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
Gretchen says
Hi Kendra!!! I was first skeptical of the whole cheese noodle, but all I have to do is say WOW!!! Mind blown! The whole dish turned out amazing. Thank you for cranking out all of wonderful recipes. I have to say I really love your pickled red onions as well. They seem to bring life to anything you put them on
Dana says
I made this recipe in individual foil mini loaf pans. I froze them. I took one out yesterday to try and it’s perfect even after freezing. Thank you for such a great recipe.
Karen says
That’s so helpful! Did you unthaw them before freezing or put them in the oven frozen? Do you have cooking temp/times? Thank so much!
Karen says
I meant to say. did you unthaw them before Cooking?
Carla Louck says
Thank you! This was delicious! It could pass as "real" lasagna. Both my husband and I loved it!
Ashley says
This recipe is EXCELLENT!!! I have made it multiple times, including for friends who thought it was fantastic and tasted just as good if not better than the real thing! My picky kids loved it! After making it the first time, I learned to double the recipe so there's enough (and hopefully leftovers). Thank you so much for this recipe!
Aaron L says
Just made this for the first time tonight and it’s by far our new favorite keto meal! It was better than real lasagna!! Definitely recommend
B says
Really great and easy to make. I didn’t see a baking time for the lasagna (only for the noodles, which are made in advance). I guessed and baked at 375 for 20 minutes and that seemed okay. I also didn’t see where to add in the sauce after the initial 1/4 cup at the bottom, so I just spooned some onto the meat for each layer. It was still a little dry, so I’d add more sauce next time. I also baked uncovered, because it didn’t specify.
Tom says
Thank you, thank you, thank you! This is outstanding. Honestly just an amazing lasagna, I would put it against most "authentic" versions in a heartbeat. I used ground moose and venison for a little twist. Lots of folks use the RAO's sauce, which I have used as well. I now use "Organico Bello", kale, tomato, and basil sauce. Net 2 grams per half cup and I find it a little more rich than RAO's, and a dollar cheaper. Made it twice in the last 2 weeks, and have served it to 16 people (the second one I made weighed 8.5lbs). This one is a keeper.
Anne-Kristin says
Is ti possible to make the noodles a few days before and leave them in the fridge?
Betsy Kim says
Made this for dinner tonight and it was a huge hit! We've been missing pasta and this has done the trick! Will definitely make it again. I used large curd cottage cheese in place of the ricotta. Thanks!
Alysha Wold says
Absolutely love this recipe! Lasagna is one of my favorites and now I have a low carb version - Thank you. Do you know if it freezes well ?