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Did you know a lot of people have a dairy allergy but even more people have a sensitivity to dairy and do not even know it? They try and try to shed some pounds and wonder why there is no progress.  Many times the culprit can be an overlooked dairy sensitivity.

Are you dairy free and missing your lasagna? Well fear not! This lasagna is dairy free, low-carb, keto, and gluten free goodness! http://www.slendersuzie.com/recipe/dairy-free-low-carb-lasagna/ Click To Tweet

This lasagna recipe is not only low-carb and keto friendly, but it is also dairy free and gluten free too! This is a great alternative for people who need to steer clear of dairy (and there is always my Cheesy Keto Lasagna recipe if you can do dairy and want a more traditional lasagna to indulge in).

AuthorSlenderSuzieCategoryDifficultyIntermediate

This lasagna recipe is not only low-carb and keto friendly, but it is also dairy free and gluten free too!

Dairy Free Low-Carb Keto Lasagna

Yields12 Servings
Prep Time12 minsCook Time48 minsTotal Time1 hr

Ingredients:

For the Noodles:
 1 small spaghetti squash
 4 green zucchinis, sliced into ⅛ inch noodles
 1 tbsp olive oil
 2 cloves garlic, crushed
 dash of sea salt and ground black pepper
 2 tsp dried basil
For the Filling:
 2 lbs ground beef
 2 cloves garlic, mined
 1 yellow onion, chopped
 2 tsp dried oregano
 1 cup Rao's Marinara Sauce
For the Assembly:
 6 egg whites
 1 cup Rao's Marinara Sauce

Directions:

1

Preheat oven to 400 degrees F.

2

Lightly grease 2 baking sheets and a 9×13 casserole dish with olive oil.

3

Cut the spaghetti squash in half, scrape out the seeds, then put into a microwave safe dish with 2 inches of water. Microwave each half separately for 10 minutes. Be careful when removing from microwave, it will be very hot. Set aside to cool.

4

Slice the zucchini into ⅛ inch lasagna noodles. Place in a single layer on the prepared baking sheets.

5

In a small bowl combine the olive oil, salt and pepper and dried basil. Brush over the noodles.

6

Bake at 400 degrees F for 10 minutes.

7

In a large skillet, place the ground beef, garlic, onion and oregano over medium high heat. When the turkey is browned add the marinara sauce. Turn off the heat, and scrape the spaghetti squash into the skillet. Mix well. Press down on the filling with a spoon to release as much of the spaghetti squash’s water as possible.

8

Start by making a single layer of zucchini noodles at the bottom of your casserole dish. Top with ⅔′s of the filling. Crack 3 egg whites over the top of the filling layer. (Do NOT touch them or try to spread them around, this is important because we want them to look like cheese, after all we eat with our eyes first).

9

Top with the remaining zucchini noodles, the remaining filling, the remaining marinara, and then carefully crack the remaining 3 egg whites (again do not touch them or spread them around).

10

Sprinkle a little more oregano and basil on the very top.

11

Bake for 25 minutes and then turn on the broil for about 3 minutes. Enjoy!

Ingredients

For the Noodles:
 1 small spaghetti squash
 4 green zucchinis, sliced into ⅛ inch noodles
 1 tbsp olive oil
 2 cloves garlic, crushed
 dash of sea salt and ground black pepper
 2 tsp dried basil
For the Filling:
 2 lbs ground beef
 2 cloves garlic, mined
 1 yellow onion, chopped
 2 tsp dried oregano
 1 cup Rao's Marinara Sauce
For the Assembly:
 6 egg whites
 1 cup Rao's Marinara Sauce

Directions

1

Preheat oven to 400 degrees F.

2

Lightly grease 2 baking sheets and a 9×13 casserole dish with olive oil.

3

Cut the spaghetti squash in half, scrape out the seeds, then put into a microwave safe dish with 2 inches of water. Microwave each half separately for 10 minutes. Be careful when removing from microwave, it will be very hot. Set aside to cool.

4

Slice the zucchini into ⅛ inch lasagna noodles. Place in a single layer on the prepared baking sheets.

5

In a small bowl combine the olive oil, salt and pepper and dried basil. Brush over the noodles.

6

Bake at 400 degrees F for 10 minutes.

7

In a large skillet, place the ground beef, garlic, onion and oregano over medium high heat. When the turkey is browned add the marinara sauce. Turn off the heat, and scrape the spaghetti squash into the skillet. Mix well. Press down on the filling with a spoon to release as much of the spaghetti squash’s water as possible.

8

Start by making a single layer of zucchini noodles at the bottom of your casserole dish. Top with ⅔′s of the filling. Crack 3 egg whites over the top of the filling layer. (Do NOT touch them or try to spread them around, this is important because we want them to look like cheese, after all we eat with our eyes first).

9

Top with the remaining zucchini noodles, the remaining filling, the remaining marinara, and then carefully crack the remaining 3 egg whites (again do not touch them or spread them around).

10

Sprinkle a little more oregano and basil on the very top.

11

Bake for 25 minutes and then turn on the broil for about 3 minutes. Enjoy!

Dairy Free Low-Carb Lasagna