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
Dixie says
Anybody make these noodles and slice them real thin for spagetti, making the noodles tonite and using for spagetti , I figured gotta be better than konjac or shirataki noodles
Lisa says
Awesome idea! I’m going to do this!
Lisa says
I just made this today for dinner. I have tried to make lasagna so many times in the past. Today thanks to this recipe I finally made the most delicious best lasagna EVER! And yeah I made home made “noodles” !!! How on earth…Kyndra where have you been all my life! This is perfection and I will be making many many more of your recipes. Thank you for showing me how to make a pasta dish that I love but thought I could not enjoy anymore. 1000 hugs to you!!!!
Janet Chandler says
This is the best ever. I have made it 3 times. I used Italian bulk sausage and low carb salsa w 2 tabs of swerve brown sugar to sweeten the sauce. Your lasagna noodles are simply amazing You have saved me from cheating.. This is better than the real thing. Thank you..Thank you..
Tammie Fodor says
Absolutely LOVE this recipe. Made a double batch to freeze one for busy weeknight meal. Thank you for sharing your amazing recipes!!
Lisa says
My husband is keto and I brought this to a family gathering where the main dish was (regular) lasagna. Echoing what everyone else has said in comments which is that this lasagna is not only just as good but actually even BETTER than the real thing! Everyone who tried it gave rave reviews and wanted the recipe, keto or not. It’s such a winner! Have made many times and we love it especially with Italian sausage in place of beef and a mixture of marinara and Alfredo for the sauce - SO yum!
Courtney says
OMG so good!! I was a little nervous about making the noodles but Kyndra’s directions are easy to follow and it worked! It’s really better than “regular” lasagna.
Anonymous says
So good!
Connie Breck says
This is the best lasagna recipe low carb or not. I tried adding Italian sausage and ground beef. Turned out well. I made the "noodles" as flat as possible.
Ruth says
I have tried many of Kyndra’s recipes - and they are all fantastic. However this lasagna was amazing!!! So good! You were one of the first people I started following when I started eating low carb and your recipes are outstanding! Thank you for sharing!!!
Tisha says
I’ve been using Kyndra’s recipes to help my husband reverse his type 2 diabetes. This lasagne was a huge hit! We made a separate one with real noodles for the kids, kept everything else in the recipe the same. We both agreed that the one with the cheese noodles was better! Thanks for another amazing recipe! This will be a staple in our house.