Keto Mexican Lasagna

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  • prep time

    prep time

    20 min

  • cook time

    cook time

    1 h 0 min

  • ready time

    ready time

    1 h 20 min

Keto Mexican Lasagna

This Keto Mexican inspired lasagna is layered with juicy ground beef, creamy cheese sauce and sheets of sliced zucchini. Our Mexican inspired version of this comfort food classic is a guaranteed crowd-pleaser, perfect for sharing a slice with friends and family. This recipe requires a little bit of preparation but is well worth the effort and provides 6 hearty helpings, creating multiple meals.

Is Lasagna Keto?

Traditional lasagna is carb-heavy with layered sheets of pasta making it a Keto no-no. However with a few easy substitutions, it is easy to make a delicious and Keto compliant lasagna. We have used sliced zucchini in place of pasta sheets, creating a simple and cheap low carb replacement for pasta. Our lasagna sauce is prepared from a cheese and almond milk base, using cream cheese to thicken, with no carb-heavy flours required. Once prepared, the low carb lasagna sheets are layered with the creamy white cheese sauce and a spicy blend of juicy beef and bell peppers before being oven baked until golden and bubbling.

Serving suggestions

Our Keto Mexican inspired lasagna makes a hearty dinner option for the whole family to enjoy. Perfect served with a Keto salad. Alternatively why not try with some Keto Mexican sides such as a refreshing low carb salsa, creamy guacamole or Keto Mexican rice?

  • Net Carbs

    5.1 g

  • Fiber

    1.7 g

  • Total Carbs

    6.9 g

  • Protein

    30 g

  • Fats

    31.3 g

428 cals

Keto Mexican Lasagna

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play


  • Hamburger Or Ground Beef, 90% Lean

    Hamburger Or Ground Beef, 90% Lean

    17-½ ounce

  • Black Olives

    Black Olives

    8 medium

  • Cream Cheese Spread

    Cream Cheese Spread

    7 ounce

  • Olive Oil

    Olive Oil

    2 tablespoon

  • Zucchini


    2 medium

  • Parmesan Cheese

    Parmesan Cheese

    2 tablespoon, grated

  • Cilantro


    1 tablespoon

  • Jalapeno Peppers, Canned, Drained

    Jalapeno Peppers, Canned, Drained

    1 tablespoon, sliced

  • Tomato Paste

    Tomato Paste

    1 tablespoon

  • Coriander Leaf, Dried

    Coriander Leaf, Dried

    1 teaspoon

  • Cumin, Ground

    Cumin, Ground

    1 teaspoon

  • Chili Powder

    Chili Powder

    1 teaspoon

  • Oregano, Ground

    Oregano, Ground

    1 teaspoon

  • Garlic


    1 clove

  • Unsalted Butter

    Unsalted Butter

    1 tablespoon

  • Almond Milk, Vanilla Or Other Flavors, Unsweetened

    Almond Milk, Vanilla Or Other Flavors, Unsweetened

    ¾ cup

  • Red Onion

    Red Onion

    ½ medium - 2 1/2" diameter

  • Red Bell Peppers, Raw

    Red Bell Peppers, Raw

    ½ medium - 2 1/2" diameter x 2 3/4"

  • Green Bell Peppers, Raw

    Green Bell Peppers, Raw

    ½ medium - 2 1/2" diameter x 2 3/4"

  • Beef Broth, Bouillon Or Consomme, Ready-to-serve Can, Low Sodium

    Beef Broth, Bouillon Or Consomme, Ready-to-serve Can, Low Sodium

    ½ cup

  • Cheddar Cheese

    Cheddar Cheese

    ½ cup, grated

  • Mozzarella Cheese

    Mozzarella Cheese

    ¼ cup, grated

Recipe Steps

steps 11

1 h 20 min

  • Step 1

    Cut the zucchini ends and peel the zucchini skin. Discard. Peel the zucchini flesh into wide ribbons using a vegetable peeler and add to a large bowl. Sprinkle the zucchini with a generous pinch of salt and toss to combine. This will help draw out any excess moisture whilst you prepare the rest of the lasagna.
    Step 1
  • Step 2

    Finely dice the bell peppers and onion and crush the garlic. Heat the olive oil in a large skillet over a low/medium heat. Add the diced peppers and onion. Stir well to combine, sweating the vegetables gently for a minute or two to soften a little.
    Step 2
  • Step 3

    Add the ground beef to the skillet along with the tomato paste, coriander, cumin and oregano. Stir together well to combine. Cook over a medium heat until the beef is browned all over. Feel free to adjust the level of spices to your personal preference. Be sure to adjust your macros to account for any changes made.
    Step 3
  • Step 4

    Roughly chop the olives. Add the olives and stock to the skillet. Stir well to combine. Bring up to a gentle boil then simmer for roughly 10 minutes until the stock is reduced right down and only a little liquid remains.
    Step 4
  • Step 5

    Whilst the beef is cooking, you can prepare the white cheese sauce. Add the butter to a small saucepan with the cream cheese. Set over a low heat and gently melt the two together. Stir well to combine until smooth and creamy.
    Step 5
  • Step 6

    Add the almond milk, cheddar cheese, mozzarella, and a generous pinch of salt and pepper. Stir well to combine, allowing the grated cheeses to melt into the mixture. Simmer gently and continue stirring until smooth and well combined. The sauce should be thick and creamy in consistency.
    Step 6
  • Step 7

    Preheat the oven to 400 degrees Fahrenheit and select a medium-sized ovenproof dish. Spoon 1/3 of the prepared beef and pepper mixture into the base of the oven dish. Spread the mixture evenly across the base of the dish with a spatula or spoon.
    Step 7
  • Step 8

    Squeeze any excess moisture from the zucchini ribbons and gently pat dry. Arrange 1/3 of the zucchini ribbons across the layer of meat in the oven dish. The zucchini layers should overlap each other slightly to create one solid layer, completely covering the beef.
    Step 8
  • Step 9

    Spoon 1/3 of the cheese sauce mixture over the zucchini layer. Use a spatula or the back of a spoon to smooth the sauce over the zucchini so that it creates an even layer. The zucchini should be completely covered in the sauce.
    Step 9
  • Step 10

    Repeat this process twice more. A layer of 1/3 beef, 1/3 zucchini and 1/3 sauce, followed by the same again. You should have three level and even layers of beef, zucchini and sauce. Scatter the grated parmesan evenly over the surface of the lasagna.
    Step 10
  • Step 11

    Transfer the lasagna to the oven to bake for 25-30 minutes. The cheese on top should be golden and the lasagna should be piping hot throughout and bubbling. Finely chop the fresh cilantro. Scatter the cilantro and jalapeño slices over the surface of the lasagna to serve. Serve hot.
    Step 11

Comments 7

  • kmsbrown1228

    kmsbrown1228 2 years ago

    Better than expected. I sliced my zucchini a little thicker and it was fine. Added more cumin, chills powder and garlic. Fantastic! 30 mins covered lowered temperature to 350 and baked 15 minutes uncovered. We both had seconds!

    • Sulord

      Sulord 3 years ago

      Made this and it was delicious. I replaced the zucchini with cabbage. I can't stomach zucchini. The cabbage was lovely as I cooked it before hand.

      • Pinupdoll420

        Pinupdoll420 3 years ago

        I think I am gonna use cabbage instead of zucchini as well.. I love cabbage zucchini is ok not my favorite .

    • Conniedem

      Conniedem 3 years ago

      How can I make this vegetarian?

      • Ketoterian

        Ketoterian 3 months ago

        You don't add meat.

      • Tati64

        Tati64 3 years ago

        You can use beyond ground or make vegan chorizo from @dorastable. Either one works and tastes great. Just need to adjust the nutrition facts. But it will be Keto friendly with either one

    • Theo

      Theo 4 years ago

      This was great, even if the zucchini was a bit watery. I skipped the pat it dry step. Would recommend NOT skipping it! The recipe never mentions what to do with chili powder so we figured it must go into the pan with the rest of them. We both ate 1.5 pieces so we’ll only get 4 servings instead of 6. We will definitely be making this again!