• 2 cups cooked, shredded chicken
  • 2 cups chopped broccoli florets
  • 1 cup ricotta cheese
  • 1/2 cup grated Parmesan cheese
  • 1 egg
  • 1 teaspoon garlic powder
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
  • 2 cups shredded mozzarella cheese
  • 1 cup low-carb marinara sauce


Preheat the oven to 375°F (190°C).

  1. In a large mixing bowl, combine the cooked chicken, chopped broccoli, ricotta cheese, Parmesan cheese, egg, garlic powder, basil, oregano, salt, and pepper.
  2. Spread 1/4 cup of the low-carb marinara sauce on the bottom of a 9×13 inch baking dish.
  3. Layer 1/3 of the chicken broccoli mixture on top of the sauce.
  4. Sprinkle 1/3 of the shredded mozzarella cheese on top of the chicken broccoli mixture.
  5. Repeat layers two more times, ending with the shredded mozzarella cheese on top.
  6. Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly and the lasagna is heated through.
  7. Remove from the oven and let it rest for a few minutes before slicing and serving.
  8. Serve and enjoy your Keto Chicken Broccoli Lasagna!

Note: You can also add other low-carb vegetables such as mushrooms or spinach to the chicken broccoli mixture for added nutrition and flavor.