Indulge in the ultimate Magic Keto Lasagna—a low-carb, high-protein dish that’s loaded with flavor and perfect for keto enthusiasts. Featuring layers of creamy ricotta, sautéed spinach, savory Italian sausage, and gooey mozzarella, all nestled between egg thins for a satisfying twist on a classic Italian favorite. This gluten-free lasagna is easy to make, customizable, and ideal for busy weeknights or meal prepping. Discover tips for perfecting this dish, creative variations, and serving suggestions to make your keto journey delicious and effortless!

Ingredients
For the Spinach Ricotta Layer:
- 4 cups spinach, chopped
- 2 tablespoons olive oil (divided)
- 2 cloves garlic, minced
- 1 15-ounce container ricotta cheese
- 4 ounces cream cheese (divided)
- 1 large egg
- 4 tablespoons fresh basil, chopped (divided)
- 4 cups full-fat mozzarella cheese, shredded (divided)
For the Meat Sauce:
- ½ pound Italian sausage
- 1 ½ cups marinara sauce
- ½ cup water
- ¼ cup heavy cream
For the Layers:
- 12 egg thins with cauliflower
- ⅔ cup grated Parmesan cheese
Instructions
- Prepare the Spinach Mixture: Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the garlic and cook until fragrant. Stir in the spinach and sauté until the liquid evaporates. Remove from heat and let cool slightly. In a large mixing bowl, combine the cooked spinach, ricotta cheese, 2 ounces of cream cheese, egg, 2 tablespoons of fresh basil, and 2 cups of shredded mozzarella. Stir until well mixed. Set aside.
- Cook the Meat Sauce: Heat the remaining tablespoon of olive oil in the same skillet over medium heat. Add the Italian sausage and cook until browned. Stir in the marinara sauce, water, the remaining 2 ounces of cream cheese, and heavy cream. Bring to a boil, whisking until the sauce is smooth and slightly thickened. Stir in the remaining 2 tablespoons of basil. Remove from heat.
- Assemble the Lasagna: Preheat the oven to 425°F (220°C). In a 9×9-inch baking dish, spread a thin layer of meat sauce on the bottom. Lay 6 egg thins evenly over the sauce. Top the egg thins with half of the spinach ricotta mixture, followed by ⅓ of the remaining mozzarella cheese. Spoon a thin layer of meat sauce over the mozzarella and sprinkle ⅓ of the grated Parmesan cheese on top.
- Repeat Layers: Add another layer of 6 egg thins, the remaining spinach ricotta mixture, ⅓ of the mozzarella, a thin layer of meat sauce, and ⅓ of the Parmesan cheese. Finish with a final layer of meat sauce, the remaining mozzarella, and Parmesan cheese on top.
- Bake: Cover the dish tightly with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
- Rest and Serve: Remove the lasagna from the oven and let it stand for at least 15 minutes before cutting into 12 equal squares. Serve and enjoy!
Why You’ll Love This Recipe
- Keto-Friendly: Low-carb egg thins and nutrient-packed spinach make this a perfect choice for keto enthusiasts.
- Rich and Creamy: Layers of ricotta, cream cheese, and mozzarella create a decadent texture.
- Easy to Customize: Swap out ingredients to suit your tastes or dietary needs.
- Quick and Convenient: Ready in under an hour, this recipe is ideal for busy weeknights.

Tips
- Drain Spinach Thoroughly: Ensure all liquid is removed from the spinach to avoid a watery lasagna.
- Use Quality Marinara: Choose a marinara sauce with no added sugar to keep the dish keto-friendly.
- Layer Evenly: Distribute each layer evenly for consistent flavor and texture in every bite.
- Rest Before Serving: Let the lasagna cool slightly to set the layers for easier slicing.
Variations and Substitutions
- Vegetarian Option: Replace the sausage with sautéed mushrooms or zucchini for a veggie-packed version.
- Cheese Substitutions: Try using Gruyère or provolone instead of mozzarella for a different flavor.
- Spicy Twist: Add red pepper flakes to the meat sauce for a touch of heat.
- Dairy-Free Option: Use dairy-free ricotta and mozzarella substitutes for a lactose-free lasagna.
FAQs
Can I make this lasagna ahead of time?
Yes! Assemble the lasagna up to 24 hours in advance and refrigerate. Bake as directed when ready to serve.
Can I freeze keto lasagna?
Absolutely! Wrap the assembled (but unbaked) lasagna tightly and freeze for up to 3 months. Thaw overnight in the refrigerator before baking.
What are egg thins?
Egg thins are low-carb wraps made primarily from eggs and cauliflower. They’re perfect for replacing traditional pasta sheets in keto recipes.
Serving
Serve this Magic Keto Lasagna with a fresh arugula salad and a side of garlic butter mushrooms for a complete meal. Pair with a sparkling water infused with lemon or lime for a refreshing keto-friendly drink.
Suggestions
- Garnish with freshly chopped basil or parsley for a burst of color and flavor.
- Add a sprinkle of red pepper flakes for extra spice.
- Serve with keto garlic bread made from almond flour for a comforting Italian-inspired meal.
Enjoy this cheesy, low-carb Magic Keto Lasagna that’s perfect for dinner and meal prep alike!
Magic Keto Lasagna Recipe
12
servings10
minutes45
minutesIngredients
For the Spinach Ricotta Layer:
4 cups spinach, chopped
2 tablespoons olive oil (divided)
2 cloves garlic, minced
1 15-ounce container ricotta cheese
4 ounces cream cheese (divided)
1 large egg
4 tablespoons fresh basil, chopped (divided)
4 cups full-fat mozzarella cheese, shredded (divided)
For the Meat Sauce:
½ pound Italian sausage
1 ½ cups marinara sauce
½ cup water
¼ cup heavy cream
For the Layers:
12 egg thins with cauliflower
⅔ cup grated Parmesan cheese
Directions
- Prepare the Spinach Mixture: Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the garlic and cook until fragrant. Stir in the spinach and sauté until the liquid evaporates. Remove from heat and let cool slightly.
- In a large mixing bowl, combine the cooked spinach, ricotta cheese, 2 ounces of cream cheese, egg, 2 tablespoons of fresh basil, and 2 cups of shredded mozzarella. Stir until well mixed. Set aside.
- Cook the Meat Sauce: Heat the remaining tablespoon of olive oil in the same skillet over medium heat. Add the Italian sausage and cook until browned. Stir in the marinara sauce, water, the remaining 2 ounces of cream cheese, and heavy cream. Bring to a boil, whisking until the sauce is smooth and slightly thickened. Stir in the remaining 2 tablespoons of basil. Remove from heat.
- Assemble the Lasagna: Preheat the oven to 425°F (220°C). In a 9×9-inch baking dish, spread a thin layer of meat sauce on the bottom. Lay 6 egg thins evenly over the sauce.
- Top the egg thins with half of the spinach ricotta mixture, followed by ⅓ of the remaining mozzarella cheese. Spoon a thin layer of meat sauce over the mozzarella and sprinkle ⅓ of the grated Parmesan cheese on top.
- Repeat Layers: Add another layer of 6 egg thins, the remaining spinach ricotta mixture, ⅓ of the mozzarella, a thin layer of meat sauce, and ⅓ of the Parmesan cheese. Finish with a final layer of meat sauce, the remaining mozzarella, and Parmesan cheese on top.
- Bake: Cover the dish tightly with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
- Rest and Serve: Remove the lasagna from the oven and let it stand for at least 15 minutes before cutting into 12 equal squares. Serve and enjoy!

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