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"Just Like the Real Thing" Keto Lasagna

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Jump to Recipe·Print Recipe·5 from 309 reviews

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.

A close up photo of a low carb lasagna. Melty cheese, sauce, beef, garnished with basil
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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

  • Cream Cheese: It is best to use a full fat cream cheese as it is lower in carbs than the low-fat or reduced fat varieties. Full fat cream cheese also has a richer flavor and a creamier texture.
  • Mozzarella Cheese: For these low carb lasagna noodles, you will want to use a pre-shredded, low moisture, part skin mozzarella cheese.
  • Parmesan Cheese: Finely grated parmesan cheese works best in this recipe, although you can also use a shredded parmesan. While fresh is always best, the green can/lid variety will also work.
  • Eggs: You will need 2 large room temperature eggs. I don't recommend making this recipe with egg substitutes as the noodles will not have the right texture.
  • Seasonings: The seasonings in these keto lasagna noodles are really optional, but they do add a lot of flavor.

For the Low Carb Lasagna Filling

  • Ground Beef: If you are using a fattier ground beef, be sure to drain any excess grease before adding the marinara to the pan. It is also delicious with half ground beef and half Italian sausage. For a lighter version, you can even make it with ground turkey.
  • Seasonings: While the marinara has a lot of flavor, I like to also make sure that the ground beef is well seasoning. I cook it with dried minced onion, dried basil, dried oregano, salt, pepper, and garlic powder.
  • Marinara Sauce: I like to make my own homemade low carb marinara sauce, but you can also use store-bought. My favorite is the Roasted Garlic Barilla. If you want to make your own, I have a couple of delicious recipes for you: Pesto Marinara Sauce and Three Cheese Garlic Marinara Sauce
  • Mozzarella Cheese: Again, you will want to use a shredded, low moisture, part skim mozzarella. I know this probably seems like a lot of cheese, but I promise it doesn't have an overly cheesy flavor.
  • Ricotta Cheese: Just like the cream cheese, I recommend using a full-fat ricotta cheese. Cottage cheese is a delicious substitution also.
A close up picture of a low carb lasagna with melty cheese, marinara and ground beef

More Low Carb Lasagna Recipe

Frequently Asked Questions

Can you make the low carb lasagna "noodles" in advance?

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.

Should you freeze a whole lasagna before or after you cook it?

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.

How can I make this gluten free lasagna in a larger pan?

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" Low Carb Keto Lasagna - Peace Love and Low Carb

"Just Like The Real Thing" Keto Lasagna

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 309 reviews

  • Author: Kyndra Holley
  • Total Time: 1 hour 10 minutes
  • Yield: 6 Servings 1x
  • Diet: Gluten Free
Print Recipe

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

Units Scale

(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”

  1. Preheat oven to 375° Line a 9x13 baking dish with parchment paper. Grease the parchment paper.
  2. In a large mixing bowl, using a hand mixer, cream together the cream cheese and eggs.
  3. Next, add Parmesan cheese, Italian seasoning, garlic powder, and onion powder. Mix until all ingredients are well combined.
  4. Using a rubber spatula, fold in mozzarella cheese and mix until well incorporated.
  5. Spread the mixture into the baking dish, forming a nice even layer.
  6. Bake on the middle rack for 20 to 25 minutes.
  7. 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:

  1. 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.
  2. 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:

  1. Pour ¼ cup marinara sauce into bottom of loaf pan. Top with the first “noodle” layer
  2. 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.
  3. 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

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Reader Interactions

Comments

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  1. Deanne says

    I made this last night and my husband and I were in heaven. This is incredible and really easy.

    Reply

  2. Sue Murray says

    Thank you, thank you, thank you! So good.

    Reply

  3. Kim says

    This was awesome, , I made it for my family and now am making it for a dinner party. . I am excited to share this with my friends.
    Thank you for the great ideas.

    Reply

  4. Paulette says

    OMG!!! I love you for posting this!!! I have been looking for a low carb version as I love my lasagna and was unsure what to use for the noodles. THANK YOU!!!

    Reply

  5. Karen G. says

    I made this for Superbowl Sunday and it was AWESOME! Thank you so much! This Italian and her super PICKY husband loved it!!!

    Reply

  6. Doris says

    Thank you for this recipe! My husband is diabetic and I was looking for recipe alternatives (lasagna is my fav) that were low carb---plus no zucchini "noodles". I cannot wait to try it out this weekend ^_^ Please keep up the great work and add more recipes.

    Reply

    • Doris says

      To follow-up, I made this last night since we had some left over ricotta in the fridge. My husband said it was better than original lasagna (w/noodles). Thank you, thank you, thank you!!! This will definitely be part of my dinner rotation ^_^

      Reply

  7. Cindy Frantz says

    Made this last night. Oh so good! It will be a keeper in our house.

    Reply

  8. So Cal Baby says

    making this right now... smells deeeeeelicious!

    Reply

  9. LaurelfromMO says

    Made this tonight...O.M.G. delicious!!! Loved, loved, loved the "noodles"! Doubled the noodles so I could make a larger dish of this. I can't rave enough about it. Thank you!

    Reply

    • TT says

      Hello,
      Have you tried adding almond flour to the dough? If so, how much?

      Reply

  10. Chris Riharb says

    Can't wait to make this tonight! Thank you for all your wonderful recipes!!!!!

    Reply