Dairy Free Keto Lasagna
Hearts of Palm noodles are a new ingredient gaining in popularity. Add in some vegan ricotta and you’ve got the best dairy free keto lasagna coming out of your oven.
Table of Contents
Dairy Free Keto Lasagna
As you know, I’ve been obsessed with Natural Heaven hearts of palm rice lately, which I used for my keto spinach rice pilaf and keto risotto with romanesco + bacon. They turned out so amazing!
When I saw Natural Heaven’s lasagna noodles, I knew I had to try and create a recipe for dairy free keto lasagna. And OMG. This lasagna is SO good, it’s going to blow your mind that it’s both low carb AND dairy free!
Tips & Tricks
- For this recipe, you’ll need to have marinara sauce on hand. My sheet pan marinara sauce is absolutely delicious, but any of your favorites will do! Rao’s is my favorite store bought brand, which you can find at Sprouts, Costco, and other grocers.
- My dairy free ricotta cheese recipe is SO easy and delicious. However, if you’re not dairy free, you can use your favorite store bought ricotta cheese.
- Lay out the lasagna noodles on a paper towel to absorb any additional moisture before you assemble the lasagna.
- Store leftovers in an airtight container to keep in the refrigerator for at least 5 days, or frozen for at least 6 months.
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Dairy Free Keto Lasagna
Hearts of Palm noodles are a new ingredient gaining in popularity. Add in some vegan ricotta and you've got the best dairy free keto lasagna coming out of your oven.
Ingredients
- 1 pound ground beef
- 4 cups marinara sauce
- 2 tablespoons ghee
- 1 zucchini, cut into 1/4″ thick half moons
- 8- ounces mushrooms, sliced
- 1 teaspoon kosher salt
- 2 cups spinach, chopped
- 1 batch dairy free ricotta
- 1 package Natural Heaven hearts of palm lasagna noodles, code TASTESLOVELY for 15% off, layed in an even layer on paper towels to get off any additional moisture
Instructions
- Heat your oven to 350ºF.
Beef + Marinara Layer:
- Heat a cast iron skillet over medium heat. Add in the ground beef and break it up. I love using a potato masher. Cook for 5 minutes, stirring occasionally, until the beef is almost cooked through. Then add the marinara sauce. Reduce the heat to low, and simmer for 5-10 minutes. Taste, and season with kosher salt if needed.
Veggie Layer:
- While cooking the beef and marinara sauce, also heat another cast iron skillet over medium heat. Add the ghee, zucchini, mushrooms and 1 teaspoon kosher salt. Cook, stirring occasionally for 5-10 minutes until the veggies are soft and getting caramelized. Add the chopped spinach and cook another 1-2 minutes until wilted. Remove from heat.
Assemble Lasagna:
- In your baking dish, layer the lasagna in this order –
- 1 cup beef + marinaraeven layer of hearts of palm lasagna noodles3/4 cup dairy free ricotta, spread in an even layer1/2 of the veggie mixture1-1/4 cup beef + marinara sauceeven layer of hearts of palm lasagna noodles3/4 cup dairy free ricotta, spread in an even layerremaining 1/2 of the veggie mixtureremaining beef + marinara saucedollop on top remaining dairy free ricotta
- Cover, and bake for 45 minutes.
- Remove from the oven. Allow to cool for 5 minutes.
- Slice and serve warm.
- Leftovers will keep in an airtight container refrigerated for at least 5 days, or frozen for at least 6 months.
- As always, lots of tips, FAQs and substitution info in the Recipe Notes below!
Notes
Beef: I love my Butcherbox 100% grass-fed grass-finished ground beef. It is 85% lean. You could also use ground italian sausage, ground pork, ground turkey, etc.
Marinara Sauce: If I have it, my sheet pan marinara sauce is the best, especially made with summer tomatoes. But any marinara sauce will work. My favorite store bought is Rao’s.
Lasagna Noodles: Natural Heaven hearts of palm lasagna noodles are my favorite to use, so convenient and low carb! You could also use zucchini lasagna noodles, like I do in this zucchini noodle lasagna.
Reheating: You can microwave this to reheat! Usually about 3-5 minutes. It doesn’t alter the dairy free ricotta much at all!
Freezing: You can freeze this! I tested it, and it freezes and thaws wonderfully. The dairy free ricotta dolloped on top was a bit “firmer” after thawing and reheating, but still edible and delicious!
Nutrition Facts: The nutritional information is calculated based on the exact ingredients and quantities listed in the Ingredients above. It is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary, especially if you make recipe substitutions. Always best to go off your own calculations based on the ingredients and measurements you use.
Products Used:
- ButcherBox 100% grass-fed ground beef
- Cast iron skillet
- Natural Heaven hearts of palm lasagna noodles (code TASTESLOVELY for 15% off)
- Baking dish
- Chef’s knife
Calories: 417, Total Carbs: 13.6g, Protein: 17.4g, Fat: 24.3g, Fiber: 3.7g, Net Carbs: 10g
Did you make this recipe?Please Leave a comment and give this recipe a rating!
17 Comments on “Dairy Free Keto Lasagna”
can this be assembled, frozen, and then baked from frozen?
Yes! I’d add another 20-30 minutes on the bake time if cooking from frozen.
Ok I was very skeptical about the hearts of palm lasagna, but this lasagna was FANTASTIC!!!!!!!!! I did use real ricotta, just as a shortcut. Can’t wait to make this again!
(Natalie, I accidentally left a review on the veggie lasagna so I am reposting here, sorry!)
Oh, this makes me so happy, Ann! So so glad you loved this lasagna!
I made this the other night, it was so easy and yummy! Definitely making it again. Thank you!!!
Thank you, Karen! So happy to hear this!
OUTSTANDING! Love being able to enjoy such a decadent, “cheesy” dish again since going dairy and gluten free. I really appreciate the well designed and organized recipe card and all of the additional details are very helpful. I will leave a separate review for the ricotta because it is mind blowing!
Hi Ashley! Thank you so much! I am so glad you liked this recipe and really appreciate your feedback! Isn’t the ricotta so amazing? It really is mind-blowing!!
This was delicious! I am surprised at how realistic the “ricotta” tasted when incorporated into the lasagna. I didn’t miss the real cheese at all! My almond flour was particularly absorbent so next time I make the ricotta I’ll use less flour. It made a ton! Love how many veggies are incorporated into this hearty meal.
Right? It’s so amazing how it turns out tasting just like ricotta! So glad you liked it!
This is pure perfection. Everyone ate it – even teens!
Hi,
Love your recipes! Just made this but haven’t tried it yet! Followed it exactly….made the ricotta but didn’t come out looking as good as yours. New to Keto and was curious about the nutrition. 13.6 carbs seems so high for a piece especially if I’m trying to stay under 20? A little confused.
You get to subtract the fiber, so it’s 10g net carbs! It is a higher carb meal, but on days when I have this, I’ll be sure to have a lower carb breakfast and lunch. Or take an extra long walk that day!
I made this dish over the long weekend with my hubby and it was so easy and so much fun! The flavors are insane. And you don’t even miss the “real” noodles. Another great recipe, Natalie.
Yes! I am so happy you liked this recipe! Thank you so much!
UNBELIEVABLE!! Was fairly easy to make, and so so delicious. Thank you for these delicious recipes! :).
Aww this is so sweet! Thank you so much! I am so glad you liked this recipe!