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Keto Lasagna Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://tastemadebyclara.com/keto-lasagna-recipe/