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A chicken lasagne in a skillet.
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5 from 41 votes!

Easy Keto Chicken Lasagne

Rich, creamy and with a fresh pop of herbs. This lasagne is amazing!
Prep Time25 minutes
Cook Time45 minutes
Resting time25 minutes
Total Time1 hour 10 minutes
Course: Lunch and Dinner
Cuisine: Australian Keto
Diet: Diabetic, Gluten Free
Recipe Category: Low Carb
Servings: 9 serves
Calories: 504kcal
Author: Megan Ellam

Ingredients

  • 1 tablespoon olive oil
  • 700 g chicken thigh fillets , see notes
  • 2 tablespoons butter
  • 3 garlic cloves finely minced
  • 2 teaspoons smoked paprika
  • 1 teaspoon Italian Seasoning
  • 150 g mushrooms, sliced thinly
  • ½ cup chicken stock
  • 1 cup thickened or heavy cream
  • 1 cup grated parmesan
  • 1/3 cup sun-dried tomatoes
  • 2 teaspoons Dijon mustard
  • 1 cup spinach chopped
  • ½ cup Ricotta
  • 1 cup shredded mozzarella
  • 1 batch Keto Pasta cut into pasta sheets 26cm x 19cm (10x7 ")

Instructions

CONVENTIONAL METHOD

  • Preheat the oven to 170℃/340°F.
  • Heat the olive oil in a large skillet over medium-high heat. Add the chicken and pan fry until lightly golden and cooked through. Transfer to a plate and cover.
  • Add the butter, garlic, paprika, Italian seasoning, and mushrooms to the pan. Sauté until the mushrooms are lightly golden. Add the chicken stock and bring to a boil, then reduce to a simmer for 5 minutes.
  • Shred the chicken with two forks and reserve.
  • Add the cream, shredded chicken, half the parmesan, sundried tomatoes, mustard, and spinach. Stir to combine. Remove from the heat.
  • Mix the ricotta and mozzarella in a small bowl and season to taste.
  • Spoon a layer of chicken into the bottom of a 26 x 19cm baking dish. Top with a layer of the pasta then a layer of the cheese mixture. Repeat two more times finishing with a layer of the cheese mixture. Sprinkle with remaining parmesan.
  • Bake for 15-20 minutes or until the top is golden and bubbling. Cover the lasagna and leave to rest for 20 minutes before serving (this helps the pasta mop up the sauce).

THERMOMIX METHOD

  • Preheat the oven to 170℃/340°F.
  • Add the olive oil, butter, garlic, paprika, Italian seasoning and mushrooms; cook 4 min/100°C/MC off/reverse/stir.
  • Add the chicken stock and sun-dried tomatoes; cook 7 min/100℃/MC off/speed 1.
  • Add the chicken, cream, and mustard; cook 10 min/100°C/reverse/speed 1/or until reduced to a thick creamy sauce.
  • Add half the parmesan and the spinach; mix 4 sec/reverse/speed 5. Follow from step 6 above.

Notes

Chicken breast fillets can be used in place of thighs.
My Keto Pasta link has been provided to make your own pasta.
You can choose any pasta you love or use sliced ham, chicken or vegetable slices for the layers if you prefer.
This is one of those recipes that is great if made the day before. The longer the lasagna is left the more the pasta sops up the sauce.
Either way, it is delicious. Store in the fridge for up to 3 days or freeze in individual servings.

Nutrition

Serving: 1serve | Calories: 504kcal | Carbohydrates: 7g | Protein: 26g | Fat: 41g | Saturated Fat: 14g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 0.2g | Cholesterol: 130mg | Sodium: 362mg | Potassium: 452mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1256IU | Vitamin C: 3mg | Calcium: 167mg | Iron: 1mg | Magnesium: 36mg | Net Carbs: 6g