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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. charlene says

    I know I've already given a review, but as a follow-up, this is my extended families favorite meal. They ask for me to make it all the time. Thank you again.

    Reply

  2. Charlene says

    I can see that you don't need another review - this was great. We made slight changes just because I had some leftover alfredo I needed to use up. Did this recipe, except that I cut the "noodles" a bit different and made two layers for my 9x13 pan. Used the leftover alfredo mixed with an egg and some ricotta to make a center layers - again, just to clean out the fridge. Oh... forgot, did add some fine chopped kale to the meat sauce. We loved it.

    Reply

    • LadyJ says

      Wow am I glad I found this recipe! This is AMAZING!!! I was always known for my traditional lasagna but after being diagnosed with celiac 8 years ago and now being on keto I figured my lasagna days were long gone. Now I found my new favorite recipe! I only wish I had made a double batch so I would have had leftovers. But this is so simple to make I know this will be a frequent repeat on our dinner menu. THANK YOU SO MUCH FOR SHARING = )

      Reply

  3. LadyJ says

    Oh can I give you a hug?!!? I haven't made lasagna in years due to celiac and now being on keto. I am SOOOO EXCITED to be able to make lasagna again! And I have to say I think I like this even more than my 'original' lasagna recipe. So good and filling. My honey loved is just as much even though he proclaims he is not a lasagna person. I can imagine many other uses for the 'noodles' too. Thank you so much = )

    Reply

  4. Malia says

    This lasagna is amazing! If you haven’t made it yet, go right now and do it! It taste just like “real” thing! My husband, parents, even my picky teenage daughter absolutely loved it! Thank you so much for your amazing recipes!

    Reply

  5. Loretta Place says

    WOW, this lasagne is incredible. What more can I say. If you dont try this recipe you're missing out on something special. I would continue to make this lasagne even if I stopped doing keto

    Reply

  6. Lara says

    can you make the noodles without cream cheese? I have everything but i forgot to pick up cream cheese. thanks

    Reply

  7. Karen Stenicka says

    What can I say that hasn't already been said?! Fantastic!! WOW, hubby and I both LOVED this recipe.

    Reply

  8. Sarah says

    My go to lasagna recipe for several years now and can’t imagine going back to noodles. I started adding fresh basil and it’s a great addition.. Big hit with all who have tried it. Thank you!

    Reply

  9. Jennifer says

    This recipe is brilliant! Made a regular lasagna and this one for my birthday celebration....and this one was the favorite across the board. THANK YOU!!!

    Reply

  10. Stacy says

    This lasagna was very delicious. It was incredibly filling. We made everything exactly as directed except we used 1/2 lb of ground Italian sausage and 1/2 lb of ground beef and use Rao's Marinara with the additions your sauce had of cheese. I'd like to say that we've been doing Keto now for about 6 months and these "noodles" are the best we have ever tried and we have tried many varieties, including veggies and other Keto subs. These tasted great and held up well. We even had 4 layers in the loaf pan. The whole dish was very beautiful and flavorful. My kids, 11 and 9, don't really like Keto meals much and my daughter was surprised by this meal and cleared her plate! My mom, not Keto at all, ate her whole serving as well and said it was delicious! I would definitely make this again and I am thinking about finding other ways I could use that noodle recipe - maybe instead of Italian seasonings, add chicken base and thyme and add thin strips at the end of cooking chicken soup and there is chicken noodle soup for the family. Wow!! Thanks so much for this recipe.

    Reply