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Yummy KETO Lasagna: Paleo, Gluten Free, HCG Phase 3 / P3: Low Carb / No Noodles!

This Lasagna is one of my absolute favorite Low Carb, Keto style recipes. It is really good, easy to make, and tastes as good as just about any Lasagna I have eaten, if maybe a bit crunchier from the vegies.

Just like Noodle Style Lasagna, it takes a bit of time, but it is SO WORTH IT!

Let me know what you think!

Total Time Start to Finish
Approximately : 3.5 – 3.75 hours

*Use a Large Glass Baking Dish (metal can work, but glass is better: mine is a 5 quart – 17 x 2.5 x 11)

Meat Sauce Ingredients 

  • Organic Ground Beef: 3lbs
  • Onion: Small Yellow
  • Green Pepper: Organic, Small
  • Mushrooms: 2-3 Large Organic White Mushrooms
  • Oil: Organic Olive Oil
  • Garlic: pre peeled in bag is easiest
  • Pepper
  • Salt

Lasagna Ingredients

  • Carrots: enough to cover bottom of pan when sliced (about 4 large organic)
  • Eggplant: 1 medium Organic
  • Meat Sauce (see prep below)
  • Cheese: organic Mozzarella Cheese: 32 oz or more (pre-grated)
  • Cheese: organic Parmesan Cheese: grated: 3 pints
  • Cheese: organic: Ricotta Cheese: 2 pints
  • 1 egg, Cage Free, XL
  • Oregano, organic no added sugar
  • Salt & Pepper
  • Spaghetti Sauce, organic: Newmans Own, Roasted Garlic & Mushroom or something similar with no added Sugar
  • Tomato Paste: Organic, Tomatoes & Salt only, no added sugar: 4-8oz
  • Water: 1/4 – 1/2 cup
  • Zuccini, Organic: Enough to cover bottom of pan when sliced (about 2 large)

Prep time approximately 2 hours

Meat Sauce Preparation

  1. Dice the onion into small bits and slice the mushrooms and green peppers.
  2. In a large frying pan, at high heat, fry the oil (about 1/4 inch), the chopped onion, sliced mushrooms, & green peppers
  3. Add plenty of garlic, pepper & salt.
  4. Stir often and be sure that everything is covered with hot oil.
  5. Stir the mixed ingredients thoroughly until the onions are beginning to turn color and well cooked.
  6. Still at high heat, add the ground beef, breaking it up really well into small pieces. Mix it into the vegetable mixture, stirring, turning, and mixing often.
  7. Add more salt & pepper as needed.
  8. Cook until the meat is well browned on all sides.
  9. Add the spaghetti sauce. Mix thoroughly.
  10. Add the tomato paste slowly and mix thoroughly.
  11. Add a small amount of water to thin it out, not too thin but enough that when it cooks off, sauce will be thick but saucy, not dry.
  12. Cover the pan and bring the whole mixture to a boil, stirring often.
  13. Turn the temperature to simmer and cook for another 1.5 – 2 hours stirring occasionally.

Lasagna Preparation

  1. When the meat sauce has about 45 minutes to go, slice the eggplant the LONG way into THIN slices.
  2. Steam it for approximately 15 minutes, until it is soft but not mushy; eggplant can be rubbery in this recipe, steaming it in advance makes it soft and yummy
  3. While the eggplant is steaming, slice the carrots and the zucchini THIN, in the LONG direction so they are shaped look like noodles thick lasagna noodles.
  4. Use pre grated Mozarella and Parmesan Cheesing (or grate them yourself now). Be sure to have enough to cover the pan in a thick layer.
  5. Put the ricotta cheese in a bowl, add the egg, salt pepper, oregano, and add some Mozzarella & Parmesan. Mix all of the ingredients together thoroughly.
  6. When the eggplant is ready, put the ingredients into the casserole dish in layers in the following order:
    **be sure to cover as much of the pan as possible with every layer, and flatten out the layer as best you can; it will be MESSY and funky, don’t worry about it!
  • Gather a layer of liquid fat from the meat, and spread it over the bottom of the pan
  • Layer of Steamed Eggplant
  • Layer of Meat Sauce
    Layer of Mozzarella Cheese
  • Layer of Ricotta Cheese
  • Layer of Sliced Zucchini
  • Layer of Meat Sauce
  • Layer of Mozzarella
  • Layer of Sliced Carrots
  • Layer of TONS of Parmesan (THICK layer, use lots and lots so it is super THICK!)
    *Don’t feel like you have to use all the veggies, but be sure to use all the cheese! 🙂

COOK TIME ESTIMATE 90 – 105 minutes

  • Bake at 350 degrees for about 75 – 105 minutes: the timing depends on your pan, your oven, and how thick your layers are.
  • Lasagna is ready when the sauce is bubbling, the inner cheeses are really melty, and the cheese on top is cooked onto the carrots and really crispy.
  • Take the dish out of the oven, and let cool for about 30 minutes or more
  • Slice and serve!  *You will need a very sharp knife (the carrots will be hard) and a spatula.


This freezes really well. 

Cut the Lasagna into serving size portions and freeze in freezer safe & microwaveable containers – 12 large pieces is my standard amount.

You can reheat this in the microwave from frozen with ‘frozen entree’ setting or defrost it overnight, and then heat it up for about 2-4 minutes depending on your microwave.

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