45+ Savor Friday Keto Lasagna Recipes to Kick Off Your Weekend with Flavor

Lasagna is a timeless comfort food that brings joy to many dinner tables, but if you’re on a keto diet, traditional lasagna can often feel off-limits.

Luckily, the world of keto-friendly lasagna has evolved! With creative alternatives to pasta, delicious low-carb ingredients, and a wide variety of flavor profiles, you can now enjoy a keto version of lasagna every Friday night.

Whether you crave rich, cheesy flavors, meaty layers, or a veggie-packed dish, these 45+ Friday keto lasagna recipes offer something for everyone.

From zucchini and eggplant substitutes to inventive fillings like ground turkey or sausage, these recipes allow you to indulge in a hearty, satisfying meal without derailing your low-carb lifestyle.

So, grab your ingredients, preheat the oven, and get ready to experience lasagna in a whole new way!

45+ Savor Friday Keto Lasagna Recipes to Kick Off Your Weekend with Flavor

Keto lasagna recipes are perfect for a Friday night feast, offering a delicious way to unwind after a long week without compromising your keto goals.

With an endless variety of ingredients and creative twists, these 45+ Friday keto lasagna recipes provide a whole new world of lasagna possibilities.

Whether you prefer traditional Italian flavors or want to experiment with unique fillings and veggie bases, there’s a keto lasagna for everyone.

These recipes will not only satisfy your craving for comfort food but will also keep you aligned with your keto diet.

Say goodbye to carb-heavy pasta and hello to a healthier, low-carb lasagna that’s just as tasty and filling.

Enjoy a guilt-free, indulgent meal that’s sure to make your Fridays even more special!

Keto Zucchini Lasagna

This Keto Zucchini Lasagna is a delicious low-carb alternative to traditional lasagna. Instead of pasta, thin slices of zucchini replace the noodles, creating a fresh and healthy dish. Packed with flavor, this keto lasagna is filled with layers of seasoned ground beef, rich marinara sauce, creamy ricotta, and gooey mozzarella. It’s the perfect comfort food for those following a ketogenic diet and craving a satisfying Italian meal without the carbs.

Ingredients:

• 4 medium zucchinis, sliced lengthwise into thin strips
• 1 lb ground beef
• 2 cups marinara sauce (sugar-free)
• 1 cup ricotta cheese
• 1 ½ cups shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 1 egg
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1 tsp dried basil
• Salt and pepper to taste
• Olive oil for greasing

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Slice the zucchinis lengthwise into thin strips, about ¼ inch thick. Lay them on a paper towel and sprinkle lightly with salt. Let them sit for 10 minutes to draw out moisture. Pat dry with more paper towels.
3. In a skillet, heat a little olive oil over medium heat and cook the ground beef until browned. Add the garlic, oregano, basil, salt, and pepper, and cook for another 2 minutes. Stir in the marinara sauce and simmer for 5 minutes.
4. In a separate bowl, mix the ricotta cheese, Parmesan cheese, and egg. Stir until smooth and well combined.
5. Lightly grease a baking dish with olive oil. Start layering the ingredients: first, spread a thin layer of the beef and marinara mixture at the bottom of the dish. Then, add a layer of zucchini strips, followed by a layer of the ricotta mixture and a sprinkle of mozzarella cheese. Repeat the layers until all ingredients are used, finishing with mozzarella on top.
6. Bake for 30-35 minutes until the lasagna is bubbly and the cheese is melted and golden brown.
7. Let the lasagna cool for 10 minutes before slicing and serving.

This Keto Zucchini Lasagna is the perfect low-carb alternative to traditional lasagna, offering a satisfying and nutritious meal without the guilt. The zucchini provides a fresh texture, while the seasoned ground beef, marinara, and creamy cheeses create a comforting, hearty dish. Whether you’re following a keto lifestyle or simply looking for a healthier lasagna recipe, this dish will quickly become a favorite for Friday night dinners.

Keto Eggplant Lasagna

Keto Eggplant Lasagna swaps out high-carb pasta sheets for thin slices of eggplant, creating a hearty, flavorful low-carb dish. The combination of tender eggplant, a savory meat sauce, and a creamy blend of ricotta and mozzarella offers all the traditional lasagna flavors you love. Perfect for a Friday night keto dinner, this dish is a satisfying, filling meal that fits your low-carb lifestyle without sacrificing taste.

Ingredients:

• 2 large eggplants, sliced into ¼-inch thick rounds
• 1 lb ground turkey or beef
• 1 jar (2 cups) sugar-free marinara sauce
• 1 cup ricotta cheese
• 1 ½ cups shredded mozzarella cheese
• 1 egg
• ½ cup grated Parmesan cheese
• 1 tsp dried oregano
• 2 tsp garlic powder
• 1 tsp onion powder
• Salt and pepper to taste
• Olive oil for greasing

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Slice the eggplants into ¼-inch rounds and sprinkle them lightly with salt. Let them sit for 10 minutes to release excess moisture. Pat them dry with paper towels.
3. Heat a skillet with olive oil over medium heat. Cook the ground meat until browned, breaking it up with a spoon. Add the garlic powder, onion powder, oregano, salt, and pepper. Stir in the marinara sauce and simmer for 10 minutes.
4. In a bowl, mix the ricotta cheese, Parmesan, and egg until smooth.
5. Grease a baking dish and layer the eggplant slices along the bottom. Top with a layer of meat sauce, followed by a layer of the ricotta mixture. Add a handful of mozzarella cheese, then repeat the layers until all ingredients are used, finishing with mozzarella on top.
6. Bake for 30 minutes, or until the cheese is melted and bubbly, and the lasagna is golden brown.
7. Allow the lasagna to cool for 10 minutes before cutting into squares and serving.

Keto Eggplant Lasagna is a brilliant, carb-free version of the classic dish that still delivers all the cheesy, savory goodness you crave. The eggplant absorbs the flavors of the marinara and meat sauce, making each bite a delightful experience. This dish is perfect for anyone on a keto diet who misses the comfort of lasagna but wants to keep things low-carb. It’s an excellent choice for a Friday night meal that will satisfy your cravings without undoing your progress on your keto journey.

Keto Chicken Alfredo Lasagna

This Keto Chicken Alfredo Lasagna combines creamy Alfredo sauce, tender chicken, and cheese in a rich, comforting lasagna without the carbs. Using layers of thinly sliced zucchini or spinach instead of traditional pasta, this dish is a perfect option for anyone looking for a deliciously rich, keto-friendly version of lasagna. It’s a unique twist on the classic that’s bound to please everyone at the dinner table, especially on a Friday night.

Ingredients:

• 2 large zucchini, sliced thinly lengthwise
• 2 cups cooked chicken, shredded
• 2 cups heavy cream
• 1 ½ cups shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 1 ½ cups ricotta cheese
• 2 tsp garlic powder
• 1 tsp dried thyme
• 1 tsp onion powder
• Salt and pepper to taste
• 1 tbsp butter
• 1 tbsp olive oil

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Slice the zucchini into thin strips. Lay the slices on a paper towel and sprinkle with salt to remove excess moisture. Let sit for 10 minutes, then pat dry.
3. In a skillet, heat the butter and olive oil over medium heat. Add the shredded chicken and garlic powder, thyme, onion powder, salt, and pepper. Cook for 5 minutes, stirring occasionally.
4. In a saucepan, heat the heavy cream over medium heat, then stir in the ricotta cheese, Parmesan cheese, and half of the mozzarella. Let simmer until the cheese is melted, and the sauce thickens, about 5 minutes.
5. Grease a baking dish and layer the zucchini slices along the bottom. Top with a layer of chicken mixture, followed by a drizzle of Alfredo sauce. Add another layer of zucchini, then repeat until all ingredients are used, finishing with the remaining mozzarella on top.
6. Bake for 30-35 minutes, or until the lasagna is golden and bubbly.
7. Let the lasagna cool for 10 minutes before serving.

Keto Chicken Alfredo Lasagna is a creamy, indulgent dish that brings together all the comfort of classic lasagna with the richness of Alfredo sauce. By using zucchini as the “noodles,” this version keeps things low-carb while still offering a satisfying, cheesy experience. It’s perfect for a Friday dinner when you want something rich and flavorful but without the carbs. This lasagna is sure to become a favorite for keto dieters who crave the delicious comfort of lasagna without the guilt.

Keto Meatball Lasagna

Keto Meatball Lasagna is a low-carb, hearty take on traditional lasagna, where juicy meatballs replace the classic pasta sheets. The dish is layered with homemade marinara sauce, rich ricotta, and melted mozzarella cheese, offering all the flavors you love in a keto-friendly form. This comforting and filling lasagna is perfect for a Friday night meal that satisfies without the carbs.

Ingredients:

• 1 lb ground beef
• 1 egg
• 1/4 cup almond flour
• 2 tbsp grated Parmesan cheese
• 2 cloves garlic, minced
• 1 tsp Italian seasoning
• 2 cups sugar-free marinara sauce
• 1 ½ cups shredded mozzarella cheese
• 1 cup ricotta cheese
• ½ cup grated Parmesan cheese
• Salt and pepper to taste
• Olive oil for frying

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a large bowl, combine the ground beef, egg, almond flour, Parmesan cheese, garlic, Italian seasoning, salt, and pepper. Mix well and form the mixture into small meatballs, about 1 inch in diameter.
3. Heat olive oil in a skillet over medium heat and cook the meatballs until browned on all sides, about 5-7 minutes. Once cooked, remove them from the pan and set aside.
4. In the same skillet, heat the marinara sauce and simmer for 5 minutes. Adjust seasoning with salt and pepper as needed.
5. In a greased baking dish, spread a thin layer of marinara sauce at the bottom. Place the meatballs on top, followed by a layer of ricotta cheese, mozzarella cheese, and Parmesan. Repeat the layers until all ingredients are used, finishing with a generous layer of mozzarella.
6. Bake for 25-30 minutes, or until the cheese is melted and bubbly.
7. Let the lasagna cool for 10 minutes before serving.

Keto Meatball Lasagna is a delicious, low-carb alternative to traditional lasagna that doesn’t skimp on flavor. The meatballs add a hearty, satisfying element to the dish, while the creamy ricotta and melted mozzarella provide that cheesy comfort we all crave. This recipe is an excellent choice for anyone looking to enjoy lasagna on a keto diet while still feeling full and satisfied. It’s perfect for a Friday dinner and is sure to impress your family or guests.

Keto Spinach and Ricotta Lasagna

This Keto Spinach and Ricotta Lasagna offers a fresh, veggie-packed version of the classic dish, replacing pasta with layers of spinach. Filled with creamy ricotta cheese, savory marinara, and a sprinkle of mozzarella, this lasagna is perfect for those following a keto diet but craving the comforting, cheesy layers of traditional lasagna. It’s a nutritious, satisfying meal that’s perfect for a Friday night dinner.

Ingredients:

• 4 cups fresh spinach, wilted and chopped
• 1 cup ricotta cheese
• 1 ½ cups shredded mozzarella cheese
• 1 jar (2 cups) sugar-free marinara sauce
• 1 egg
• ½ cup grated Parmesan cheese
• 1 tsp dried basil
• Salt and pepper to taste
• Olive oil for greasing

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Wilt the spinach by sautéing it in a pan with a bit of olive oil until it shrinks down. Drain excess water and chop finely.
3. In a bowl, mix the ricotta cheese, egg, Parmesan cheese, basil, salt, and pepper. Stir in the chopped spinach.
4. Grease a baking dish and spread a layer of marinara sauce at the bottom. Add a layer of the ricotta-spinach mixture, followed by a sprinkle of mozzarella cheese. Repeat the layers, finishing with a layer of marinara sauce and mozzarella on top.
5. Bake for 25-30 minutes, or until the cheese is melted and bubbly.
6. Let the lasagna cool for 10 minutes before slicing and serving.

Keto Spinach and Ricotta Lasagna is a light yet filling alternative to traditional lasagna. The spinach offers a fresh twist while still providing a rich, satisfying flavor. The combination of creamy ricotta, marinara sauce, and mozzarella makes each bite comforting and delicious. This dish is a fantastic way to enjoy the flavors of lasagna while keeping things low-carb and packed with nutrients. Perfect for a Friday night dinner, this keto lasagna is sure to satisfy your cravings.

Keto Lasagna with Ground Sausage

This Keto Lasagna with Ground Sausage is a flavorful, low-carb version of the classic Italian dish, featuring a hearty filling of seasoned sausage, marinara sauce, and cheesy layers. By using zucchini slices instead of pasta, this lasagna keeps the carbs in check while offering a rich, savory flavor in every bite. It’s the ultimate keto-friendly comfort food for a satisfying Friday night dinner.

Ingredients:

• 1 lb ground sausage (preferably Italian sausage)
• 2 medium zucchinis, sliced thinly lengthwise
• 2 cups sugar-free marinara sauce
• 1 cup ricotta cheese
• 1 ½ cups shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 1 egg
• 1 tsp dried oregano
• Salt and pepper to taste
• Olive oil for greasing

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Slice the zucchinis into thin strips, about ¼ inch thick. Lay them on paper towels, sprinkle with salt, and let them sit for 10 minutes to remove moisture. Pat them dry.
3. In a skillet, cook the ground sausage over medium heat until browned and cooked through. Add the marinara sauce, oregano, salt, and pepper. Stir well and simmer for 5 minutes.
4. In a bowl, mix the ricotta cheese, Parmesan cheese, and egg until smooth.
5. Grease a baking dish and start layering: spread a thin layer of marinara sauce at the bottom, followed by a layer of zucchini slices, then a layer of the ricotta mixture, and a sprinkle of mozzarella cheese. Repeat the layers until all ingredients are used, finishing with a generous topping of mozzarella.
6. Bake for 30-35 minutes, or until the cheese is melted and bubbly.
7. Let the lasagna rest for 10 minutes before serving.

Keto Lasagna with Ground Sausage is a flavorful, low-carb take on the classic dish that’s perfect for a Friday night dinner. The savory sausage, combined with rich ricotta and mozzarella, creates a comforting and satisfying meal that will keep you on track with your keto diet. This lasagna offers all the flavors of traditional lasagna without the carbs, making it an excellent choice for anyone looking for a hearty, guilt-free meal.

Keto Lasagna with Cauliflower “Noodles”

This Keto Lasagna with Cauliflower “Noodles” is a perfect low-carb alternative to the classic lasagna, using cauliflower as the base for the layers instead of traditional pasta. The cauliflower is roasted until tender and golden, providing the perfect structure to hold the rich, meaty sauce and cheesy layers. This version is hearty, comforting, and completely keto-friendly, making it an ideal choice for a delicious Friday night dinner.

Ingredients:

• 1 medium cauliflower, cut into florets
• 1 lb ground beef
• 2 cups sugar-free marinara sauce
• 1 cup ricotta cheese
• 1 ½ cups shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 1 egg
• 1 tsp garlic powder
• 1 tsp dried oregano
• Salt and pepper to taste
• Olive oil for roasting

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Cut the cauliflower into florets and place them on a baking sheet. Drizzle with olive oil, sprinkle with salt and pepper, and roast for 20-25 minutes, until tender and slightly golden.
3. While the cauliflower is roasting, cook the ground beef in a skillet over medium heat until browned. Add the marinara sauce, garlic powder, oregano, salt, and pepper. Stir to combine and simmer for 10 minutes.
4. In a bowl, combine the ricotta cheese, egg, and Parmesan cheese. Season with a pinch of salt and pepper.
5. Once the cauliflower is roasted, slice the florets into thinner pieces to resemble “noodles.”
6. In a greased baking dish, start layering: spread a thin layer of the meat sauce at the bottom, followed by a layer of cauliflower, a layer of ricotta mixture, and a sprinkle of mozzarella cheese. Repeat the layers until all ingredients are used, finishing with a layer of mozzarella.
7. Bake for 20-25 minutes, or until the cheese is melted and bubbly. Let cool for 10 minutes before serving.

Keto Lasagna with Cauliflower “Noodles” is a clever and satisfying way to enjoy the flavors of lasagna without the carbs. The roasted cauliflower mimics the texture of traditional pasta and pairs beautifully with the rich, savory meat sauce and creamy ricotta. This dish is perfect for a Friday night meal that fits your keto lifestyle and delivers on both flavor and comfort. It’s sure to be a family favorite!

Keto Zucchini Lasagna Roll-Ups

Keto Zucchini Lasagna Roll-Ups offer a creative twist on traditional lasagna, using thin slices of zucchini as the “noodles” and rolling them up with a delicious ricotta filling and savory marinara sauce. These roll-ups are low-carb, packed with flavor, and perfect for anyone craving a comforting yet light keto-friendly meal. They’re easy to make, and the individual portions make for a fun, personalized dinner.

Ingredients:

• 2 medium zucchinis, sliced lengthwise into thin strips
• 1 lb ground beef or turkey
• 2 cups sugar-free marinara sauce
• 1 cup ricotta cheese
• 1 ½ cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 egg
• 1 tsp garlic powder
• 1 tsp dried basil
• Salt and pepper to taste
• Olive oil for grilling

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Slice the zucchinis lengthwise into thin strips (about ¼ inch thick). Lightly salt the zucchini strips and let them sit for 10 minutes to release excess water. Pat dry with paper towels.
3. While the zucchini is resting, cook the ground beef or turkey in a skillet over medium heat until browned. Add the marinara sauce, garlic powder, basil, salt, and pepper, then simmer for 10 minutes.
4. In a separate bowl, mix the ricotta cheese, egg, Parmesan cheese, salt, and pepper until smooth.
5. Heat a grill pan or skillet over medium heat, and lightly grill the zucchini slices on both sides for 1-2 minutes until tender.
6. Spread a small amount of ricotta mixture on each zucchini slice, followed by a spoonful of the meat sauce. Roll each slice tightly into a “roll-up.”
7. Place the roll-ups in a greased baking dish. Top with additional marinara sauce and mozzarella cheese.
8. Bake for 20-25 minutes, or until the cheese is melted and bubbly.
9. Let the roll-ups cool for a few minutes before serving.

Keto Zucchini Lasagna Roll-Ups are a fun, healthy take on traditional lasagna that’s perfect for those following a keto diet. The zucchini slices serve as a great stand-in for noodles, and the ricotta and meat sauce combination creates a satisfying and flavorful filling. These individual roll-ups are easy to customize and serve, making them perfect for family dinners or meal prep. You’ll enjoy all the comfort of lasagna with none of the carbs!

Keto Eggplant Lasagna

Keto Eggplant Lasagna offers a delicious twist on the classic lasagna, using slices of tender eggplant as the pasta replacement. The eggplant is layered with a rich meat sauce, creamy ricotta cheese, and melted mozzarella for a hearty, low-carb meal that feels just like the original. Perfect for anyone following a keto or low-carb diet, this lasagna is flavorful, filling, and a great way to enjoy comfort food without the guilt.

Ingredients:

• 2 medium eggplants, sliced into ¼-inch rounds
• 1 lb ground beef or turkey
• 2 cups sugar-free marinara sauce
• 1 cup ricotta cheese
• 1 ½ cups shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 1 egg
• 1 tsp dried oregano
• 1 tsp garlic powder
• Salt and pepper to taste
• Olive oil for greasing

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Slice the eggplants into ¼-inch thick rounds. Lay the slices on paper towels, sprinkle with salt, and let them sit for 10 minutes to draw out excess moisture. Pat dry with paper towels.
3. While the eggplant is resting, cook the ground beef or turkey in a skillet over medium heat until browned. Add the marinara sauce, oregano, garlic powder, salt, and pepper. Stir well and simmer for 10 minutes.
4. In a separate bowl, combine the ricotta cheese, egg, Parmesan cheese, salt, and pepper until smooth.
5. Grease a baking dish and start layering: spread a thin layer of meat sauce at the bottom, followed by a layer of eggplant slices, a layer of ricotta mixture, and a sprinkle of mozzarella. Repeat the layers until all ingredients are used, finishing with a top layer of mozzarella cheese.
6. Bake for 30-35 minutes, or until the cheese is melted and bubbly. Let it rest for 10 minutes before serving.

Keto Eggplant Lasagna is a wonderful alternative to traditional lasagna, offering a satisfying, low-carb meal that’s both flavorful and filling. The eggplant serves as a great pasta replacement, absorbing the rich sauce and complementing the cheesy layers. This dish is perfect for a cozy Friday dinner and is a great way to enjoy the flavors of lasagna while staying within your keto goals. It’s sure to be a hit at your next family meal or gathering!

Keto Chicken Alfredo Lasagna

Keto Chicken Alfredo Lasagna is a creamy, indulgent alternative to the traditional beef lasagna, using a rich, homemade Alfredo sauce and shredded chicken in place of meat sauce. The layers are made with thin zucchini slices as the “noodles,” making this a satisfying yet low-carb meal. This dish is perfect for those on a keto diet who crave a rich, cheesy, and comforting lasagna without the carbs.

Ingredients:

• 2 medium zucchinis, sliced lengthwise into thin strips
• 2 cups cooked chicken breast, shredded
• 1 ½ cups heavy cream
• ½ cup cream cheese
• 1 cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 1 tsp garlic powder
• 1 tsp Italian seasoning
• Salt and pepper to taste
• Olive oil for grilling

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Slice the zucchinis into thin strips. Sprinkle with salt and let sit for 10 minutes to release moisture. Pat dry with paper towels.
3. Heat a grill pan or skillet over medium heat and grill the zucchini slices for 1-2 minutes on each side until tender and slightly charred.
4. In a saucepan, combine the heavy cream, cream cheese, garlic powder, Italian seasoning, salt, and pepper. Bring to a simmer and cook until the sauce thickens, about 5-7 minutes. Remove from heat and stir in the mozzarella and Parmesan until melted and smooth.
5. Layer the lasagna in a greased baking dish: spread a thin layer of Alfredo sauce at the bottom, followed by a layer of zucchini slices, shredded chicken, and a generous amount of sauce. Repeat the layers until all ingredients are used, finishing with a top layer of sauce and cheese.
6. Bake for 20-25 minutes, until the cheese is melted and bubbly. Let the lasagna cool for 10 minutes before serving.

Keto Chicken Alfredo Lasagna offers a luxurious take on the traditional lasagna with the creamy goodness of Alfredo sauce and tender chicken. The zucchini layers mimic the texture of noodles without the carbs, making this dish an ideal keto-friendly comfort food. It’s rich, cheesy, and perfectly satisfying, making it an excellent choice for a Friday night dinner.

Keto Beef and Mushroom Lasagna

Keto Beef and Mushroom Lasagna swaps out traditional noodles with thinly sliced mushrooms to create a low-carb, hearty dish. The rich, savory beef sauce is made with ground beef, tomatoes, and a blend of herbs, creating a flavorful and comforting base for the lasagna. Paired with creamy ricotta and gooey mozzarella, this keto-friendly lasagna is a crowd-pleaser for those who enjoy a delicious, guilt-free meal.

Ingredients:

• 2 cups mushrooms, sliced thinly
• 1 lb ground beef
• 2 cups sugar-free marinara sauce
• 1 cup ricotta cheese
• 1 ½ cups shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 1 egg
• 1 tsp garlic powder
• 1 tsp dried oregano
• Salt and pepper to taste
• Olive oil for greasing

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Slice the mushrooms thinly and set aside.
3. In a skillet, cook the ground beef over medium heat until browned. Add the marinara sauce, garlic powder, oregano, salt, and pepper. Stir to combine and simmer for 10-15 minutes.
4. In a bowl, mix the ricotta cheese, egg, and Parmesan cheese. Season with salt and pepper.
5. Grease a baking dish and begin layering: spread a thin layer of meat sauce at the bottom, followed by a layer of mushrooms, a layer of ricotta mixture, and a sprinkle of mozzarella. Repeat the layers until all ingredients are used, finishing with a top layer of mozzarella cheese.
6. Bake for 20-25 minutes, until the cheese is melted and bubbly. Let the lasagna cool for 10 minutes before serving.

Keto Beef and Mushroom Lasagna is a delicious, low-carb alternative to traditional lasagna, featuring a savory meat sauce and tender mushrooms as the “noodles.” The combination of ground beef, creamy ricotta, and mozzarella creates a rich, comforting dish that’s sure to satisfy your lasagna cravings without the carbs. It’s perfect for a hearty Friday dinner and an excellent choice for anyone following a keto or low-carb lifestyle.

Keto Spinach and Ricotta Lasagna

Keto Spinach and Ricotta Lasagna is a vegetarian-friendly, low-carb lasagna option that uses spinach as the base layer instead of noodles. The dish is filled with creamy ricotta cheese and topped with a rich tomato sauce. This recipe provides the perfect balance of flavors with the savory cheese and fresh spinach, making it a great option for a meatless keto dinner that is both delicious and satisfying.

Ingredients:

• 2 cups fresh spinach, sautéed
• 1 cup ricotta cheese
• 1 ½ cups shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 2 cups sugar-free marinara sauce
• 1 egg
• 1 tsp garlic powder
• 1 tsp dried basil
• Salt and pepper to taste
• Olive oil for greasing

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Sauté the spinach in olive oil until wilted. Season with salt and pepper and set aside.
3. In a bowl, combine the ricotta cheese, egg, mozzarella, Parmesan cheese, garlic powder, and basil. Stir until smooth and creamy.
4. Grease a baking dish and begin layering: spread a thin layer of marinara sauce at the bottom, followed by a layer of spinach, a layer of ricotta mixture, and a sprinkle of mozzarella. Repeat the layers until all ingredients are used, finishing with a top layer of mozzarella.
5. Bake for 20-25 minutes, until the cheese is melted and bubbly. Let the lasagna cool for 10 minutes before serving.

Keto Spinach and Ricotta Lasagna is a healthy and delicious low-carb version of the classic lasagna, offering a satisfying and savory meal with fresh spinach and creamy cheese. It’s a great option for anyone looking for a meatless keto-friendly dish that doesn’t sacrifice flavor. This lasagna makes for a perfect Friday night dinner and is sure to please vegetarians and non-vegetarians alike.

Keto Zucchini Lasagna with Meatballs

Keto Zucchini Lasagna with Meatballs is a delicious, low-carb version of a classic Italian lasagna. Instead of pasta, this recipe uses thinly sliced zucchini, and instead of traditional lasagna layers, it features savory homemade meatballs in a rich marinara sauce. Topped with melted mozzarella, this dish is hearty, cheesy, and perfect for a Friday night dinner on a keto diet.

Ingredients:

• 3 medium zucchinis, sliced into thin strips
• 1 lb ground beef
• 1 egg
• ½ cup grated Parmesan cheese
• 1 tsp garlic powder
• 1 tsp dried basil
• 1 tsp dried oregano
• 2 cups sugar-free marinara sauce
• 1 ½ cups shredded mozzarella cheese
• Olive oil for greasing

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Slice the zucchinis thinly and set aside.
3. In a bowl, combine the ground beef, egg, Parmesan cheese, garlic powder, basil, oregano, salt, and pepper. Roll the mixture into small meatballs.
4. In a skillet over medium heat, cook the meatballs until browned on all sides. Remove and set aside.
5. In the same skillet, heat the marinara sauce and add the meatballs. Simmer for 10 minutes to allow the flavors to meld together.
6. Grease a baking dish and start layering: spread a thin layer of marinara sauce at the bottom, followed by a layer of zucchini slices, meatballs, and a sprinkle of mozzarella. Repeat the layers until all ingredients are used, finishing with a top layer of mozzarella.
7. Bake for 20-25 minutes, until the cheese is melted and bubbly. Let the lasagna cool for 10 minutes before serving.

Keto Zucchini Lasagna with Meatballs is a fun and flavorful twist on a classic lasagna. The zucchini takes the place of noodles, while the homemade meatballs in rich marinara sauce add depth and comfort to the dish. With a generous amount of mozzarella, it’s the perfect keto-friendly alternative to traditional lasagna. It’s filling, cheesy, and will leave you craving more.

Keto Lasagna with Eggplant and Sausage

Keto Lasagna with Eggplant and Sausage takes the classic dish to a new level by using thinly sliced eggplant instead of pasta and flavorful Italian sausage in place of ground beef. The combination of cheesy ricotta, savory sausage, and rich marinara sauce creates a satisfying, low-carb lasagna that’s just as delicious as the original. Perfect for a Friday night, this dish is a keto lover’s dream!

Ingredients:

• 2 medium eggplants, sliced into thin strips
• 1 lb Italian sausage, casings removed
• 2 cups sugar-free marinara sauce
• 1 cup ricotta cheese
• 1 ½ cups shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 1 egg
• 1 tsp garlic powder
• 1 tsp dried basil
• Olive oil for greasing

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Slice the eggplants into thin strips and salt them lightly to remove moisture. Let them sit for 10 minutes, then blot them dry with paper towels.
3. In a skillet, cook the Italian sausage over medium heat until browned. Add the marinara sauce and simmer for 10-15 minutes.
4. In a bowl, combine the ricotta cheese, egg, half of the mozzarella, and Parmesan cheese. Season with garlic powder, basil, salt, and pepper.
5. Grease a baking dish and start layering: spread a thin layer of meat sauce at the bottom, followed by a layer of eggplant slices, ricotta mixture, and a sprinkle of mozzarella. Repeat the layers until all ingredients are used, finishing with a top layer of mozzarella.
6. Bake for 20-25 minutes, until the cheese is melted and bubbly. Let the lasagna cool for 10 minutes before serving.

Keto Lasagna with Eggplant and Sausage is a flavorful, low-carb alternative to traditional lasagna. The eggplant provides a tender and savory base, while the sausage and cheesy ricotta mixture bring a rich and hearty flavor. It’s a comforting and satisfying meal that will make your Friday night dinner feel indulgent without the carbs.

Keto Taco Lasagna

Keto Taco Lasagna is a fun and delicious twist on the traditional lasagna. It combines the flavors of taco night with the comfort of lasagna, using seasoned ground beef, layers of cheddar cheese, and a low-carb tortilla substitute, such as almond flour tortillas or zucchini slices. This dish is full of flavor, cheesy goodness, and just the right amount of spice, making it an exciting keto-friendly meal to enjoy on a Friday night.

Ingredients:

• 1 lb ground beef
• 1 packet taco seasoning (or homemade seasoning)
• 1 ½ cups salsa (sugar-free)
• 3 medium zucchinis or almond flour tortillas
• 2 cups shredded cheddar cheese
• 1 cup sour cream
• 1 cup shredded mozzarella cheese
• Olive oil for greasing

Instructions:

1. Preheat the oven to 375°F (190°C).
2. If using zucchini, slice into thin strips. If using almond flour tortillas, cut them into squares or rectangles to fit your baking dish.
3. In a skillet, cook the ground beef over medium heat, breaking it apart. Add the taco seasoning and salsa and stir to combine. Simmer for 5-10 minutes.
4. Grease a baking dish and begin layering: spread a thin layer of taco beef at the bottom, followed by a layer of zucchini or tortilla, a sprinkle of cheddar cheese, and a spoonful of sour cream. Repeat the layers, finishing with a top layer of cheese.
5. Bake for 20-25 minutes, until the cheese is melted and bubbly. Let the lasagna cool for 10 minutes before serving.

Keto Taco Lasagna is a mouthwatering fusion of two favorite dishes—lasagna and tacos. The taco-flavored beef, layered with cheese and sour cream, creates a perfect blend of flavors that will have you craving more. It’s an easy, low-carb dinner that’s perfect for a Friday night when you want something comforting yet exciting.

Note: More recipes are coming soon!