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
Vanessa Rauguth says
This was absolutely amazing. My not lc fiance loved it as well. This is definitely going in my regular rotation. I might even make the "noodles" into fettuccine and sauce them to see if i can make chicken broccoli alfredo.
Jo says
Is this lasagna recipe gluten free as well?
Nanci says
Could you sub another cheese for the Mozzarella in the crust I am not a big fan of it but am dying to make this.
Thank you
Echo says
This was by far the best KETO recipe I’ve made. My 4 picky eaters SMASHED it. I doubled the sauce and tripled the “noodles” making them each 9x13 to make 3 layers it made 12 servings at 459 cal each. Super impressed.
Tonja says
This recipe is soooooo good. My husband is skeceptable about my Keto foods. He loved this. The noodles are the best. We have 2 grand daughters with celiacs decrease and I do Keto. We loved it and have decided to replace my regular Lasagne with this recipe. So good. Thanks!
Kathy says
Thank you, thank you! We tried this recipe a few days ago and Loooooved it! It was so delicious.
Mz Demi says
OMG!!! I ABSOLUTELY LOVE THIS LASAGNA..
I was kind of skeptical before I made it, because of the other recipes that claim to be "Just Like The Real Thing". But this was DELICIOUS!! The night I made this lasagna, it was very good.. but the next night I had the leftovers, OMG!! It was simply amazingly delicious. I HIGHLY recommend anyone doing the KETO or just lowering your carb intake, to try this recipe. I'm making more tonight. It stores well, I plan to portion it out, freeze and vacuum seal it.
Michelle says
"Impasta"! Bahhh haaaa! Sounds yummy!
Deirdre Holmes says
Thank you, thank you, thank you! I have been Keto for almost 5 years now and am always in search of new recipe ideas. This 'pasta' is a game changer. I have been making zucchini or eggplant bases for my lasagna up until now, but this recipe is the gear! Hubby loved it, I took left overs to work and both my co-workers (non keto) loved it. We are doing a pot luck this weekend and work and they have asked me to make the Keto Lasagna...........SCORE! This recipe was very simple to make and the texture of the 'pasta' was very close to the real thing, the fact that it is made with typical lasagna ingredients makes it definitely a winner. Awesome.
Jeanne says
I doubled the recipe and I made a few errors. I think I made the noodles too thick. I didn't care for the texture. And I didn't use enough sauce. I'll try it again and pay more attention to spreading out the noodle mixture.. We LOVE lasagna, but are trying to go Keto. With all the great reviews, I definitely will try again.