Introduction

This Keto Lasagna offers a delicious low-carb twist on a classic favorite. Using a creamy cheese-based “noodle,” it’s perfect for those following a ketogenic diet without sacrificing flavor. Rich, hearty, and comforting, it’s sure to become a staple in your meal rotation.

Ingredients

8 ounces cream cheese
2 cups mozzarella cheese (shredded)
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 mozzarella cheese (shredded)

Instructions

Step 1: Preheat the oven to 180°C (350°F). Line a large baking sheet with parchment paper and set aside.
Step 2: In a microwave-safe bowl, combine the cream cheese, 2 cups mozzarella cheese, and parmesan cheese. Microwave in 30-second intervals, stirring in between, until mostly melted. Add eggs and whisk until smooth.
Step 3: Pour the cheese batter onto the lined baking sheet and spread evenly. Bake for 15 minutes until the edges are firm. Remove from the oven and let cool.
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 until softened. Add ground beef and cook for 3 minutes, breaking it apart. Stir in marinara sauce and cook for another 5 minutes. Remove from heat.
Step 5: Line an 8×8-inch baking pan with foil. Slice the cooled cheese sheet into 6 even pieces. Begin assembling by placing two pieces at the bottom, spread 1/2 cup ricotta cheese, add one-third of the meat sauce, and sprinkle 1/2 cup shredded mozzarella. Repeat the layers until all ingredients are used.
Step 6: Bake the assembled lasagna for 30-35 minutes, until the top is golden and sauce bubbles. Let it cool for 5 minutes before serving.

Tips & Variations

Use a low-sugar marinara sauce or make your own to keep carbs minimal.
Adding chopped spinach or zucchini to the meat sauce can boost veggies.
For extra flavor, sprinkle fresh basil or oregano on top before baking.
Make individual portions in smaller pans for easy meal prep.

Storage

Store leftover keto lasagna covered in the refrigerator for up to 4 days. Reheat in the oven at 175°C (350°F) until warmed through, or in a microwave for a quicker option. For longer storage, freeze portions in airtight containers 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 use other cheeses instead of mozzarella?

Yes, you can substitute mozzarella with provolone or Monterey Jack for a similar melt and mild flavor, but mozzarella is ideal for this recipe’s texture.

Is this recipe suitable for a strict keto diet?

Yes, this lasagna is designed to be low in carbs by replacing traditional noodles with a cheese batter, aligning well with keto guidelines. Just ensure you use a low-carb marinara sauce to keep carbs low.

Keto Lasagna Recipe

Print Recipe

★★★★★

4.7 from 109 reviews

This delicious Keto Lasagna recipe offers a low-carb alternative to traditional lasagna by using a cheese-based dough instead of pasta sheets. Layered with rich ground beef marinara, creamy ricotta, and plenty of melted mozzarella, it’s perfect for keto and low-carb diets without sacrificing flavor or texture. Baked to golden perfection, this hearty dish makes a satisfying meal that the whole family will enjoy.

Author: Kai
Prep Time: 20 minutes
Cook Time: 55 minutes
Total Time: 1 hour 15 minutes
Yield: 6 servings 1x
Category: Main Course
Method: Baking
Cuisine: Italian
Diet: Low Carb

Ingredients

Scale

Cheese Dough

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

Meat Sauce

1 large onion (chopped)
1 clove garlic (minced)
1 pound ground beef
3/4 cup marinara sauce (low sugar preferred)

Assembly

1 1/2 cups ricotta cheese
1 1/2 cups mozzarella cheese (shredded)

Instructions

Preheat and Prepare: Preheat your oven to 180°C (350°F). Line a large baking sheet with parchment paper and set aside for later use.
Make Cheese Dough: In a microwave-safe bowl, combine cream cheese, 2 cups shredded mozzarella, and parmesan cheese. Microwave in 30-second intervals, stirring between, until cheeses are mostly melted and smooth. Add the 3 eggs and whisk thoroughly until a smooth batter forms.
Bake Cheese Sheets: Pour the cheese batter onto the lined baking sheet, spreading evenly. Bake for 15 minutes until edges are firm. Remove from oven and allow to cool completely.
Prepare Meat Sauce: Heat a small amount of oil in a non-stick pan over medium heat. Add chopped onions and minced garlic; sauté for 5 minutes until fragrant and translucent. Add the ground beef and cook while stirring for 3 minutes. Stir in marinara sauce and continue cooking for another 5 minutes. Remove from heat.
Assemble Lasagna: Cover an 8 x 8-inch baking pan completely with aluminum foil. Slice the cooled cheese sheet into 6 even pieces to serve as lasagna “noodles.” Layer two pieces on the bottom of the pan, spread 1/2 cup ricotta cheese, then a third of the meat sauce, followed by 1/2 cup shredded mozzarella cheese. Repeat layering until all components are used up and lasagna is fully assembled.
Bake Lasagna: Place the assembled lasagna in the preheated oven. Bake uncovered for 30-35 minutes until the top is golden brown and the sauce is bubbling. Remove from oven and let it cool for 5 minutes before slicing and serving.

Notes

Use a low-sugar marinara sauce to keep this recipe keto-friendly.
The cheese dough serves as a great low-carb substitute for traditional pasta sheets.
Allow the cheese sheets to cool completely to make slicing easier and prevent breaking.
Leftovers can be refrigerated for up to 3 days and reheated well in the microwave or oven.
For a richer flavor, season the meat sauce with Italian herbs like oregano or basil as desired.

Keywords: keto lasagna, low carb lasagna, cheese lasagna, keto dinner, gluten free lasagna alternative, keto recipes