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Easy Keto Beef Lasagna

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My Easy Keto Beef Lasagna is going to be challenging everyone favourite recipe! Whether you are keto or not it is all about great taste and boy this lasagna deliver!

My goal was to make a new favourite low carb lasagna. It had to be easy with a minimal amount of fuss and I think I managed that.

To my fellow Aussie’s forgive me for use of of lasagna vs lasagne. I hate that the english speaking world create various spellings of the same word but I am trying to appeal to everyone. Internationally speaking lasagna wins online. So anyway let’s get to how to make my very easy keto beef lasagna.

Piece of beef lasagna on plate

Easy Keto Beef Lasagna Ingredients

Fats – Butter and oil. Both help to add loads of great flavour to the mushrooms and onions. For dairy free substitute either more oil or ghee.

Pork and  Veal Mince. I love this combination of two ground meats. It really adds flavour  to any kind of bolognese. You can of course exchange for your personal choice and make this your own easy keto beef lasagna, keto chicken lasagna or even a fabulous keto mushroom lasagna. (even I would eat just mushrooms in this).

Herbs and Spices. I use sweet paprika, oregano (dried), fresh rosemary, a cinnamon quill, tomato powder (purely optional) and salt and pepper, to season. Honestly if you want to add more spice like chillies, cayenne, or some thyme or Italian herbs go for your life. Just bare in mind that the more you add the more the carbs creep up.

Red wine. Now if you don’t drink it or don’t want it just leave it out. I would recommend adding half a cup of beef stock or bone broth particularly if you are using an Instant Pot®. Without the extra liquid you might get the Burn warning. Let me tell you my Instant Pot® easy keto beef lasagna is my fave out of all 3 methods. So fast so easy and I can work while it does the work.

Tomatoes. To be honest I am still a fan of a nice keto beef and tomato bolognese. However, I am also love ground beef cooked in broth/stock.

Keto Beef Lasagna in a pan

How to Make The best Keto Bolognese Sauce

In the method of the Easy Keto Beef Lasagna I have given you 3 methods of cooking. There is so many ways but hey I gave you 3 so that is pretty special. lol.

I am really loving making  Instant Pot® bolognese or ragu for dishes like this. Using the pressure cook function makes this so easy and the results are perfection. Now if you have the new Ninja Foodi, or a Phillips all in one, Tefal cook 4 me etc all these multi-cookers will do the same thing just follow the instructions below and adapt them to the small changes of buttons on your machines. Times should not  change for the cooking though.

Making a Thermomix® beef lasagna recipe work takes a little longer cooking time but still turns out great. Cooking the keto white sauce recipe is a breeze in the thermo as well as the pasta.

Making bolognese on the stove top is something most of us have possibly done at one point in our lives. Just don’t forget to control the temperature and use a timer so you do not over cook or burn.

Easy Keto Beef Lasagna Noodles/Pasta

I am a big fan of my very basic lasagna pasta recipe. It is so fast and easy and honestly I make it and bake it while the lasagna is cooking. When the bolognese has finished the pasta is already out of the oven and ready to use.

Make sure you mix the the ingredients really well. I use psyllium husk powder not the husks. Leave the mix to rest  for 10 minutes before bringing our your inner child and painting it real thin on your prepared baking paper. 

Cover with another sheet of baking paper and bake 10 minutes. Cut in half and you have the best keto lasagna pasta sheets.

slice of lasagna on a plate

How to Construct your Keto Beef Lasagna

Simply scoop half of the bolognese into the bottom of you pan. 

Cover with one sheet of the pasta and top with half of the white sauce. Add some extra cheese if you want a gooey cheesy lasagna.

Repeat the layers and finish with a thick layer of white sauce. Cover with foil.

Bake 30 minutes at 180℃. I use fan-forced temperature oven.

Remove foil and sprinkle with cheese and bake a further 5 minutes or until cheese is nicely golden.

All to rest for 10 minutes before slicing and serving.

Love simple and comforting food? Try these keto ground meat tasty recipes.

  1. Lamb & Haloumi Keto Meatballs in Sugo di Pomodoro
  2. Creamy Tuscan Keto Chicken Lasagne
  3. Keto Chilli Con Carne
  4. KAFTA – Lebanese Keto Lamb Kebabs
  5. Aussie Keto Chilli Beef
Easy Keto Beef Lasagna in a pan


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Lasagne serve on plate

Watch me make Easy Keto Beef Lasagna Keto Pasta

Keto Beef Lasagna in a pan

Easy Keto Beef Lasagna with Keto Pasta

I really wanted to make a truly delicious keto lasagna that everyone would love. This is one recipe I reckon your whole family is going to adopt as a new favourite. It isn’t hard to recreate and tastes so damn good. Take that from someone who is eating it every meal and I am pretty fussy when it comes to eating the same thing over and over when you don’t eat often.
5 from 11 votes
Prep Time: 10 mins
Cook Time: 45 mins
resting time: 10 mins
Course: Lunch and Dinner
Cuisine: Italian
Keyword: easy keto beef lasagna
Recipe Category: Low Carb
Calories: 502kcal
Author: Megan Mad Creations Hub
Servings: 8 serves
Tap or hover over number to scale ingredients
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  • Instant Pot ®
  • Thermomix®


  • 2 tbsp butter
  • 2 tbsp olive oil
  • 1/2 onion finely minced
  • 2 cups mushrooms halved and sliced
  • 2 cloves garlic finely minced
  • 500 g pork and veal mince or ground meat of choice (18oz)
  • 1 tsp oregano
  • 2 tsp sweet paprika
  • 1 tbsp fresh rosemary leaves finely chopped
  • 1 tsp salt flakes
  • 1 tsp black pepper
  • 1 cinnamon quill
  • 1 tsp tomato powder optional
  • 1/2 cup red wine or use beef stock
  • 2 tbsp tomato paste I use Ardmona Rich and Thick tomatoes
  • 400 g tinned tomatoes 14oz
  • 1/2 cup Cheese for topping


  • 2 eggs
  • 70 g cream cheese softened (1/2 cup)
  • 1 tbsp psyllium husk powder
  • 1/2 tsp salt


  • 200 g cream cheese softened (7oz)
  • 300 g thickened or heavy cream 11oz
  • Salt and pepper to taste



  • Heat oil and butter in a large wide saucepan. Add onions and mushrooms and sauté for 2 minutes.
  • Add garlic and sauté for 1 minute. Add mince, herbs and spices (except salt and cinnamoand continue to cook, breaking up any chunks of mince until meat is browned.
  • Stir through remaining ingredients. Bring to a boil then reduce to a simmer. Cover with lid and cook for 7-10 minutes or until sauce has thickened. Reserve


  • Preheat oven to 150°Line a large baking tray with baking paper.
  • Mix all ingredients in a food processor until smooth. Allow to rest for 10 minutes.
  • Spread batter very thinly onto prepared baking tray. Cover with another sheet of baking paper and gently press batter into a “pasta thin” layer.
  • Leave the baking paper cover on the batter and bake for 10-12 minutes. Cut into halves and allow to cool.


  • Combine all ingredients in a mixer or using a whisk until smooth. Season to taste.


  • Preheat oven to 180℃.
  • Spoon half of the bolognese into a 28 x 20 baking dish. Top with 1 sheet of the pasta and a half of the white sauce.
  • Spoon remainder of bolognese on top of the white sauce and repeat with layers of pasta and white sauce. Cover lasagne with foil and bake 30 minutes.
  • Remove foil top with cheese and bake for 5 minutes. Remove from oven and allow to rest for 10 minutes before cutting and serving. Goes beautiful with a lightly dressed green salad.


  • Select Saute/High Temperature and preheat Instant Pot.
  • Heat oil and butter for 1 minute. Add onions and mushrooms and sauté for 2 minutes.
  • Add garlic and sauté for 1 minute. Add mince, herbs and spices (except salt and cinnamon and pepper). Continue to cook, breaking up any chunks of mince until meat is browned.
  • Stir through remaining ingredients.
  • Close and seal the Instant Pot. Cook on high pressure for 10 minutes, then allow the pressure to release naturally for 10 minutes. Vent to release any remaining pressure, then carefully open the lid. Reserve
  • Follow instructions above from Lasagna Pasta onwards


  • Heat oil and butter 2 minutes/100℃/stir. Add onions and mushrooms and sauté for 2 minutes/100℃/reverse stir.
  • Add garlic and sauté for 1 minute/100℃/reverse stir. Add mince, herbs and spices (except salt and cinnamon and pepper). Cook 8 minutes/100℃/reverse stir.
  • Stir through remaining ingredients breaking up any mince and cook for further 30 minutes/Varoma/reverse stir/MC OFF/steamer basket in place. Reserve


  • Preheat oven to 150°Line a large baking tray with baking paper.
  • Mix all ingredients 10 seconds/speed 5. Scrape and repeat. Allow to rest for 10 minutes.
  • Spread batter very thinly onto prepared baking tray. Cover with another sheet of baking paper and gently press batter into a “pasta thin” layer.
  • Leave the baking paper cover on the batter and bake for 10-12 minutes. Cut into halves and allow to cool.


  • Combine all ingredients 20 seconds/speed 3. Season to taste.


  • Follow instructions in Conventional method for constructing and serving



1. Store in fridge for up to 3 days.
2. Recipe can be cut into individual serves and frozen. Store in freezer in airtight bag for up to 2 months.
3. Pasta can be replace by eggplant, thinly sliced zucchini, or ham/chicken slices.
4. White sauce can be replaced by ricotta and cream mix.
5. Omit white sauce and cheese for dairy free version.
6. For a vegetarian alternative add 6 cups of mixed varieties of mushrooms.


Serving: 1serve | Calories: 502kcal | Carbohydrates: 8g | Protein: 16g | Fat: 46g | Saturated Fat: 23g | Cholesterol: 181mg | Sodium: 678mg | Potassium: 510mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1755IU | Vitamin C: 9.2mg | Calcium: 84mg | Iron: 2mg | Net Carbs: 6g
Tried this recipe?Mention @meganellam or tag #madcreations!

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  • Lynda W says:

    5 stars
    Oh my goodness this is such a great tasting lasagna. I have made many lasagna’s over the years and used to make one my family and friends always requested. This one is so close to it.!!!
    I have made 2 in the last two days as my daughter took the first one with her. We have been enjoying this second one for dinner and lunches. The pasta sheets make it very authentic and it holds together well.
    I will be making this one often as lasagna is back on the menu!!
    Thanks Megan for another awesome recipe that is just like the pre- keto version

  • Tanya M says:

    5 stars
    Made this today, very yummy.

  • 5 stars
    Wow, lasagne is back in my life in a big way. I made the bolognese in the instant pot and it was a bit soupy, so I was a bit worried. But I made this the night before and when I cut it the next day to heat up single serves for dinner it was perfect! Next time I’ll simmer the sauce a bit longer to reduce it, but I know that either way it will be perfect every time.

  • Sarah L says:

    5 stars
    This has become a staple in our house. It’s fantastic it’s easy it’s sssooo yummy. Have made it for guests everyone loves it.

  • Leisa Daubney says:

    5 stars
    Just had the lasagne for dinner it was rich and tasty, so much so I licked my plate clean 😂

  • Chelsea says:

    5 stars
    I looove this. I made it a few months ago and the spare pieces froze perfect. I love how you guys do conventional, instant pot and Thermo methods- Allows everyone to be able to make it. Made another batch yesterday looking forward to my dinner tonight!!!

  • Percy says:

    I don’t mind the lasagna spelling as, after all, it’s an Italian word anyway, let them fight it out, but “ground” beef instead of “mince(d) beef” is horribly un-Australian! 😉

    Looks great, will definitely give a go if I can make that blasted “pasta”, that kind of cooking is definitely out of my league – AT THE MOMENT – but nothing ventured nothing gained eh?

    • Megan Mad Creations Hub says:

      Hi Percy, sorry for any offence. As mentioned in the blog post as an international website and google preferences I swapped the spelling and terms for mince within the recipe. The hardest thing for us Aussies is to realise the rest of the world do not search the same ways as us. My aim is to be more international as a business, hence the adoption of lasagna rather than lasagne and ground beef over beef mince. Trust me that if you have ever heard me talk you will know I am totally an “ocker” Aussie only hoping for the forgiveness of my much loved fellow Aussies.

  • Kylie says:

    5 stars
    I really enjoyed this lasagna but the ‘pasta’ sheet has been a revelation. I squish it flat into tortilla/wraps, then use it for enchiladas & quesadilla. It freezes great and is always on stock in my freezer for lunch wraps & chapati for curries. Really versatile, thanks so much for the recipe!

  • Teagan says:

    This is the best tasting lasagne I’ve ever had but every time I make it it’s so runny and almost like a soup, any idea why?

    • Megan Mad Creations Hub says:

      It is because of the lack of tomato paste (loads of carbs) it is best made the day ahead and the when reheated isnt soupy as the pasta soaks up the extra liquid. You can choose to reduce the bolognese a lot before layering.

  • Lynda H says:

    5 stars
    I make a double batch every time I make your bolognese sauce .
    One non keto for my partner and the other lasagna is mine that is full Keto.
    My partner gets the same sauce as me.
    It’s actually his favourite bolognese sauce in the whole wide world.

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