Keto Lasagna Stack

A Gluten-free Keto lasagna that is filled with flavor and just as satisfying as the traditional. Layer the ingredients for a simple yet elegant meal.

Serves 4


  • 2 8oz packages THE BIG MOO Roasted Garlic 
  • ⅓  cup sun-dried tomatoes 
  • 1 medium tomato, thinly sliced 
  • 1 portobello mushroom, thinly sliced
  • ½  zucchini, thinly sliced 


          1. Preheat the oven to 375. 
          2. THE BIG MOO  into thirds and begin layering the lasagna
          3. Start with a slice of THE BIG MOO, sun dried tomatoes, zucchini, a second layer of THE BIG MOO, tomato, portobello mushroom, and the top layer of THE BIG MOO.
          4. Top with freshly cracked black pepper.
          5. Cover with foil and bake for 15 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is molten and the top layer is golden brown.

1 comment

  • I made a version of this using tomato sauce instead of fresh tomato, and eggplant instead of portabello mushrooms (because the grocery store was out). I sauted the egpplant and zucchini lightly in a little olive oil, salt & pepper before layering. It turned out yummy, but can’t wait to try it when the mushrooms are back in stock!


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