Introduction

This Keto Low Carb Lasagna is a delicious, grain-free twist on a classic favorite. Using a creamy cheese-based noodle and a savory meat sauce, it’s perfect for those following a low-carb or ketogenic diet. Enjoy all the comfort of traditional lasagna without the carbs.

A close-up view of a thick lasagna slice resting on a white rectangular dish, showing five clear layers: at the bottom a light golden pasta sheet, followed by a layer of rich brown cooked ground meat mixed with red tomato bits, then a creamy pale yellow cheese sauce, another pasta sheet, and topped with a bubbling, melted white cheese layer with golden brown spots and small green parsley flakes. The texture of the melted cheese looks soft and stretchy, with some cheese strands pulling from the lasagna slice. The dish is placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 oz full fat cream cheese (softened)
1 1/2 cups shredded part skim low moisture mozzarella cheese
2 large eggs
1 tsp Italian seasoning
1/4 cup onion (minced)
1 lb ground beef (lean)
1 cup no sugar added marinara sauce
1 tsp Italian seasoning
6 tbsp ricotta cheese
1 cup shredded part skim low moisture mozzarella cheese (for layering)

Instructions

Step 1: Preheat oven to 350°F. Line a 9 x 13 inch baking pan with parchment paper.
Step 2: Combine cream cheese, 1 1/2 cups mozzarella, eggs, and 1 tsp Italian seasoning in a food processor. Blend until smooth with a thick liquid consistency. If you don’t have a processor, mix well by hand.
Step 3: Pour the cheese batter into the prepared pan and spread evenly with a spatula.
Step 4: Bake for about 20 minutes until the surface is firm and no longer wet. Remove and let cool.
Step 5: While the cheese noodles cool, prepare the meat sauce. In a large skillet, cook onion and ground beef over medium heat until browned. Drain excess fat.
Step 6: Add 1 tsp Italian seasoning and marinara sauce to the meat. Simmer on low heat for about 3 minutes.
Step 7: Slice the cooled cheese dough into three equal pieces roughly fitting an 8 x 4 inch loaf pan.
Step 8: Layering the lasagna: Spread a thin layer of meat sauce at the bottom of the loaf pan. Add the first cheese noodle on top.
Step 9: Spread one-third of the meat sauce over the noodle. Dollop 3 tbsp ricotta cheese and sprinkle about 1/4 cup shredded mozzarella evenly over the sauce.
Step 10: Repeat steps 8 and 9 with the second noodle and layers.
Step 11: Add the third noodle, top with remaining meat sauce and mozzarella cheese. Optionally, sprinkle with dried herbs like oregano for extra flavor.
Step 12: Bake lasagna at 350°F for about 20 minutes. For a browned top, use a low broil setting for 2 minutes until cheese bubbles and blisters.
Step 13: Let the lasagna cool slightly before slicing. Garnish with fresh basil, oregano, parsley, and grated parmesan if desired.

Tips & Variations

Use a food processor for a smooth cheese dough; if mixing by hand, be patient to achieve an even consistency.
Swap ground beef for ground turkey or Italian sausage for a different flavor.
Try adding sautéed spinach or mushrooms to the meat sauce for extra veggies.
If you prefer a thinner noodle, spread cheese batter more thinly but watch baking time closely.

Storage

Store leftover lasagna covered in the refrigerator for up to 4 days. Reheat individual slices in the microwave or oven until warmed through. For longer storage, freeze wrapped tightly for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

The image shows a rectangular metal baking dish filled with a baked casserole. The bottom layer is a thick yellow base, likely polenta or mashed potatoes, topped with a rich, chunky reddish-brown meat sauce with visible bits of ground meat and tomato. The top layer is a smooth, melted pale golden cheese covering the entire surface, sprinkled lightly with small green herb pieces. In the background, there is a white bowl filled with white rice placed on a white marbled texture, and a woman's hand is holding a white cloth near the dish. The lighting highlights the glossy texture of the melted cheese. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cheese noodles ahead of time?

Yes, you can bake the cheese noodles in advance and keep them refrigerated for a day or two before assembling the lasagna.

Is this recipe suitable for gluten-free diets?

Absolutely. Since the noodles are made from cheese and eggs with no wheat, this lasagna is naturally gluten-free.