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
Jennifer Rasmussen says
One of my favorite low carb recipes that I've made quite a few times and have recommended to others asking for low carb recipes..
MaryBeth says
Jus like the real thing lasagna !!! This recipe is awesome. I made this last week. Loved it ! So... I thought the Noodles would be good for a pizza crust !!!! I have it in the oven now !!!
Amanda N Hall says
GREAT idea, MaryBeth!!
Mary Kasner says
Making this tonight. I made the three cheese marinara sauce. I’m assuming I’m not supposed to use all the sauce. It was a lot, but the directions that say how much to add doesn’t add up.
Dawn says
I also ended up with left over sauce (about 1 cup); hubby will find a use for it.
Amy says
Amazing!!!! Recipes like this are what makes being on keto so easy and fun!! Thank you 😊
Terese says
I'll never make zucchini lasagna again! My husband and I loved this recipe! We will surely make pizza crust with the noodle filling recipe. I plan to make the tuna casserole recipe soon. I posted a pic of the lasagna on Instagram using your hashtag and friends are asking for the recipe! Thank you!
Airlia says
Wow. How have I not found this recipe before?! I've had other keto lasagnas over the years, but was never pleased with them - they didn't taste right, the "noodles" didn't taste right/have right texture for me.
But this recipe? Wow again. The noodles really work well, the flavors are great and everything blends together flavor wise and texture wise for a very classic lasagna. Lasagna is now back on the menu at our house 🙂 Thank you Kyndra!
p.s. Just bought Craveable Keto, if all the recipes are even close to as good as this one, I'll have a whole new collection of tasty keto recipes 🙂
JennyB1977 says
I made this lasagna yesterday! I LOVE IT. I'm going to make the "noodles" again and use as pizza crust! The extra I had to trim to fit in the loaf pan were also yummy like a cheese stick!!
THANK YOU 🙂
Beth says
I'm going to try this for the first time tomorrow, doubling it for more servings. What am I looking for when the "noodle" is done? Is it soft, like a boiled lasagna noodle? Or crispy like a noodle before it is boiled? (I've made traditional lasagna both ways, with the moisture of sauce "steaming" the uncooked noodle.) Can't wait to try this!
Kyndra Holley says
Hi Beth, the "noodles" are going to be similar to the texture of fat head pizza crust, if you've ever had that. It's not quite as soft as a boiled noodle, but definitely not crunchy. They cook perfectly and the end result is delicious!
Beth says
Thanks so much for a quick and clear reply!
Amanda N Hall says
I personally didn't like fat head pizza crust. The flavor is weird and it always jacks up my blood sugar. I love this recipe, though!!
Stephanie Rountree says
WOW! Wayyyyyy too many carbs per serving!!! Unless you haven't eaten all day, this is probably not something one should eat. Sounds delicious though!
Erin M. says
I've shed pounds eating this. Don't knock it! It's AHMAZING!
Janet says
As for the comment of too many carbs...i get 8 servings from this recipe....she has calculated 4 servings...with a veggie and a small salad it is plenty.
Melissa L Langbein says
BETTER than the "real thing" - I tried this and the whole family loved it. So rich and delicious - will definitely make over and over again. Thanks for such great recipes!