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
Alicia says
Yes, yes, YES... and OMGoodness... YES!!!!! Really does taste like the real thing!!! I'm so excited!!!
Becca says
This is one of the best lasagna recipes I've tried. I made it for a family get-together and no one guessed there wasn't any noodles! When I told my brother there wasn't any noodles, he pointed at the "noodle" and asked, "what's that then if not a noodle?"
Thanks so much for this recipe! I find it super easy to make on a weeknight especially if I've prepped all the ingredients before hand (meat, sauce, and "noodles").
Sue says
I made this lasagna for a bunco group last night, 12 ladies and they loved it... couple ladies said it was better then their own recipes they have used for years 🙂
It is so good and I have another party next weekend might be having lasagna again 🙂 Or I might have to try one of your other dishes
We love everything on your site, your foods are amazing
Radwa says
This recipe is simply epic , I liked it even more than the regular one .Thank you sooo much .
Kathy says
Oh my goodness was this good ! I made this last night and it was fabulous. My husband has been on the Keto diet for the past 6 months and he was thrilled to find something that actually taste like lasagna. . .I can't wait to make it again. . thank you
Erin Monroe says
Simple ingredients and absolutely delicious!!! The first time I made the loaf size. My husband alone ate half! I doubled it and it still didn't last. This a fantastic make ahead meal that no one would suspect isn't authentic lasagna. I use my own sauce and add-ins and I LOVE this "noodle". Thank you, thank you, thank you!!!!
Vickey says
I am blown away at how good this was!!! i added mushrooms to mine and some spinach, but dang was it delicious. our non keto/ low carb friends had no clue it was not pasta. This will definitely be made again.
Anh Pho says
It was absolutely delicious but I would cut down the herbs a bit. It was just too much fine herbs....in the sauce, in the noodles and the filling! Next time, I will use half the amount. I make double the batch and do 1 lb of ground beef + 1lb of sausage meat (skip the salt for the filling as the sausage is already salty)so my husband can have some even if he's not on the keto diet.
thank you!
Arlene says
Made it for dinner tonight. It was awesome! Thank you!!!
Amanda says
This lasagna is probably the best I've ever had! I doubt I'll say something that others haven't above, but I loved this recipe and I will DEFINITELY make it again (the sooner the better)! Next time I think I will make the noodles ahead of time, and I'll do three layers of noodles- I doubled the recipe and put it in a 13x9 dish so I only had 2 noodle layers. I think I would also put the ricotta on top of the noodle layer so it spreads a little easier and neater. Other that that, this was perfect!