Keto Lasagna
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This keto lasagna is comforting, 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.
My recipe is similar to a traditional lasagna. I swap the regular lasagna noodles for a keto alternative: a mixture of cheese and egg that forms a sturdy, pasta-like texture. I did test out a store-bought “miracle noodle” style lasagna sheets, which were convenient but tasted NOTHING like noodles.
The results in my homemade version 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?
- Quick and easy. Yes, you need to make the lasagna sheets from scratch, but even then, the total cooking time is less than that of a traditional lasagna.
- 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.
Key Ingredients
Here’s what goes into my keto lasagne recipe, along with kitchen notes. The complete list with measurements is in the recipe card below.
For the keto lasagna noodles
- Cream cheese. I recommend using cream cheese from a block over a tub, as it has a thicker texture and no added water.
- Mozzarella cheese. Mozzarella has a mild flavor and stretches beautifully, making it the perfect cheese for the noodles. Do not use cheddar or any other cheese, as they are prone to forming a film on the exterior.
- Parmesan cheese. Use finely grated Parmesan or fresh Parmesan. Some supermarkets sell a powdered version, which won’t work well and will leave the noodles gritty.
- Eggs, room temperature eggs. I recently tested this with an egg substitute, but unfortunately, it didn’t turn out at all.
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. You can also use my 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. Please opt for full-fat ricotta, as the lower-fat versions contain added water and thickeners that also increase the carbs.
- Mozzarella cheese. What is a lasagna without mozzarella?
How to make a keto lasagna
Step 1- Prepare the lasagna noodles. Start by adding the cream cheese, mozzarella, and parmesan, then 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’s just golden around the edges.
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, leaving half an inch overhanging on 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.
Arman’s recipe tips
- Let the noodles cool. Make sure the lasagna noodles have cooled for a few minutes before layering. Otherwise, you risk melting the ricotta and compromising the lasagna’s structure. I find 3 to 4 minutes to be plenty.
- 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.
- 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 refrigerated 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.
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.
As mentioned earlier, I tested these with keto-friendly lasagna noodles, but I wasn’t a fan. It had no flavor and also tasted like you were chewing on plastic (sorry). Instead, I suggest replacing the noodles with low carb vegetables, like zucchini or eggplant. Summer squash is also a good option.
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 it 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.
✅ Nutrition reviewed
“Lasagna is one of the foods many clients assume they have to give up on keto. This version swaps traditional pasta for low-carb layers and focuses on protein and fats that promote satiety, making it a comforting meal that fits well into a ketogenic lifestyle without spiking blood sugar.” – Felicia Newell, MScAHN, RD, CPT.
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 meat 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.
Notes
- Sauce options: You can also use keto spaghetti sauce, keto pizza sauce, pomodoro sauce, or sugo.
- Tips: See my recipe tips above for making the best low carb lasagna.
- Leftovers: Keep in the fridge for up to one week or the freezer for up to 6 months.
Nutrition
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.
This was fantastic, Arman. I will be making this for Sunday dinner until I get sick of it!
Thank you so much, Crawford- I really appreciate your kind words! Haha- You know, this freezes really well, so if you do get a little sick of it, just freeze portions for quick weeknight meals 🙂
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)!!
Arman, you can tell you’ve been to culinary school and have so much experience- I felt like you walked me through the whole recipe and ticked all the tips possible.
Thanks so much, Petrina- that is such a compliment. I really do try and make it as easy as possible to understand 🙂
Loved this! My only issue is I made the “noodles” too thick, so I could only do 2 layers. How many inches about in length and width do you spread it out to? Thanks!
Is there any way to make ahead the noodle part to assemble later?
Hi Debra- you sure can! I’ve just included this in my FAQ section.
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!
Arman, I’ve been a loyal follower for years and I can’t thank you enough- this is a fabulous recipe, but so are all your other ones.
Aw, Christina- I’m so grateful to have you here and making my recipes. I really appreciate it!
I’ve made this several times now, and it never fails to amaze me. I use Italian sausage instead of the ground beef. We like it even BETTER than traditional lasagna!
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 🙂