Easy Keto Lasagna swaps pasta for a baked cheese-and-egg "noodle" sheet that slices into tender, satisfying layers. Between those layers sit a hearty ground beef marinara and fluffy ricotta, all crowned with bubbling mozzarella and Parmesan. It's everything you miss about the Italian classic, at about 7 net carbs per serving.
Let’s be honest, one of the hardest things to give up on a keto journey is classic comfort food, and lasagna sits right at the top of that list. But what if I told you that you could dive into a rich, bubbly, and ridiculously cheesy lasagna without an ounce of pasta-related guilt? Welcome to the recipe that will change your low-carb life! We’re swapping out traditional pasta for ingenious, tender ‘noodles’ made from a savory blend of mozzarella, Parmesan, and cream cheese. Layered with a hearty meat sauce and creamy ricotta, this keto lasagna delivers all the nostalgic flavor you crave. It’s a guaranteed crowd-pleaser, whether your guests are keto or not!
Ingredients
• You’ll Need
• For the Keto “Noodles”
• 8 oz / 227g block cream cheese, softened
• 2.5 cups / 10 oz / 283g shredded mozzarella cheese
• 1 cup / 4 oz / 113g grated Parmesan cheese
• 3 large eggs, beaten
• Kosher salt and black pepper, to taste
• For the Hearty Meat Sauce
• 1 tbsp (15 ml) extra virgin olive oil
• 0.5 white or yellow onion, chopped
• 4 cloves garlic, minced
• 1.5 lbs / 680g (24 oz) ground beef
• 1.5 tbsp tomato paste
• 0.75 cups / 177ml keto-friendly marinara sauce
• 1 tbsp dried oregano
• 1 pinch crushed red pepper flakes
• Kosher salt and black pepper, to taste
• For Assembly & Topping
• 16 oz / 454g ricotta cheese
• 1.5 cups / 6 oz / 170g shredded mozzarella cheese
• 1 cup / 4 oz / 113g grated Parmesan cheese
• Chopped fresh parsley, for garnish (optional)
• Cooking spray, butter, or oil for greasing
Instructions
1. Step-by-Step
2. Step 1: Make the Keto “Noodles”
3. Preheat your oven to 350°F / 177°C. Line a large 18×13 inch baking sheet with parchment paper and grease it generously.
4. In a large bowl, thoroughly mix the softened cream cheese, 2.5 cups (600 ml) mozzarella, 1 cup (240 ml) Parmesan, and the 3 beaten eggs. Season with a pinch of salt and pepper.
5. Pour the cheese mixture onto the prepared baking sheet, spreading it into a thin, even layer with a spatula.
6. Bake for 15-20 minutes until the sheet is set and the edges are golden brown.
7. Let the noodle sheet cool slightly on the pan, then carefully cut it into 6 equal rectangular pieces.
8. Step 2: Prepare the Meat Sauce
9. While the noodles bake, heat olive oil in a large skillet over medium-high heat. Add the chopped onion and sauté for 4-5 minutes until softened.
10. Stir in the minced garlic and cook for one minute more until fragrant, then add the tomato paste and cook for another minute.
11. Add the ground beef to the skillet. Cook and crumble the meat until it’s no longer pink, about 6-8 minutes. Drain off any excess grease.
12. Stir in the marinara sauce, dried oregano, and red pepper flakes. Season with salt and pepper to taste and let it simmer for a few minutes to meld the flavors.
13. Step 3: Assemble the Lasagna
14. Spread a thin layer of meat sauce on the bottom of a 9×13 inch baking dish.
15. Arrange 2 of the noodle pieces over the sauce to form the first layer.
16. Spread 1/3 of the ricotta cheese over the noodles, followed by 1/3 of the meat sauce.
17. Repeat the layering process two more times: noodles, ricotta, meat sauce.
18. Finish by sprinkling the remaining 1.5 cups (360 ml) of mozzarella and 1 cup (240 ml) of Parmesan cheese evenly over the top.
19. Step 4: Bake to Perfection
20. Bake in the 350°F / 177°C oven for 15-20 minutes, until the sauce is bubbly and the cheese on top is melted and golden.
21. Remove from the oven and let the lasagna rest for at least 5-10 minutes. This is crucial for it to set properly and makes slicing much cleaner.
22. Garnish with fresh parsley, if desired, before slicing and serving warm.
Nutritional Information
• Approximate values per serving (assumes 8 servings)
• Calories: 615 kcal
• Fat: 51g
• Protein: 34g
• Total Carbs: 9g (0.32 oz)
• Fiber: 2g
• Net Carbs: 7g (0.25 oz)
Pro Tips
• for the Perfect Keto Lasagna
• Drain the grease from the ground beef thoroughly after browning. This prevents the final lasagna from becoming oily.
• Don’t skip the resting period after baking! This is the secret to getting clean, beautiful slices that hold their shape.
• For a perfectly browned, bubbly cheese topping, switch the oven to broil for the last 1-2 minutes of cooking. Watch it closely to prevent burning.
• Feel free to assemble the lasagna up to 24 hours in advance. Cover and refrigerate, then add 10-15 minutes to the baking time when you’re ready to cook.
FAQ
Q: What are keto lasagna noodles made of
A: This keto lasagna recipe uses ingenious ‘noodles’ made from a savory blend of cream cheese, mozzarella, Parmesan, and eggs. They are baked into a thin sheet and then cut, creating a tender, pasta-free layer that’s perfect for a low-carb diet.
Q: Can I make this low-carb lasagna ahead of time
A: Yes, this is a great make-ahead keto lasagna. You can assemble the entire dish up to 24 hours in advance. Just cover it and store it in the refrigerator. When you’re ready to bake, simply add an extra 10-15 minutes to the cooking time.
Q: How do I prevent my keto lasagna from being greasy
A: The key to a non-greasy keto lasagna is to thoroughly drain the excess grease from the ground beef after browning it for the meat sauce. Also, letting the lasagna rest for 5-10 minutes after baking helps it set properly and prevents it from being oily when served.
Q: Is this recipe a gluten-free lasagna
A: Absolutely! Because the cheese noodles replace traditional wheat pasta, this is a naturally gluten-free lasagna. It’s so rich, cheesy, and satisfying that it’s a guaranteed crowd-pleaser, even for guests who aren’t following a keto or gluten-free diet.
Pro Tips
- Let the baked noodle sheet cool slightly before cutting it into 6 rectangles — the cream cheese and mozzarella dough slices cleanly when warm but tears when piping hot.
- Drain the ground beef thoroughly after browning; skipping this is the fastest way to end up with an oily lasagna instead of a firm, sliceable one.
- You can assemble the whole lasagna up to 24 hours in advance. Cover it, refrigerate, and add 10-15 minutes to the baking time when you cook it straight from the fridge.
- For a browned, bubbly top, switch the oven to broil for the last 1-2 minutes and watch it closely — the cheese goes from golden to burned fast.
- Let the baked lasagna rest 5-10 minutes before cutting. That rest is what keeps the layers stacked when you lift out a slice.
Frequently Asked Questions
What are the keto lasagna noodles made of?
The "noodles" are a mixture of softened cream cheese, shredded mozzarella, grated Parmesan, and beaten eggs, baked into a thin sheet on a parchment-lined pan and cut into rectangles.
Can I make this keto lasagna ahead of time?
Yes. Assemble it up to 24 hours ahead, cover, and refrigerate. Bake it straight from the fridge with 10-15 extra minutes in the oven.
How do I store and reheat leftovers?
Store slices covered in the fridge for up to 4 days and rewarm them at 350°F / 177°C until heated through. Slices also freeze well for up to 2 months — thaw overnight before reheating.
How many carbs are in a serving?
Each of the 8 servings has about 9 g total carbs and 2 g fiber, for roughly 7 g net carbs, alongside 34 g protein and 51 g fat.
Recipe card below.
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Ingredients
Method
- Step-by-Step
- Step 1: Make the Keto Noodles
- Preheat your oven to 350°F / 177°C.
- Line a large 18x13 inch baking sheet with parchment paper and grease it generously.
- In a large bowl, thoroughly mix the softened cream cheese, 2. 5 cups (1200 ml) mozzarella, 1 cup (240 ml) Parmesan, and the 3 beaten eggs.
- Season with a pinch of salt and pepper.
- Pour the cheese mixture onto the prepared baking sheet, spreading it into a thin, even layer with a spatula.
- Bake for 15-20 minutes until the sheet is set and the edges are golden brown.
- Let the noodle sheet cool slightly on the pan, then carefully cut it into 6 equal rectangular pieces.
- Step 2: Prepare the Meat Sauce
- While the noodles bake, heat olive oil in a large skillet over medium-high heat.
- Add the chopped onion and sauté for 4-5 minutes until softened.
- Stir in the minced garlic and cook for one minute more until fragrant, then add the tomato paste and cook for another minute.
- Add the ground beef to the skillet.
- Cook and crumble the meat until it's no longer pink, about 6-8 minutes.
- Drain off any excess grease.
- Stir in the marinara sauce, dried oregano, and red pepper flakes.
- Season with salt and pepper to taste and let it simmer for a few minutes to meld the flavors.
- Step 3: Assemble the Lasagna
- Spread a thin layer of meat sauce on the bottom of a 9x13 inch baking dish.
- Arrange 2 of the noodle pieces over the sauce to form the first layer.
- Spread 1/3 of the ricotta cheese over the noodles, followed by 1/3 of the meat sauce.
- Repeat the layering process two more times: noodles, ricotta, meat sauce.
- Finish by sprinkling the remaining 1. 5 cups (1200 ml) of mozzarella and 1 cup (240 ml) of Parmesan cheese evenly over the top.
- Step 4: Bake to Perfection
- Bake in the 350°F / 177°C oven for 15-20 minutes, until the sauce is bubbly and the cheese on top is melted and golden.
- Remove from the oven and let the lasagna rest for at least 5-10 minutes. This is crucial for it to set properly and makes slicing much cleaner.
- Garnish with fresh parsley, if desired, before slicing and serving warm.
- Drain the grease from the ground beef thoroughly after browning. This prevents the final lasagna from becoming oily.
- Don't skip the resting period after baking! This is the secret to getting clean, beautiful slices that hold their shape.
