Keto Lasagna Recipe

Introduction

This keto lasagna is a delicious low-carb twist on the classic Italian favorite. Using a creamy cheese-based noodle, it offers all the comforting flavors without the carbs. Perfect for anyone following a keto lifestyle or simply looking for a lighter lasagna option.

Ingredients

• 8 ounces cream cheese
• 2 cups shredded mozzarella cheese
• 1/2 cup parmesan cheese
• 3 large eggs
• 1 large onion, chopped
• 1 clove garlic, minced
• 1 pound ground beef
• 3/4 cup marinara sauce (see notes)
• 1 1/2 cups ricotta cheese
• 1 1/2 cups shredded mozzarella cheese

Instructions

1. Step 1: Preheat the oven to 180°C (350°F). Line a large baking sheet with parchment paper and set aside.
2. Step 2: In a microwave-safe bowl, combine the cream cheese, 2 cups mozzarella, and parmesan. Microwave in 30-second intervals, stirring until mostly melted. Add the eggs and whisk until smooth.
3. Step 3: Spread the cheese mixture evenly onto the lined baking sheet and bake for 15 minutes, or until the edges are firm. Remove and let cool.
4. Step 4: Heat a little oil in a non-stick pan over medium heat. Sauté the onion and garlic for 5 minutes. Add the ground beef and cook for 3 minutes. Stir in the marinara sauce and cook for another 5 minutes. Remove from heat.
5. Step 5: Once the cheese sheet has cooled, slice it into six equal pieces to form noodles.
6. Step 6: In an 8×8-inch baking pan, line with foil. Layer two noodle pieces on the bottom, spread 1/2 cup ricotta cheese over them, add one-third of the meat sauce, then sprinkle 1/2 cup mozzarella. Repeat layers until all ingredients are used.
7. Step 7: Bake the assembled lasagna for 30–35 minutes, until the top is golden and bubbling. Let it cool for 5 minutes before serving.

Tips & Variations

• Use a low-sugar marinara sauce or make your own to keep carbs minimal.
• For extra flavor, add Italian seasoning or fresh herbs to the meat sauce.
• Freeze leftover portions for a convenient future meal; thaw before reheating.
• Try substituting ground turkey or chicken for a leaner option.

Storage

Store leftover keto lasagna in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave or oven until heated through. This lasagna also freezes well for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the lasagna noodles ahead of time?

Yes, you can prepare the cheese-based noodles a day in advance and keep them refrigerated until ready to assemble the lasagna.

Is this recipe suitable for gluten-free diets?

Absolutely. The noodle base is made from cheese and eggs, making it naturally gluten-free and ideal for those avoiding gluten.

Keto Lasagna Recipe

Print Recipe

★★★★★

4.5 from 135 reviews

This Keto Lasagna recipe offers a low-carb, cheesy alternative to traditional lasagna by using a homemade creamy cheese-based ‘noodle’ layer. It’s packed with a savory ground beef marinara sauce, creamy ricotta, and melted mozzarella cheese, baked to golden perfection for a delicious, comforting meal suitable for keto and low-carb diets.

• Author: Clara
• Prep Time: 20 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 15 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Italian
• Diet: Low Carb

Ingredients

Scale 1x2x3x

For the keto lasagna noodles

• 8 ounces cream cheese
• 2 cups shredded mozzarella cheese
• 1/2 cup parmesan cheese
• 3 large eggs

For the lasagna

• 1 large onion, chopped
• 1 clove garlic, minced
• 1 pound ground beef
• 3/4 cup marinara sauce (see notes)
• 1 1/2 cups ricotta cheese
• 1 1/2 cups shredded mozzarella cheese

Instructions

1. Preheat and prepare baking sheet: Preheat your oven to 180°C (350°F). Line a large baking sheet with parchment paper and set it aside to keep the cheese mixture from sticking.
2. Make the cheese noodle batter: In a microwave-safe bowl, combine cream cheese, shredded mozzarella, and parmesan cheese. Microwave in 30-second intervals, stirring in between, until the cheeses mostly melt together. Whisk in the eggs until you have a smooth, batter-like mixture.
3. Bake the cheese sheets: Pour the cheese batter onto the prepared baking sheet spreading it out evenly. Bake for 15 minutes until the edges become firm. Remove from the oven and let it cool completely to set.
4. Prepare the meat sauce: Heat a splash of oil in a non-stick pan over medium heat. Add chopped onions and minced garlic; sauté for about 5 minutes until softened and aromatic. Add ground beef and cook for 3 minutes, breaking it up as it browns. Stir in marinara sauce and cook for another 5 minutes to blend flavors. Remove from heat.
5. Assemble the lasagna: Cover an 8×8 inch baking pan with tin foil. Cut the cooled cheese sheet into 6 even pieces. Place two pieces on the bottom of the pan as your first layer. Spread 1/2 cup ricotta cheese over the noodles, followed by a third of the meat sauce, then 1/2 cup shredded mozzarella cheese. Repeat these layers until all ingredients are used.
6. Bake the assembled lasagna: Place the pan in the preheated oven and bake for 30-35 minutes, or until the top is golden brown and bubbly. Remove from oven and let the lasagna rest for 5 minutes before serving to allow it to set.

Notes

• For the marinara sauce, choose a low-sugar, keto-friendly brand or make your own to keep carbs low.
• Letting the cheese noodle batter cool completely makes it easier to cut and assemble without breaking.
• This recipe is ideal for meal prep; leftovers store well refrigerated for up to 3 days.
• You can substitute ground beef with ground turkey or sausage for a different flavor.

Keywords: Keto lasagna, low-carb lasagna, cheese noodle lasagna, keto dinner, low-carb Italian, gluten free lasagna