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
Shauna says
The title could not be more PERFECT! This was absolutely delicious! I got the noodles and sauce ready a night before and that made whipping it up so much easier. Yummy! Thank you! Thank you!
TacoTuesday says
I made this yesterday for my wife and I and we were extremely surprised by the outcome. It was delicious!!!
A few slight adjustments to the recipe: First, I used Rao's marinara. I also didn't add the spice mix to the beef until it was almost done and then just incorporated it and let it bloom for 30 seconds or so before adding the marinara. The beef mixture also needed just a little bit of water--my mixture was a little too dry.
The next time I make it I'm going to adjust slightly for our palates: 1 tsp salt and 1 tsp red pepper flakes with the beef . I think also adding a little bit of fresh basil (chiffonade cut) on top after it comes out of the oven would give it a good fresh herb boost.
Thanks for the great recipe!
Janette says
I made this for my husband and I for dinner and he is like having a toddler in the house, he doesn't like anything! He loved it! In fact I had to hide some for my lunch. It really is the best lasagna ever. It is so perfect I am making it for my seniors at my recreation center in October because they wanted a catered Italian lunch! I will report back with how it goes. I am going to have to quadruple the recipe and make 2 9 x 13 pans and I will serve a salad with it. Thank you so much for this recipe Kyndra!!!
Lara says
My lasagna is cooking right now. I’m sire it will be amazing because that sauce is unbelievable!!! I used to buy Prego but I will make my own from now on...it’s that good! I sat and ate at least 1/2 c of it while I waited for he noodles to cool. Thanks for some awesome ideas. You’re helping to save my back, my joints and MY LIFE,!
Lisa Belcher says
This is an awesome recipe and spot on for flavor!!! It's even better if you let it sit a day before baking or reheated when the marinara blends in real well. Thank you for sharing the recipe!!!
Bruna says
Amazing recipe! I made it today, and everyone enjoyed it! Thank you for sharing this with us ????????????????
Kaely says
I love this LC recipe because it doesn't taste low carb. I also like to just make the noodles and melt mozzarella on them to make breadsticks. Dipped in ranch they are amazing.
Arcadia says
We loved this!!!! I have a very picky, super skinny, carb-addicted son and he ate almost half of it. Next time I'll add more pepper flakes because we're all about the spice. Could I do the same "noodle" recipe with pepper jack and cheddar? Would the cheddar be too oily? I'm asking because I'm thinking it would make great "dumplings" for chicken and dumplings? I'm I being silly? Anyway! Thank you so much for making keto about more than just the meat.
Beth Burrows says
I made this lasagna last night for dinner. It was AMAZING!! The only change I made was to do 1/2 beef and 1/2 italian sausage for the meat, otherwise followed the recipe exactly as written. I was very intrigued on how the "noodles" would turn out. They were magically the same texture as real pasta noodles!! I quietly served this to my non-keto family and no one noticed the difference. This will be added to the regular dinner rotation. Thank you!!!
Adriane Ford says
I completely forgot to put in the ricotta and it was still an amazing dish! Can't wait to try it with the ricotta!