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
Jaine Vaughn says
I first made this last summer when I was helping my daughter who had surgery. I left her freezer well stocked with prepared portioned meals. Then made it last week for my husband and tonight for a community potluck. Well, I forgot to take a before picture but took an after. I’ll see if I can put it on Insta.
Paula Bruening says
This is the best keto lasange ever! Hard to believe this is keto it tasted so good! Easy to assemble, especially making the "noodles" the day before. Will definitely be making this again!
Kimberly says
This was AMAZING! Thank you!
Julie Brinkley says
My husband and I love this keto lasagna recipe sooo much! It’s better than normal lasagna, I don’t think I will ever make lasagna any other way again. The only thing we add is a can of mushrooms to our meat sauce. We also used the “keto noodles” recipe for a pizza crust and it worked great! Thanks so much for this recipe😊
Beth R. says
I know there are plenty of reviews but I had to add another! This is a great swap for traditional lasagna! We will make again for sure!!
Lisa Van Tuyle says
I doubled the noodles so I could make a larger pan....just fabulous.
Jeff says
Incredible. Loved this meal. It does make me wonder though, what other applications could the noodle be used for? Have you used it elsewhere to any success? Thanks again.
Cristel says
Lasagna is my favorite meal , so I'm super picky about the taste. This fulfilled my lasagna dreams. 😍 The "noodles" stay firm with the right amount of chewiness to mimic real lasagna noodles. I've been living a fasted life with a very low carb and low sugar diet. I am very happy to have found this site and will be trying many other recipes. My parents were also very impressed. Thank you for all the work to create this amazing dish!
Becki A says
Thank you for posting this recipe, it looks delicious! I was wondering how I could convert this to a larger size, like a 9 x 13 pan. Will this work? Any tips on how to do that? Thank you again for all your wonderful recipes.
Sio says
Excellent recipe! I’m an accomplished home chef who cooks keto for herself and standard for my sweetie. I’ve always made lasagna from scratch so this recipe is perfect for me. I think it’s delicious. Even my sweetie enjoyed it! He finds a lot of keto recipes to be too unctuous, but not this one. I used fresh mozzarella in the filling. This resulted in some extra moisture which was ok because I used a very concentrated sauce (pizza sauce, actually).