 7g net carbs per serving, it’s a creamy delight you can enjoy guilt-free.

Ingredients

For the Layers:

• 2 medium zucchinis, thinly sliced
• 2 cups cooked chicken, shredded
• 1 ½ cups Alfredo sauce (keto-friendly)
• 2 cups shredded mozzarella cheese
• 1 cup grated Parmesan cheese
• 1 cup ricotta cheese
• 1 large egg
• 1 tsp garlic powder
• 1 tsp dried parsley
• Salt and pepper to taste

Instructions

1. Preheat the Oven: Preheat your oven to 375°F (190°C).
2. Prepare the Zucchini: Slice zucchinis thinly and pat them dry with paper towels to remove excess moisture.
3. Make the Cheese Mixture: In a bowl, combine ricotta cheese, 1 cup of mozzarella, Parmesan, egg, garlic powder, parsley, salt, and pepper.
4. Assemble the Lasagna: In a baking dish, layer zucchini slices, shredded chicken, Alfredo sauce, and cheese mixture. Repeat until all ingredients are used, ending with mozzarella on top.
5. Bake: Cover with foil and bake for 25 minutes. Remove foil and bake for another 10 minutes until bubbly and golden.
6. Serve: Let it cool for 10 minutes before slicing.

This creamy Alfredo lasagna offers a luxurious twist on the keto classic. It’s rich, flavorful, and perfect for special Sunday dinners. Serve it with roasted keto-friendly vegetables for a complete and satisfying meal.

Classic Beef Keto Lasagna with Cauliflower Layers

This Classic Beef Keto Lasagna with Cauliflower Layers swaps traditional pasta sheets for tender cauliflower layers, creating a dish that’s hearty, comforting, and low in carbs. Packed with rich, savory beef and creamy cheese, this keto lasagna is a crowd-pleaser that fits perfectly into your Sunday dinner plans, with only 6g net carbs per serving.

Ingredients

For the Layers:

• 1 medium head of cauliflower, sliced into thin sheets
• 1 lb ground beef
• 1 ½ cups keto marinara sauce
• 2 cups shredded mozzarella cheese
• 1 cup ricotta cheese
• 1 large egg
• ½ cup grated Parmesan cheese
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp Italian seasoning
• Salt and pepper to taste

Instructions

1. Preheat the Oven: Preheat your oven to 375°F (190°C).
2. Prepare the Cauliflower: Slice the cauliflower into thin sheets and steam or microwave until tender. Pat dry to remove excess moisture.
3. Cook the Beef: In a skillet, brown the ground beef with garlic powder, onion powder, and Italian seasoning. Stir in marinara sauce and simmer for 5 minutes.
4. Mix the Cheeses: In a bowl, combine ricotta cheese, Parmesan, egg, salt, and pepper. Mix well.
5. Assemble the Lasagna: In a baking dish, layer cauliflower sheets, beef sauce, and cheese mixture. Repeat until all ingredients are used, ending with mozzarella cheese on top.
6. Bake: Cover with foil and bake for 30 minutes. Remove foil and bake for an additional 10 minutes until bubbly and golden.
7. Serve: Let it cool for 10 minutes before slicing.

This lasagna is a fantastic alternative to the carb-heavy classic. The cauliflower layers soak up the rich beef sauce and melted cheese, creating a dish that’s satisfying and keto-friendly. Serve it with a fresh side salad to complete your Sunday feast.

Zesty Mexican Keto Lasagna

Looking for a spicy twist on traditional lasagna? This Zesty Mexican Keto Lasagna replaces lasagna sheets with layers of bell peppers and brings bold flavors with seasoned ground turkey, salsa, and Mexican cheeses. It’s perfect for a flavorful and fun Sunday dinner with just 5g net carbs per serving.

Ingredients

For the Layers:

• 3 large bell peppers (any color), sliced lengthwise
• 1 lb ground turkey
• 1 cup salsa (sugar-free)
• 1 cup shredded Mexican blend cheese
• 1 cup ricotta cheese
• 1 large egg
• ½ cup sour cream
• 1 tbsp taco seasoning
• ½ tsp chili powder (optional)
• Fresh cilantro for garnish

Instructions

1. Preheat the Oven: Preheat your oven to 375°F (190°C).
2. Prepare the Bell Peppers: Slice the bell peppers lengthwise and pat them dry.
3. Cook the Turkey: In a skillet, cook the ground turkey with taco seasoning and chili powder. Stir in salsa and simmer for 5 minutes.
4. Mix the Cheese Layer: Combine ricotta cheese, egg, and sour cream in a bowl.
5. Assemble the Lasagna: In a baking dish, layer bell peppers, turkey mixture, and ricotta mixture. Repeat, finishing with Mexican blend cheese on top.
6. Bake: Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 10 minutes until the cheese is melted and bubbly.
7. Serve: Garnish with fresh cilantro and enjoy!

This Mexican-inspired keto lasagna adds a spicy flair to your Sunday dinner table. It’s packed with flavor, protein, and just the right amount of heat to make every bite exciting. Pair it with a keto-friendly guacamole for a complete meal.

Keto Chicken Pesto Lasagna

This Keto Chicken Pesto Lasagna is a creamy, herbaceous dish that swaps traditional noodles with slices of zucchini or eggplant. The combination of tender chicken, fresh basil pesto, and creamy cheese makes this lasagna a refreshing and satisfying choice for your Sunday dinner. It has only 6g net carbs per serving.

Ingredients

For the Layers:

• 2 medium zucchinis or eggplants, thinly sliced
• 2 cups shredded cooked chicken
• 1 cup basil pesto (keto-friendly)
• 2 cups shredded mozzarella cheese
• 1 cup ricotta cheese
• ½ cup grated Parmesan cheese
• 1 large egg
• 1 tsp garlic powder
• Salt and pepper to taste

Instructions

1. Preheat the Oven: Preheat your oven to 375°F (190°C).
2. Prepare the Vegetables: Slice zucchini or eggplant thinly and pat dry with paper towels to remove excess moisture.
3. Make the Cheese Mixture: Combine ricotta cheese, Parmesan, egg, garlic powder, salt, and pepper in a bowl. Mix well.
4. Assemble the Lasagna: In a baking dish, layer zucchini slices, shredded chicken, pesto, and cheese mixture. Repeat until all ingredients are used, finishing with mozzarella cheese on top.
5. Bake: Cover with foil and bake for 25 minutes. Remove foil and bake for another 10 minutes until the cheese is bubbly and golden.
6. Serve: Let it cool for 10 minutes before slicing.

This pesto chicken lasagna is light yet flavorful, making it a perfect low-carb option for Sunday dinner. The aromatic basil and creamy cheese blend beautifully, creating a dish that’s sure to impress your family and friends. Pair it with roasted asparagus for a complete and elegant meal.

Mushroom and Ricotta Keto Lasagna

This Mushroom and Ricotta Keto Lasagna is a vegetarian delight packed with earthy mushrooms, creamy ricotta, and layers of zucchini. It’s a light, satisfying option for a Sunday dinner that doesn’t compromise on flavor. At just 7g net carbs per serving, it’s perfect for anyone on a keto diet who loves the classic comfort of lasagna.

Ingredients

For the Layers:

• 2 medium zucchinis, thinly sliced
• 2 cups sliced mushrooms (button, cremini, or portobello)
• 1 cup ricotta cheese
• 1 ½ cups shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 1 large egg
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp Italian seasoning
• Salt and pepper to taste

Instructions

1. Preheat the Oven: Preheat your oven to 375°F (190°C).
2. Prepare the Mushrooms: Heat olive oil in a skillet and sauté mushrooms with garlic powder until golden brown. Season with salt and pepper.
3. Prepare the Cheese Mixture: In a bowl, mix ricotta cheese, Parmesan, egg, and Italian seasoning until smooth.
4. Assemble the Lasagna: In a baking dish, layer zucchini slices, sautéed mushrooms, ricotta mixture, and mozzarella cheese. Repeat until all ingredients are used, ending with mozzarella on top.
5. Bake: Cover with foil and bake for 25 minutes. Uncover and bake for an additional 10 minutes until the cheese is bubbly and golden.
6. Serve: Let it rest for 5-10 minutes before serving.

This mushroom and ricotta lasagna is a comforting vegetarian option that’s as rich and indulgent as it is low-carb. The mushrooms add a meaty texture and earthy flavor, making this dish a satisfying addition to your Sunday dinner lineup.

Cauliflower Alfredo Keto Lasagna

Indulge in creamy, cheesy goodness with this Cauliflower Alfredo Keto Lasagna. Using cauliflower as the star, this lasagna is layered with a decadent keto Alfredo sauce and mozzarella cheese. With only 6g net carbs per serving, it’s the ultimate comfort food for your Sunday dinner.

Ingredients

For the Layers:

• 1 medium head of cauliflower, steamed and sliced
• 2 cups cooked shredded chicken
• 1 ½ cups keto Alfredo sauce
• 2 cups shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 1 cup ricotta cheese
• 1 tsp garlic powder
• 1 tsp dried parsley
• Salt and pepper to taste

Instructions

1. Preheat the Oven: Preheat your oven to 375°F (190°C).
2. Prepare the Cauliflower: Steam cauliflower florets until tender and slice into thin sheets.
3. Prepare the Cheese Mixture: In a bowl, combine ricotta, Parmesan, garlic powder, parsley, salt, and pepper.
4. Assemble the Lasagna: In a baking dish, layer cauliflower slices, chicken, Alfredo sauce, and cheese mixture. Repeat layers, finishing with mozzarella cheese on top.
5. Bake: Cover with foil and bake for 30 minutes. Remove foil and bake for an additional 10 minutes until the top is bubbly and golden.
6. Serve: Allow to cool for 10 minutes before slicing.

Rich and creamy, this cauliflower Alfredo lasagna brings a delightful twist to keto-friendly meals. It’s hearty, flavorful, and perfect for those who love the creamy texture of Alfredo sauce. Pair it with steamed green beans or a fresh side salad for a complete meal.

Cheesy Turkey and Spinach Keto Lasagna

This Cheesy Turkey and Spinach Keto Lasagna is a protein-packed, veggie-loaded dish that’s perfect for Sunday gatherings. Layered with ground turkey, spinach, and creamy cheese, it offers all the comfort of traditional lasagna without the carbs. Each serving has only 5g net carbs, making it ideal for your keto diet.

Ingredients

For the Layers:

• 2 medium zucchinis, thinly sliced
• 1 lb ground turkey
• 2 cups fresh spinach
• 1 ½ cups keto marinara sauce
• 2 cups shredded mozzarella cheese
• 1 cup ricotta cheese
• ½ cup grated Parmesan cheese
• 1 large egg
• 1 tsp garlic powder
• 1 tsp Italian seasoning
• Salt and pepper to taste

Instructions

1. Preheat the Oven: Preheat your oven to 375°F (190°C).
2. Cook the Turkey: Brown ground turkey in a skillet and season with garlic powder, Italian seasoning, salt, and pepper. Stir in marinara sauce and simmer for 5 minutes.
3. Wilt the Spinach: Sauté spinach in a skillet until wilted, then set aside.
4. Prepare the Cheese Mixture: Combine ricotta, Parmesan, egg, salt, and pepper in a bowl.
5. Assemble the Lasagna: In a baking dish, layer zucchini slices, turkey sauce, spinach, and cheese mixture. Repeat until all ingredients are used, finishing with mozzarella cheese on top.
6. Bake: Cover with foil and bake for 30 minutes. Remove foil and bake for an additional 10 minutes until the cheese is bubbly and golden.
7. Serve: Let it rest for 10 minutes before slicing.

This turkey and spinach lasagna is a wholesome, keto-friendly alternative to the traditional version. The ground turkey and spinach provide a healthy boost, while the cheese layers keep it indulgent. Perfect for a satisfying and nutritious Sunday meal!

Keto Eggplant Lasagna with Creamy Ricotta

This Keto Eggplant Lasagna with Creamy Ricotta offers a robust, savory flavor by replacing traditional noodles with thinly sliced eggplant. Layered with a hearty meat sauce, creamy ricotta, and gooey mozzarella, this dish is a keto-friendly masterpiece that will make your Sunday dinner both satisfying and memorable. With only 6g net carbs per serving, it’s perfect for anyone on a low-carb journey.

Ingredients

For the Layers:

• 2 medium eggplants, thinly sliced
• 1 lb ground beef or turkey
• 1 ½ cups keto marinara sauce
• 1 ½ cups shredded mozzarella cheese
• 1 cup ricotta cheese
• ½ cup grated Parmesan cheese
• 1 large egg
• 1 tsp garlic powder
• 1 tsp Italian seasoning
• Salt and pepper to taste
• Olive oil for brushing

Instructions

1. Preheat the Oven: Preheat your oven to 375°F (190°C).
2. Prepare the Eggplant: Brush eggplant slices with olive oil and sprinkle with salt. Roast in the oven for 10-15 minutes to remove excess moisture.
3. Cook the Meat Sauce: In a skillet, brown ground beef with garlic powder and Italian seasoning. Add marinara sauce and simmer for 5 minutes.
4. Prepare the Ricotta Mixture: In a bowl, mix ricotta cheese, Parmesan, egg, salt, and pepper until smooth.
5. Assemble the Lasagna: In a baking dish, layer roasted eggplant, meat sauce, ricotta mixture, and mozzarella cheese. Repeat until all ingredients are used, finishing with mozzarella on top.
6. Bake: Cover with foil and bake for 30 minutes. Uncover and bake for an additional 10 minutes until golden and bubbly.
7. Serve: Let the lasagna rest for 10 minutes before slicing.

This keto eggplant lasagna is a flavorful and hearty dish that will impress your guests while keeping carbs to a minimum. The roasted eggplant adds a delightful texture and enhances the savory flavors of the sauce and cheese. Serve with a fresh basil garnish for a perfect Sunday dinner.

Buffalo Chicken Keto Lasagna

Spice up your Sunday dinner with this Buffalo Chicken Keto Lasagna! Layers of spicy buffalo chicken, creamy ranch-infused ricotta, and melted cheese come together in this low-carb take on a game-day favorite. With just 5g net carbs per serving, it’s a zesty dish perfect for those who enjoy a bold flavor profile.

Ingredients

For the Layers:

• 3 medium zucchinis, sliced thinly
• 2 cups shredded cooked chicken
• ½ cup keto-friendly buffalo sauce
• 1 cup ricotta cheese
• 1 large egg
• ½ cup ranch dressing (sugar-free)
• 1 ½ cups shredded mozzarella cheese
• ½ cup grated cheddar cheese
• 1 tsp garlic powder
• 1 tsp smoked paprika
• Salt and pepper to taste

Instructions

1. Preheat the Oven: Preheat your oven to 375°F (190°C).
2. Prepare the Zucchini: Slice zucchini thinly and pat dry with paper towels to remove excess moisture.
3. Combine the Chicken and Buffalo Sauce: In a bowl, mix shredded chicken with buffalo sauce, garlic powder, and smoked paprika.
4. Prepare the Cheese Mixture: Combine ricotta, ranch dressing, egg, salt, and pepper in a separate bowl.
5. Assemble the Lasagna: In a baking dish, layer zucchini slices, buffalo chicken, ricotta mixture, and mozzarella cheese. Repeat until all ingredients are used, finishing with cheddar cheese on top.
6. Bake: Cover with foil and bake for 25 minutes. Uncover and bake for an additional 10 minutes until the cheese is bubbly and golden.
7. Serve: Allow to rest for 10 minutes before serving.

This buffalo chicken keto lasagna is a unique and spicy twist on a classic, offering layers of creamy, cheesy goodness. It’s perfect for a fun Sunday dinner or game-day gathering. Pair it with a crisp celery and blue cheese salad to enhance the bold buffalo flavors.

Spinach and Artichoke Keto Lasagna

This Spinach and Artichoke Keto Lasagna draws inspiration from the classic spinach-artichoke dip. Creamy, cheesy, and packed with greens, this dish uses zucchini slices in place of noodles to keep carbs low. Perfect for a hearty, keto-friendly Sunday dinner with just 7g net carbs per serving.

Ingredients

For the Layers:

• 2 medium zucchinis, thinly sliced
• 2 cups fresh spinach
• 1 cup canned artichoke hearts, chopped
• 1 cup ricotta cheese
• ½ cup grated Parmesan cheese
• 1 large egg
• 1 ½ cups shredded mozzarella cheese
• 1 tsp garlic powder
• 1 tsp Italian seasoning
• Salt and pepper to taste

Instructions

1. Preheat the Oven: Preheat your oven to 375°F (190°C).
2. Prepare the Zucchini: Slice zucchini thinly and pat dry with paper towels.
3. Sauté the Spinach and Artichokes: In a skillet, sauté spinach and chopped artichokes with a sprinkle of garlic powder until softened. Season with salt and pepper.
4. Prepare the Ricotta Mixture: Combine ricotta, Parmesan, egg, Italian seasoning, salt, and pepper in a bowl.
5. Assemble the Lasagna: In a baking dish, layer zucchini slices, spinach-artichoke mixture, ricotta mixture, and mozzarella cheese. Repeat, ending with mozzarella on top.
6. Bake: Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 10 minutes until the cheese is golden and bubbly.
7. Serve: Let it cool for 10 minutes before slicing.

This spinach and artichoke keto lasagna is a creamy and flavorful dish perfect for any Sunday gathering. It combines the richness of cheese with the light, fresh taste of vegetables, making it a healthy yet indulgent choice. Serve it with a side of roasted garlic green beans for a complete meal.

Pesto Chicken Keto Lasagna

Bring a burst of fresh and vibrant flavor to your Sunday dinner with this Pesto Chicken Keto Lasagna. Made with zucchini slices, shredded chicken, and a luscious pesto-ricotta filling, this dish is a deliciously creamy low-carb take on traditional lasagna. At just 6g net carbs per serving, it’s perfect for a family meal or meal prep for the week ahead.

Ingredients

For the Layers:

• 3 medium zucchinis, thinly sliced
• 2 cups cooked shredded chicken
• ½ cup keto-friendly basil pesto
• 1 cup ricotta cheese
• ½ cup grated Parmesan cheese
• 1 ½ cups shredded mozzarella cheese
• 1 large egg
• 1 tsp garlic powder
• Salt and pepper to taste

Instructions

1. Preheat the Oven: Preheat your oven to 375°F (190°C).
2. Prepare the Zucchini: Slice zucchini thinly and pat dry to remove excess moisture.
3. Mix the Pesto Filling: In a bowl, combine ricotta cheese, pesto, Parmesan, egg, garlic powder, salt, and pepper. Stir until smooth.
4. Assemble the Lasagna: In a baking dish, layer zucchini slices, shredded chicken, pesto filling, and mozzarella cheese. Repeat until all ingredients are used, finishing with mozzarella on top.
5. Bake: Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 10 minutes until the cheese is bubbly and golden.
6. Serve: Let it rest for 10 minutes before slicing.

This pesto chicken lasagna is a refreshing twist on the classic, combining creamy cheese with the aromatic, herby goodness of pesto. Pair it with a side of roasted cherry tomatoes for a delightful, low-carb meal bursting with flavor.

Creamy Alfredo Shrimp Keto Lasagna

Indulge in the luxurious combination of shrimp and Alfredo sauce with this Creamy Alfredo Shrimp Keto Lasagna. Packed with succulent shrimp, zucchini layers, and a creamy Alfredo-inspired cheese sauce, this dish offers a decadent yet keto-friendly meal perfect for a Sunday dinner. With only 7g net carbs per serving, it’s a seafood lover’s dream!

Ingredients

For the Layers:

• 2 medium zucchinis, sliced thinly
• 1 lb shrimp, peeled and deveined
• 1 ½ cups keto Alfredo sauce
• 1 cup ricotta cheese
• ½ cup grated Parmesan cheese
• 1 ½ cups shredded mozzarella cheese
• 1 large egg
• 1 tsp garlic powder
• 1 tsp lemon zest
• Salt and pepper to taste

Instructions

1. Preheat the Oven: Preheat your oven to 375°F (190°C).
2. Cook the Shrimp: Sauté shrimp with garlic powder and a pinch of salt until pink and cooked through. Set aside.
3. Prepare the Ricotta Mixture: Combine ricotta, Parmesan, egg, lemon zest, salt, and pepper in a bowl. Stir until smooth.
4. Assemble the Lasagna: In a baking dish, layer zucchini slices, shrimp, Alfredo sauce, ricotta mixture, and mozzarella cheese. Repeat until all ingredients are used, finishing with mozzarella on top.
5. Bake: Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 10 minutes until golden and bubbly.
6. Serve: Let it rest for 10 minutes before slicing.

This creamy Alfredo shrimp lasagna is a rich and satisfying dish that pairs perfectly with a light side salad. Its decadent flavors and seafood twist make it an excellent choice for a memorable Sunday meal.

Bacon and Cheddar Keto Lasagna

Smoky, cheesy, and utterly indulgent, this Bacon and Cheddar Keto Lasagna brings the flavors of comfort food to your low-carb Sunday dinner. Using zucchini slices in place of noodles, the dish layers crispy bacon, a cheddar cheese filling, and creamy ricotta for a keto-friendly twist. Each serving has only 5g net carbs, making it perfect for a guilt-free feast.

Ingredients

For the Layers:

• 3 medium zucchinis, sliced thinly
• 1 ½ cups cooked, crumbled bacon
• 1 ½ cups shredded cheddar cheese
• 1 cup ricotta cheese
• ½ cup grated Parmesan cheese
• 1 large egg
• 1 tsp garlic powder
• 1 tsp smoked paprika
• Salt and pepper to taste

Instructions

1. Preheat the Oven: Preheat your oven to 375°F (190°C).
2. Prepare the Zucchini: Slice zucchini and pat dry to remove moisture.
3. Mix the Cheese Filling: Combine ricotta, Parmesan, egg, garlic powder, smoked paprika, salt, and pepper in a bowl. Stir until smooth.
4. Assemble the Lasagna: In a baking dish, layer zucchini slices, crumbled bacon, ricotta mixture, and cheddar cheese. Repeat until all ingredients are used, finishing with cheddar cheese on top.
5. Bake: Cover with foil and bake for 30 minutes. Remove foil and bake for an additional 10 minutes until the cheese is bubbly and golden.
6. Serve: Allow to cool for 10 minutes before slicing.

This bacon and cheddar keto lasagna is a crowd-pleaser that combines smoky, cheesy goodness with the freshness of zucchini. Perfect for a cozy Sunday dinner, it pairs well with a side of sautéed spinach or a fresh cucumber salad for a complete meal.

Note: More recipes are coming soon!