My husband, Kevin, is a lasagna fanatic—he’d choose it over pizza any day! But let’s be honest, traditional lasagna is a labor of love I don’t always have time for. All that layering and baking can take over the kitchen. My solution? This incredibly simple Keto Lasagna Casserole. It has all the rich, meaty, and cheesy flavor we crave, but it comes together in one pan and is simply spooned into a bowl. It’s the perfect compromise: Kevin gets his lasagna fix, and I keep my sanity!
Ingredients
• For the Meat Sauce
• 3 tablespoons avocado oil, coconut oil, or ghee
• 1 pound / 455 g ground beef
• 1 14.5-ounce / 410 g can fire-roasted crushed tomatoes
• 1 6-ounce / 170 g can tomato paste
• 2 teaspoons apple cider vinegar
• 2 teaspoons dried basil
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano leaves
• 1 bay leaf
• ¾ teaspoon finely ground sea salt
• ½ teaspoon onion powder
• ¼ teaspoon red pepper flakes
• ¼ teaspoon dried rosemary leaves
• ¼ teaspoon dried thyme leaves
• For the Dairy-Free “Cheese” Topping
• ¼ cup / 60 ml avocado oil or melted coconut oil or ghee
• ¼ cup / 60 ml nondairy milk
• ¼ cup / 17 g nutritional yeast
• 4 large egg yolks
• 1 teaspoon Dijon mustard
• 1 teaspoon lemon juice
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ¼ cup / 10 g fresh parsley leaves, finely chopped, for garnish
Instructions
1. Heat the oil in a large frying pan over medium heat. Add the ground beef and cook until no longer pink, about 5 to 7 minutes, stirring to crumble the meat as it cooks.
2. Add the crushed tomatoes, tomato paste, vinegar, basil, garlic powder, oregano, bay leaf, salt, onion powder, red pepper flakes, rosemary, and thyme. Cover and cook over low heat for 15 minutes to let the flavors meld.
3. While the sauce simmers, prepare the “cheese” topping. Place all the topping in a small bowl and whisk vigorously until completely smooth.
4. When the meat sauce is done, remove and discard the bay leaf. Smooth out the surface of the meat and pour the “cheese” topping evenly over the top.
5. Cover the pan and continue to cook on low for 10 minutes, or until the topping is set and no longer gooey.
6. Divide the casserole among 6 bowls and garnish with fresh parsley before serving.
Nutritional Information
• Per serving (made with avocado oil and almond milk)
• Calories: 507
• Total Fat: 32.6 g
• Saturated Fat: 6.8 g
• Cholesterol: 249 mg
• Sodium: 545 mg
• Carbohydrates: 18.1 g
• Dietary Fiber: 5.2 g
• Net Carbs: 12.9 g
• Protein: 35.3 g
Pro Tips
• & Variations
• For a classic cheesy topping, omit the dairy-free version and sprinkle with 1 cup / 113 g of shredded mozzarella. Cover and cook until the cheese is melted and bubbly.
• To make this in a pressure cooker, use the sauté mode for step 1. Add the sauce , seal, and cook on high pressure for 10 minutes. Quick release the pressure, pour the topping over, and place the lid back on (do not seal) for 10 minutes to set.
• This casserole is great for meal prep. Store it in an airtight container in the fridge for up to 3 days or in the freezer for up to 1 month.
• Easily adapt for allergies. For a nut-free version, use coconut milk. For a coconut-free version, use almond milk and avoid coconut oil.
FAQ
Q: Can I use real cheese in this keto lasagna casserole
A: Yes, absolutely. For a classic cheesy topping, omit the dairy-free version and sprinkle 1 cup of shredded mozzarella over the meat sauce. Cover and cook until the cheese is melted and bubbly.
Q: How do I store leftovers of this casserole
A: This casserole is great for meal prep. You can store it in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 1 month.
Q: What makes this lasagna recipe keto-friendly
A: This lasagna is keto-friendly because it omits the high-carb pasta noodles found in traditional lasagna. It delivers all the rich, meaty flavor with only 12.9 grams of net carbs per serving.
Q: Can I make this recipe in a pressure cooker
A: Yes, you can adapt this for a pressure cooker. Use the sauté mode to brown the beef, then add the sauce ingredients and cook on high pressure for 10 minutes. Quick release the pressure, add the topping, and place the lid back on (without sealing) for 10 minutes to set.
