My Favorite “Lasagna” (Low Carb/Keto Friendly)


I had forgotten about this easy casserole dinner, and rediscovered it over the holidays. It’s low carb/keto friendly, easy to put together, and basically a comfort food casserole.

This is a healthy spin on the traditional lasagna recipe, passes as “real lasagna”, and my kids even eat it! And it’s great for those of us in the house who need a low carb meal. I add whole wheat noodles on the side for the children, who need carbs, and they mix it in with their lasagna. I like to have a salad on the side for myself with this dish, but you could easily cook up zucchini noodles or cook spaghetti squash on the side for a heartier low carb veggie side.

I also like that it’s easy to put together and a great way to use ground beef and have it stretch for our family of seven.

All in all, this recipe can be a winner for your household, whether you are keto or not, and it’s a great way to use up ground beef!

Here’s the recipe, let me know what you think! The “step by step” is below, full recipe at bottom of post. 

Adapted from Trim Healthy Mama.




My 10 year volunteered to cook up 2 lbs. of our delicious grassfed ground beef.

Next, we added spices and pasta sauce to the meat on the skillet.

We then made the sauce to layer with the meat mixture. We put cream cheese, eggs, cottage cheese together and processed. 

How do we replace noodles you ask? With spinach! The taste is covered up by the fun dairy used in this recipe, but yet gives the casserole structure, so it’s a win-win (and a great way to sneak in some spinach to the family.)

Then we started layering our lasagna into our greased 9×13 dish. 

Bake and serve!

Several times a year we stock small share boxes (30 lb. each) of GROUND BEEF ONLY! We have a few boxes left in stock this month, go to our order page to reserve some, they are only for a limited time.

Happy cooking!






Lasagna (Low-Carb/Keto Friendly)

Feel good comfort casserole that's low-carb/Keto friendly.


  • 2 lbs. Grassfed Ground Beef
  • 24 oz. Spaghetti sauce
  • 1/2 tsp. Salt
  • 1 tsp. Dried Oregano
  • 1 tsp. Onion powder
  • 1 tsp. Garlic powder
  • 20 oz. Frozen chopped spinach, thawed
  • 8 oz. 1/3 less fat cream cheese
  • 14 oz. Cottage cheese
  • 2 Eggs
  • 8 oz. Sharp cheddar cheese
  • 1/4 cup Parmesan cheese


  1. Preheat oven to 350 degrees.

  2. Grease a 9x13 casserole dish.

  3. Thaw the spinach and put in a colander to squeeze the extra liquid out.

  4. Brown the ground beef in a skillet over medium high heat.

  5. Add pasta sauce, spices, and seasonings to the browned ground beef.

  6. In a blender or food processor, put cream cheese, cottage cheese, and eggs together and process.

  7. Start the first layer of the lasagna. Put half of meat sauce mixture in bottom of dish.

  8. Add a half of the cheese mixture from the food processor for the next layer.

  9. Layer with half of the spinach.

  10. Add a layer of cheese.

  11. Repeat all the layers again and end with a layer of cheddar cheese on top.

  12. Sprinkle top with some Parmesan cheese.

  13. Bake uncovered for 40 minutes, until bubbly!

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