Keto Lasagna Bowls

By October 6, 2018 December 3rd, 2020 Egg Free, Main Dish, Nut Free

Keto Lasagna Bowls

My kids LOVE my keto Protein Noodle Lasagna! They would eat keto lasagna every night if they could. Sometimes I do not have time to make a whole pan of lasagna so I often did a short cut version of keto lasagna bowls.

I once adored going to Olive Garden for lasagna (which is a huge hit in the book Keto Restaurant Favorites). But when Craig lost his job, I started cooking our favorite restaurant meals at home! Not only was it a great way to save money, but we both lost a lot of weight eating healthier versions at home!

Check out our favorite restaurant recipes made keto in my best-selling cookbook Keto Restaurant Favorites! Click HERE to find it on SALE!  


Tip: If you use part-skim mozzarella in the lasagna bowls, there will be excess moisture in the bowl after baking; you may have to drain some of the moisture.

Keto Lasagna Bowls
Prep time
Cook time
Total time
Serves: 8
  1. Put the sausage, ground beef, onion, and garlic in a Dutch oven over medium heat. Cook until the sausage and beef are well browned, about 5 minutes, stirring often to crumble the meat. Stir in the marinara and remove from the heat.
  2. To assemble, divide the saucy meaty mixture into oven-safe serving bowls. Arrange a slice of the chicken slices over the meat sauce in each bowl. Dollop with ricotta over the chicken slice. Top each bowl with a sprinkle of the mozzarella. Repeat the layers, using the rest of the meat sauce, chicken slices, ricotta, mozzarella, and Parmesan.
  3. Place oven-safe bowls in a 375 degree F toaster oven for 5 minutes or until cheese is melted (or heat in the microwave for 60 seconds).
  4. BUSY FAMILY TIP: MAKE EXTRA AND Cover and store in fridge until ready to consume.
  5. Store extras in airtight containers in the fridge for up to 4 days or in the freezer for up to a month.
Nutritional Information (per serving):
561 calories, 42g fat, 42g protein, 4g carb, 0.3g fiber


“This is for Maria. I’m reading The 30 Day Ketogenic Cleanse Book, tears of graditude. You are an inspiration for me! Really, really reading it , like, I never saw all the words of health wisdom…this is my “Health Bible”… you were put in my life exactly when I thought I would not see my 68th Birthday next Monday. Thank you. I have a lump in my throat, tears in my eyes. My Keto Journey has only begun. I spent my whole life knowing in my heart there had to be a way for me to eat, without guilt, a way for me to be healthy, a way for me to feel alive, YOU, are my way … you are my light, you helped me to live.

I am off heart meds, diabetic meds, healed my liver, thyroid has been made smaller in size, no neck pain from it anymore, my joints are pain free. I have the energy of a 30 year old. My friends said they saw death at my door last year. I’m alive and going to live until I choose to go! There are not enough words to tell you both how valuable you are for me and all…your big Keto Family! Love you, Bless you.

Alive in Arizona because you cared enough to share yourselves with the World!” Sue S.

Most people I consult are doing keto totally wrong. Get fast results with the my NEW Keto School!

Click HERE to check out my NEW Keto School!



Maria Emmerich

About 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.".


  • Any sliced deli meat could work, No?

  • Melissa says:

    This sounds perfect to break fast after my long runs. Can you please give me a sub for the dairy parts (I am dairy free). I do eat eggs though.

    • Marjorie says:

      Kite Hill makes a nondairy ricotta that would probably work well. I found it in my local Whole Foods.

  • Melissa says:

    I know this is off topic. I would really appreciate it if you could let me know how to make a dairy-free whipped cream. Please and thank you. I did see that you wrote to use coconut cream. I whipped it by hand, a handheld mixer and a stand mixer and nothing happened. I added Swere to it and it is just sitting in my fridge all sad.

    • Maria Emmerich says:

      I just use heavy whipping cream with a little stevia glycerite and whip. You have to whip it a lot. 🙂

    • Edwina Propster says:

      i use a stick blender. It has a whipping attachment. Whipps up in no time , but that is with heavy whipping cream.

    • Stephanie B. says:

      Did you try putting the can in the fridge for 24 hours? Don’t shake it, pour out the water and just whip up the ‘solid’ stuff.

  • Sara Caudle says:

    I click on the homemade ricotta and it takes me to the preorder for the instant pot book. Is that where it will be available?

  • Monique Ballard says:

    I love this recipe.. sometimes crumbled bacon on top

  • FRAN says:


  • Jon in Maine says:

    Made this for dinner, it was great! Sauce recommended was excellent! A permanent addition to our dinner rotation. What a great idea to make extra and have them ready for a quick dinner from the freezer. Thanks!

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