My goal was to make a new favourite keto beef lasagna recipe. It had to be easy with a minimal amount of fuss and had to be crazy delicious! I think I have managed that. This is one of my favourite keto dinner recipes and I am sure you are going to love it too!
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. Of course, you can exchange for your personal choice and make this your own keto beef lasagna recipe, or a keto chicken lasagna using Chicken Bolognese.
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 bear in mind that the more you add, the more the carbs creep up. For an easy swap for all the seasonings, you can use our Italian Seasoning Substitute recipe if you prefer.
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 also love ground beef cooked in broth/stock.
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 a Ninja Foodie, 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 stovetop 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 overcook or burn.
How to Make Lasagna Noodles/Pasta
I am a big fan of my very basic lasagna pasta recipe.
Ensure you mix the ingredients really well. I use psyllium husk powder, not the husks. Leave the mix to rest for 10 minutes before bringing out your inner child and painting it thinly onto the 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.
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Putting it all together
Simply scoop half of the bolognese into the bottom of your pan.
Cover with one sheet of 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 a 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.
More Recipes to Try
All of these recipes are rich and comforting keto meals.
- Creamy Tuscan Keto Chicken Lasagne
- Keto Chilli Con Carne
- Aussie Keto Chilli Beef
- Savoury Mince
- Easy Beef Rissoles
RAVING NEW FAN? Join our keto community on Facebook and Instagram to keep up with all our keto recipes.
Keto Lasagna
Equipment
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Ingredients
- 2 tbsp (2 tbsp) butter
- 1 tbsp (1 tbsp) olive oil
- 1/2 (1/2) onion finely minced
- 2 cups (2 cups) mushrooms halved and sliced
- 2 cloves (2 cloves) garlic finely minced
- 500 g (17.5 oz) pork and veal mince or ground meat of choice (18oz)
- 1 tsp (1 tsp) oregano
- 2 tsp (2 tsp) sweet paprika
- 1 tbsp (1 tbsp) fresh rosemary leaves finely chopped
- 1 tsp (1 tsp) salt flakes
- 1 tsp (1 tsp) black pepper
- 1 (1) cinnamon quill
- 1/2 cup (0.5 cup) red wine or use beef stock
- 2 tbsp (2 tbsp) tomato paste I use Ardmona Rich and Thick tomatoes
- 300 g (10.5 oz) tinned tomatoes
- 1/2 cup (0.5 cup) Cheese for topping
LASAGNA PASTA
- 2 (2) eggs
- 70 g (2.5 oz) cream cheese softened (1/2 cup)
- 1 tbsp (1 tbsp) psyllium husk powder
- 1/2 tsp (0.5 tsp) salt
BECHAMEL – WHITE SAUCE
- 200 g (7 oz) cream cheese softened (7oz)
- 300 g (11 oz) thickened or heavy cream 11oz
- Salt and pepper to taste
Instructions
CONVENTIONAL METHOD
- 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
LASAGNA PASTA
- Preheat the oven to 150°C/170°C/340°F. Line a large baking tray with baking paper.
- Mix all the pasta 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.
WHITE SAUCE
- Combine all ingredients in a mixer or using a whisk until smooth. Season to taste.
CONSTRUCTING THE LASAGNA
- Preheat oven to 180℃.
- Spoon half of the bolognese into a 28 x 20cm 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 a further 5 minutes. Remove from oven and allow to rest for 10 minutes before slicing.
INSTANT POT® PRESSURE COOKER METHOD
- 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. Sauté to reduce the sauce if required.
- Follow the instructions above from Lasagna Pasta onwards
THERMAL METHOD
- Heat oil and butter 2 min/100℃/stir. Add the onions and mushrooms and sauté for 2 min/100℃/reverse/stir.
- Add the garlic and sauté for 1 min100℃/reverse stir. Add the mince, herbs and spices (except salt and cinnamon and pepper). Cook 10 minutes/100℃/reverse stir.
- Stir through remaining ingredients breaking up any mince and cook for further 30 min/120°C/reverse stir/MC OFF/steamer basket in place. Reserve.
LASAGNA PASTA
- Preheat the oven to 150°C/170°C/340°F. Line a large baking tray with baking paper.
- Mix the pasta ingredients 10 sec/speed 5. Scrape and repeat. Allow to rest for 10 minutes.
- Spread the 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.
WHITE SAUCE
- Combine all ingredients 20 sec/speed 3. Season to taste.
CONSTRUCTING THE LASAGNA
- Follow instructions in Conventional method for constructing and serving
Video
Notes
2. Recipe can be cut into individual serves and frozen. Store in freezer in an airtight bag for up to 2 months.
3. Pasta can be replaced 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. What to Serve with Keto Beef Lasagna? I love a simple salad with lasagna. Try it with something easy like Arabic Salad, Taboule Salad, or even a big spoonful of Guacamole. For something warm try our Green Beans and Cauliflower Mash. For more ground beef recipes, try our Easy Keto Beef Rissoles, Savoury Mince, Best Taco Salad, Beef Kafta, or super delish Egg Roll in a Bowl. I use a 15ml tablespoon and 250ml cup for measures. You can use the calculator to convert ounces in a cup if needed. Please note that there is also a conversion from metric to US Customary button under the list of ingredients.
Your Own Notes
Nutrition
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52 responses to “Easy Keto Beef Lasagna”
What an amazingly comforting dish! Perfect to warm up cooler nights. I love all the tips you provide to make this dish deliciously suitable for those who abide by the Keto diet. No need to deprive yourself anymore!yay!
I made this keto lasagne yesterday and I am in love with the combinations of ingredients in this recipe! I will definitely be making this again, thank you for sharing this!So happy you enjoyed it
This is a meat lovers dream. I can just smell the aroma of this lasagna. Cheesy, meaty, fragrant and total comfort food!😋👍👌🥰👍👌❤Haha! It’s not too bad is it.
I just made a keto lasagna a few days ago and I totally wish I would have seen this one first! This is definitely on my to-make list!I hope you get a chance to try Leslie
Lasagna is so cozy and delicious – and look at all of that cheesy goodness! Great keto recipe.So good
You are making Keto lasagna sound so delicious right now. Your photos are so good that they are making me drool. Great recipe idea.Thanks
Thank you
The only thing I did wrong, was not get a large enough container. But Oh My Goodness this lasagna is divine. Full of flavour, easy to make. And look ma I made noodles 🙂
Loved that it felt like I was eating a pasta lasagna.Megan thank you for incorporating Instant Pot recipes. I have just bought an all in one and have been looking for low carb recipes. I have a five of your books, and will have to check out some of your others for all instant pot recipes.
No worries Mike. I love my Instant Pot. Next year there will be a cookbook filled with recipes for it.
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.
🥰Glad you are both loving the lasagna Lynda 😘
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?
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.
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!Isn’t it great. I have used for everything from wraps to cannelloni as well. So versatile.
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?
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.
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!!!So glad you are loving it Chelsea
Just had the lasagne for dinner it was rich and tasty, so much so I licked my plate clean 😂This recipe seem to evoke the same actions in most of us haha!
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.Yay! Awesome! I love hearing that a recipe is a success. x
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.
Made this today, very yummy.
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 versionHi, What speed should the Thermomix be in the Lasagna Pasta recipe. Thanks.
It is fixed now Therese.
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