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Keto Pesto Lasagna 🌿

Published: · Updated: by · 4 Comments

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Get ready to say "Ciao!" to our delectable Keto Pesto Lasagna, a delightful twist on a beloved Italian classic. We've masterfully tailored this recipe to fit your keto lifestyle, ensuring you can indulge in this rich and creamy dish without any fear of missing out.

This lasagna is layered with succulent ground beef, fragrant tomato and basil sauce, and ooey-gooey cheese, all nestled between tender slices of eggplant. As if that wasn't enough, we've upped the ante by crowning it with a vibrant, flavor-packed pesto.

Keto Lasagna in a cast iron skillet with a pesto swirl on top, there is a striped tea towel to the left and basil leaves in the top left corner

This Keto Pesto Lasagna recipe is sponsored by DeLallo Foods, thank you for supporting the brands that make CIK recipes EPIC!

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Preparation and cooking overview

We carefully make layers of veggies, beef, and cheese in this keto lasagna recipe. The generous amount of sauces and pesto makes the dish extra flavorful. In half an hour, you can become the chef by following simple instructions!

DeLallo Tomato Basil and Pesto Sauce Jars
DeLallo Simply Pesto Jar
  • Prep Time: 10 minutes
  • Cooking Time: 25 minutes
  • Total Time: 35 Minutes
  • Difficulty Level: Easy
  • Recipe Makes 6 Servings

🌿 Ingredients for this keto pesto lasagna recipe

  • 2 tablespoons of Olive oil
  • 1 lb ground beef (preferably lean grass-fed ground beef)
  • 1 tablespoon garlic powder or 2 cloves garlic (minced)
  • 1 teaspoon onion powder
  • 1 large eggplant cut into ½″ rounds
  • 1.5 cups DeLallo Pomodoro Fresco Sauce (For Tomato Basil Sauce)
  • 2 cups Italian blend cheese mozzarella, parmesan, romano
  • ¼ cup DeLallo Simply Pesto
  • Salt and black pepper according to taste

Ingredient substitutions

  • Ground beef: If you are not a fan of beef and still want to enjoy lasagna with meat, use ground turkey or chicken. A plant-based alternative is crumbled tofu or tempeh.
  • Eggplant: You can use zucchini, yellow squash, or even thinly sliced cabbage as a low-carb, keto-friendly alternative to lasagna noodles.
  • Pasta sauce: You can use homemade marinara sauce or opt for a keto-friendly alfredo sauce for a different flavor profile.
  • Cheese: Feel free to experiment with different types of cheese, such as provolone or fontina. For a dairy-free option, use vegan cheese. Make sure that whatever cheese options you're using are keto-friendly.

Additional ingredients

  • Fresh basil leaves or chopped parsley for garnish
  • For cheesy lasagna, you can add extra cheese

Cooking tools required

To make this Keto Pesto Lasagna recipe, you'll need the following tools:

  • Large cast iron skillet
  • Bowl
  • Spoon

Tools substitute options

  • Large skillet: If you don't have a skillet that can go from stovetop to oven, you can use a regular skillet for browning the meat and then layer the ingredients in a 9x13-inch baking dish before transferring them to the oven.

How to make Keto Pesto Lasagna: step-by-step guide

Cooking methods

  • Frying
  • Baking

Preparation steps

  1. Make sure all the ingredients you use are cut properly.
  2. Gather your tools.
  3. The ingredients must be in proper measurement.
  4. Preheat your oven to 425°F.

Cooking instructions

  1. In a large skillet, heat up some olive oil over medium-high heat.
  2. Add the ground beef to the skillet and cook for 5-7 minutes or until browned while crumbling the meat with a spoon and add spices according to your taste. Once browned, transfer the seasoned ground beef mixture to a bowl and set it aside.
  3. Turn off the heat and start layering half of the eggplant slices on the bottom of the skillet.
  4. Add a layer of beef mixture on top of the eggplant slices.
  5. Add a layer of tomato and basil sauce to the beef, followed by a layer of cheese.
  6. Add another layer of eggplant slices on top of the cheese.
  7. Repeat the layers with tomato and basil sauce, cheese, and eggplant slices.
  8. Transfer the skillet to the preheated oven and bake for 12-15 minutes until the top is golden and bubbly.
  9. Once the lasagna has cooked, remove it from the oven and add some pesto for extra flavor.
  10. Serve and enjoy!

Chef's pro tip

One pro tip is to slice the eggplant thinly and evenly to ensure even cooking and layering. Dip the slices in salt water and let them sit for 20-30 minutes to remove any excess moisture, which will help prevent a watery lasagna.

Keto Lasagna on a white plate with a side arugula salad

How to make it healthier

  • If you want to lower your calories, you can use part-skim ricotta cheese and low-fat mozzarella cheese.
  • Secondly, you can add more vegetables to the recipe, such as mushrooms, spinach, or zucchini, to increase the nutrient content and fiber.
  • Finally, you can choose a low-sodium pasta sauce or make your own homemade sauce with fresh ingredients to reduce the amount of added salt.

Time-saving tips

  • Use pre-made tomato, basil, and pesto sauce instead of making it from scratch to save time and effort.
  • Instead of browning the beef in a skillet, you can use a pre-cooked pound of ground beef or even substitute it with a meat alternative like tofu or tempeh.
  • Consider using a mandoline slicer to slice the eggplant into even pieces quickly.
  • Make a double batch and freeze individual portions for later, so you can have a quick and easy meal.

What can I prepare ahead of time?

  • You can slice the eggplant and cook the beef ahead of time and store them in separate containers in the refrigerator for up to 3 days. This will save you time and make the assembling process easier.

Storage and reheating instructions

Storage

  • To store the leftover lasagna, let them cool to room temperature before transferring them to an airtight container and refrigerate it for up to 3-4 days. You can freeze the lasagna for up to 2-3 months, but we recommend making it fresh for enhanced flavors.

Reheating

  • For reheating, preheat the oven to 350°F. Place the desired amount in an oven-safe dish and cover it with foil. Bake for 15-20 minutes or until heated through. You can also reheat it in the microwave by placing the desired amount in a microwave-safe dish and heating it for 1-2 minutes or until heated. However, the texture may not be as crispy or as satisfying as reheating it in the oven.

Recipe wrap-up and conclusion

Keto Pesto Lasagna is a fantastic, low-carb take on classic lasagna. We've cleverly replaced the usual high-carb lasagna sheets with eggplant slices and filled them with keto-friendly ingredients like ground beef, basil-tomato sauce, and gooey mozzarella cheese. This guilt-free dish is a must-try for those on a keto diet. So go ahead, and indulge in this satisfying, keto-friendly twist on an Italian favorite!

Frequently asked questions

Tulsi (holy basil) has a flavor profile different from regular basil. The taste will differ slightly, but many people report this strong herby flavor as overwhelming. So, we recommend you stick with the regular basil.

Yes, pesto is generally keto-friendly, as it is made with low-carb ingredients like basil, garlic, olive oil, pine nuts, and Parmesan cheese.

The lasagna is fully cooked when golden and bubbly on top, and the eggplant layers are tender. Also, you can use a meat thermometer to ensure the beef meat has reached an internal temperature of 160°F (70°C).

Add crushed red pepper flakes, cayenne pepper, or hot sauce to the recipe if you wish to have keto spicy lasagna.

📖 Recipe

Keto Lasagna in a cast iron skillet with a pesto swirl on top, there is a striped tea towel to the left and basil leaves in the top left corner

Keto Pesto Lasagna

This 5-ingredient Keto Pesto Lasagna is a quick and delicious gluten-free dinner that's sure to impress. 
5 from 1 vote
Print Rate Pin Recipe
Course: Main Course
Cuisine: Italian
Keyword: 5-Ingredient, keto lasagna
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 6
Calories: 434kcal

Ingredients

  • 2 tablespoons olive oil
  • 1 lb ground beef
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 large eggplant cut into ½″ rounds
  • 1.5 cups DeLallo Pomodoro Fresco Sauce
  • 2 cups Italian blend cheese mozzarella, parmesan, romano
  • ¼ cup DeLallo Simply Pesto

Instructions

  • Preheat the oven to 425° F.
  • In a large skillet heat the olive oil over medium-high heat. Add the beef to the pan and brown 5-7 minutes crumbling with the back of a spoon. When browned transfer to a bowl and set aside.
  • Turn off heat and layer in half of the eggplant slices. Top with ground beef, half of the pasta sauce, and half of the cheese. Top with remaining eggplant slices, pasta sauce, and finally the remaining cheese.
  • Transfer the skillet to the oven and bake 12-15 minutes until golden and bubbly.
  • To serve top with the pesto.

Nutrition

Nutrition Facts
Keto Pesto Lasagna
Amount Per Serving
Calories 434 Calories from Fat 297
% Daily Value*
Fat 33g51%
Saturated Fat 9g56%
Cholesterol 62mg21%
Sodium 300mg13%
Potassium 562mg16%
Carbohydrates 12g4%
Fiber 4g17%
Sugar 6g7%
Protein 25g50%
Vitamin A 356IU7%
Vitamin C 7mg8%
Calcium 132mg13%
Iron 2mg11%
*

Nutritional values are estimates only and do not include carbs from sugar alcohols.

# Hashtag with us!Don't forget to mention @castiron_keto or tag #castironketo on Instagram with your creations! We love seeing what you're making.
 
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Reader Interactions

Comments

  1. Pattie Meyers says

    Geez Louise. Knockout recipe. I added some extra dried Italian herbs and red pepper flakes for oomph. Husband who hates eggplant said 3 times: “man that was good”.

    Reply

  2. Kim says

    Made this tonight came out great ! I made a couple of adjustments, different sauce and pesto, added fresh garlic
    Fast dinner easy clean up ... I love it ? photo on my Instagram Kim pascu photography

    Reply

  3. Elle says

    I made this tonight and it was so good! Thank you for the awesome recipe.

    Reply

  4. Milica says

    I will definitely try it. Have you tried freezing it?

    Reply

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