Classic keto lasagna with cheesy noodles keeps every layer of the beloved bake — meat sauce, creamy ricotta, bubbling mozzarella — and replaces pasta with a tender sheet of melted cheese. The 'noodles' are cream cheese, mozzarella, Parmesan, and eggs baked into a pliable slab, then layered in an 8×8 dish until golden. Six generous servings at 7g net carbs each, and no one misses the pasta.
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 (7.1 oz) shredded mozzarella cheese
• ½ cup / 50g (1.76 oz) 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 (2.65 oz) 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 (1.76 oz) freshly grated Parmesan cheese
• 1.5 cups / 150g (5.3 oz) 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 (480 ml) 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 (240 ml) 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 (0.25 oz)
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.
Pro Tips
- Spread the cheese noodle batter thinly and evenly on the parchment-lined sheet so it bakes uniformly and cuts cleanly into six lasagna-sized pieces.
- Let the baked noodle sheet cool slightly before cutting — warm cheese cuts into tidy rectangles that layer without tearing.
- Drain the ground beef thoroughly after browning before adding the tomato paste and marinara; leftover grease makes the finished lasagna oily between the cheese layers.
- Use no-sugar-added marinara and let the sauce simmer 5 minutes with the oregano so the flavors concentrate in the short cooking window.
- Rest the assembled lasagna at least 10-15 minutes before slicing so the ricotta and cheese layers set into clean portions instead of sliding apart.
Frequently Asked Questions
Can I make this keto lasagna ahead of time?
Yes — assemble it up to a day in advance, refrigerate covered, and bake when ready, adding a few extra minutes if it goes in cold. The meat sauce can also be made a day ahead.
Does it freeze well?
Baked portions freeze nicely for up to 2 months in airtight containers. Thaw in the fridge overnight and reheat covered so the mozzarella topping melts again without drying out.
Can I add vegetables to the layers?
Finely chopped mushrooms or zucchini fold into the meat sauce without changing the structure — sauté them with the onion so they do not release water into the bake.
How many net carbs are in a serving?
Each of the 6 servings has 9g total carbs and 2g fiber, so about 7g net carbs, with 40g protein and 45g fat. It is a full meal on its own.
Recipe card below.
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Classic Keto Lasagna with Cheesy Noodles
Ingredients
Method
- Preheat your oven to 350°F / 175°C.
- Line a large baking sheet with parchment paper and lightly grease with cooking spray.
- To make the noodles, combine the softened cream cheese, 2 cups (480 ml) 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.
- 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.
- 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.
- 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.
- In a separate bowl, mix the ricotta cheese with the remaining ½ cup of Parmesan cheese.
- Season with a pinch of salt and pepper.
- Once the noodle sheet has cooled slightly, cut it in half widthwise, then cut each half into three equal pieces to create 6 'noodles'.
- To assemble, spread a thin layer of meat sauce on the bottom of an 8x8 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 (240 ml) of mozzarella.
- Bake for 25-30 minutes, or until the sauce is bubbly and the cheese on top is melted and golden.
- Let the lasagna rest for 10 minutes before garnishing with fresh parsley, slicing, and serving.
- Don't be afraid to add other low-carb vegetables to your sauce, like finely chopped mushrooms or zucchini, for extra flavor and nutrients.
