45+ Irresistible Holiday Keto Lasagna Recipes for Your Meal Plan

The holidays are the perfect time to gather with loved ones around a table filled with delicious food, but if you’re following a keto lifestyle, traditional high-carb dishes like lasagna can seem off-limits.

Fortunately, you don’t have to sacrifice flavor or tradition to stay on track with your keto diet.

This blog will introduce you to a collection of over 45 incredible holiday keto lasagna recipes, each designed to satisfy your cravings for comfort food without the carbs.

From classic meat-based lasagnas to inventive versions featuring cauliflower, zucchini, and even bacon, these keto-friendly recipes will ensure you can enjoy a festive, indulgent meal while keeping your carbohydrate intake low.

Whether you’re hosting a holiday dinner or looking for an easy dish to bring to a celebration, you’ll find a variety of options that everyone can enjoy.

Let’s dive into these mouthwatering keto lasagna recipes and make your holiday meals both delicious and diet-friendly.

45+ Irresistible Holiday Keto Lasagna Recipes for Your Meal Plan

Holiday meals should be a time for enjoyment, family, and good food, and with these 45+ holiday keto lasagna recipes, you can have it all—without straying from your keto diet.

Whether you’re craving a creamy, cheesy lasagna filled with layers of zucchini or a savory, meaty version with bacon and ground beef, there’s something in this collection for everyone.

These recipes are a perfect way to impress your guests and make sure everyone can indulge in the flavors of the season.

So, why not make keto lasagna a holiday tradition?

With so many varieties to choose from, your holiday spread will be both festive and keto-friendly, leaving everyone satisfied and guilt-free.

Keto Holiday Lasagna with Zucchini Noodles

This Keto Holiday Lasagna with Zucchini Noodles is a low-carb alternative to the traditional lasagna, making it perfect for your holiday gatherings. The zucchini noodles replace pasta, and the rich, cheesy filling made with ground turkey, spinach, and a creamy ricotta mixture creates a comforting and flavorful dish. This recipe is full of holiday warmth without the guilt, allowing you to indulge in lasagna while staying on track with your keto lifestyle.

Ingredients:

• 4 medium zucchinis, sliced into thin noodles
• 1 lb ground turkey
• 1/2 cup onion, chopped
• 2 cups spinach, chopped
• 2 cups ricotta cheese
• 1 cup mozzarella cheese, shredded
• 1/2 cup Parmesan cheese, grated
• 2 cups sugar-free marinara sauce
• 1 egg
• 1 teaspoon garlic powder
• 1 teaspoon Italian seasoning
• Salt and pepper, to taste
• Olive oil for greasing

Instructions:

1. Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish with olive oil.
2. Slice the zucchinis lengthwise into thin noodles and salt them lightly. Set them aside to release excess moisture.
3. In a skillet over medium heat, cook the ground turkey and onions until browned, breaking it apart as it cooks. Add garlic powder, Italian seasoning, salt, and pepper. Stir in the spinach and cook until wilted.
4. In a mixing bowl, combine ricotta cheese, egg, and half of the mozzarella and Parmesan cheeses. Stir until well blended.
5. To assemble the lasagna, layer zucchini noodles at the bottom of the baking dish. Top with the turkey mixture, followed by a layer of the ricotta cheese mixture. Repeat the layers, ending with a layer of cheese.
6. Pour sugar-free marinara sauce over the top and sprinkle with the remaining mozzarella and Parmesan cheese.
7. Cover with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes or until bubbly and golden.
8. Let the lasagna cool for 10 minutes before slicing and serving.

This Keto Holiday Lasagna with Zucchini Noodles is a crowd-pleasing option for anyone following a keto diet during the holidays. With its rich flavors and hearty textures, you won’t miss the pasta! The zucchini noodles absorb the savory sauce and cheese, making each bite incredibly satisfying. Whether you’re serving it as a main dish or alongside your holiday spread, it’s sure to be a hit among your guests. This recipe offers a festive, flavorful meal while keeping your carb count low.

Keto Meatball Lasagna with Cauliflower Layers

This Keto Meatball Lasagna with Cauliflower Layers is a creative twist on traditional lasagna that is perfect for your holiday table. Instead of noodles, this recipe uses roasted cauliflower layers, which create a sturdy base for the delicious homemade meatballs and creamy cheese layers. It’s an indulgent yet keto-friendly option that combines rich, savory flavors with the comfort of lasagna without the carbs.

Ingredients:

• 1 medium cauliflower, cut into florets
• 1 lb ground beef
• 1/2 cup almond flour
• 1/4 cup Parmesan cheese
• 1 egg
• 2 cups mozzarella cheese, shredded
• 2 cups sugar-free marinara sauce
• 1/2 teaspoon garlic powder
• 1 teaspoon Italian seasoning
• Salt and pepper, to taste
• 1/2 cup ricotta cheese
• 1/4 cup fresh basil, chopped

Instructions:

1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Spread cauliflower florets on the baking sheet, drizzle with olive oil, season with salt and pepper, and roast for 25-30 minutes, turning halfway through, until tender and golden.
3. While the cauliflower roasts, prepare the meatballs: In a bowl, combine ground beef, almond flour, Parmesan cheese, egg, garlic powder, Italian seasoning, salt, and pepper. Form the mixture into small meatballs.
4. In a skillet over medium heat, cook the meatballs until browned on all sides, about 5-7 minutes.
5. In a 9×13-inch baking dish, layer the roasted cauliflower florets, followed by a layer of meatballs, then ricotta cheese, mozzarella, and marinara sauce. Repeat the layers, ending with a layer of cheese on top.
6. Cover with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, until bubbly and golden.
7. Garnish with fresh basil before serving.

This Keto Meatball Lasagna with Cauliflower Layers offers a deliciously satisfying option for holiday gatherings. The cauliflower acts as a perfect substitute for lasagna noodles, holding up to the layers of savory meatballs and melty cheese. It’s an excellent keto-friendly alternative that doesn’t skimp on flavor or texture. Serve it with a crisp side salad, and you’ve got a festive and comforting meal that fits into your low-carb holiday plans.

Keto Holiday Spinach and Mushroom Lasagna

For a holiday lasagna that is packed with savory vegetables and a rich, creamy texture, this Keto Holiday Spinach and Mushroom Lasagna is the perfect choice. The mushrooms and spinach create a hearty filling, while layers of mozzarella and ricotta cheese bring creaminess and flavor. This keto-friendly lasagna makes use of almond flour dough for the lasagna sheets, which holds up beautifully under the layers of savory filling.

Ingredients:

• 2 cups spinach, chopped
• 2 cups mushrooms, sliced
• 1 cup ricotta cheese
• 1 1/2 cups mozzarella cheese, shredded
• 1/4 cup Parmesan cheese, grated
• 1 cup almond flour
• 1 egg
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1 cup heavy cream
• 1/2 cup chicken broth
• Salt and pepper, to taste
• Olive oil for cooking

Instructions:

1. Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish with olive oil.
2. In a skillet, heat olive oil over medium heat. Add mushrooms and cook until softened, about 5 minutes. Add spinach and cook until wilted. Season with salt, pepper, garlic powder, and onion powder.
3. In a bowl, combine ricotta cheese, mozzarella cheese, Parmesan cheese, and egg. Stir until smooth.
4. In a separate bowl, mix almond flour, heavy cream, and chicken broth to create a dough-like consistency. Roll out the dough between two sheets of parchment paper to form thin sheets. Cut the sheets into lasagna-sized pieces.
5. In the greased baking dish, layer the almond flour lasagna sheets, followed by a layer of the spinach and mushroom mixture and a layer of the cheese mixture. Repeat the layers, ending with a layer of cheese on top.
6. Cover with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes until golden and bubbly.
7. Let the lasagna cool for a few minutes before slicing and serving.

This Keto Holiday Spinach and Mushroom Lasagna offers a satisfying, low-carb take on the classic holiday dish. With the rich flavors of mushrooms and spinach paired with creamy cheeses, each bite is packed with deliciousness. The almond flour lasagna sheets provide the perfect texture without the carbs, making this dish a great option for those on a keto diet. This hearty, festive lasagna will surely impress your guests and keep them coming back for more, offering a perfect blend of flavors and textures ideal for your holiday spread.

Keto Holiday Lasagna with Sausage and Eggplant

This Keto Holiday Lasagna with Sausage and Eggplant is an ideal option for anyone looking to enjoy a delicious, low-carb lasagna alternative this holiday season. Using thinly sliced eggplant in place of traditional pasta, this recipe incorporates savory sausage, mozzarella, and ricotta cheese, with a rich tomato sauce. It’s a hearty, satisfying dish that delivers all the flavor and comfort of lasagna without the carbs.

Ingredients:

• 2 large eggplants, sliced into 1/4-inch thick rounds
• 1 lb Italian sausage, casings removed
• 2 cups ricotta cheese
• 1 1/2 cups mozzarella cheese, shredded
• 1/2 cup Parmesan cheese, grated
• 2 cups sugar-free marinara sauce
• 1 egg
• 1 teaspoon garlic powder
• 1 teaspoon Italian seasoning
• Salt and pepper, to taste
• Olive oil for grilling

Instructions:

1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Lightly salt the eggplant slices and set them aside for 10 minutes to release excess moisture. Pat them dry with a paper towel.
3. Heat olive oil in a skillet over medium heat. Grill the eggplant slices in batches, cooking each side for 2-3 minutes, until golden. Set aside.
4. In the same skillet, cook the Italian sausage, breaking it up as it cooks until browned. Add garlic powder, Italian seasoning, salt, and pepper, and cook for an additional 1-2 minutes.
5. In a bowl, combine ricotta cheese, egg, mozzarella, and half of the Parmesan cheese. Stir until smooth.
6. To assemble the lasagna, spread a layer of marinara sauce in the bottom of a 9×13-inch baking dish. Add a layer of grilled eggplant, followed by a layer of sausage, then a layer of the cheese mixture. Repeat the layers, finishing with a layer of mozzarella and Parmesan cheese on top.
7. Cover with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, until bubbly and golden.
8. Let the lasagna cool for 10 minutes before slicing and serving.

This Keto Holiday Lasagna with Sausage and Eggplant is a flavorful and satisfying dish that’s perfect for any holiday meal. The eggplant acts as a great low-carb alternative to traditional pasta, while the sausage and cheese filling creates a rich and hearty flavor profile. The marinara sauce ties everything together, making this dish a true crowd-pleaser. It’s a perfect addition to your holiday table for anyone following a keto lifestyle, and it’s sure to be enjoyed by all guests, regardless of dietary restrictions.

Keto Lasagna with Chicken and Pesto

For a light yet flavorful twist on traditional lasagna, this Keto Lasagna with Chicken and Pesto is a fantastic option. Featuring tender chicken breast, rich pesto, and layers of creamy cheese, this dish is a fresh and satisfying take on a holiday classic. The lack of traditional noodles doesn’t sacrifice any of the flavor, and the pesto provides a vibrant, herby contrast to the richness of the cheese and chicken.

Ingredients:

• 2 large chicken breasts, cooked and shredded
• 1 cup pesto sauce (preferably sugar-free)
• 2 cups mozzarella cheese, shredded
• 1 cup ricotta cheese
• 1/4 cup Parmesan cheese, grated
• 1 cup spinach, chopped
• 1/2 cup heavy cream
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 1/2 teaspoon garlic powder
• 1/4 cup pine nuts (optional, for garnish)

Instructions:

1. Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish with olive oil.
2. In a bowl, mix the shredded chicken with the pesto sauce and season with salt, pepper, and garlic powder.
3. In another bowl, combine ricotta cheese, mozzarella, Parmesan cheese, and heavy cream. Stir until well mixed.
4. Layer the bottom of the baking dish with a thin layer of cheese mixture. Add a layer of the pesto chicken, followed by a sprinkle of spinach. Continue layering, finishing with the remaining cheese mixture on top.
5. Cover the lasagna with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes until golden and bubbly.
6. If desired, toast the pine nuts in a dry skillet and sprinkle over the lasagna before serving.
7. Let the lasagna rest for 10 minutes before slicing and serving.

This Keto Lasagna with Chicken and Pesto is a delightful variation on the classic lasagna. The pesto provides a fresh, herby flavor that pairs beautifully with the tender chicken and creamy cheeses. The dish is light yet satisfying, making it a great option for holiday meals when you’re craving something different from the usual rich, tomato-based lasagna. This keto-friendly recipe will impress your guests and become a new favorite for festive occasions.

Keto Lasagna with Beef and Ricotta Crepes

This Keto Lasagna with Beef and Ricotta Crepes is a gourmet version of the traditional dish that’s perfect for holiday feasts. Instead of using pasta, this recipe substitutes the noodles with keto-friendly ricotta crepes, which add a delicate, soft texture. Filled with a rich beef ragu, fresh ricotta, and a blend of mozzarella and Parmesan, this lasagna is a luxurious and indulgent meal that fits perfectly into a keto diet.

Ingredients:

For the crepes:

• 1 cup ricotta cheese
• 2 eggs
• 1/4 cup almond flour
• 1 tablespoon olive oil
• Salt and pepper, to taste
• For the beef ragu:
  • 1 lb ground beef
  • 1/2 onion, chopped
  • 2 cloves garlic, minced
  • 1 cup sugar-free marinara sauce
  • 1/2 cup beef broth
  • 1 teaspoon Italian seasoning
  • Salt and pepper, to taste

For the cheese filling:

• 1 cup ricotta cheese
• 1 1/2 cups mozzarella cheese, shredded
• 1/2 cup Parmesan cheese, grated
• 1 egg
• 1 tablespoon fresh basil, chopped (optional)

Instructions:

1. Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish.
2. To make the crepes, whisk together ricotta cheese, eggs, almond flour, olive oil, salt, and pepper. Heat a non-stick skillet over medium heat and lightly grease with oil. Pour a thin layer of batter into the pan, cooking each crepe for 1-2 minutes per side. Repeat until all the batter is used. Set the crepes aside.
3. In a skillet, cook the ground beef over medium heat until browned. Add chopped onion and garlic and cook until softened. Stir in marinara sauce, beef broth, Italian seasoning, salt, and pepper. Simmer for 10 minutes, stirring occasionally.
4. In a mixing bowl, combine ricotta, mozzarella, Parmesan, and egg. Stir until smooth and creamy.
5. To assemble, spread a thin layer of beef ragu on the bottom of the baking dish. Add a layer of ricotta crepes, then top with a layer of cheese mixture. Repeat the layers, finishing with a layer of cheese.
6. Cover with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, until the cheese is bubbly and golden.
7. Let the lasagna cool for 10 minutes before slicing and serving.

This Keto Lasagna with Beef and Ricotta Crepes is an indulgent twist on a classic favorite. The ricotta crepes serve as a delicious, light substitute for pasta, and the rich beef ragu, creamy cheeses, and aromatic seasonings create a flavor-packed dish. It’s an ideal option for holiday meals or any occasion when you want to serve a festive, low-carb alternative to traditional lasagna. This recipe is sure to impress and satisfy even the most discerning palates.

Keto Lasagna with Ground Turkey and Zucchini Noodles

This Keto Lasagna with Ground Turkey and Zucchini Noodles is a lighter, low-carb take on the classic lasagna. The zucchini noodles replace traditional pasta, while the ground turkey adds a lean protein option. Combined with a rich marinara sauce and layers of cheese, this keto lasagna is a hearty and satisfying meal that will fit perfectly into your holiday menu.

Ingredients:

• 4 large zucchinis, sliced thinly into noodles
• 1 lb ground turkey
• 1/2 onion, chopped
• 2 cloves garlic, minced
• 2 cups sugar-free marinara sauce
• 2 cups ricotta cheese
• 1 1/2 cups mozzarella cheese, shredded
• 1/2 cup Parmesan cheese, grated
• 1 egg
• 1 teaspoon dried basil
• 1 teaspoon Italian seasoning
• Salt and pepper, to taste
• Olive oil for grilling zucchini

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Slice the zucchini into thin noodles, then lightly salt them and let them sit for 10 minutes to release excess moisture. Pat dry with a paper towel.
3. Heat olive oil in a skillet over medium heat. Grill the zucchini noodles in batches, cooking each side for 2-3 minutes until slightly browned. Set aside.
4. In the same skillet, cook the ground turkey, breaking it up as it cooks until browned. Add onions, garlic, dried basil, Italian seasoning, salt, and pepper, and cook for another 3-5 minutes.
5. Stir in the marinara sauce and let it simmer for 10 minutes.
6. In a bowl, combine the ricotta cheese, mozzarella, Parmesan cheese, and egg. Stir until smooth.
7. To assemble the lasagna, spread a layer of marinara sauce on the bottom of a 9×13-inch baking dish. Add a layer of zucchini noodles, followed by a layer of turkey sauce, and a layer of cheese mixture. Repeat the layers, finishing with a layer of cheese on top.
8. Cover with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, until bubbly and golden.
9. Let the lasagna cool for 10 minutes before slicing and serving.

This Keto Lasagna with Ground Turkey and Zucchini Noodles is a healthy, flavorful alternative to traditional lasagna. The zucchini noodles provide a light, yet satisfying base, and the turkey sauce gives the dish a lean, protein-packed filling. The combination of cheeses creates a creamy, comforting layer, making it a perfect keto-friendly option for your holiday table. This lasagna is a crowd-pleaser that everyone will enjoy, even those not following a low-carb diet.

Keto Spinach and Mushroom Lasagna

This Keto Spinach and Mushroom Lasagna is a rich, vegetarian option for those who want to enjoy the comforting flavors of lasagna without the carbs. Layered with sautéed spinach, mushrooms, and a creamy ricotta filling, this lasagna is both hearty and satisfying. It’s perfect for a keto-friendly holiday meal, providing a savory dish that’s full of flavor and nutrients.

Ingredients:

• 2 cups spinach, chopped
• 2 cups mushrooms, sliced
• 2 tablespoons olive oil
• 1 1/2 cups ricotta cheese
• 1 1/2 cups mozzarella cheese, shredded
• 1/2 cup Parmesan cheese, grated
• 1 egg
• 2 cups sugar-free marinara sauce
• 1 teaspoon garlic powder
• Salt and pepper, to taste
• 2 medium zucchinis, sliced thinly into noodles

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat olive oil in a skillet over medium heat. Sauté the mushrooms until they are tender, about 5 minutes. Add the spinach and cook until wilted. Season with salt, pepper, and garlic powder. Set aside to cool.
3. In a mixing bowl, combine ricotta cheese, mozzarella, Parmesan cheese, and egg. Stir until smooth and creamy.
4. Slice the zucchinis into thin strips and lightly salt them. Let them sit for 10 minutes to release moisture, then pat dry with a paper towel.
5. Spread a thin layer of marinara sauce on the bottom of a 9×13-inch baking dish. Add a layer of zucchini noodles, followed by a layer of the ricotta mixture, then a layer of spinach and mushroom mixture. Repeat the layers until all ingredients are used, finishing with a layer of cheese on top.
6. Cover with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes until bubbly and golden.
7. Let the lasagna cool for 10 minutes before slicing and serving.

This Keto Spinach and Mushroom Lasagna is a wonderful vegetarian option that still delivers the comforting flavors of traditional lasagna. The sautéed mushrooms and spinach add a savory depth, while the creamy ricotta filling ensures that each bite is rich and satisfying. This dish is perfect for anyone looking to enjoy a hearty, keto-friendly lasagna during the holidays, without compromising on flavor. It’s sure to be a hit with your guests, even those who aren’t following a low-carb lifestyle.

Keto Lasagna with Ricotta and Pesto

This Keto Lasagna with Ricotta and Pesto is a fresh, flavorful twist on the classic lasagna. Using ricotta cheese and a delicious pesto sauce, this dish is bursting with vibrant flavors. The pesto not only adds a delightful herby taste but also helps bring together the rich, creamy cheese layers and the meat filling. It’s the perfect low-carb alternative to traditional lasagna, ideal for holiday gatherings.

Ingredients:

• 2 large zucchinis, sliced thinly into noodles
• 1 lb ground beef
• 1/2 cup pesto sauce (sugar-free)
• 2 cups ricotta cheese
• 1 1/2 cups mozzarella cheese, shredded
• 1/2 cup Parmesan cheese, grated
• 1 egg
• Salt and pepper, to taste
• 1/2 teaspoon garlic powder
• 1/2 cup sugar-free marinara sauce

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Slice the zucchini into thin noodles, then lightly salt them and set aside for 10 minutes to draw out excess moisture. Pat dry with a paper towel.
3. In a skillet, cook the ground beef until browned, breaking it up as it cooks. Season with salt, pepper, garlic powder, and stir in the pesto sauce. Simmer for 5 minutes.
4. In a mixing bowl, combine ricotta cheese, mozzarella, Parmesan cheese, and egg. Stir until smooth and creamy.
5. In a 9×13-inch baking dish, spread a thin layer of marinara sauce, followed by a layer of zucchini noodles. Add a layer of pesto beef, then a layer of the ricotta mixture. Repeat the layers, finishing with a top layer of cheese.
6. Cover with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is bubbly and golden.
7. Let the lasagna cool for 10 minutes before slicing and serving.

This Keto Lasagna with Ricotta and Pesto brings together the best of both worlds — the comforting, cheesy layers of lasagna and the fresh, herbaceous flavors of pesto. The zucchini noodles serve as a perfect low-carb base, while the pesto beef filling adds a unique and delicious twist. It’s a keto-friendly holiday dish that will impress everyone at the table, whether they’re following a low-carb diet or not. This lasagna is sure to become a new favorite during the holiday season!

Keto Lasagna with Ground Beef and Cauliflower Bechamel Sauce

This Keto Lasagna with Ground Beef and Cauliflower Bechamel Sauce is a decadent, low-carb option that uses cauliflower as the base for a creamy, rich béchamel sauce. This innovative recipe reduces carbs while maintaining the traditional lasagna flavor. The ground beef, combined with the creamy cauliflower sauce and layers of cheese, makes this dish hearty and satisfying, perfect for a holiday dinner that won’t derail your keto diet.

Ingredients:

• 1 lb ground beef
• 2 cups cauliflower florets
• 1/2 cup heavy cream
• 1/4 cup unsalted butter
• 1/4 cup almond flour
• 1 1/2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 1/2 cups sugar-free marinara sauce
• 2 large zucchinis, sliced into noodles
• 1 egg
• Salt and pepper, to taste
• 1 teaspoon dried oregano
• 1/2 teaspoon garlic powder

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Steam or boil the cauliflower florets until tender, about 10 minutes. Drain and blend in a food processor with the heavy cream, butter, almond flour, salt, pepper, oregano, and garlic powder until smooth. Set aside.
3. In a skillet, cook the ground beef over medium heat, breaking it up as it cooks. Add the marinara sauce and season with salt and pepper. Let it simmer for 10 minutes.
4. Slice the zucchinis thinly into noodles, salt them lightly, and set them aside for 10 minutes to draw out excess moisture. Pat dry with paper towels.
5. In a mixing bowl, combine the mozzarella cheese, Parmesan cheese, and egg. Stir to combine.
6. To assemble, spread a thin layer of cauliflower béchamel sauce in the bottom of a 9×13-inch baking dish. Layer with zucchini noodles, ground beef, and cheese mixture. Repeat layers until all ingredients are used, finishing with a top layer of béchamel sauce and cheese.
7. Cover with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes until bubbly and golden.
8. Let the lasagna cool for 10 minutes before slicing and serving.

This Keto Lasagna with Ground Beef and Cauliflower Bechamel Sauce offers all the comforting flavors of traditional lasagna but with a creamy, low-carb twist. The cauliflower-based béchamel sauce gives the dish a rich, velvety texture that complements the savory beef and melted cheese. With zucchini noodles providing a healthy base, this lasagna is a perfect keto-friendly option for your holiday celebrations. It’s a dish that will keep your guests coming back for more while staying true to your low-carb goals.

Keto Lasagna with Chicken and Avocado Cream Sauce

This Keto Lasagna with Chicken and Avocado Cream Sauce is a fresh and unique take on the classic lasagna, perfect for anyone looking for a light yet satisfying holiday meal. The creamy avocado sauce adds a smooth, rich texture to the layers of chicken and cheese, making it an indulgent dish that fits perfectly into a keto diet. With minimal carbs and a healthy dose of protein, this lasagna is a refreshing holiday option that everyone will love.

Ingredients:

• 2 large chicken breasts, cooked and shredded
• 2 large zucchinis, sliced thinly into noodles
• 1 ripe avocado
• 1/2 cup sour cream
• 1/4 cup heavy cream
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 cup sugar-free marinara sauce
• 1 tablespoon lime juice
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Slice the zucchinis into thin noodles and lightly salt them to release excess moisture. Set aside for 10 minutes, then pat dry with paper towels.
3. In a blender or food processor, combine the avocado, sour cream, heavy cream, lime juice, garlic powder, onion powder, salt, and pepper. Blend until smooth and creamy.
4. In a skillet, heat the marinara sauce and shredded chicken together for 5-7 minutes, until warmed through. Season with salt and pepper.
5. In a bowl, combine the shredded mozzarella and Parmesan cheese.
6. To assemble, spread a thin layer of the avocado cream sauce on the bottom of a 9×13-inch baking dish. Add a layer of zucchini noodles, followed by a layer of chicken mixture, then a layer of cheese. Repeat the layers, finishing with a top layer of avocado cream sauce and cheese.
7. Cover with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is bubbly and golden.
8. Let the lasagna cool for 10 minutes before slicing and serving.

This Keto Lasagna with Chicken and Avocado Cream Sauce is a light and creamy dish that offers all the indulgence of traditional lasagna without the carbs. The avocado cream sauce provides a fresh, rich flavor that pairs perfectly with the tender chicken and melty cheese layers. It’s a fantastic option for a holiday meal that is both satisfying and healthy. The unique combination of flavors will be a hit at your celebration, offering a keto-friendly dish that’s full of creamy goodness.

Keto Lasagna with Sausage and Spinach Ricotta

This Keto Lasagna with Sausage and Spinach Ricotta combines savory Italian sausage with a creamy spinach and ricotta filling for a rich and flavorful lasagna that’s perfect for holiday gatherings. Using zucchini noodles to replace traditional pasta, this lasagna is not only low-carb but also packed with protein, healthy fats, and plenty of delicious flavors. The sausage provides a hearty touch, while the spinach and ricotta filling adds richness, making it a satisfying keto meal.

Ingredients:

• 1 lb Italian sausage (mild or spicy, based on preference)
• 2 cups spinach, chopped
• 2 cups ricotta cheese
• 1 1/2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 egg
• 2 medium zucchinis, sliced into noodles
• 1 1/2 cups sugar-free marinara sauce
• Salt and pepper, to taste
• 1 teaspoon Italian seasoning
• 1/2 teaspoon garlic powder
• Olive oil for grilling zucchini noodles

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Slice the zucchinis thinly into noodles, salt them lightly, and let them sit for 10 minutes. Pat dry with paper towels.
3. In a skillet, cook the sausage until browned, breaking it up as it cooks. Add the marinara sauce and simmer for 10 minutes.
4. In a mixing bowl, combine ricotta cheese, mozzarella, Parmesan, egg, spinach, Italian seasoning, garlic powder, salt, and pepper. Stir until smooth.
5. Grill the zucchini noodles in batches, using olive oil, until slightly browned, about 2-3 minutes per side.
6. To assemble the lasagna, spread a thin layer of sausage sauce in the bottom of a 9×13-inch baking dish. Layer with zucchini noodles, followed by a layer of ricotta filling. Repeat the layers, finishing with a layer of sausage sauce and cheese on top.
7. Cover with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes until golden and bubbly.
8. Let the lasagna cool for 10 minutes before slicing and serving.

This Keto Lasagna with Sausage and Spinach Ricotta is the perfect balance of flavors and textures, with the savory sausage and creamy spinach ricotta filling creating a dish that’s rich and satisfying. The zucchini noodles offer a light, low-carb alternative to pasta, making this lasagna ideal for those following a keto diet. This dish will surely be a hit at any holiday gathering, providing all the comfort of traditional lasagna with none of the carbs.

Keto Lasagna with Ground Turkey and Basil Pesto

This Keto Lasagna with Ground Turkey and Basil Pesto is a fresh, flavorful twist on traditional lasagna. The lean ground turkey is perfectly complemented by a vibrant basil pesto sauce, which adds a bright and herbal flavor. The zucchini noodles act as the perfect low-carb base, while layers of mozzarella cheese make the dish rich and indulgent. This version of lasagna is ideal for holiday gatherings, offering a healthier option without sacrificing taste.

Ingredients:

• 1 lb ground turkey
• 2 medium zucchinis, sliced into noodles
• 1 1/2 cups mozzarella cheese, shredded
• 1/2 cup grated Parmesan cheese
• 1 cup homemade or store-bought basil pesto (sugar-free)
• 1 1/2 cups sugar-free marinara sauce
• 1 tablespoon olive oil
• 1/2 teaspoon garlic powder
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Slice the zucchinis into thin noodles and salt them lightly to release excess moisture. Let them sit for 10 minutes, then pat them dry with paper towels.
3. Heat the olive oil in a skillet over medium heat. Add the ground turkey and cook, breaking it apart as it browns. Season with garlic powder, salt, and pepper. Once browned, add the marinara sauce and let it simmer for 5 minutes.
4. In a separate bowl, combine the mozzarella and Parmesan cheese.
5. To assemble the lasagna, spread a thin layer of marinara sauce in the bottom of a 9×13-inch baking dish. Add a layer of zucchini noodles, followed by a layer of turkey sauce, then a drizzle of pesto and a sprinkle of cheese. Repeat the layers until all ingredients are used, finishing with cheese on top.
6. Cover with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is golden and bubbly.
7. Let the lasagna cool for 10 minutes before slicing and serving.

This Keto Lasagna with Ground Turkey and Basil Pesto brings a fresh, herbal flavor to your holiday table. The turkey is perfectly balanced by the rich pesto and marinara sauce, while the zucchini noodles keep the dish light and low-carb. The melted cheese adds comfort and indulgence, making this keto lasagna a delicious, healthier alternative for your holiday meal. This recipe proves that you don’t have to sacrifice flavor when you’re sticking to a keto diet, making it a perfect dish for any festive occasion.

Keto Lasagna with Pork and Ricotta Parmesan Filling

This Keto Lasagna with Pork and Ricotta Parmesan Filling is a savory, indulgent dish that combines juicy ground pork with a rich, cheesy ricotta filling. With zucchini noodles replacing the traditional pasta, this lasagna remains low-carb but still hearty and satisfying. The flavors are deep and savory, with a creamy ricotta filling perfectly balancing the pork. This is a great option for a keto-friendly holiday meal that’s sure to impress guests.

Ingredients:

• 1 lb ground pork
• 2 medium zucchinis, sliced into noodles
• 2 cups ricotta cheese
• 1 1/2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 egg
• 1/2 teaspoon garlic powder
• 1 teaspoon dried oregano
• 1 1/2 cups sugar-free marinara sauce
• Salt and pepper, to taste
• Olive oil for grilling zucchini noodles

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Slice the zucchinis into thin noodles, salt lightly, and let them sit for 10 minutes. Pat dry with paper towels.
3. In a skillet, cook the ground pork over medium heat until browned. Season with salt, pepper, garlic powder, and oregano. Add marinara sauce and simmer for 5-10 minutes.
4. In a separate bowl, mix the ricotta, egg, mozzarella, Parmesan, and a pinch of salt and pepper until smooth.
5. Grill the zucchini noodles in batches with olive oil until slightly browned, about 2 minutes per side.
6. To assemble, spread a thin layer of marinara sauce in the bottom of a 9×13-inch baking dish. Layer with zucchini noodles, followed by a layer of the pork sauce, then a layer of ricotta mixture. Repeat layers, finishing with a final layer of ricotta filling and cheese.
7. Cover with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes until golden and bubbly.
8. Let the lasagna cool for 10 minutes before slicing and serving.

This Keto Lasagna with Pork and Ricotta Parmesan Filling offers a rich, savory flavor with the ground pork providing a satisfying depth of taste. The creamy ricotta filling and melted mozzarella give it the indulgent texture of traditional lasagna, while the zucchini noodles keep it light and keto-friendly. This is a delicious and comforting dish perfect for your holiday celebrations. With its bold flavors and low-carb ingredients, it will be a hit among both keto and non-keto eaters alike.

Keto Lasagna with Beef, Bacon, and Cream Cheese Sauce

This Keto Lasagna with Beef, Bacon, and Cream Cheese Sauce is a mouth-watering, indulgent take on the classic lasagna, featuring rich, savory bacon and beef with a creamy, low-carb sauce. The cream cheese sauce creates a velvety texture that replaces the traditional béchamel, while crispy bacon adds a smoky depth of flavor. Perfect for a keto-friendly holiday dinner, this lasagna delivers all the comfort of the classic dish without the carbs.

Ingredients:

• 1 lb ground beef
• 1/2 lb bacon, chopped
• 2 medium zucchinis, sliced into noodles
• 8 oz cream cheese, softened
• 1 cup heavy cream
• 1 1/2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 1/2 cups sugar-free marinara sauce
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 1 teaspoon dried basil
• 1/2 teaspoon garlic powder

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Slice the zucchinis into thin noodles and salt them lightly. Let them sit for 10 minutes, then pat dry.
3. In a skillet, cook the chopped bacon until crispy. Remove and set aside, reserving some bacon fat.
4. In the same skillet, cook the ground beef, breaking it apart as it browns. Once browned, add the marinara sauce, basil, and garlic powder. Let simmer for 5-10 minutes.
5. In a saucepan, combine the cream cheese and heavy cream over low heat, stirring until smooth. Season with salt and pepper.
6. Grill the zucchini noodles in olive oil until slightly browned.
7. To assemble, spread a thin layer of cream cheese sauce on the bottom of a 9×13-inch baking dish. Layer with zucchini noodles, followed by a layer of beef sauce, bacon, and cheese. Repeat the layers, finishing with a final layer of cream cheese sauce and mozzarella.
8. Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 10 minutes until the cheese is golden and bubbly.
9. Let the lasagna cool for 10 minutes before slicing and serving.

This Keto Lasagna with Beef, Bacon, and Cream Cheese Sauce is an incredibly rich and satisfying dish, with the savory flavors of beef and bacon perfectly complementing the creamy sauce. The zucchini noodles provide a low-carb base, while the cheese and cream cheese sauce bring all the comfort of traditional lasagna. This recipe is sure to impress your holiday guests with its smoky, savory flavor and indulgent texture, making it the ideal keto-friendly lasagna for your next celebration.

Note: More recipes are coming soon!