Rating: 4.5 stars
10 Ratings
  • 5 star values: 7
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

You won't miss the noodles in this keto-friendly casserole. I use a good quality marinara that has lots of seasonings for a great weeknight dinner.

Recipe Summary

10 mins
40 mins
10 mins
1 hr
1 8x8-inch lasagna


Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 400 degrees F (200 degrees C).

  • Add ground beef to a skillet and season with salt and pepper. Cook and stir beef over medium-high heat until browned and crumbled, about 10 minutes. Remove to a strainer and set aside. Pour oil into the same skillet and heat over medium heat. Add onion and cook until soft and translucent, 4 to 5 minutes. Add garlic and cook until fragrant, about 30 seconds.

  • Return beef to the skillet. Pour in marinara sauce, mix to combine, and turn off the heat.

  • Mix ricotta cheese, Parmesan cheese, 1/2 cup mozzarella cheese, and egg together in a bowl. Place the meat mixture in an 8x8-inch oven-safe casserole dish. Spread the cheese mixture over the meat and sprinkle with remaining 1 cup mozzarella cheese.

  • Bake until casserole is golden brown and cheese is melted, 20 to 25 minutes. Let rest 10 minutes before serving

Cook's Note:

Use a good quality marinara sauce, either homemade or no-sugar-added store-bought sauce.

Nutrition Facts

479 calories; protein 38.9g; carbohydrates 11.7g; fat 30.1g; cholesterol 156.8mg; sodium 1178.7mg. Full Nutrition