Best Keto Lasagna Ever


I’ve been trying to make the best keto lasagna ever, because I have been craving pasta dishes lately! Totally all about the Palmini! If you don’t know about Palmini, it is a great pasta replacement made with heart of palm. I am usually not a huge tomato red sauce fan (I love butter and cream) but I have a place in my heart for lasagna. The combo of beef, red sauce, and basil remind me of my summer in Italy when I turned 18! I think next I wanna tackle making some gnocchi. If you haven’t already check out my recipe for Keto Ravioli!

History of Lasagna

Technically, Lasagna did not originate in Italy, it can be traced back to Ancient Greece. The name Lasagna, or “Lasagne” is derived from the Greek word ‘Laganon’; the first known form of pasta. Laganon was not a traditional lasagna, but it had layers of pasta and sauce. It’s name comes from how it was made, not the ingredients.

Ingredients for the Best Keto Lasagna Ever

PREP TIME: 30 min

COOK TIME: 45 minutes

6 servings


1 can Palmini Lasagna Sheets
1 lb ground beef
salt & pepper
1 tsp italian seasoning
1 bottle (25oz) Yo Mamas Keto Friendly Basil Tomato Sauce
1 tbsp brown swerve
1 tbsp basil chopped
1/8 cup parsley
15 oz Ricotta Cheese
1 medium egg
1/2 cup grated parmesan
1 cup grated mozzarella


Per 1 serving
8g Net Carbs
11g Total Carbs
2g Fiber
34g Fat
36g Protein
507 Calories

Instructions for Best Keto Lasagna Ever!

  1. Preheat your oven to 425º. Prep all your ingredients.
  2. Rinse your Palmini from the can and set aside. Start browning you ground beef. Season with salt, pepper, and Italian seasoning. Pour in tomato sauce and bring to a boil. Reduce until sauce thickens. Add in brown serve, basil, half the parsley and more salt to taste. Set aside. Mix together your ricotta and egg. Set aside.
  3. Now you will start layering the lasagna. Start with your meat sauce, the add your palmini sheets, top with ricotta, mozzarella, another meat later and parmesan. Repeat until you have no more ingredients left.
  4. Bake in the oven (covered with foil) for 40 minutes and then take off the foil and broil on high for 3 minutes until the cheese has slightly browned. Cool for 15 minutes and then serve! Enjoy!

Leave a Reply

Your email address will not be published. Required fields are marked *

You May Also Like