Craving that soul-warming, cheesy pull of a classic lasagna but sticking to a low-carb lifestyle? I see you, and I have the perfect solution! This Keto Lasagna recipe delivers all the rich, savory flavors you love, swapping traditional pasta for tender, cheesy ‘noodles’ made from cream cheese and mozzarella. Layered with a hearty meat sauce and bubbling cheese, this is the ultimate comfort dish that proves you don’t have to miss out on your favorites. Get ready to dive into a pan of pure, guilt-free bliss!
Ingredients
• For the Keto Noodles
• 8 oz / 225g block cream cheese, softened
• 2 cups / 200g shredded mozzarella cheese
• ½ cup / 50g freshly grated Parmesan cheese
• 3 large eggs
• ½ tsp Kosher salt
• ¼ tsp ground black pepper
• For the Hearty Meat Sauce
• 1 tbsp / 15ml extra virgin olive oil
• ½ cup / 75g chopped onion
• 3 cloves garlic, minced
• 1 lb / 450g ground beef
• 1 tbsp / 15g tomato paste
• ¾ cup / 180ml marinara sauce, no sugar added
• 1 tsp dried oregano
• Kosher salt and ground black pepper, to taste
• For the Cheese Layers & Topping
• 16 oz / 450g whole milk ricotta cheese
• ½ cup / 50g freshly grated Parmesan cheese
• 1.5 cups / 150g shredded mozzarella cheese
• Pinch of crushed red pepper flakes
• Freshly chopped parsley, for garnish
Instructions
1. Preheat your oven to 350°F / 175°C. Line a large baking sheet with parchment paper and lightly grease with cooking spray.
2. To make the noodles, combine the softened cream cheese, 2 cups of mozzarella, and ½ cup of Parmesan in a microwave-safe bowl. Microwave in 30-second intervals, stirring in between, until fully melted and smooth. Whisk in the eggs, salt, and pepper until well combined.
3. Pour the cheese mixture onto the prepared baking sheet and spread it into a thin, even rectangle. Bake for 15-20 minutes, or until the center is set and the edges are golden brown. Let it cool slightly.
4. While the noodles bake, prepare the sauce. Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook for 5 minutes until softened. Stir in the minced garlic and cook for another minute until fragrant.
5. Add the ground beef to the skillet. Cook, breaking it up with a spoon, until browned and no longer pink. Drain off any excess grease. Stir in the tomato paste, marinara sauce, and oregano. Season with salt and pepper to taste and let it simmer for 5 minutes.
6. In a separate bowl, mix the ricotta cheese with the remaining ½ cup of Parmesan cheese. Season with a pinch of salt and pepper.
7. Once the noodle sheet has cooled slightly, cut it in half widthwise, then cut each half into three equal pieces to create 6 ‘noodles’.
8. To assemble, spread a thin layer of meat sauce on the bottom of an 8×8 inch baking dish. Place two noodle pieces on top. Spread half of the ricotta mixture over the noodles, followed by one-third of the remaining meat sauce and ½ cup of mozzarella. Repeat the layers once more. Top with the final two noodle pieces, the last of the meat sauce, and the remaining 1 cup of mozzarella.
9. Bake for 25-30 minutes, or until the sauce is bubbly and the cheese on top is melted and golden.
10. Let the lasagna rest for 10 minutes before garnishing with fresh parsley, slicing, and serving.
Nutritional Information
• (per serving, serves 6)
• Calories: 580 kcal
• Protein: 40g
• Fat: 45g
• Carbohydrates: 9g
• Fiber: 2g
• Net Carbs: 7g
Pro Tips
• For the cleanest cuts, allow the finished lasagna to rest for at least 10-15 minutes before slicing. This lets the layers set properly.
• Ensure you drain the excess grease from the ground beef thoroughly to prevent the final dish from being oily.
• For a richer, more complex sauce, deglaze the pan with a splash of dry red wine after browning the beef and before adding the marinara.
• Don’t be afraid to add other low-carb vegetables to your sauce, like finely chopped mushrooms or zucchini, for extra flavor and nutrients.
FAQ
Q: What are the keto noodles in this lasagna made of
A: The keto-friendly ‘noodles’ in this recipe are made from a baked sheet of cream cheese, mozzarella, Parmesan, and eggs. This creates a tender, cheesy, and low-carb alternative to traditional pasta.
Q: Can I make this keto 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 5-10 minutes to the baking time when cooking it straight from the fridge.
Q: How do I store and reheat leftovers
A: Store leftover keto lasagna in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave or in an oven at 350°F (175°C) until warmed through.
Q: Is this recipe gluten-free
A: Yes, this keto lasagna is naturally gluten-free as it uses cheese-based noodles instead of traditional wheat pasta. Always double-check that your marinara sauce and other packaged ingredients are certified gluten-free if you have a sensitivity.
