I used to think keto lasagna meant compromise. Watery zucchini layers, soggy bottoms, and that slightly disappointed feeling when you cut into it. Then I tried something different, and honestly, I haven’t looked back.

This low carb keto lasagna swaps traditional noodles for thinly sliced deli chicken. It sounds unusual at first. I felt the same way. But once it bakes up, layered with rich meat sauce and bubbling cheese, it tastes like comfort food without the carb crash.

The best part? No salting vegetables. No squeezing out moisture. No complicated dough. Just layer, bake, and serve. It’s the kind of dinner I make when I want something cozy but don’t have the patience for extra steps.

Why Deli Chicken Works So Well

Traditional lasagna noodles mostly act as structure. They separate layers, hold sauce, and give you that stacked look. Flavor-wise, they’re pretty neutral.

Thin deli chicken slices do the same job, but without releasing water as they cook. Vegetables are packed with moisture, and once they hit the oven, that liquid has to go somewhere. Usually, it ends up pooling at the bottom.

Chicken doesn’t do that. It holds its shape, absorbs flavor from the sauce, and stays tender as long as it’s covered properly. That was the turning point for me.

Ingredients Needed for the Recipe

• Ground beef – Forms the hearty base of the meat sauce and gives the lasagna that classic savory depth.
• Salt and pepper – Essential for seasoning the beef and building flavor from the first step.
• Italian seasoning, basil, oregano, garlic powder, or anise (optional) – Adds extra warmth and classic Italian character to the sauce.
• Marinara sauce – Brings moisture and rich tomato flavor; choose a thick sauce to avoid excess liquid.
• Thinly sliced deli chicken or turkey – Replaces traditional noodles and creates sturdy, low carb layers.
• Ricotta cheese – Adds creaminess and soft texture between layers.
• Egg (optional but recommended) – Mixed into ricotta to help it set and spread more evenly.
• Parmesan cheese (optional) – Blended into ricotta for extra flavor and a slightly firmer texture.
• Shredded mozzarella cheese – Melts on top and between layers, creating that bubbly, golden finish.

How to make Low Carb Keto Lasagna?

Save

Step 1 – Brown the Beef

Start by cooking the ground beef in a skillet over medium-high heat. Break it up with a spoon and season generously with salt and pepper. This is where flavor begins, so don’t rush it.

If you like bold sauce, add garlic powder, basil, or oregano right now. Sometimes I toss in diced onions or mushrooms if I have them on hand. Cook until the beef is no longer pink.

Step 2 – Simmer with Marinara

Pour in the marinara sauce and stir to combine. Lower the heat and let it simmer for about five minutes. This short simmer thickens the sauce and concentrates the flavor.

I’ve skipped this step before when in a hurry, and the difference shows. A quick simmer prevents excess liquid later and makes the layers taste richer.

Step 3 – Prepare the Ricotta Layer

In a bowl, mix the ricotta with one egg and a sprinkle of parmesan if you’re using it. Stir until smooth. The egg helps the ricotta set and keeps it from clumping in random pockets.

This small addition changed everything for me. The texture becomes creamier, and the layer spreads evenly instead of sitting in dollops.

Step 4 – Layer the Lasagna

Spread a thin layer of the meat sauce on the bottom of your casserole dish. This prevents sticking and keeps the first layer moist.

Add a layer of deli chicken slices, slightly overlapping them so there are no gaps. Spoon more meat sauce on top, then add small dollops of the ricotta mixture and sprinkle mozzarella.

Repeat the layers two or three times. Always end with meat sauce and a generous layer of mozzarella on top. Make sure every piece of chicken is covered. Exposed edges can dry out.

Step 5 – Bake Until Bubbly

Bake at 400°F for about 15 minutes, or until the cheese is melted and just starting to brown. The top should look bubbly and slightly golden.

Let it rest for at least 10 minutes before slicing. I know it’s tempting to cut right in, but resting helps the layers set and hold together beautifully.

Make Ahead and Freezer Instructions

This recipe doubles easily, and I almost always make two. One goes straight into the oven, and the other into the freezer for another day when cooking feels like too much.

To freeze before baking, assemble the entire dish, wrap tightly in plastic wrap and foil, and freeze for up to three months. Bake straight from frozen at 375°F for about 45 to 50 minutes covered, then uncover for another 15 minutes.

You can thaw it overnight in the fridge if you prefer. Bake at 400°F for about 20 to 25 minutes. Personally, I’ve had more consistent results baking from frozen because the layers stay put.

Variations I’ve Actually Tried

Sometimes I swap the ricotta for cream cheese when I want a richer texture. It melts smoothly into the layers and tastes especially good the next day.

Cottage cheese also works. I blend it first so it’s smooth, then mix in an egg and parmesan. The result is lighter but still creamy, and surprisingly satisfying.

When I need to sneak in vegetables, I sauté mushrooms and bell peppers, blend them, and stir them into the sauce. No one complains, and the sauce tastes even deeper.

Tips

• Overlap the deli chicken slices slightly to prevent gaps in the layers.
• Always simmer the marinara with the beef for at least 5 minutes to reduce excess moisture.
• Check the label on deli meat and avoid honey-glazed or sweetened varieties.
• Cover every bit of chicken with sauce or cheese to keep it tender while baking.
• Let the lasagna rest before slicing so the layers can firm up properly.
• Use a thick marinara sauce; thin sauces can make the dish watery.
• Add a pinch of red pepper flakes if you enjoy a little heat.

Serving Ideas

I usually serve this with a simple green salad dressed in olive oil and vinegar. The freshness balances the richness of the cheese and meat.

If I’m going all in on Italian night, I’ll add roasted vegetables on the side. It feels complete, comforting, and generous without being heavy.

Leftovers might be my favorite part. By day two, the flavors have settled and blended together. The slices hold their shape, and somehow, it tastes even better than the first night.

This low carb keto lasagna doesn’t feel like a substitute. It feels intentional. And for me, that makes all the difference when I’m cooking for people I care about.

Save

Print Recipe

Low Carb Keto Lasagna Recipe

Author: Elly Cooking Method: Baking Cuisine: Italian Courses: Main Course

Difficulty: easy Prep Time 10 mins Cook Time 20 mins Rest Time 10 mins Total Time 40 mins

Cooking Temp: 200  C Servings: 8 Calories: 389

Best Season: All Seasons

Description

Deli chicken replaces noodles in this keto lasagna for a no-watery, zero-prep dinner ready in 30 minutes. With 34g protein and only 4g net carbs per serving, this easy Italian casserole tastes even better the next day. Perfect for meal prep, family dinners, and anyone following a low carb lifestyle.

ingredients

Servings

• 1 lb ground beef (80/20 recommended for best flavor)
• salt (to taste)
• black pepper (to taste)
• 12 oz marinara sauce (sugar-free, like Rao's)
• ³⁄₄ lb sliced deli chicken or turkey (thinly sliced, about 1/16 inch thick, no honey glaze)
• 10 oz ricotta cheese (full-fat)
• 1 large egg (for mixing with ricotta (optional but recommended))
• ¹⁄₄ cup grated parmesan cheese (for ricotta mixture)
• 3 cups shredded mozzarella cheese (divided)
• Italian seasoning (optional, to taste)
• garlic powder (optional, to taste)

Instructions

1. Brown the beef

   Brown the ground beef in a skillet over medium-high heat. Season with salt and pepper. Add optional seasonings like basil, Italian seasoning, garlic powder, or oregano if desired.
   For extra flavor, add diced onions, mushrooms, or bell peppers.
   Mark as complete

2. Simmer the sauce

   Once the meat is cooked until no longer pink, add in the marinara sauce. Stir to combine and let simmer on low for 5 minutes to concentrate flavors and reduce excess liquid. Remove from heat.
   Optional: Add a splash of heavy cream and a sprinkle of parmesan cheese for extra richness.
   Mark as complete

3. Prepare ricotta mixture

   In a small bowl, mix the ricotta cheese with one egg and 1/4 cup parmesan cheese until smooth and spreadable.
   This tip from reader Joann helps the ricotta spread evenly and sets into a creamier layer.
   Mark as complete

4. Layer the lasagna

   In a 9x13 inch casserole dish, spread a small amount of ground beef mixture on the bottom. Add a layer of deli chicken slices, overlapping slightly. Follow with another layer of ground beef. Top with 5 dollops of ricotta mixture and 1/4 of the mozzarella cheese. Repeat the layers 2-3 times. End with ground beef mixture and top with remaining mozzarella cheese.
   Make sure to cover all chicken slices with sauce or cheese to prevent dry edges.
   Mark as complete

5. Bake

   Bake in the preheated oven at 400°F (200°C) for 15-20 minutes or until cheese is bubbly and starting to turn golden on top.
   Mark as complete

6. Rest and serve

   Let the lasagna rest for 10 minutes before slicing and serving to allow layers to set.
   This helps prevent soupy servings and makes cleaner cuts.
   Mark as complete

Nutrition Facts

Servings 8

Serving Size 1 slice (1/8 of recipe)

---

Amount Per Serving

Calories 389kcal

% Daily Value *

Total Fat 26gg40%

Saturated Fat 12gg60%

Trans Fat 0gg

Cholesterol 95mgmg32%

Sodium 680mgmg29%

Potassium 420mgmg12%

Total Carbohydrate 4.7gg2%

Dietary Fiber 0.7gg3%

Sugars 3gg

Protein 34gg68%

---

Calcium 25% mg

Iron 12% mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

• Ricotta tip: Mix an egg and parmesan into the ricotta for easier spreading and a creamier set layer.
• Simmer the sauce: Let the meat sauce simmer at least 5 minutes to reduce excess liquid and prevent a soggy lasagna.
• Avoid honey-glazed deli meat: Check labels to ensure your deli chicken has no added sugars or honey glazes.
• Freezer friendly: Assemble a second lasagna and freeze before baking. Bake from frozen at 375°F for 45-50 minutes covered, then 15 minutes uncovered.
• Day 2 is better: This keto lasagna improves overnight as flavors blend and the chicken absorbs more sauce.

Keywords: keto lasagna, low carb lasagna, deli chicken noodles, easy keto dinner, Italian casserole, gluten free lasagna