Keto Chicken Broccoli Lasagna

Easy Keto Chicken Broccoli Lasagna


  • For the Lasagna Layers:
  • 2 large chicken breasts, cooked and shredded
  • 2 cups broccoli florets, steamed
  • 1 cup ricotta cheese
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1 large egg
  • 2 cloves garlic, minced
  • 1 cup marinara sauce (sugar-free)
  • 1/4 cup fresh basil, chopped
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon Italian seasoning
  • For the Cheese Topping:
  • 1 cup shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese


  1. Preheat the Oven:
  • Turn the oven on to 375°F, or 190°C.
  1. Prepare the Ingredients:
  • Cook and shred the chicken breasts. For convenience, you can bake, boil, or utilise rotisserie chicken.
  • Steam the broccoli florets until tender but still crisp, then chop them into smaller pieces.
  • Chop the basil and mince the garlic.
  1. Mix the Ricotta Layer:
  • In a mixing bowl, combine the ricotta cheese, shredded mozzarella, grated Parmesan, egg, minced garlic, chopped basil, salt, black pepper, and Italian seasoning. Mix until well combined.
  1. Assemble the Lasagna:
  • Spread a thin layer of marinara sauce on the bottom of a 9×13-inch baking dish.
  • Layer half of the shredded chicken over the sauce.
  • Spread half of the ricotta cheese mixture over the chicken.
  • Add half of the steamed broccoli on top of the ricotta mixture.
  • Repeat the layers: remaining chicken, remaining ricotta mixture, and remaining broccoli.
  • Pour the rest of the marinara sauce over the final broccoli layer.
  1. Add the Cheese Topping:
  • Sprinkle the top with 1 cup of shredded mozzarella cheese and 1/4 cup of grated Parmesan cheese.
  1. Bake the Lasagna:
  • Bake the baking dish for 20 minutes in a preheated oven covered with aluminium foil.
  • Remove the foil and bake for an additional 10-15 minutes, until the cheese is melted and bubbly, and the top is golden brown.
  1. Serve:
  • Before slicing and serving, let the lasagna to cool for approximately ten minutes. If preferred, garnish with more fresh basil.


  • This recipe makes approximately 6 servings.

Nutritional Information (Per Serving)

  • Calories: 380 kcal
  • Protein: 35g
  • Fat: 22g
  • Carbohydrates: 8g
  • Fiber: 2g
  • Net Carbs: 6g

Detailed Nutritional Breakdown (Per Serving)

  • Total Calories: 380 kcal
  • From Protein: 35g x 4 = 140 kcal
  • From Fat: 22g x 9 = 198 kcal
  • From Carbohydrates: 6g x 4 = 24 kcal
  • From Fiber: 2g x 0 = 0 kcal
  • Macronutrients:
  • Protein: 35g
  • Total Fat: 22g
    • Saturated Fat: 10g
    • Monounsaturated Fat: 8g
    • Polyunsaturated Fat: 2g
  • Total Carbohydrates: 8g
    • Dietary Fiber: 2g
    • Sugars: 3g
  • Net Carbs: 6g
  • Micronutrients:
  • Calcium: 320mg (25% DV)
  • Iron: 1.5mg (8% DV)
  • Vitamin A: 800 IU (16% DV)
  • Vitamin C: 30mg (50% DV)

Prep and Cook Time

  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Total Time: 55 minutes

Tips for the Perfect Keto Chicken Broccoli Lasagna

  1. Choose High-Quality Cheese:
  • Opt for full-fat cheese to keep the recipe keto-friendly. Full-fat cheeses melt better and add more richness to the lasagna.
  1. Use Fresh Herbs:
  • Fresh basil and garlic elevate the flavors significantly. If fresh herbs are not available, dried herbs can be used but in lesser quantities.
  1. Customize Your Veggies:
  • While broccoli is a great low-carb vegetable, you can mix in other keto-friendly veggies like spinach, zucchini, or mushrooms for variety.
  1. Avoid Watery Lasagna:
  • Ensure the broccoli is well-drained after steaming to avoid extra moisture. This helps keep the lasagna from becoming soggy.
  1. Storage and Reheating:
  • Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through.

This keto chicken broccoli lasagna is a delicious and healthy twist on a classic comfort food. Enjoy this meal knowing it’s low in carbs, high in protein, and packed with nutritious ingredients.

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