"Just Like The Real Thing" LASAGNA!!

This dish is easy to make and tastes just like the real thing.  I served it to my husband without telling him that I made a low carb version and he had no idea.  Once I told him, he was even more impressed.

Want to get all 4 of my ebooks for FREE?  Find out how – HERE

200 Recipes - Get all 4 Peace Love and Low Carb Ebooks FREE


For the “Noodles” 
2 Eggs
4 oz. Cream Cheese – Softened
¼ Cup Parmesan Cheese – Grated
1 ¼ Cup Mozzarella Cheese – Shredded
1/4 tsp. Italian Seasoning
1/4 tsp. Garlic Powder
1/4 tsp. Onion Powder

For the Filling

1 lb. Ground Beef
1 ½ Cups Three Cheese Marinara Sauce, Divided
¾ Cup Mozzarella Cheese – Shredded
6 Tbs. Whole Milk Ricotta Cheese
1 Tbs. Minced Onion
1 tsp. Dried Oregano
1 tsp. Garlic Powder
1 tsp. Dried Basil
1 tsp. Italian Seasoning


For the “Noodles” This part will take the longest so feel free to make the “noodles” the night before and just leave them in the fridge until you are ready for them.Preheat oven to 375° Line a 9×13 baking dish with parchment paper

In a large mixing bowl, using a hand mixer, cream together cream cheese and eggs.

Next, add Parmesan cheese, Italian seasoning, garlic powder, and onion powder.  Mix until all ingredients are well combined.  Using a rubber spatula, fold in mozzarella cheese and mix until well incorporated.

With a rubber spatula, spread the mixture into the baking dish, forming a nice even layer.  Bake on the middle rack for 20-25 minutes.

When the “noodles” are done baking, cool in the fridge for about 20 minutes and then cut into thirds.  This makes three perfectly sized “noodle” layers for an 8.5 X 4.5 X 2.5 loaf pan.

For the Filling
In a large skillet, over medium-high heat, combine ground beef, minced onion, oregano, garlic powder, dried basil and a pinch of salt.  Cook until meat is browned.

Drain excess fat from pan and add ¾ Cup marinara sauce to meat.  Reduce heat to low and simmer for 10 minutes.

Pour ¼ cup marinara sauce into bottom of loaf pan.  Top with the first “noodle” layer

Layer a third of the ground beef mixture.  Top with ¼ cup mozzarella cheese and 3 Tbs. ricotta cheese, and cover with another “noodle” layer.  Repeat these steps.

Cover the top “noodle” layer with remaining ground beef, and mozzarella cheese.  Sprinkle Italian seasoning over top.  Bake for 20 minutes.

Prep Time – 30 Minutes

Cook Time – 40 MinutesMakes Servings: 4

Per Serving:
Calories – 486
Protein – 57 g
Carbs – 9.5 net g
Fat – 34 g

The Primal Low Carb Kitchen: Comfort Food Recipes for the Carb Conscious Cook

The Primal Low Carb Kitchen CookbookAre you ready to eat all your favorite comfort foods without the guilt? The Primal Low Carb Kitchen: Comfort Food Recipes for the Carb Conscious Cook has more than 85 low-carb, gluten-free, and primal recipes. There are no hard to find, strange ingredients - only clean, whole foods that you can find at your local grocery store.

This cookbook bridges the gap between low-carb and paleo and will help you lose weight while still enjoying all of your favorite foods. Inside, not only will you find delicious, easy to make recipes, but you will find nutritional analysis for each recipe, a complete list of hidden sources of gluten, tips for maximizing your grocery budget, and how to get your kitchen set up for success.

Click HERE to order!


  1. says

    I’ve found a pasta sauce that has a really low carb count. It’s 3 or 4 per 1/2 cup serving (can’t remember for sure). The brand is “Rao’s” and it’s really great. Lasagna is one of my faves, I usually pick around the noodles, but I’ll try these next time. Thanks!!!

  2. says

    Very good indeed…even the bottomless pit guys in my house chose ‘my side’ of the lasagna over theirs with regular noodles! I tweaked it with fresh garlic, onion and basil in the meat mixture and loved the ‘noodles’ – thanks for all your work in making some great recipes!

  3. says

    I made the pizza crust, even though is not crunchy it was very good, after done it my toppings were: mozzarella, ricotta, spinach, onions, red bell pepper, black olives and sausage, OMG it was sooooooooo good! Thank you very much for this delicious recipe. I enjoyed it a lot….

  4. says

    First we found your nachos and now Low Carb Lasagna?? Really?!?!? God Bless You, Holley!!! I just asked my wife is we could invite you to be her first sister wife. LOL

  5. says

    OMG.. BY far THE best recipe I have tried for Lasagna Low Carb or NOT!! I made mine in two small loaf pans since I didn’t have a regular loaf pan and my husband couldn’t stop eating it (and he’s not the one dieting!)

    • Emerald says

      Honestly, same here! Made the noodles and sauce last night and had the lasagna at church today. (Just me and my mom since we’re eating keto. We brought regular lasagne for everyone else.) It was amazing. Best lasagne I have ever had. ever. Both the noodles and the sauce are delicious, and it was all super easy. I did blend my sauce with an immersion blender to get rid of the large tomato chunks. My brother and I hate those.
      I will absolutely be making it again.

  6. says

    Made this tonight…O.M.G. delicious!!! Loved, loved, loved the “noodles”! Doubled the noodles so I could make a larger dish of this. I can’t rave enough about it. Thank you!

  7. Doris says

    Thank you for this recipe! My husband is diabetic and I was looking for recipe alternatives (lasagna is my fav) that were low carb—plus no zucchini “noodles”. I cannot wait to try it out this weekend ^_^ Please keep up the great work and add more recipes.

    • Doris says

      To follow-up, I made this last night since we had some left over ricotta in the fridge. My husband said it was better than original lasagna (w/noodles). Thank you, thank you, thank you!!! This will definitely be part of my dinner rotation ^_^

  8. Karen G. says

    I made this for Superbowl Sunday and it was AWESOME! Thank you so much! This Italian and her super PICKY husband loved it!!!

  9. Paulette says

    OMG!!! I love you for posting this!!! I have been looking for a low carb version as I love my lasagna and was unsure what to use for the noodles. THANK YOU!!!

  10. Kim says

    This was awesome, , I made it for my family and now am making it for a dinner party. . I am excited to share this with my friends.
    Thank you for the great ideas.

  11. Deanne says

    I made this last night and my husband and I were in heaven. This is incredible and really easy.

  12. Melanie says

    Any chance you can create a white sauce version? My husband can’t have tomato-ey stuff. I will, however, be trying this for me :).

  13. Judith Stone says

    Has anyone tried to make this ahead of time? I would like to assemble and then bake the next night. Or should I bake it and reheat it?

  14. Mellie J says

    Does this freeze well? When I make lasagna I usually make a double batch and freeze / cook it in smaller baking dishes since I’m cooking for one (most of the time).


  15. Valerie says

    I made this last night and my husband and I loved it. Such a great idea. I’ve tried the zucchini style lasagna and it just didn’t do it for me, but this is awesome!! Thanks for the great recipes.

  16. says

    Thank you, thank you, thank you!!! What a clever way to make a substitute for noodles! And so delicious! My husband, who can eat anything and never gain an ounce was over the moon, and did not notice the “faux” noodles. I used my own marinara sauce (basically the same but without the added cheese) and gave it a little depth with some hot paprika paste, and used fresh herbs and garlic. I can`t wait to try more of your recipes. You have talent, gal!

  17. Richard says

    Amazing! Scrumptious!
    Sadly, burned the first 2 batches of noodles, and the overall dish. Be really careful with temperature and baking times!

  18. Jeff says

    So I didn’t see the temp for what I should bake this at. I saw the noodles were at 375. Is that the temp for the full lasagna too?

  19. Jill says

    This recipe rocks! Everyone in the family loves this even my parents think it’s as good as the real thing. It freezes and reheats really well. I usually make 3 or 4 at a time and it’s great to have them to pull out of the freezer for a busy weeknight!

    • Colleen says

      I wish I would have made more when I made this for the first time! Great idea! My family absolutely loved this!

  20. Christa says

    So I made this meatless (for lent)… and the first night it was just ok maybe cause I used the “noodles” right after they cooled… but the days following it so good. I can’t wait until I’m eating meat again… Thanks!

  21. Colleen says

    AMAZING!!!!! Just perfect! We loved this recipe! Better than regular lasagna. The flavor in the “noodles” is just wonderful!
    I substituted fat free ricotta and used low fat mozz. I also used ground turkey instead of beef. I just can’t get over how great this recipe is.

  22. Karl says

    Wow! I just stumbled upon this today and since it was cold and rainy, I was in the perfect mood for this. I haven’t made regular lasagna in years, since it makes such a mess and this was easier than “real” lasagna, but just as tasty. Thank you! This will go in the regular rotation.

Leave a Reply

Your email address will not be published. Required fields are marked *