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
Dawn Cavey says
Life changing! Thank you so much...
Timo says
Wow it's all I can say! Couldn't believe how the noodles were not missed because these tasted just like noodles. Delicious. Thank you for this recipe!
Sasha Nimalananda says
This was Epic! Thank you so much. When the sheets came out of the oven I thought what the hell have I done- conned by another recipe but... When this lasagne came out of the oven O. M. GOSH!!!!! I'm glad I made the extra to go in the freezer. Do I need to defrost these before making again?
Thank you again from us in the UK who seriously lack yummy low carb recipes
Peace Love and Low Carb says
I love this review! Thank you so much! I think you could use them frozen for sure.
Laurie says
My family and I love this recipe. I know you like to have reviews, and I was looking to review the cheese sauce with cauliflower from the 30 Minute Meals cookbook. I can't find it on your site, but the sauce is the best. I could probably eat it every day. Leftovers warm up nicely and go great over an egg
Mahala says
What is a serving size? Id prefer to make this for myself, in a smaller dish but can't gather just what the serving size would be, as i don't want to mess the carbs up too much.
Peace Love and Low Carb says
1/4 of the pan. Cut it into equal fourths and that is the serving size.
Gretchen says
I just used your "Noodle" recipe to make the bread for panini sandwiches and it turned out PERFECT!! It was sturdy enough, crispy enough and of course DELICIOUS enough!
P.S. I loved the lasagna too!
mia says
this recipes is so good! you could eat the noodles by their self i will make this over and over,my husband liked it to... and he doesen't eat the same foods as me.
Peace Love and Low Carb says
I'm so glad you both like it!
Carolyn says
So much better than watery zucchini noodles!
Jennifer Farley says
I love this type of lasagna recipe! So much lighter.
Cookin Canuck says
This is brilliant! I am totally intrigued by those "noodles".
Destiney says
This I my First time making my own Keto Meal, my husband is the chef Im a stylist. It was uber delicious!
Peace Love and Low Carb says
So happy you enjoyed it!! Thanks so much.
Haniya Ali says
Love how and who you are!! The world needs more people like you ❤️❤️
Peace Love and Low Carb says
Awe! Thank you so much! 🙂