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
Caitlin says
Are you making your noodles in a deep baking dish like a Pyrex or a shallow, metal jelly roll pan? I have made this a few times with the pan and the noodle comes out a little more done on the bottom than I’d like. I’m wondering if it’s the pan or my oven or what. Suggestions? Thank you!
Lara says
This recipe is fantastic! My husband ate it and said it tastes better than the pasta version. I did make the 3 cheese ;marinara and I think that made it taste even more delicious. It's so filling and I missed absolutely nothing about orginial lasagna!! I can't wait to get your cookbook.
Aimee says
Absolutely outstanding!! My husband and I just had this for lunch and we were both really impressed. Thank you for the rockin’ recipe!!
Lori Kaumans says
Wow! I've been eyeing this recipe for a while now, but never actually made it until last week. Why did I wait so long?! This was so delicious and definitely satisfied my craving for Italian food. Thanks Kyndra for another fantastic recipe!
Renee Richter says
I made sure my "noodle" ingredients were warmish and whizzed it all up in my Ninja then poured it onto a Silpat lined sheet pan. Quick and easy. Great that night better the next couple of times we warmed it up. I'm thinking of trying to cut it thin like spaghetti and use it in a couple casseroles we love. I'm also not a ricotta fan so I always use whole fat cottage cheese whizzed up to a paste. You do have to beware of extra salt though.
Great recipe.
Jean Bojan says
I eat keto because I am Insulin resistant. I love this recipe. I have made it several times. Super jealous that your hubby eats low carb, too. Life would be easier if I didn't have to cook 2 different meals!
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Nancy says
I want to make this but I wanted to know if anyone has prepared it to bake the following day. Going on a camping trip and want to do it the night before to bake the next day. Thanks!
Kathy says
Can you make this without the Ricotta cheese? I am not a fan of ricotta
Deborah Scavello says
I have been doing Keto for about 7 weeks now. Tried a lasagna using spaghetti squash for noodles. It was good but just not up to my standards. So I decided to go on a search for the perfect keto friendly lasagna. I tried your recipe tonight and it was amazingly delicious! I can honestly say my search is over! Even my Italian, non-keto husband loves it. Thank you so much for this recipe!
Angie says
I never comment on recipes but this one was phenomenal! And I had to say thank you for this! This was the most amazing recipe! It was delicious and easy to make (a bit more work because we had to make the noodles but worth every second). We doubled the recipe to make a 9x13 pan and it was easily the best lasagna either of us has ever had. Before we made it, I searched the comments for any issues people have had with it, just to be prepared. I couldn't find a single negative comment and now I know why! Thank you so much again!