Keto Lasagna

I am a lasagna and spaghetti maniac, so living la vida low carb would be extremely difficult for me if I wasn’t allowed to have those things. Of course we can’t have the pasta, but we found other ways to enjoy those dishes! When we first started keto, I’d make lasagna with sliced zucchini or eggplant, which is delicious! However, zucchini tends to release a lot of moisture which tends to make the lasagna too watery, and eggplant is higher in carbs. Then, one magical day, a local keto Mom friend of mine posted her hack for keto lasagna….SLICED LUNCH MEAT! Total game changer, friends!! I believe she used ham, but I prefer turkey! I promise you can’t tell the difference! I’ve made it several times for keto and non-keto peeps and it is always a huge hit! My Dad was telling us we couldn’t eat it because it wasn’t keto and I told him I made it and how and he was seriously shocked at how tasty it was. No joke he talked about it the rest of the week, mind you, he is a total foodie, himself! I’ll take that as a major compliment!


1 lb 80/20 ground beef

1 lb italian sausage (I use Jimmy Dean)

1/2 yellow onion, diced

3 cloves garlic, minced

1 jar Raos Marinara

1/2 cup water

1 tsp garlic powder

1 tsp onion powder

salt and pepper to taste

14-20 slices turkey or ham (I buy Boar’s Head and ask them to slice it not too thick and not too thin.

15 oz ricotta cheese, full fat (optional)

3 cups shredded mozzarella


  1. Preheat oven to 400*
  2. Heat a dutch oven or large saucepan over medium high heat and add sausage and ground beef. Break up the meat with a wooden spoon and add a pinch of salt and pepper.
  3. Once browned, add onions, garlic and seasonings and stir for 2-3 minutes or until the onions are translucent.
  4. Pour in marinara sauce, fill jar with about 1/2 cup water, replace lid, shake, and pour in the pot. Season with salt and pepper to taste.
  5. Turn heat to low and let simmer for about 15 minutes, stirring occasionally.
  6. In a 9×13 pan, spoon a little bit of the meat sauce on bottom, then put down a layer of turkey. Usually 6 slices per layer. Spoon sauce over the turkey, then dollop ricotta over the sauce and spread with a spoon. Sprinkle with mozzarella, then top with another layer of turkey.
  7. Continue adding layers until you run out of sauce. I usually get 3 layers, the top being just sauce and cheese on top of the turkey slices.
  8. Bake in oven for 30-40 minutes or until cheese is melted and the top is browned.
  9. Let cool for 10 minutes! Enjoy!!


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