Keto Lamb Lasagne
Indulge in the savory, hearty flavors of this Keto Lamb Lasagne—a low-carb twist on a classic comfort food favorite. This recipe swaps traditional pasta layers for thinly sliced zucchini, creating a nutrient-packed base that’s perfect for keto and gluten-free diets. Rich and aromatic ground lamb simmered with fresh rosemary, thyme, and a touch of nutmeg forms the base of the dish, while a creamy ricotta and egg mixture adds luxurious texture. Topped with a golden blend of mozzarella and Parmesan, this lasagne is baked to perfection, offering a cheesy, bubbling masterpiece that’s both delicious and healthy. Whether you’re serving it for dinner or meal prepping for the week, this dish is a satisfying way to enjoy classic lasagne flavors while staying aligned with your dietary goals. Perfect for family meals or entertaining—your guests will never guess it's keto-friendly!
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Recipe Information
Ingredients
- 500 grams Ground lamb
- 2 tablespoons Olive oil
- 3 large Garlic cloves, minced
- 1 medium Onion, finely chopped
- 2 tablespoons Tomato paste
- 400 grams Canned diced tomatoes
- 1 tablespoon Fresh rosemary, finely chopped
- 1 tablespoon Fresh thyme, finely chopped
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Ground nutmeg
- 3 large Eggs
- 250 grams Ricotta cheese
- 100 grams Parmesan cheese, grated
- 200 grams Mozzarella cheese, shredded
- 2 large Zucchini
Instructions
Preheat the oven to 180°C (350°F).
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and chopped onion and sauté until translucent, about 5 minutes.
Add the ground lamb to the skillet, breaking it up with a spoon and cooking until browned, approximately 5-7 minutes.
Stir in the tomato paste, canned diced tomatoes, rosemary, thyme, salt, black pepper, and nutmeg. Bring to a simmer and let cook for 10 minutes until thickened. Remove from heat.
While the meat sauce is cooking, prepare the zucchini sheets: slice the zucchini lengthwise into thin, even strips using a mandoline or sharp knife.
In a bowl, whisk together the eggs and ricotta cheese until smooth and creamy.
In a 9x13 inch baking dish, spread a thin layer of the meat sauce on the bottom. Layer half of the zucchini slices over the sauce.
Spread half of the ricotta mixture over the zucchini, then top with half of the mozzarella cheese.
Repeat the layers with the remaining meat sauce, zucchini slices, ricotta mixture, and mozzarella cheese.
Sprinkle the grated Parmesan cheese evenly on top.
Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes.
Remove the foil and bake for an additional 15-20 minutes, or until the cheese is bubbly and golden brown.
Let the lasagne rest for 10 minutes before slicing and serving. Enjoy your keto-friendly lamb lasagne!
Nutrition Facts
Calories |
3693 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 252.9 g | 324% | |
| Saturated Fat | 114.3 g | 572% | |
| Polyunsaturated Fat | 13.4 g | ||
| Cholesterol | 1456 mg | 485% | |
| Sodium | 13025 mg | 566% | |
| Total Carbohydrate | 96.6 g | 35% | |
| Dietary Fiber | 15.6 g | 56% | |
| Total Sugars | 59.8 g | ||
| Protein | 265.0 g | 530% | |
| Vitamin D | 3.6 mcg | 18% | |
| Calcium | 4011 mg | 309% | |
| Iron | 19.6 mg | 109% | |
| Potassium | 4714 mg | 100% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
