Keto Low Carb Bacon & Mushroom Lasagna


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Keto Low Carb Bacon & Mushroom Lasagna. 4g net carbs.

A stunning main meal, with multiple layers of deliciousness made from classic keto ingredients.

This lasagna contains healthy fats, protein and vegetables all in one, combined to deliver a rich, mouth-watering sensational dish. You already know that I’m very fond of Italian cuisine. My Keto Low Carb Bacon & Mushroom Lasagna recipe is yet another celebration of the foods that I used to enjoy in my pre-keto days. And I’m going to explain how to make it, so you too can experience great Italian-style food at its low-carb best.

You won’t find zucchini or eggplants here. Although you’re free to use them as a substitution. My pasta #2 lasagna sheets gives the dish a much more authentic feel and taste, so I strongly recommend it. It’s a really easy and quick ‘pasta’, and you can make it ahead and freeze batches for convenience.

Keto Low Carb Bacon & Mushroom Lasagna

If you prefer to swap my pasta for zucchini or eggplants, make sure you prepare them by salting, rinsing, drying and pre-cooking first. And don’t forget to recalculate macros, as these vegetables will add more carbs.

How to Make Keto Low Carb Bacon & Mushroom Lasagna

Firstly, make sure you have enough of my lasagna sheets ready to use. If not, pop over to the recipe (you only need 1/2 – 250g pasta sheets) and bake them before returning to this post. Secondly, cook the bacon and mushrooms separately. Thirdly, build the layers and finish with a generous sprinkle of Parmesan cheese over the top. Finally, you’re ready to grill (broil) until you see nice golden-brown caramelisation.

Keto Low Carb Bacon & Mushroom Lasagna

I used créme fraîche, mature Cheddar, Parmigiano Reggiano and Italian Mascarpone cheese for the mushroom layer. Parmigiano Reggiano is quite strong, so if you choose the Padano variety, or something else, you might want to add more. Mascarpone and créme fraîche should be easy to find in supermarkets and delis, but if not, you can swap the former for double creamer and the latter for sour cream.

You may be wondering where the béchamel sauce (white sauce) is. Well, I’ve cunningly built it into the mushroom layer 😉 so there’s no need to faff with that as a separate element.

Keto Low Carb Bacon & Mushroom Lasagna


  • Yield: 3
  • Serving: ⅓rd of recipe
  • Calories: 876
  • Fat: 72g
  • Net Carbs: 4g
  • Protein: 45g
Recipe type: Main Courses
Cuisine: Ketogenic. Low Carb. LCHF. Grain Free. Gluten Free.
Prep time: 
Cook time: 
Total time: 
Rich and tasty layers of 'pasta' sheets, creamy mushrooms and crunchy bacon, with plenty of cheese running though. So indulgent. Yet so healthy.
  • 250g (half recipe) queenketo pasta #2 lasagna sheets
  • 350g fresh mushrooms (I used 250g chestnut + 100g oyster)
  • 250g streaky bacon
  • 80g Mascarpone (or 80g double cream)
  • 120g créme fraîche (or 120g sour cream)
  • 50g extra mature Cheddar cheese (shredded)
  • 60g Parmigiano Reggiano cheese (freshly grated)
  • a sprinkle of organic broth granules
  • 2 handfuls fresh parsley (2 TBSP chopped)
  • 1 garlic clove (minced)
  • freshly ground black pepper
  • fine Himalayan pink salt (U.S. option HERE)
  • 10g unsalted butter (room temperature)
  1. pan-fry bacon, then remove it from the pan, leaving the bacon fat in the pan.
  2. let the bacon cool, cut it into small pieces and set it aside.
  3. place cleaned and sliced mushrooms in the bacon frying pan, together with minced garlic, broth granules and a sprinkle of salt and pepper.
  4. sauté mushrooms until most of the water has evaporated, then add chopped parsley, créme fraîche, Mascarpone, Cheddar and 20g Parmigiano; adjust seasoning to taste.
  5. pre-heat grill (broiler) to medium-high or oven to 200°C fan.
  6. smear butter over the base and sides of a suitable baking dish (Pyrex works best in my opinion), using the correct size to accommodate at least 2 layers.
  7. place pre-cut lasagna sheets on the bottom of the dish; if planning 2 layers, add ½ of the mushrooms and ½ of the bacon pieces.
  8. repeat above step until you've completed all layers.
  9. sprinkle remaining Parmigiano over the top and grill (broil) or bake for about 15 minutes, until the cheese has caramelised and formed a golden crust.
  10. rest for 5 minutes before serving.
This is a very satisfying dish, so portions of ⅓rd size are adequate as main course. You could also serve 4 portions as an accompaniment to meat of your choice.

If the mushroom sauce seems too thick, you can thin it out with 1-2 tbsp almond or coconut milk.

Tastes even better when re-heated next day.

Metric Kitchen Scales are essential for accurate measurement of ingredients. They're easy to use, inexpensive and take up very little space. THESE are the ones I use (U.S. option HERE).

Your feedback matters to me! Please leave a comment below. If you try this recipe, you’ll make my day by sharing a photo on social media with the hashtag #queenketo. Thank you! 🙂

Click on a star to rate it!

Average rating 4.7 / 5. Votes: 3


  1. Jane Chambers

    On my meal plan for this week as it looks delicious, thank you. Please can i check if the serve and nutrition is 1/2 or 1/3 as I’m unclear from the post. Thanks.

    • Hi Jane, sorry about the confusion. I’ve updated the recipe notes. It yields 3 portions, so macros are for 1/3rd of the whole dish.

      • Thank you and it’s great to find a UK low carb/keto recipe site, as it is so much easier to try recipes without trying to convert cups. I love your Amaretti biscuit recipe … delicious.

        • Thank you so much Jane! Comments like yours make all the expense, time and effort worthwhile.
          P.S. Cups do my head in. I’ve even been asked how many cups is 200g of mackerel. I replied that I’d never shoved fish into a cup, so I had no idea – lol!!!! Probably lost that follower. Never mind – my sanity is more important.

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