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

Dairy Free Keto Lasagna


  • Author: Natalie
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 8 1x

Ingredients

Scale

Instructions

  1. Heat your oven to 350ºF.
  2. 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.
  3. 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.
  4. 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
  5. Cover, and bake for 45 minutes.
  6. Remove from the oven. Allow to cool for 5 minutes.
  7. Slice and serve warm.
  8. Leftovers will keep in an airtight container refrigerated for at least 5 days, or frozen for at least 6 months.
  9. 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: