The original low carb lasagna recipe! This "Just Like the Real Thing" keto lasagna is rich and delicious, with layers of low carb noodles topped with savory meat sauce, creamy ricotta cheese, and melty mozzarella cheese. It is the ultimate in low carb comfort food.
The best low carb lasagna recipe
This keto lasagna recipe is easy to make and tastes just like the real thing. In fact, over the years, I have been told many times that it should be called "Better Than the Real Thing" lasagna. It is so much better than zucchini lasagna. The keto lasagna noodles are so good that you can hardly tell you are eating a low carb, gluten free swap. If you have been wondering how to make keto lasagna, look no further.
Ingredients in the Best Keto Lasagna Recipe
The thing that makes this lasagna so close to the real thing is the noodles. You would never know that they are made up of just cheese, egg, and a little seasoning. Once you top them with the seasoned ground beef, homemade low carb marinara sauce, ricotta and parmesan, that is when they really shine.
For the Keto Lasagna Noodles
For the Low Carb Lasagna Filling
More Low Carb Lasagna Recipe
Frequently Asked Questions
Yes, you can. In fact, it will speed up the prep time considerably when you are ready to assemble and bake the lasagna. If you want to go a step further, you can even swap out the low carb marinara sauce and ground beef in this recipe for my Hearty Tomato Meat Sauce and make that in advance also.
With this particular recipe, you could do either. You can do all of the assembly steps ahead of time, freeze it, and then bake it when you are ready to eat it. Alternately, you could fully cook it, freeze it, and then reheat it in the oven later.
To make a larger keto lasagna, simply double the recipe and instead of cutting each "noodle" into three equal parts, cut the noodles to fit the pan you are using.
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"Just Like The Real Thing" Keto Lasagna
- Total Time: 1 hour 10 minutes
- Yield: 6 Servings 1x
- Diet: Gluten Free
Description
This "Just Like the Real Thing" keto lasagna is rich and delicious, with layers of low carb noodles topped with savory meat sauce, creamy ricotta cheese, and melty mozzarella cheese. This low carb lasagna recipe is the ultimate in low carb comfort food.
Ingredients
(Order the Groceries to Make this HERE)
For the “Noodles”
- 2 large eggs
- 4 oz cream cheese, softened
- ¼ cup Parmesan cheese, grated
- 1 ¼ cup mozzarella cheese, shredded
- ¼ tsp Italian seasoning
- ¼ tsp garlic powder
- ¼ tsp onion powder
For the Filling
- 1 pound ground beef
- 1 tablespoon dried minced onion (I use this brand)
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1 teaspoon dried basil
- 1 ½ cups Marinara Sauce, divided (get the recipe here)
- ¾ cup mozzarella cheese, shredded
- 6 tablespoons whole milk ricotta cheese
- 1 teaspoon Italian seasoning
- fresh basil, for garnish
Instructions
For the “Noodles”
- Preheat oven to 375° Line a 9x13 baking dish with parchment paper. Grease the parchment paper.
- In a large mixing bowl, using a hand mixer, cream together the 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.
- Spread the mixture into the baking dish, forming a nice even layer.
- Bake on the middle rack for 20 to 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 the ground beef, onion, oregano, garlic powder, dried basil and a pinch of salt. Cook until the meat is browned.
- Drain excess fat from pan and add 1 cup marinara sauce to meat. Reduce heat to low and simmer for 10 minutes.
Putting it all together:
- 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 tablespoon ricotta cheese, and cover with another “noodle” layer. Repeat these steps.
- Cover the top “noodle” layer with remaining meat sauce, marinara and mozzarella cheese. Sprinkle Italian seasoning over top. Bake for 20 minutes.
Notes
- Be sure that you are using parchment paper and not wax paper -- They are not interchangeable. The noodles will stick to wax paper, and you will not be able to get them off. It is also a good idea to grease your parchment paper.
- net carbs per serving: 5.6g
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Dinner Recipes
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 399
- Fat: 27g
- Carbohydrates: 6.3g
- Fiber: 0.7g
- Protein: 33.5g
Keywords: low carb lasagna, keto lasagna recipe, keto lasagna noodles, low carb pasta recipes, peace love and low carb lasagna, just like the real thing lasagna, gluten-free lasagna
Brittany says
This was amazing! You should really change the title to better than the real thing! lol.
We doubled the recipe. Instead of dried, I just cut up one fresh onion. Since hamburger is more expensive than Italian sausage right now we did 1 lb hamburger and 2 lb Italian sausage. I did have some leftover meat which was not a big deal because I did a deconstructed version for lunch the next day. I am pregnant and have been craving lasagna thank you for satisfying that itch!!!! My parents and I are low carb / keto. My husband and my boys are not and everyone loved it. The " Noodles" really we're delicious I think I might turn them into cheesy breadsticks and pizza at some point.
Vickie McDonald says
I LOVE this! Made this for Christmas last year. The noodles were so great, I'm wondering if anyone has ever used the noodles for anything else? I'm thinking of putting a layer of noodles in a baking pan and topping it with a cheesy sauce to replicate macaroni and cheese. Or, spreading an alfredo sauce over it?
Thank you!!
★★★★★
Kyndra Holley says
The noodle recipe also makes for a great pizza crust
Cori says
This may be one of the best lasagnas I’ve ever had (pasta or not)! I made it in stages and then assembled it. Brilliant how the baking pan cut in thirds fits perfectly in a bread pan just like you said. Kept it in the fridge for 2 days before baking and it was still fantastic. Next plan is to make a few and freeze for easy family meals.
★★★★★
Stephen W. says
Our go-to now.
Top cheese shelf could be burrata instead of ricotta – a popular choice here!
The "noodles" are actually more filling than the glucarbs, so smaller portions with a larger salad is the way to go!
★★★★★
Diane Trombley says
How many eggs?
Kyndra Holley says
The ingredient amounts are all listed in the recipe
Patricia A Page says
We love this recipe as is! And I also use the "noodle" recipe as the "crust" for low carb pizza!!! Woohooooooooooo!!!!!
★★★★★
Christy says
loved this recipe 😍 I made a double batch & used my own homemade venison Italian sausage. was my first attempt at the noodles. very easy & ill be making them again!
★★★★