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
Rachael 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.
Michelle Krueger says
Made this for dinner tonight and it was delish. Thanks so much!
Glenn 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
Maricruz 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....
Cheryl Velasquez says
Looks delicious Can you add the calorie count per serving?
Leanne says
How many servings does this make?
Janice says
Six servings. It's listed at the top of the recipe. I had to look around myself.
Sue says
This was delicious!! Everyone in my house likes it better than regular lasagne.
Anonymous says
I feel like that’s a huge portion for a 9x13? Which I’m totally Ok with but just making sure that’s accurate. 🙂
Kyndra Holley says
9x13 is then cut into thirds to make 3 layers
Kyndra Holley says
Thank you very much!
P.I.N.K. Mom 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!
Kyndra Holley says
Thank you and I definitely will keep posting new recipes
Chanel says
Your recipes are simply AWESOME! Thank you and please continue to add more!
Paula says
We tried the lasagna and my husband loved it! Then made the noodle recipe again and used it for a pizza crust. It was great and super easy!
Can't wait to try the tuna casserole.
My husband has lost almost eighty pounds because of websites like yours. Having a variety of recipes keeps him on track. Thank you so much!
Chrisitine says
Congratulations to Paula's husband!
Does anyone know whether you can make this ahead of time? I wanted to prep it at home for a road trip..
Thanks!
Rene says
For the Parmesan cheese is that fresh or the kraft kind in the jar.
Erika Hart says
Freshly grated always tastes so much better!
Kyndra Holley says
Agreed, Erika! Freshly grated is great if you can get it, Rene.
Cindy says
I made this for a road trip and froze it in individual serving sizes. Then just popped it in the microwave when ready to eat. Worked out awesome!
Linda says
Absolutely delicious, so nice to be able to have lasagna, thank you
Krista 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!!!
Linda says
Raos is awesome! That's all I use!
Dottie says
Use sliced eggplant instead of making noodles! I’m highly allergic to cows milk , & have to eat non milk cheeses & its tough! I love Italian foods too! I using almond milk & cheeses! I can have heavy whipping cream & butter
Anonymous says
I have made this recipe many times and it never fails to please! I don't miss carb-y noodles because the recipe "noodles" are fantastic. My family highly recommends this recipe - and you've got to try others by Kyndra. She is a recipe genius.
Monica says
I used that too!!! It is super good 🙂 Also, nobody could believe that the lasagna wasn’t made with regular pasta because it was super good!!!!