Craving lasagna on keto? This Keto Lasagna recipe gives you all the cheesy, saucy satisfaction — minus the carbs. Using thin layers of zucchini or paneer instead of pasta sheets, this dish is rich in protein, loaded with flavor, and perfect for low-carb living. Whether you’re feeding your family or meal-prepping for the week, this keto twist on an Italian classic will keep you full and on track.
Keto chicken Lasagna
Ingredients
Instructions
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Prep the “pasta”:
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For zucchini: Salt the strips and let sit for 10 mins to draw out moisture. Pat dry.
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For paneer: Just slice and set aside.
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Cook the meat sauce:
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In olive oil, sauté garlic and onion.
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Add mince, cook till browned.
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Stir in tomato puree, seasoning. Simmer for 10 mins.
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Assemble the lasagna (in a baking dish):
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Start with sauce → then zucchini/paneer layer → then cheese
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Repeat layers. Finish with mozzarella on top.
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Bake at 200°C (390°F) for 20–25 minutes until bubbly and golden.
Nutrition Facts
- Amount Per Serving
- Calories 400kcal
- % Daily Value *
- Total Fat 28g44%
- Total Carbohydrate 7g3%
- Protein 30g60%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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