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
Keywords: low carb lasagna, keto lasagna recipe, keto lasagna noodles, low carb pasta recipes, peace love and low carb lasagna, just like the real thing lasagna, gluten-free lasagna
Anonymous says
This recipe is amazing. I substituted the noodles with a can of palmini lasagna noodles.
★★★★★
Alecia says
Oh my goodness... why did I wait so long to cook this recipe? I've had this saved for a while and even watched Kyndra share it several times. The flavors are perfect and it's much easier to make them a traditional lasagna! Will definitely make again (and soon)!!
★★★★★
Scott says
Love this recipe! I used the recipe for the pesto marinara sauce also and added baby portabellas. Delicious.
★★★★★
Aloice says
I made a double batch of this, and have been eating on it for a couple days. I was suspicious once the noodles came out, because they honestly don't look great, but after putting everything together it was really good. The only problem I had was that it will smell like egg, which I personally don't find appetizing. I'm thinking maybe I made my layers too thick, so thinner is better :33
★★★★★
June says
Fabulous! Mine came out to be 7.3 grams of net carbs per serving but I used 1.75 cups of Newman’s Own marinara sauce. Subbed 2 tsp jarred minced garlic for the garlic powder. Used 1 cup full fat cottage cheese for the 6 tbls ricotta cheese. Made it in 8 mini loaf pans. Will make again for sure! Baked my “noodles” at 350 for 25 minutes as my oven runs hot. They came out lightly golden brown and perfect! Thanks for a great recipe. Eating low carb is a challenge but recipes like this make it easy to stick to. If I could convince my family to try it I’m sure they would like it but they think my “Keto” cooking is some kind of voodoo. Lol. Oh well, more for me!
★★★★★
Linda says
This was so great, I really approach this type of meal with a hesitant attitude, but my husband and I were so happy with how it turned out. The "lasagna" flavors and textures were there. (OMG) So good. I did halve most of the recipe, except the "noodle part", I like a lot of noodles in my lasagna so...but it was so worth it.
★★★★★
Anonymous says
This was, without a doubt, the best lasagna I have ever had!! Made with half ground beef and half mild Italian sausage and it was devine!!
★★★★★
Linnea says
Absolutely delicious and surprising easy to make. Highly recommend.
★★★★★
Leah says
This recipe is amazing. I have made it so many times! I have taken on vacation everyone loves it ! Thank you!
★★★★★
Joni Gonzales says
I made this for my son who is doing a low carb diet. He's pretty much only been eating meat so I wanted him to have something else. he loves lasagna but he's very skeptical of anything "fake." He loved it. he said he couldn't tell the difference with the noodles. He didn't care for all the spices in the meat so I will do that differently next time but this is definitely a make again! Thank you!
★★★★★