5-Ingredient Keto Crockpot Lasagna That’s Unbelievably Delicious

Oh my gosh, you have to try this Keto Crockpot Lasagna—it’s been my secret weapon for busy weeknights ever since I started keto! Picture this: all the cheesy, saucy goodness of traditional lasagna, but without the carb overload. And the best part? Your crockpot does most of the work. I remember the first time I made it—I was skeptical about swapping zucchini for noodles, but one bite and I was hooked. Now it’s a staple in my meal prep rotation, and even my carb-loving family can’t tell the difference. Trust me, this recipe is a game-changer for anyone craving comfort food without the guilt.

Why You’ll Love This Keto Crockpot Lasagna

Seriously, this recipe is a total win—here’s why:

• Set it and forget it: Toss everything in the crockpot and let the magic happen while you go about your day. No babysitting required!
• All the flavor, none of the carbs: Zucchini slices soak up the rich tomato sauce and melty cheese just like noodles—but with way fewer carbs.
• Even picky eaters approve: My family devours this lasagna, and most don’t even realize it’s keto. It’s that good.
• Perfect for meal prep: Makes six hearty servings that reheat beautifully—hello, easy lunches all week!
• Customizable: Swap in your favorite cheeses or add extra veggies. It’s super forgiving.

Honestly, it’s the closest thing to “cheating” on keto without actually cheating. You’re welcome!

Ingredients for Keto Crockpot Lasagna

Okay, let’s talk ingredients—this is where the magic starts! I’ve tweaked this list over the years to get the perfect balance of flavor and texture. Here’s what you’ll need:

• • 1 lb ground beef (80/20 blend) – The fat keeps it juicy, but you can drain excess after browning.
  • ½ lb Italian sausage – Hot or mild, your call! It adds that signature lasagna depth.

1 cup ricotta cheese – Full-fat is best for creamy layers. If it’s watery, blot it with a paper towel first.

• 1 cup shredded mozzarella – Buy a block and shred it yourself—it melts way better than pre-shredded.
• ½ cup grated Parmesan – The real stuff, not the powdery kind. It adds a salty punch.
• 1 large egg – This binds the cheese mixture so it doesn’t separate.
• 2 cups low-carb marinara – Rao’s is my go-to, but check labels—some have sneaky sugar.
• 2 large zucchini – Slice them ¼-inch thick (a mandoline helps!). No need to peel—the skin holds layers together.
• Spices: 1 tbsp Italian seasoning, 1 tsp each garlic and onion powder, plus salt and pepper to taste. Simple but powerful!

See? Nothing crazy—just real, flavorful ingredients that make this lasagna unforgettable.

How to Make Keto Crockpot Lasagna

Alright, let’s get cooking! This lasagna comes together in three simple steps—browning the meat, mixing the cheese, and layering everything in the crockpot. I promise it’s easier than it sounds, and the result is pure comfort food heaven. Here’s exactly how I do it:

Step 1: Brown the Meat

First, grab a large skillet and crank the heat to medium. Toss in your ground beef and Italian sausage—I love using both for maximum flavor. Break it up with a wooden spoon as it cooks. Once it’s no longer pink (about 7-8 minutes), drain the excess fat. Pro tip: Leave a little fat for flavor! Then sprinkle in the Italian seasoning, garlic powder, onion powder, salt, and pepper. Give it a good stir, and set it aside.

Step 2: Prepare the Cheese Mixture

Now for the creamy layer! In a medium bowl, combine the ricotta, egg, Parmesan, and half the mozzarella. Mix it until it’s smooth and well-blended. Don’t overdo it—just enough to marry the ingredients. If your ricotta seems watery, blot it with a paper towel first. This mixture should be thick enough to hold its shape when spooned. Trust me, this is the glue that holds your lasagna together!

Step 3: Layer and Cook

Time to build your masterpiece! Start by spreading a thin layer of marinara sauce on the bottom of your crockpot—this prevents sticking. Then add a layer of zucchini slices (about ⅓ of them). Overlap them slightly like shingles—they’ll soften beautifully as they cook. Next, spoon half the meat mixture, then half the cheese mixture. Repeat the layers: sauce, zucchini, meat, cheese. Finish with a final layer of zucchini, the rest of the sauce, and the remaining mozzarella on top. Cover and cook on low for 4 hours (or high for 2). The cheese should be bubbly and golden. Let it sit for 10 minutes before slicing—this keeps the layers intact. Grab a fork and dig in!

Tips for Perfect Keto Crockpot Lasagna

Want to take your lasagna from good to mind-blowing? These little tricks make all the difference:

• Slice zucchini evenly: Use a mandoline or sharp knife to get uniform ¼-inch slices. Too thick, and they stay crunchy; too thin, and they disappear!
• Let it rest: Resist cutting into it right away—10 minutes of patience means cleaner slices and meldier flavors.
• Season as you go: Taste your meat mixture and cheese filling separately. Need more garlic? Add it! This builds layers of flavor.
• Blot zucchini: Pat slices with paper towels to remove excess moisture—no watery lasagna on my watch!
• Broil for crust: If you love crispy cheese, transfer to oven-safe dish and broil the top for 2 minutes after cooking.

Trust me, these tweaks turn good keto lasagna into legendary keto lasagna.

Ingredient Substitutions

Got dietary restrictions or just wanna mix it up? No problem—this lasagna is crazy flexible! Swap ground turkey or chicken for beef if you prefer leaner meat (just add a splash of olive oil to keep it moist). Cottage cheese works instead of ricotta—blend it smooth first. And if zucchini’s not your thing, try thin eggplant slices or even cabbage leaves. The core flavors still shine through!

Serving Suggestions

This lasagna is a meal all by itself, but if you want to go full Italian feast, here’s how I serve it: with a crisp Caesar salad (hold the croutons!) or roasted garlic-buttered broccoli. Sometimes I’ll even whip up some keto “garlic bread” using fathead dough—pure heaven for soaking up that extra sauce!

Storing and Reheating Keto Crockpot Lasagna

Here’s the best part—this lasagna tastes even better the next day! Store leftovers in an airtight container in the fridge for up to 3 days. When reheating, I prefer the oven (350°F for 15-20 minutes) to keep that crispy cheese texture, but the microwave works in a pinch—just cover with a damp paper towel to prevent drying out. Pro tip: Freeze individual portions for quick keto meals later!

Nutrition Information

Here’s the scoop on what you’re getting in each glorious serving: about 350 calories, 25g fat (hello, keto goodness!), 22g protein, and just 6g net carbs (8g total minus 2g fiber). But heads up—numbers can vary based on your exact ingredients and portion size. Always check your marinara labels for hidden sugars!

FAQs About Keto Crockpot Lasagna

Got questions? I’ve got answers! Here are the things people ask me most about this recipe:

• Can I freeze it? Absolutely! Slice it into portions and freeze for up to 3 months. Thaw overnight in the fridge, then reheat in the oven—it tastes just as good as fresh.
• Is zucchini necessary? It’s the best low-carb noodle substitute I’ve found, but you can try eggplant or yellow squash. Just avoid watery veggies like cucumber.
• Can I use no-cook noodles? Traditional lasagna noodles won’t work—they soak up too much liquid. If you must, try keto-friendly almond flour noodles, but zucchini’s texture is way better!
• Why egg in the ricotta? It binds everything so your layers stay perfect. Skip it, and your cheese mixture might separate while cooking.

Now stop reading and go make this lasagna—then tell me how much you love it!

5-Ingredient Keto Crockpot Lasagna That’s Unbelievably Delicious

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A low-carb, high-fat lasagna made in a crockpot. Perfect for keto diets.

• Author: Kitchen Hub
• Prep Time: 20 mins
• Cook Time: 4 hours
• Total Time: 4 hours 20 mins
• Yield: 6 servings 1x
• Category: Main Dish
• Method: Slow Cooking
• Cuisine: Italian
• Diet: Low Calorie

Ingredients

Scale 1x2x3x

• 1 lb ground beef
• 1/2 lb Italian sausage
• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 large egg
• 2 cups low-carb marinara sauce
• 1 tbsp Italian seasoning
• 1 tsp garlic powder
• 1 tsp onion powder
• Salt and pepper to taste
• 2 large zucchini, sliced thin

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Instructions

1. Brown the ground beef and Italian sausage in a skillet over medium heat. Drain excess fat.
2. In a bowl, mix ricotta, egg, Parmesan, and half the mozzarella.
3. Spread a thin layer of marinara sauce in the crockpot.
4. Layer zucchini slices, meat mixture, cheese mixture, and sauce. Repeat until ingredients are used.
5. Top with remaining mozzarella.
6. Cook on low for 4 hours or high for 2 hours.

Notes

• Let it rest for 10 minutes before serving.
• Store leftovers in the fridge for up to 3 days.

Nutrition

• Serving Size: 1 slice
• Calories: 350
• Sugar: 5g
• Sodium: 600mg
• Fat: 25g
• Saturated Fat: 10g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 8g
• Fiber: 2g
• Protein: 22g
• Cholesterol: 90mg