Craving the rich, comforting layers of a classic lasagna without the carbs? You’ve come to the right place! This Keto Lasagna recipe brilliantly swaps traditional pasta for tender, savory ‘noodles’ made from a blend of mozzarella, parmesan, and cream cheese. Layered with a hearty, flavorful meat sauce and creamy ricotta, this dish delivers all the satisfaction of the Italian-American classic you love. It’s a family-friendly meal that proves low-carb eating can be absolutely delicious and indulgent.
Ingredients
• For the Cheese ‘Noodles’
• 2 ½ cups / 280g shredded mozzarella cheese
• 8 ounces / 225g block cream cheese, softened
• 1 cup / 110g freshly grated Parmesan cheese
• 3 large eggs
• Kosher salt, to taste
• Black pepper, to taste
• For the Meat Sauce & Assembly
• 1.5 pounds / 680g ground beef
• 1 tablespoon / 15ml extra virgin olive oil
• ½ medium white or yellow onion, finely chopped
• 4 cloves garlic, minced
• 1.5 tablespoons / 22g tomato paste
• ¾ cup / 180ml low-sugar marinara sauce
• 1 tablespoon / 5g dried oregano
• Pinch of crushed red pepper flakes, or to taste
• 16 ounces / 450g ricotta cheese
• 1.5 cups / 170g shredded mozzarella cheese, reserved for topping
• 1 cup / 110g freshly grated Parmesan cheese, reserved for topping
• Freshly chopped parsley, for garnish
• Cooking spray, butter, or oil for greasing
Instructions
1. Directions
2. Step 1: Prepare the Cheese ‘Noodles’
3. Preheat your oven to 350°F / 175°C. Line a large baking sheet (approx. 12×17 inches) with parchment paper and grease it lightly with cooking spray or oil.
4. In a large bowl, combine 2 ½ cups of mozzarella, the softened cream cheese, 1 cup of Parmesan, and the 3 large eggs. Mix thoroughly until well combined. Season with a pinch of salt and pepper.
5. Pour the cheese mixture onto the prepared baking sheet. Using a spatula, spread it into a thin, even rectangle.
6. Bake for 15-20 minutes, or until the surface is set and the edges are lightly golden brown.
7. Remove from the oven and let it cool on the pan for about 10 minutes. Once cool enough to handle, cut the sheet into 6 equal, lasagna-noodle-sized rectangles.
8. Step 2: Make the Meat Sauce
9. While the noodles bake, heat the olive oil in a large skillet or Dutch oven over medium-high heat.
10. Add the chopped onion and cook until softened and translucent, about 4-5 minutes.
11. Stir in the minced garlic and cook for another minute until fragrant.
12. Add the tomato paste and cook, stirring constantly, for 1-2 minutes to deepen the flavor.
13. Add the ground beef to the skillet. Cook, breaking it apart with a spoon, until it is browned and no longer pink. Drain any excess grease.
14. Stir in the marinara sauce, dried oregano, and crushed red pepper flakes. Season with salt and pepper to taste. Bring the sauce to a simmer and let it cook for 5-10 minutes for the flavors to meld.
15. Step 3: Assemble and Bake the Lasagna
16. Spread a thin layer (about ½ cup) of the meat sauce on the bottom of a 9×13 inch baking dish.
17. Arrange two of the cheese ‘noodle’ rectangles over the sauce.
18. Spread one-third of the ricotta cheese over the noodles, followed by about one-third of the remaining meat sauce.
19. Create your next layer with two more cheese noodles, another third of the ricotta, and another third of the meat sauce.
20. Place the final two cheese noodles on top. Spread the remaining ricotta and meat sauce over them.
21. Sprinkle the top evenly with the reserved 1 ½ cups of mozzarella and 1 cup of Parmesan cheese.
22. Bake for 20-25 minutes, or until the cheese is fully melted, bubbly, and starting to brown on top.
23. Let the lasagna rest for at least 10-15 minutes before slicing. Garnish with fresh parsley and serve warm.
Nutritional Information
• (Estimated)
• Serving Size: 1/8th of lasagna
• Calories: 680 kcal
• Fat: 52g
• Protein: 43g
• Total Carbs: 10g
• Fiber: 2g
• Net Carbs: 8g
• Disclaimer: is an estimate and may vary based on used.
Pro Tips
• for the Perfect Keto Lasagna
• Let the lasagna rest for at least 15 minutes after baking. This allows it to set, making it much easier to slice and serve clean portions.
• For a richer sauce, deglaze the pan with a splash of dry red wine after cooking the onions and garlic, before adding the tomato paste.
• Don’t overbake the cheese noodles. You want them set and lightly golden, not crispy, so they remain pliable for layering.
• Feel free to add finely chopped vegetables like mushrooms or spinach to the meat sauce for extra nutrients and flavor. Sauté them with the onions.
FAQ
Q: What are the keto lasagna noodles made of
A: The keto-friendly ‘noodles’ in this recipe are made from a savory blend of mozzarella, parmesan, cream cheese, and eggs. The mixture is baked into a thin sheet and then cut into noodle-sized rectangles for layering.
Q: How many net carbs are in this keto lasagna
A: Each serving of this keto lasagna contains an estimated 8g of net carbs. This is based on a serving size of 1/8th of the total dish.
Q: Can I make this lasagna ahead of time
A: Yes, you can assemble the entire lasagna, cover it, and refrigerate for up to 24 hours before baking. You may need to add a few extra minutes to the baking time when cooking it straight from the refrigerator.
Q: Why is it important to let the lasagna rest after baking
A: Letting the lasagna rest for at least 10-15 minutes is crucial. This allows the layers and melted cheese to set, making it much easier to slice and serve clean portions that hold their shape.
