The Ultimate Keto Pumpkin Lasagna

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  • prep time

    prep time

    30 min

  • cook time

    cook time

    1 h 15 min

  • ready time

    ready time

    1 h 45 min

The Ultimate Keto Pumpkin Lasagna

5 ratings

Lasagna is a classic comfort food we all like to enjoy every once in a while. This recipe will give you all those beautiful flavors you love, but with fewer carbs, so you can easily incorporate it into favorite Keto fall recipes. The pumpkin layer in this wonderful lasagna recipe truly brings out the flavors, and you will be making it in the years to come. This low carb pumpkin lasagna is so deliciously tender and juicy with a crispy cheese crust, making it a perfect family meal. Serve your lasagna with some shredded parmesan, and enjoy!

**Is pumpkin Keto-friendly?

If eaten in the right amount, pumpkin is definitely a Keto-friendly vegetable. Our Keto pumpkin recipes are well-balanced and will keep you within your daily carb limits.

Can I freeze the leftovers?

This lasagna recipe is perfect for preparing in advance and storing in the freezer. Heat it in the oven or in a microwave when ready to serve.

Can I use pork for this recipe?

Ground pork is an excellent option to use instead of beef. You can also combine it with some ground beef - the results will be excellent.

What type of pumpkin puree to use?

You can use store-bought pumpkin puree. However, sometimes the store-bought ones have a little extra sugar, so make sure to read the labels. You can also prepare your own pumpkin puree. Add chunks of cooked pumpkin to a food processor and process until completely smooth.

  • Net Carbs

    5.5 g

  • Fiber

    1.9 g

  • Total Carbs

    8 g

  • Protein

    28.5 g

  • Fats

    21.9 g

340 cals

The Ultimate Keto Pumpkin 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


  • Ground beef

    Ground beef

    1.5 lb



    0.75 cup

  • Onion


    1 medium - 2 1/2" diameter

  • Garlic


    2 clove

  • Parsley


    0.33 cup, chopped

  • Basil, dried

    Basil, dried

    0.5 tsp

  • Garlic powder

    Garlic powder

    0.5 tsp

  • Cheddar cheese, natural

    Cheddar cheese, natural

    2 cup, shredded

  • Mozzarella cheese, whole milk

    Mozzarella cheese, whole milk

    2 cup, shredded

  • Parmesan cheese, fresh (hard)

    Parmesan cheese, fresh (hard)

    0.5 cup, grated

  • Salt


    1 tsp

  • 100% Pure Pumpkin Puree

    100% Pure Pumpkin Puree

    2 cup

  • Ricotta cheese, whole milk

    Ricotta cheese, whole milk

    0.75 cup

  • Egg


    2 large

Recipe Steps

steps 9

1 h 45 min

  • Step 1

    Finely dice the onion and garlic. In a large frying pan, heat olive oil over medium heat. Add the onion and garlic. Cook for 4-5 minutes, stirring occasionally.
    Step 1
  • Step 2

    Add the ground beef and season with salt and pepper. Cover and cook for 5 minutes. Stir occasionally.
    Step 2
  • Step 3

    Remove the lid from the pan and add half of the Keto marinara sauce. Stir all well and, optionally, season with more salt or pepper. Continue to cook for another 10 minutes. Remove from the heat and set aside.
    Step 3
  • Step 4

    Combine the ricotta, eggs, parsley, basil, and garlic powder in a large bowl. Mix until fully incorporated. If the mixture is too thick, just leave it at room temperature for 15 minutes.
    Step 4
  • Step 5

    Preheat the oven to 350°F/175°C. Spread half of the marinara sauce on the bottom of a casserole dish (10x7 inch). Spread one cup of pumpkin puree over the marinara sauce creating an even layer.
    Step 5
  • Step 6

    Sprinkle one cup of shredded cheddar over the pumpkin layer. Using a spoon or a spatula, gently press the cheddar into the pumpkin layer. Flatten the surface as evenly as possible with a rubber spatula.
    Step 6
  • Step 7

    Top with half of the ground beef mixture. Sprinkle one cup of shredded mozzarella over the beef layer, then add half of the ricotta mixture. Sprinkle with half of the parmesan cheese.
    Step 7
  • Step 8

    Repeat with the remaining ingredients, starting with the pumpkin layer and finishing with the ricotta layer. Optionally, add some more shredded mozzarella or cheddar and cover with the lid. Bake for 45 minutes. Remove the lid and continue to bake for another 10 minutes or until golden brown.
    Step 8
  • Step 9

    Remove from the oven and cool slightly before slicing the lasagna. Cut into 12 equal pieces and serve. Optionally, sprinkle some shredded parmesan or chopped parsley on top. Optionally, serve with Greek yogurt.
    Step 9

Comments 15

  • dmussori

    dmussori 10 months ago

    I made this but it did not set up as pictured. I used packaged shredded cheese and this thing was so greasy I threw it away after one serving. I just couldn't eat this knowing how much oil was in this. I obviously screwed-up the recipe. On top of that, I could not taste the pumpkin at all. This may be Keto friendly but I don't think it is heart/artery friendly.

    • Kellbellablue

      Kellbellablue 10 months ago

      Absolutely delicious. This meal will now be a regular in our household. Presented well, held together and the pumpkin added some interesting colour for a meaty lasagne. Tastes even better the next day!

      • Foodie43

        Foodie43 10 months ago

        THANK YOU!! Delightful, joyful, comfort food at its healthiest, fragrant, surprisingly easy to put together, and a crowd pleaser 👏 . I followed the other reviewers' pointers about doubling cheese amounts 👌, definitely helps. I set it up to yield six portions, and still used two eggs, which I think helped keeping it together. In addition, I didn't have Ricotta but Queso Crema, doubled the amount, and OMG 😋 ! Also, I didn't have parsley but Cilantro, and it tasted amazing.

        • Sirchanceallot

          Sirchanceallot 10 months ago

          Can't give it any stfars because I've never eatena pumpkin lasagna. At the risk of being a troll: honestly Pumpkin Lasgna? Is nothing sacred?

          • JC

            JC a year ago

            Can cottage cheese be substituted for ricotta?

            • Pearlzie

              Pearlzie a year ago

              This didn’t set up like it looks like in the pic for me. I scooped it into bowls rather since I couldn’t slice into pieces. Also agree on the ricotta comment you will need double what it calls for.

              • Kat

                Kat a year ago

                Oh this is a a new fav more.riccota as it.doesnt seem enough

                • Zaira43

                  Zaira43 a year ago

                  My whole family loved this Lasagna, they could not believe it was Keto, super delicious! I made the Pumpkin puree fresh. I read on the guide and I added 1 1/2 cup of ricotta chs.

                  • MarvellousArugula821792

                    MarvellousArugula821792 a year ago

                    Please tell us about the ricotta as we cannot make the recipe as is.

                    • recipewriter

                      recipewriter a year ago

                      We apologize for this. You need 3/4 cup of ricotta and 2 eggs.

                  • PropitiousKale516806

                    PropitiousKale516806 a year ago

                    No ricotta cheese listed in ingredients

                    • recipewriter

                      recipewriter a year ago

                      We apologize for this. You need 3/4 cup of ricotta and 2 eggs.

                  • Shaydon

                    Shaydon a year ago

                    How much ricotta cheese is used?

                    • Kat

                      Kat a year ago

                      It.says 3/4 cup

                    • recipewriter

                      recipewriter a year ago

                      We apologize for this. You need 3/4 cup of ricotta and 2 eggs.