Lasagna is one of those dishes that brings everyone to the table, rich layers of sauce, cheese, and comfort in every bite. But if you’re eating low-carb, traditional pasta sheets can turn this beloved classic into an off-limits meal. That’s exactly why this Keto Lasagna exists: all the cozy, hearty, melty goodness of traditional lasagna, without the carbs holding you back.

Table of Contents

Table of Contents

This version keeps the soul of classic lasagna intact but swaps traditional noodles for soft, cheesy, low-carb sheets made from a blend of mozzarella, cream cheese, parmesan, and eggs. They bake up beautifully and hold their shape, giving you structure between layers of flavorful meat sauce and creamy ricotta. The result? A deeply satisfying dinner that tastes indulgent but keeps your carbs in check.

Whether you’re craving Italian comfort food or looking for a keto-friendly meal your whole family will devour, this lasagna checks every box. It’s easy enough for weeknights, special enough for guests, and reheats like a dream. Let’s dig in.

Why You’ll Love This Keto Lasagna

Low Carb, High Flavor
Each slice tastes just like the lasagna you grew up with, but with only 2g net carbs per serving.

Cheesy, Saucy, Comforting
Layered with ricotta, mozzarella, parmesan, and a rich low-sugar marinara.

Simple Ingredients
No specialty items needed, just everyday ingredients.

Meal-Prep Friendly
It freezes beautifully, making it perfect for batch-cooking or easy weeknight reheating.

Ingredients

For the Keto Lasagna Noodles

• 8 oz cream cheese
  
• 2 cups shredded mozzarella
  
• ½ cup grated parmesan
  
• 3 large eggs

For the Meat Sauce & Layers

• 1 large onion, chopped
  
• 2 cloves garlic, minced
  
• 1 lb ground beef
  
• ¾ cup no-sugar-added marinara
  
• Salt & pepper, to taste
  
• 1 ½ cups ricotta cheese
  
• 1 ½ cups shredded mozzarella

How to Make Keto Lasagna

1. Make the Low-Carb Noodles

Mix cream cheese, mozzarella, and parmesan in a microwave-safe bowl. Heat in short bursts until melted and smooth. Whisk in the eggs until a thick batter forms. Spread on a lined baking sheet and bake until set and lightly golden.

These noodles look and slice like traditional lasagna sheets, but with almost zero carbs.

2. Make the Meat Sauce

Sauté onion and garlic in olive oil until softened. Add ground beef, breaking it apart as it cooks. Once browned, pour in marinara, season with salt and pepper, and simmer for a few minutes to deepen the flavor.

3. Assemble the Lasagna

Slice the baked noodle sheet into 6 even pieces. Layer:

1. Two noodles
   
2. Ricotta
   
3. Meat sauce
   
4. Mozzarella

Repeat until all ingredients are used. You’ll end with a glorious cheesy top.

4. Bake

Bake at 350°F (180°C) for 30–35 minutes until bubbling and golden. Cool for 5 minutes before slicing, it helps the layers set.

Recipe Tips & Variations

Let the noodles cool before assembling so the ricotta doesn’t melt prematurely.
Use freshly shredded cheese, it melts creamier and avoids the graininess of bagged cheese.
Add chili flakes to the sauce for a spicy version.
Swap beef for Italian sausage for deeper flavor.
Make ahead up to 2 days before baking, or freeze up to 3 months.

Storage

• Fridge: Up to 1 week (airtight container)
  
• Freezer: Up to 6 months (portion first for easy reheating)
  
• Reheat: 350°F oven until heated through, or microwave

Nutritional Facts (Per Serving)

Based on 8 servings

Nutrient	Amount
Calories	265
Fat	21g
Saturated Fat	10g
Carbs	5g
Fiber	3g
Net Carbs	2g
Protein	25g
Sodium	460mg
Sugar	2g

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