Keto Lasagna Recipe

Introduction

This keto lasagna is a delicious low-carb twist on a classic favorite, perfect for anyone avoiding traditional pasta. Using a creamy cheese-based noodle alternative, it layers rich meat sauce and cheeses for a hearty, satisfying meal. It’s sure to impress both keto followers and pasta lovers alike.

Ingredients

• 8 ounces cream cheese
• 2 cups shredded mozzarella cheese
• 1/2 cup parmesan cheese
• 3 large eggs
• 1 large onion, chopped
• 1 clove garlic, minced
• 1 pound ground beef
• 3/4 cup marinara sauce (see notes)
• 1 1/2 cups ricotta cheese
• 1 1/2 cups shredded mozzarella cheese

Instructions

1. Step 1: Preheat the oven to 350°F (180°C). Line a large baking sheet with parchment paper and set aside.
2. Step 2: In a microwave-safe bowl, combine the cream cheese, 2 cups mozzarella, and parmesan cheese. Microwave in 30-second intervals until mostly melted. Whisk in the eggs until you have a smooth batter.
3. Step 3: Spread the batter evenly onto the lined baking sheet and bake for 15 minutes, or until the edges are firm. Remove from oven and let cool.
4. Step 4: Heat a little oil in a non-stick pan over medium heat. Add the chopped onion and minced garlic; sauté for 5 minutes. Add the ground beef and cook for 3 minutes, then stir in the marinara sauce and cook for another 5 minutes. Remove from heat.
5. Step 5: Using an 8×8-inch pan lined with foil, cut the baked cheese batter into 6 even pieces to form noodles. Layer the lasagna beginning with two noodle pieces, then 1/2 cup ricotta cheese, one-third of the meat sauce, and 1/2 cup shredded mozzarella. Repeat layers until all ingredients are used.
6. Step 6: Bake the assembled lasagna in the oven for 30 to 35 minutes, until the top is golden and the sauce is bubbly. Allow to cool for 5 minutes before serving.

Tips & Variations

• Use a low-sugar marinara sauce or make your own to keep the carb count keto-friendly.
• For extra flavor, add chopped fresh basil or oregano to the meat sauce.
• Swap ground beef for ground turkey or sausage for variety.
• If you prefer, add a layer of sautéed spinach or zucchini slices for more veggies.

Storage

Store leftover keto lasagna in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave or oven until warmed through. You can also freeze the lasagna for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the keto lasagna noodles ahead of time?

Yes, you can prepare the cheese-based noodles in advance and store them in the refrigerator for a day or two before assembling the lasagna.

Is this recipe suitable for a gluten-free diet?

Absolutely! This keto lasagna uses cheese-based noodles instead of wheat pasta, making it naturally gluten-free.

Keto Lasagna Recipe

Print Recipe

★★★★★

4.6 from 88 reviews

This Keto Lasagna recipe offers a low-carb twist on the classic Italian comfort food by replacing traditional pasta with a creamy, cheese-based noodle. Layers of rich meat sauce, ricotta, and mozzarella come together perfectly baked to golden perfection, making it an ideal dish for keto and low-carb diets without sacrificing flavor.

• Author: Cleo
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 5 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Italian
• Diet: Low Carb

Ingredients

Scale 1x2x3x

For the keto lasagna noodles

• 8 ounces cream cheese
• 2 cups shredded mozzarella cheese
• 1/2 cup parmesan cheese
• 3 large eggs

For the lasagna

• 1 large onion, chopped
• 1 clove garlic, minced
• 1 pound ground beef
• 3/4 cup marinara sauce (see notes)
• 1 1/2 cups ricotta cheese
• 1 1/2 cups shredded mozzarella cheese

Instructions

1. Preheat and Prepare Baking Sheet: Preheat the oven to 180°C (350°F). Line a large baking sheet with parchment paper and set aside.
2. Make the Keto Lasagna Noodles: In a microwave-safe bowl, combine cream cheese, shredded mozzarella, and parmesan cheese. Microwave in 30-second intervals until the cheese mostly melts. Whisk in the eggs until a smooth batter forms.
3. Bake the Noodle Batter: Pour the batter onto the prepared baking sheet, spreading evenly. Bake for 15 minutes until the edges are firm. Remove from the oven and let cool.
4. Prepare the Meat Sauce: Heat some oil in a non-stick pan over medium heat. Add chopped onions and minced garlic, sautéing for 5 minutes. Add ground beef and cook for 3 minutes, breaking it up as it browns. Stir in marinara sauce and cook for an additional 5 minutes. Remove from heat.
5. Assemble the Lasagna: Cover an 8 x 8-inch baking pan completely with tin foil. Slice the cooled keto lasagna sheet into 6 even pieces. Layer two pieces at the bottom of the pan, spread 1/2 cup ricotta cheese, a third of the meat sauce, and 1/2 cup shredded mozzarella cheese. Repeat layering until all ingredients are used.
6. Bake the Lasagna: Place the assembled lasagna in the oven and bake for 30-35 minutes until the top is golden brown and the sauce is bubbling.
7. Rest and Serve: Remove the lasagna from the oven and let it cool for 5 minutes before serving.

Notes

• You can use a low-carb marinara sauce or make your own to keep the dish keto-friendly.
• Make sure to let the lasagna noodles cool completely before slicing to avoid breaking.
• The tin foil lining helps prevent sticking and makes clean-up easier.
• For a richer flavor, add Italian seasoning or fresh basil to the meat sauce if desired.

Keywords: Keto Lasagna, Low Carb Lasagna, Keto Dinner, Italian Keto Recipe, Low Carb Comfort Food