This post may contain affiliate links. See my disclosure policy.
This keto lasagna is comforting and delicious and tastes like the real thing! Layers of low-carb lasagna noodles, meat sauce, ricotta cheese, and plenty of mozzarella cheese, it’s keto comfort food at its finest!
I’ve been eating lasagna for as long as I can remember, and I see no reason why being keto should change that. If you’ve tried my zucchini lasagna, then surely you’d agree.
This recipe is similar in that we swap the regular lasagna noodles for a keto alternative. In this case, a mixture of cheese and egg. The results speak for themselves: thick, savory lasagna sheets stacked between a rich filling of beef, red sauce, and even more melted cheese.
Altogether, it’s one of my favorite keto dinner ideas that’s always a hit–just ask my whole family!
Table of Contents
Recipe highlights
- Incredible flavors. We’re talking layer upon layer of cheese, savory red sauce, and juicy ground beef. What could be better than that?
- Perfect for cheese lovers. Anyone who loves cheese will go mad for this low-carb lasagna recipe. I guarantee it.
- Deceptively low-carb. For how decadent this lasagna is, you’d never believe it has only 2 grams of net carbs per serving.
Enjoy it on its own or pair it with some keto cheese bread or keto garlic bread for a well-rounded meal.
Ingredients needed
If you’ve tried my eggplant lasagna recipe, then the ingredient list will look quite similar. Here is everything you’ll need for the lasagna noodles:
For the keto lasagna noodles
- Cream cheese- Opt for using cream cheese from a block instead of a tub, as it has a thicker texture and no added water in it.
- Mozzarella cheese- Mozzarella has a mild flavor and stretches beautifully, so is the perfect cheese to use to make the noodles. Do not use cheddar or another cheese, as it is prone to developing a film on the exterior.
- Parmesan cheese- Use finely grated parmesan cheese or fresh parmesan cheese. Some supermarkets sell a powdered version, which won’t work well and will leave the noodles gritty.
- Eggs- room temperature eggs. If you’d like this recipe to be egg-free, try using egg substitutes.
For the filling.
- Onion and garlic- Necessary additions to any good bolognese sauce or marinara recipe.
- Ground beef- I used lean ground beef, but any cut of ground beef works.
- Marinara sauce- Use a marinara sauce with no added sugar in them. You can also use a keto pizza sauce or keto spaghetti sauce.
- Salt and pepper- to taste.
- Ricotta cheese- To layer the lasagna and give it creaminess. It is like a mock bechamel.
- Mozzarella cheese- What is a lasagna without mozzarella?
How to make a keto lasagna
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Prepare the lasagna noodles. Start by adding the cream cheese, mozzarella, and parmesan cheese and microwave in 30-second spurts until the mozzarella has mostly melted. Whisk in the eggs until a thick and creamy batter remains.
Step 2- Bake the noodles. Next, bake the lasagna for 15 minutes until it just gets golden around the sides.
Step 3- Make the meat sauce. Now, add the onions and garlic to a pan and saute for 5 minutes. Add the ground beef and cook until no longer pink. Add the marinara sauce, salt, and pepper and continue pan-frying for a further 5 minutes.
Step 4- Assemble and cook. Finally, add tin foil to a pan and allow half an inch overhanging from each side. Slice the lasagna sheet into six even pieces. Place two pieces on the bottom of the pan, followed by a third of the ricotta, a third of the meat sauce, and a third of the mozzarella. Repeat until all the noodles are cooked. Bake in the oven for 30-35 minutes, until golden brown on top. Slice, then serve.
Recipe tips and variations
- Let the noodles cool. Make sure the lasagna noodles have had a few minutes to cool before layering. Otherwise, you risk melting the ricotta cheese and affecting the structure of the lasagna.
- Use freshly grated cheese. Admittedly, I usually don’t heed this advice, but grating a block of fresh cheese makes for a better overall texture.
- Save time. I find making the lasagna noodles in advance saves a ton of time when I go to assemble the lasagna.
- Use store-bought noodles. If I’m in a pinch or don’t have all the ingredients, I’ll skip making the noodles and use store-bought keto-friendly lasagna sheets.
- Add some heat. If you’re a spice fiend, add a few dashes of red pepper flakes to the meat sauce.
- Amp up the seasonings. Depending on how flavorful your red sauce is, it might need a little flavor boost. I usually stir in some salt, black pepper, and oregano or, at the very least, garnish the lasagna with fresh basil.
How to store leftovers
To store: Leftovers should be stored in the refrigerator, in a sealed container, for up to 1 week.
To freeze: Place individual portions of lasagna in airtight containers and store in the freezer for up to 6 months. Let them thaw overnight in the refrigerator, or add more reheating time.
To reheat: Reheat leftover lasagna in the microwave or oven at 350F until warm.
Make ahead instructions
if you’d like to make this lasagna in advance, it’s easy! Just prep the layers as instructed, but allow them to cool completely before assembling. Then, assemble the lasagna, cover in plastic wrap, and store it in the fridge for 1-2 days or in the freezer for up to 3 months.
If refrigerated, add an extra 10 minutes to the baking time. If frozen, let it thaw overnight in the fridge before baking.
Frequently asked questions
There are just 2 grams of net carbs in each serving of lasagna. This is made as written, including the low carb lasagna noodles.
Low carb vegetables like zucchini and eggplant work well, as does spinach and summer squash.
There are 325 calories per serving.
More keto dinner recipes to try
- Keto beef stroganoff– Tender sirloin cooked in a creamy sauce and served over a bed of keto pasta.
- Keto chicken parmesan– Crispy, juicy chicken baked in red sauce and covered in layers of melted mozzarella cheese.
- Zucchini boats– A kid-friendly, low-carb dinner everyone will love.
- Keto meatballs– These seriously taste so good, you’d never guess they’re low-carb.
Keto Lasagna
Video
Ingredients
For the keto lasagna noodles
- 8 ounces cream cheese
- 2 cups mozzarella cheese shredded
- 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 mozzarella cheese shredded
Instructions
- Preheat the oven to 180C/350F. Line a large baking sheet with parchment paper and set aside.
- In a microwave safe bowl, add your cream cheese, mozzarella cheese, and parmesan cheese, and microwave in 30 second spurts, until the cheese has mostly melted. Add the eggs and whisk together, until a smooth batter remains.
- Transfer the batter onto the lined sheet and bake for 15 minutes, until the edges are firm. Remove at let cool.
- In a non-stick pan, add some oil on medium heat. Once hot, add the onions and garlic and saute for 5 minutes. Add the ground beef and mix for 3 minutes, before adding the marinara sauce. Continue cooking for a further 5 minutes. Remove from the heat.
- Start assembling the lasagna. In an 8 x 8-inch pan, cover it completely with tin foil. Slice the keto lasagna sheets into 6 even pieces. Place two pieces on the bottom of the pan, followed by a 1/2 cup ricotta cheese, a third of the vegetarian bolognese sauce, and a 1/2 cup of the mozzarella cheese. Repeat the process until the entire lasagna is assembled.
- Place the assembled into the oven and bake for 30-35 minutes, or until the tops are golden brown and the sauce is bubbling. Remove from the oven and let cool for 5 minutes, before serving.
I’ve made zucchini lasagna and cabbage leaf lasagna in the past, but this one takes the cake.
This is the best lasagna I’ve ever had. My husband agrees and he can’t get enough.
I doubled the recipe so that we can eat it all week. The leftovers are even better.
I used a combination of breakfast sausage and Italian sausage for the meat and added a layer of spinach just under the top layer of mozzarella.
This is my forever go to for lasagna now. Thanks for the recipe 🙂
I’ve made zucchini lasagna and cabbage leaf lasagna in the past, but this one takes the cake.
This is the best lasagna I’ve ever had. My husband agrees and he can’t get enough.
I doubled the recipe so that we can eat it all week. The leftovers are even better.
I used a combination of breakfast sausage and Italian sausage for the meat and added a layer of spinach just under the top layer of mozzarella.
This is my forever go to for lasagna now. Thanks Arman.
Best keto lasagna recipe ever!
I made this this evening, and it was absolutely delicious! I did not tell my hubby that it was low carb, and he had two huge helpings and said it was delicious! When I told him it was low carb, and the noodles weren’t actually noodles, he was shocked! Your recipes are amazing! I’ve also made your chocolate cupcakes and chocolate frosting, and they were eaten before the store-bought cupcakes! Thank you!
You are so welcome, Gina!
This looks great! I was going to ask if I can make the sauce without any meat and I see in the instructions you say the vegetarian Bolognese so I wanted to make sure that is correct 💯
Yes that works! Use any mock ground beef or your preferred veggie pasta sauce.
Thanks for the prompt response! I am going to make this tonight. I’ll be using cottage cheese instead of ricotta since I’m out of ricotta
Amazing! I loved this lasagna and my teenagers loved it. Ty so much!
Your recipes are simply an delicious. Thxu
You are so welcome!
Better than regular lasagna!! My hubby who isn’t keto thinks so too. No more over or under cooked noodles or dried up edges, just pure melt in your mouth comfort food goodness!! You have amazing keto recipes, thanks for helping to make this lifestyle change so much easier(tastier)!!
Love this recipe! The cheese “noodles” have a great texture. My “won’t touch keto” husband never noticed that he was eating keto lasagna. Try it! You won’t be disappointed!
Amazing! It really curbs the pasta craving. My whole family loved this recipe!
Thanks, Leiya!
I had some trouble making the lasagna but the oven fixed it. It turned out fabulous. Thank you so very much!!!!
You are welcome, Janet!
Absolutely great!! Easy and very tasty. Thank you for a wonderful “comfort food” recipe that is Keto so I don’t have any guilt indulging.
yay!!
Best keto lasagna that tastes like the real thing!
Followed the recipe to a T! My husband and I loved it! Will definitely be on our rotation!
I’m looking to make lasagna soup. Do you think these noodles would break up or turn into random balls of cheese in soup?
I don’t think it will work- They’d likely fall apart.
I’m just about to start low carb cooking and thrilled to see so many brilliant recipes. My microwave has just died and I don’t want to replace it. Do you have any suggestions for melting the cheeses another way? I’m thinking in a bowl over a saucepan of simmering water?
Yes! Like you would temper chocolate 🙂
Sorry, found the info!
Absolutely Amazing. Thank you for this recipe.
If I could give this 10 stars I would! I’ve been craving lasagna since starting Keto and this exceeded all expectations! I liked it better than regular lasagna. I substituted mild Italian sausage and cottage cheese instead of ground beef and ricotta. So delicious 😋
I have made this a few times and it is a huge success with everyone
Thank you for the inspiration
Wonderful recipe finally getting to have lasagna again
I made this.. Big hit everyone loved it. They didnt know it was low carb!!!!
This came out amazing! Was so surprised these keto noodles could be equivalent to a pasta noodle. They are better than pasta!! Flavorful, cuts nicely into portions. I always add fresh herbs from my garden to spruce up meat sauce so that is the only thing I did differently. A total winner! My family loved it!!
Have you used this recipe for other food, such as ravioli or linguini? Thank you very much!
I made this in a 9 X 5 pan without the tin foil and it’s perfect. It’s one of my top favourite keto recipes, and I’m not easy to please. Just one question about serving size. You gave the macro breakdown for one serving, but you didn’t say how big a serving size is. Is it based on 6 servings in the pan?
I loved this. I wasn’t sure what to expect with all the cheese, but it was delicious. I’ll be making it again soon.
It states it makes 8 servings in an 8×8 pan, so just cut in 8 equal pieces and that would be a serving.
I have been missing Italian food for two years, and this was fantastic! I wouldn’t have believed it was low carb if I hadn’t made it myself. I’m making two this weekend so the freezer will be well stocked!
THANK YOU!!
I made two lasagnas, one with traditional noodles and one with your Keto noodles. My husband and neighbors agreed that the Keto noodles were superior to the traditional noodles. This is the first time I have had lasagna in over 5 years. Thank you so much!
Perfection, small personal twist……did half mild sausage and added Italian seasoning, garlic and onion powder in the ricotta when layering. Can’t wait to make again!
Curious, recipe indicates hamburger but then says Vegetarian? Is this not with real beef?
It is, I will fix it- It’s with ground beef.
I’m Sicilian and I must say, this is THE BEST LASAGNA I’ve EVER had! We make it twice a month😋 You will not be disappointed at all😋 So cheesy😋 Yummy…… Thank you Arman♥️
My husband absolutely loved this recipe! He said he thinks it’s better than real lasagna! It does take a little extra time because you have to make the noodles first and wait for them to cook and cool. But it’s worth it! I took it to an event at church and had people ask me for the recipe.
I think the wording of when your supposed to wrap it compley with tin foil is confusing to me. I wrapped it after it was assembled. It seems like the wording in the directions is out of place
Amazing! I used the noodles along with my family recipe for the rest. “Winner!”
I had some noodle left over – they kept well in the fridge and used them for everything. Snacks, small sandwich wraps, cut them in pieces and used them as soup noodles ( added after the soup cooked)
Thank you for sharing!
Can the ‘noodles’ be made in advance and frozen? Or is the fragility too big of a factor?
I think it might be too fragile or when thawed, it will be rubbery.
This is a great recipe! Only thing wrong with it is lining the pan with aluminum foil. Forget that, and just spray the pan really well. You don’t want aluminum foil in your food.
This one of my husband’s and my favorite meals!! I have been really craving pasta for the longest time. This is absolutely the most wonderful dish to chase those pasta blue away! I’ve tried other of your recipes and liked them but this is our favorite. Would you put any Italian spices in this recipe to boost the flavor any?
This is sensational! Tastes even better than the real thing and will definitely be added to the family favourites!
Thank you so much for your recipes, Arman. There’s not a single one that we have not loved. You do such a great job sharing!
I’m not a vegan! It was confusing to read the recipe which said one thing and the ingredients said something else
In the recipe you say to add the vegetarian bolognaise, yet the ingredients you use beef mince…which is it?
We did a version with vegetarian bolognese (vegan mince). You can use that if you like
This was so good. I used sausage instead of ground beef and while I typically add an egg and spices to my ricotta mixture but I forgot this time due to being tired after a long day at work. It came out delicious and I didn’t miss the traditional noodles at all! Thank you for such a great keto recipe!
Can this be made with meat sauce in the lasagna?
Yes, of course 🙂
Just curious how you get 6 sheets to fill an 8×8 pan? Recipe is great btw
So excited to find this recipe! I always make my husband lasagna for his birthday and this will allow us to stay on track! I always make it ahead and refrigerate it over night … have you ever tried that with this recipe?
Hi Linda! I haven’t tried but it is a little more fragile than traditional lasagna noodles, so I would worry it could fall apart.
This lasagne is amazingly good!!!!
Actually better without noodles in my opinion-nice and cheesy-full of flavor. Next time I’m adding more veggies-peppers and mushrooms-good stuff!
I really liked this recipe and so did my family of 6.
WOW!!! Soooooooo good!!! This is loved by everyone in my household!!! Thank you so much for an alternative to wheat pasta!!! Now I don’t have to give up one of my favorite dinners! 🥰
G’day Arman, I noticed you’ve made an ALMOND FLOUR PASTA recipe more recently, would you recommend that recipe to make lasagna sheets over your KETO LASAGNA recipe?
Loving your recipes btw 😋
Hi Luke! I haven’t tried, but let me know if you give it a go 🙂
I loved this recipe so much. It’ll remain on the dinner rotation list from now until eternity. Thanks for sharing!
Thanks, Julie!
Wow! Amazing! I substituted Italian sausage for ground beef. So delicious
Super easy and good 👌
Delicious!! Tastes like the regular high carb noodles.
Thank you, Rita!
My 14-year-old twin boys made this recipe for our supper one evening and it turned out very tasty!! It was hard to say which one was the more pleased the young men that made it or the happy family that ate it 😁😁 Absolutely delicious recipe!! Thank you 🙂
Ahhh I love that! So great to hear that 🙂
This is an Italian household big feast But I’m trying this since lasagna is mostly for the winter and want to surprise everyone this Sunday. Looks/sounds yummy. My daughter is a ovolactopescaterian she’ll be happy.
😀 Oh fabulous!
This is an Italian household big feast But I’m trying this since lasagna is mostly for the winter and want to surprise everyone this Sunday. Looks/sounds yummy.
Question: could this recipe be used to make other types of pasta, such as ravioli and spaghetti, etc? Thanks so much! I REALLY look forward to making this lasagna!
I wouldn’t recommend it Rosemary, as I feel like it will fall apart- Will be working on something similar!
Made this and it was indistinguishable from the regular pasta noodles. The pasta eaters didn’t notice the difference that this had zero wheat. It was an absolute hit. I doubled the recipe and somehow ended up with enough to make two 9×13 lasagnas with two thick layers. I did add more cheese, also sliced mushrooms in-between. 1000/10 would make again
This is the best Keto Lasagna I have ever made. I had other recipes I have made in the past but this is so much better. Thank you so much.
OMG omg omg 🥰 lasagne is my fave comfort food! I am soooo making this recipe 😊 Thanks Arman 👍🏻
How many servings does this make? I saw the nutrition information per serving but what is a serving size?