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.
dairy free lasagna topped with dairy free ricotta cheese on a white plate with a white background

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!


dairy free lasagna topped with dairy free ricotta cheese in a white baking dish with a white background

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.

dairy free lasagna topped with dairy free ricotta cheese on a white plate with a white background

Watch Recipe Video

If you make this dairy free keto lasagna be sure to leave a comment and give this recipe a rating! I love to hear from you all and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to share and tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

dairy free lasagna topped with dairy free ricotta cheese on a white plate with a white background

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.
5 from 4 ratings
Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Course Main Course
Cuisine Italian
Servings 8 servings
Calories 417

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 + marinara
    even layer of hearts of palm lasagna noodles
    3/4 cup dairy free ricotta, spread in an even layer
    1/2 of the veggie mixture
  • 1-1/4 cup beef + marinara sauce
    even layer of hearts of palm lasagna noodles
    3/4 cup dairy free ricotta, spread in an even layer
    remaining 1/2 of the veggie mixture
  • remaining beef + marinara sauce
    dollop 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!

Recipe Video

Recipe 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: 

Nutrition

Calories: 417Total Carbs: 13.6gProtein: 17.4gFat: 24.3gFiber: 3.7gNet Carbs: 10g

Nutrition facts are calculated as a courtesy and not guaranteed.

Author: Natalie Gruendl from www.tasteslovely.com
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