Keto Recipes


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Keto Lasagna Stuffed Chicken combines gooey cheese with delicious marinara sauce, all stuffed inside a chicken breast. The taste of lasagna and the low-carb benefits of chicken!


Prep Time: 20 Minutes | Cook Time: 40 Minutes | Total Time: 1 hour | Servings: 6 | Net Carbs: 7g


Lasagna Stuffed Chicken

  • 3 Chicken breasts (butterfly)
  • 1 cup Ricotta cheese (whole milk)
  • 1 Egg
  • 2 teaspoons Basil (dried)
  • 1 teaspoon Oregano (dried)
  • 3 cloves Garlic (chopped)
  • 1/2 teaspoon Sea salt
  • 2 cups Mozzarella (shredded)
  • 1 1/2 cups Marinara sauce (recipe below)
  • 1 tablespoon Italian seasoning (dried)
  • 2 tablespoons Basil (fresh, chiffonade)

Marinara Sauce

  • 1 tablespoon Olive oil (extra virgin)
  • 1/4 cup Onions (chopped)
  • 2 cloves Garlic (minced)
  • 15 ounces Tomatoes (crushed, Cento)
  • 1/8 cup Basil (fresh, chopped)
  • 1/4 teaspoon Oregano (dried)
  • 1 teaspoon Erythritol
  • 1 teaspoon Sea salt
  • 1/2 teaspoon Pepper


Lasagna Stuffed Chicken

  • Butterfly each chicken breast and set aside.KETO LASAGNA STUFFED CHICKEN
  • In a medium mixing bowl stir the ricotta, egg, basil, orgeano, garlic, salt, and half of the grated mozzarella.
  • Spoon marinara onto one half of each chicken breast. Spread the cheese mixture on top of the sauce and fold the chicken breasts over to close. Place the stuffed chicken breasts in a lightly greased 8 x 8 baking dish.
  • Drizzle the rest of the marinara sauce over the chicken. Top with the rest of the mozzarella and sprinkle the top with Italian seasoning.
  • Bake, uncovered, in a 400 degree oven for 40 minutes. Sprinkle basil on top and serve hot.

Marinara Sauce

  • Heat a large skillet to medium heat. Add the olive oil and chopped onions and cook for 4 minutes until slightly translucent.
  • Add the chopped garlic and cook for 1 minute until fragrant.
  • Pour in the crushed tomatoes and cook for 5 minutes. Then add the basil and oregano. Stir to combine and cook for an additional 5 minutes.
  • Add the erythritol and salt and pepper to taste and let simmer for 5 minutes.


If you prefer, you can simply cut a pocket in your chicken breasts, rather than butterflying them.


Calories: 381kcal | Carbohydrates: 9g | Protein: 40g | Fat: 20g | Saturated Fat: 10g | Cholesterol: 150mg | Sodium: 1317mg | Potassium: 897mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1440IU | Vitamin C: 17mg | Calcium: 321mg | Iron: 2mg | Net Carbs: 7g

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