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
danielle says
Wow!! It is just like the real thing!
loved it.
Stacy says
Fun recipe that satisfies without ingredients that are hard to find,. Plus interesting reviews! ...love feedback that's so positive and open!!
Brenda says
Never would have guessed how amazing this could be! Made it for my hubby, who LOVED it. He truly could not tell the difference between this and standard lasagna. Your keto recipes are the best we've ever tried.
Jo Washburn says
This was a wonderful surprise! The noodle was actually better than pasta, and I've decided to make it as a "bread" alternative as well. I thought I'd have to settle for pasta without the pasta (just sauce and meat), but this recipe proved me wrong.
Lissette Ellis says
I mean WOW! Thank you so much for this recipe. Recipes like this one make keto that much easy to stay on. Absolutely amazing!
Khia says
This was literally the BEST lasagna I've ever made period. I used Rao's sensitive sauce marinara instead of the one in this recipe but it turned out great! Soooo cheesy and delicious! I'm convinced anyone that struggling with keto has to try your recipes! Super filling as well, only needed one serving to get the job done! Thank you for sharing this, seriously!
C.C. says
Wonderful! Husband and I enjoyed this immensely! Looking forward to the leftovers ;).
Nat says
WOW. I was SO skeptical about how the "noodles" would turn out....but they TRULY taste like real noodles!! I am honestly blown away. My husband, who doesn't eat low-carb like me, didn't even know the difference and said multiple times while eating how good it was. To be honest, I did just made the "noodles" part and put them into my own lasagna recipe, so I can't vouch for the finalized recipe as written above, but what I can say is that these "noodles" are truly the real deal!!! I doubled the "noodles" recipe and spread it out to cover an entire extra large 15x21" baking pan, cooked it for 25 minutes, and then once it cooled, cut it into strips to fit my regular sized lasagna pan. I really wanted a couple layers of lasagna, so I'm happy I doubled the "noodles" recipe. Seriously sooooo good. I will definitely be making these noodles again! Thank you so much!!
Courtney says
I made this tonight and we loved it! I doubled it and it turned out great. My super picky 11 year old told me "that was really good , thank you!" He never does that, lol, And he said to make it again. My 2 year old loved it too!
Jen says
Absolutely love this recipe! Served it to coworkers and none could tell it was no flor noodles. I make my own sauce so I know exactly whats in it. I make and freeze so I always have one on hand. Thank you for this great dish.