A chicken lasagne in a skillet.
Rich, creamy and with a fresh pop of herbs. This lasagne is amazing!

This Creamy Tuscan Keto Chicken Lasagne is simply divine! Sauteed mushrooms, shredded chicken breast, a hint of sun dried tomatoes and fresh herbs…. what is not to love?

It is starting to get a little colder here in Thornton, so some comfort meals are in order for sure.  It feels like it has been so long since its been cold.  The weather has been so crazy here for so long.  So hot!  So it was a nice change to whip up this recipe and enjoy something a little more hearty.

My influence for this came from one of those delicious creamy chicken skillet dinners, and I just thought I would go with it, and layer its between some “very easy to make” Keto Lasagne Pasta.

Some Fabulous Variations

Just like all lasagnes this one you can easily change up to suit your tastes.  Even if you want this to be a mince lasagne that would still tie in nicely with the same sauce.  You could even take the meat out double mushrooms, and even add some cauliflower and broccoli to make an amazing vegetarian version.  I think a rich tomato sauce would be fabulous in this.  Maybe a batch of the Sugo di Pomodoro sauce would be fantastic in another layer through this lasagne as well.

Tomatos sauce in bowl

Serving Suggestions

This lasagne is very filling so it best teamed with a very light green salad with a light apple cider vinegar dressing.

Green salad in bowl


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A chicken lasagne in a skillet.

Easy Keto Chicken Lasagne

Rich, creamy and with a fresh pop of herbs. This lasagne is amazing!
5 from 41 votes!
Prep Time: 25 mins
Cook Time: 45 mins
Resting time: 25 mins
Total Time: 1 hr 10 mins
Course: Lunch and Dinner
Cuisine: Australian Keto
Diet: Diabetic, Gluten Free
Recipe Category: Low Carb
Calories: 389kcal
Author: Megan Ellam
Servings: 9 serves
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Lasagne Pasta

  • 4 eggs
  • 150 g cream cheese
  • 1/2 tsp salt
  • 1/2 tsp Italian mixed herbs
  • 2 1/2 tbsp psyllium husk powder

Chicken Filling

  • 2 tbsp olive oil
  • 2 garlic cloves
  • 1 tsp sumac
  • 150 g mushrooms sliced thinly
  • 300 g chicken breasts sliced thinly
  • 250 g heavy cream
  • 100 g chicken broth
  • 100 g parmesan cheese
  • 1 cup spinach chopped
  • 15 g sun dried tomatoes
  • 1 fresh tomato finely diced
  • 1/4 cup basil torn
  • 100 g ricotta
  • 100 g mozzarella


Lasagne Pasta

  • Preheat the oven to 150°C. Prepare 2 baking trays with baking paper
  • Place all the pasta ingredients into a food processor. Pulse until a thick paste forms. Leave to rest for 5 minutes.
  • Divide the batter in half, and using a silicone spatula, spread onto a large piece of baking paper into a thin layer (it is a sticky, pasty batter). Cover with another sheet of paper and use a rolling pin to roll a 20cm x 40cm rectangle (it doesn’t have to be perfect, just as long as the dough is about 1-2mm thick). Lift onto a large baking tray, leaving the top sheet of baking paper in place. Repeat with the remaining half. Leave the "pasta" sheet covered with baking paper.
  • Bake for 6-7 minutes. Leave to cool on the trays. Cut to fit your lasagne baking dish.

Chicken Filling

  • Heat olive oil in a large frypan and gently fry garlic, sumac, and mushrooms, until fragrant and mushrooms are nicely golden. Add chicken and cook 4 minutes each side. Gently shred chicken and reserve.
  • Add cream, broth and parmesan, and continue to cook until sauce reduces by half and begins to thicken.
  • Return chicken to sauce and combine spinach and sundried tomatoes and fresh tomatoes and heat for 1-2 minutes. Sauce should be thick and creamy.
  • Combine the basil, ricotta and mozzarella together in a separate bowl.


  • Ladle a layer of the creamy chicken into the bottom of a baking pan and top with a layer of the "pasta' followed by a layer of cheese. Continue layering and complete lasagne with a layer of ricotta and mozzarella. Cover with foil.
  • Bake (170℃/340°F) for 20 minutes. Remove foil and cook for further 5 minutes to brown cheese. Rest for 10 minutes before serving with a green salad.


This is such a great recipe that is versatile in the way you can swap the chicken out and replace it with your favourite meat or even mushrooms, or cauliflower and broccoli for a vegetarian version.
This recipe is suitable to freeze baked or unbaked.

Your Own Notes


Serving: 1serve | Calories: 389kcal | Carbohydrates: 7g | Protein: 24g | Fat: 29g | Saturated Fat: 15g | Cholesterol: 186mg | Sodium: 603mg | Potassium: 484mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1340IU | Vitamin C: 4.5mg | Calcium: 269mg | Iron: 1.3mg | Net Carbs: 5g
Tried this recipe?Mention @meganellam or tag #madcreations!

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  1. 5 stars
    Tried this today – the sauce was sooooo good. seriously thinking of just making a pot of Tuscan chicken for Fathers Day!

  2. 5 stars
    If you haven’t tried this you MUST.
    OMG just made this tonight… it is sensational. I could drink the sauce. Going to try the pasta sheets again but chop up as fettucine… gets me very excited about being able to have old pasta sauce favourites.

  3. 5 stars
    Absolutely delicious. Was worried that the “pasta” layer would be too eggy as I am not an egg person but it wasn’t eggy at all. My chicken was a bit too chunky but still tasted great. Definitely cook again in our house. Thanks Megan.

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