Keto Taco Lasagna

Published: Oct 23, 2023 · Last Updated: Oct 23, 2023 by Kyndra Holley

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This Keto Taco Lasagna is a delicious way to switch up your taco Tuesday routine. All the delicious flavors of a taco, but in a low carb and gluten free lasagna. Layers of keto noodles, topped with saucy, perfectly seasoned, ground beef, diced tomatoes, green chilies, cheese and olives. Then baked and topped with sour cream, avocado, tomatoes and cilantro. It’s the perfect low carb casserole recipe.

A loaf pan full of low carb lasagna, topped with golden brown baked cheese, olives, avocado, tomato, and sour cream.

Ingredients in Keto Taco Lasagna

Ingredients all laid out to make a low carb lasagna - ground beef, cheeses, tomatoes, taco sauce, avocado, cilantro.

Ingredients in the Low Carb Lasagna Noodles

This is not a full ingredient list. This section is just meant to provide additional information about the ingredients, share how they contribute to the overall recipe, and provide you with substitution ideas. For the full recipe, scroll down to the bottom of the post.

Ground Beef: If you are using a fattier ground beef like 80/20, make sure you drain the excess grease so that you do not end up with an oily taco filling. In place of the ground beef, you can also use ground pork, ground chicken, or even ground turkey. (Get FREE ground beef for life)
Cheese: There are a few different cheeses in this taco lasagna recipe. To make the low carb noodles and simulate the texture of real noodles, I use a combination of shredded mozzarella cheese and finely grated parmesan cheese. For best results, I do not recommend substituting these. For the cheese between the layers and on top I used a Mexican shredded cheese blend, but you can use any cheese you prefer here.
Eggs: The eggs are combined with the mozzarella and parmesan cheeses and spices to act as a binder and hold the noodles together and making them light and fluffy.
Taco Seasoning: To give this lasagna a Mexican flare, the meat is seasoned with taco seasoning instead of Italian herbs and spices like a traditional lasagna. Try my Homemade Taco Seasoning Recipe.
Taco Sauce: To make the taco filling saucy and loaded with flavor, it is tossed in some of my Homemade Taco Sauce. Store-bought works great also.
Tomatoes and Green Chiles: The tomatoes and green chiles add a nice kick to the meat filling. You could also use diced tomatoes and some of these Homemade Pickled Jalapeños.

How to Make Low Carb Taco Casserole

Step by step photo instructions for how to make a low carb and gluten free taco lasagna recipe.

How to Make the Keto Noodles

Preheat oven to 375°F Line a 9”x 13” baking dish with parchment paper. Grease the parchment paper.

In a large mixing bowl, using a hand mixer, cream together the cream cheese and eggs. Next, add the Parmesan cheese, garlic powder, and onion powder. Mix until all ingredients are well combined.

Spread the mixture into the baking dish, forming a nice even layer. Bake on the middle rack for 20 to 25 minutes or until golden brown on top.

When the “noodles” are done baking, cool in the fridge for about 20 minutes and then cut into thirds. This makes three perfectly sized “noodle” layers for an 8.5 X 4.5 X 2.5 loaf pan.

Step by Step photo instructions for how to make the filling for a taco lasagna.

How to Make the Keto Taco Filling

In a large skillet over medium-high heat, brown the ground beef. Once the beef is cooked, drain the excess grease. Add the taco seasoning, 1 cup of the taco sauce and the diced tomatoes and green chiles and cook for an additional 10 minutes

Assembling the Taco Lasagna Casserole

Pour ¼ cup of the remaining taco sauce into bottom of loaf pan. Top with the first “noodle” layer. Top the first noodle layer with a third of the meat mixture. Next, top the meat with ¼ cup cheese, ¼ cup of olives, and cover with another “noodle” layer.

Top the second noodle layer with a third of the meat mixture, ¼ cup cheese, remaining ¼ cup olives, and the remaining ¼ cup of taco sauce. Top with the third noodle layer.

On top of the third noodle layer, spread out the remaining third of the meat mixture, and top with remaining ½ cup of cheese. Bake for 20 minutes or until heated all the way through and the cheese on top is melted and bubbly.

Recipe Tips and Variations

Storage: Store leftover taco lasagna in the refrigerator, in an air-tight container for up to 4 days.
Make ahead: To save time, you can prep all of the elements of the lasagna ahead of time, but I recommend assembling just before you are ready to bake it.
Use tortillas: In place of the homemade noodles, you can use layers of low carb tortillas. These are my favorite low carb tortillas. You can also make it using this Low Carb Tortilla Recipe.
Cheese sauce: Take this keto lasagna to the next level by topping it with some of this Instant Pot Queso Dip.
Pickled Red Onions: Top it with some of my Pickled Red Onions. The acidity of the onions provide a nice fresh element to balance how savory and rich the lasagna is.
Serving Suggestions: This is delicious served with a side of this Mexican Cauliflower Rice or this Cilantro Lime Cauliflower Rice.

Frequently Asked Questions

Can I make this Taco Lasagna in advance and freeze it?

Absolutely! This Taco Lasagna casserole freezes very well. Once you’ve assembled it, cover it tightly with foil and place it in the freezer. When ready to enjoy, allow it to thaw in the refrigerator overnight, then bake it as directed.

Can I use ground turkey or chicken instead of ground beef?

Yes, you can substitute ground turkey or chicken for the ground beef to make a lighter version of this dish while still keeping it keto-friendly.

How do you make keto lasagna noodles?

To make the “noodles,” you need to mix cream cheese, eggs, Parmesan cheese, mozzarella cheese, garlic powder, and onion powder. Then, spread the mixture in a baking dish and bake until golden brown. After cooling, cut the baked mixture into thirds to create the layers.

A white plate with a serving of taco casserole, topped with sour cream, cilantro, avocado, and tomatoes.

More Keto Lasagna Recipes

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Author: Kyndra Holley
Total Time: 50 minutes
Yield: 4 servings 1x
Diet: Gluten Free

Description

This Keto Taco Lasagna is a delicious way to switch up your taco Tuesday routine. All the delicious flavors of a taco, but in a low carb and gluten free lasagna. Layers of keto noodles, topped with saucy, perfectly seasoned, ground beef, diced tomatoes, green chilies, cheese and olives. Then baked and topped with sour cream, avocado, tomatoes and cilantro. It’s the perfect low carb casserole recipe.

Ingredients

Units

Scale

For the “Noodles”

For the Filling

For the Toppings

Instructions

For the “Noodles”

Preheat oven to 375°F Line a 9”x 13” baking dish with parchment paper. Grease the parchment paper.
In a large mixing bowl, using a hand mixer, cream together the cream cheese and eggs.
Next, add the Parmesan cheese, garlic powder, and onion powder. Mix until all ingredients are well combined.
Using a rubber spatula, fold in mozzarella cheese and mix until well incorporated.
Spread the mixture into the baking dish, forming a nice even layer.
Bake on the middle rack for 20 to 25 minutes or until golden brown on top.
When the “noodles” are done baking, cool in the fridge for about 20 minutes and then cut into thirds. This makes three perfectly sized “noodle” layers for an 8.5 X 4.5 X 2.5 loaf pan.

For the Filling

In a large skillet over medium-high heat, brown the ground beef. Once the beef is cooked, drain the excess grease. Add the taco seasoning, 1 cup of the taco sauce and the diced tomatoes and green chiles and cook for an additional 10 minutes

Putting it all Together

Pour ¼ cup of the remaining taco sauce into bottom of loaf pan. Top with the first “noodle” layer.
Top the first noodle layer with a third of the meat mixture. Top the meat with ¼ cup cheese, ¼ cup of olives, and cover with another “noodle” layer. Top the second noodle layer with a third of the meat mixture, ¼ cup cheese, remaining ¼ cup olives, and the remaining ¼ cup of taco sauce. Top with the third noodle layer.
On top of the third noodle layer, spread out the remaining third of the meat mixture, and top with remaining ½ cup of cheese.
Bake for 20 minutes or until heated all the way through and the cheese on top is melted and bubbly.
Garnish the top with sour cream, tomatoes, avocado, olives, and cilantro before serving.

Notes

Storage: Store leftover taco lasagna in the refrigerator, in an air-tight container for up to 4 days.
Make ahead: To save time, you can prep all of the elements of the lasagna ahead of time, but I recommend assembling just before you are ready to bake it.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Pasta Recipes
Method: Baking
Cuisine: Mexican

Nutrition

Calories: 741
Fat: 32g
Carbohydrates: 7g
Fiber: 3g
Protein: 22g

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