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Low Carb Lasagna

By November 6, 2011December 3rd, 2020Dairy Free, Nutrition Education, Poultry

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“Maria, I am so excited to get started on my new journey.  I am going through your videos and learning so much.  I have cleaned out my pantry and ordered the items I don’t have so I can really jump in and start my new healthy eating.

I am going through all the videos, making copies of recipes while waiting for my product to come in.  I will jump in and start my journey by Monday.

Thank you Maria, I am 73 and didn’t realize how food affects our body and mind.  But, I am learning even at my age. Blessings to you and your family” – Char

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Low Carb Lasagna

I prepared this one Sunday afternoon and froze it before baking it. The other day, I knew I was going to be too busy to prepare a meal when I got home, so I took the frozen lasagna out of the freezer and placed it in my oven on a “delay timer.” I had the lasagna finish baking about 60 minutes before dinner so it could “set”…most people cut lasagna and such too early, which will make it runny.

1 (14 oz) jar artichoke hearts, quartered
1 lb thinly shaved chicken breast (Protein Noodles)
1/2 cup pine nuts
1 cup snipped fresh basil
1 (24 oz) jar marinara sauce (no sugar or soybean oil)
1 cup organic beef or chicken broth
4 oz soft goat cheese
4 cups hard goat cheese, shredded
2 eggs

Preheat oven to 350 degrees F. Rinse and drain the artichokes.

In a saucepan, heat the broth and soft goat cheese, whisk until well combined. Add in the shredded hard goat cheese and mix well. Remove from heat and cool slightly. Slowly whisk in the eggs (not too fast or you will get scrambled eggs).

To assemble, spread about half the marinara sauce over the bottom of an un-greased 3-quart shallow baking dish. Layer the Protein noodles in the dish. Spread with one-half of the artichokes and one-half of the goat cheese sauce, then a layer of chopped basil and pine nuts. Repeat layering Protein noodles, artichokes, and goat cheese sauce. Top with basil leaves and sprinkle with pine nuts.

Bake, uncovered, for 35 to 40 minutes until edges are bubbly and top is lightly browned. Let stand for 30 to 60 minutes before serving. Makes 12 servings.

Low Carb Lasagna

Traditional Lasagna = 337 calories, 20g fat, 1g protein, 25g carbs, 2g fiber (23 effective carbs)
“Healthified” Lasagna = 305 calories, 14.4g fat, 24.5g protein, 8g carbs, 3.5g protein (5.5 effective carbs)

Maria Emmerich

Maria is a wellness expert who has helped clients follow a Ketogenic lifestyle to heal and lose weight for over 20 years. She has helped thousands of clients get healthy, get off medications and heal their bodies; losing weight is just a bonus. She is the international best selling author of several books including "Keto: The Complete Guide to Success on the Ketogenic Diet.".


  • Lorraine says:


    I am a diabetic who has recently found and begun to try your recipes on Pinterest. I am reading some of the science in your books and blog and am fascinated!

    I would love to make this recipe but abhor most goat cheese and milk. Is there an alternative soft/hard cheese I might utilize that would have a similar nutritional profile?

    Thank you so much!!!

  • katieb says:

    I love mexican food and being from NM it is hard to not have green chile enchiladas, but today I made them with your coconut flour tortillas, green chiles and chicken. Wow ! I think even company won’t know the difference. I did make a sauce with cream cheese and used cheddar on top. I am not sure if you allow dairy or not, but these were excellent and quite filling! You are truly a lifesaver Maria.

  • Kristen OHara says:

    Great recipe, Maria! Thank you so much! We substitute the noddles for Cappellos fresh gluten, grain free lasagna pasta. Delicious alternative!

  • Kathryn says:

    Hi Maria, Is it okay to use Goat Cheese if dairy sensitive? Thanks!

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