Keto Lasagna Recipe

Recipe of lasagna that tastes Just Like the Real Thing! Whether you’re new to keto or are a seasoned low-carb pro, this lasagna is going to be a game-changer. With meat sauce, ricotta, and mozzarella layered between the low-carb pasta sheets, it is the comfort food that you have been craving minus the guilt!

I have loved lasagna my whole life, and just because I’m keto doesn’t mean I need to give up on it! If you tried out my zucchini lasagna, then you know how easy some of these traditional dishes can be when recreating for a low-carb lifestyle.

In this version, we use keto-friendly pasta noodles made from a deliciously rich mix of cheese and egg instead of the traditional ones. This leads to thick sheets of savory lasagna that are layered with a rich beef filling, red sauce with a lot of tang, and plenty of melted cheese. The perfect blend-in of flavors, it can very well satisfy your desire for comfort food without negating your ketogenic goals.

Keto Lasagna recipe basic Key Features

Unbeatable flavor in every. Single. Bite: the cheese, the savory red sauce, and the juicy ground beef all singing together in your mouth. It is just layer after layer of delicious-what’s not to love?

Cheese Lover’s Dream: This low-carb lasagna is so fully packed with cheese that it becomes an Irresistible treat for any person who is craving that hooey-gooey, melty goodness. I promise, it is a game-changer for cheese lovers!

Surprisingly Low in Carbs: With all the richness and decadence, one serving of lasagna holds only 2g net carbs. Hard to believe, right? It’s keto-friendly!

What You Will Need to Make Perfect best Lasagna recipe
If you’ve made my eggplant lasagna, these ingredients will look somewhat familiar. Here’s the lineup for making those cheesy low-carb lasagna noodles:

Cream Cheese (Block Style): Always use the block-it’s thicker, creamier, and without extra water that could make your noodles soggy. Tub cream cheese just won’t work here!

Mozzarella Cheese: Mild, stretchy, and just plain indispensable. The noodles get that perfect texture from mozzarella. You may as well skip over cheddar or other cheeses since they will give you that unsightly layer at the top instead of melting in beautifully.

Parmesan Cheese: Use fine-grated or fresh parmesan for that deep, nutty flavor. Powdered types are usually gritty in texture on the noodles, so avoid them.

Eggs: These have to be at room temperature for that smooth mix. Feel like not going with eggs? No issue—egg replacers work wonders, too.

How to cook a Lasagna For the filling.

Onion and Garlic: These are mostly for that feel of classic, somewhat bitter kick to any Bolognese or marinara sauce.

Ground Beef: I used lean ground beef here, but you can use whatever you like for that thick meaty bottom.

Marinara Sauce: Use sugar-free marinara or go for keto pizza or spaghetti sauce to keep things low-carb.

Salt and Pepper: Add to taste for bringing it all together.

Ricotta Cheese: Provides creamy goodness and layers the lasagna much like a smooth béchamel.

Mozeralla Cheese: This is the ingredient you need for gooey cheesy perfection.

How to make lasagna recipe

See below for detailed images to easily follow through, step by step, as you prepare this dish. To get to the full recipe and accurate ingredient quantities, simply scroll to the recipe card toward the bottom of this post.

Step 1: Prepare Noodles
Cream cheese, mozzarella, and parmesan in a bowl; microwave in 30-second bursts until the mozzarella is mostly melted. Whisk in eggs until you get a smooth creamy mixture.

Step 2: Bake the Noodles
Spread into a baking dish and bake for 15 minutes or until edges start to turn golden.

Step 3: Prepare the Meat Sauce
Sauté the onions and garlic in a pan until they soften for about 5 minutes, then add the ground beef until browned. Add in marinara sauce, salt, and pepper, then stir and cook for about 5 more minutes.

Step 4: Assemble and Bake
Line the pan with foil, letting it overhang sides. Cut baked noodle sheet into six pieces. Place two in pan; top with a third of the ricotta, meat sauce, and mozzarella. Repeat layers until all ingredients have been used. Bake 30-35 minutes or until golden brown on top. Slice and serve!

Keto Lasagna Recipe tips and variations

Let the noodles cool. Wait a few minutes before layering the lasagna noodles. Otherwise, you run the risk of melting the ricotta cheese and messing up the structural integrity of the lasagna.
Grate your cheese yourself. I know, I know, I never really listen to that one either. But grating your own cheese really does lead to a better texture all around.
Save time. For me, it’s easy to say that preparing the lasagna noodles beforehand saves a lot of time when putting the lasagna together.
Use store-bought noodles. When I’m in a pinch or feel that I don’t have all the necessary ingredients to make the noodles, I use ready-made keto-friendly lasagna sheets.
Add some heat. Feel free to add a couple of dabs of red pepper flakes to the meat sauce if you are someone who loves spicy food.
Season aggressively. Depending upon how salty your red sauce is, it may need only a teensy-weensy flavor bump. I always stir in some salt, black pepper, and oregano or, at bare minimum, top the lasagna with fresh basil.

Leftover Storage

Refrigerator: Leftovers may be stored in an airtight container in the refrigerator for up to 1 week.

Freezer: To freeze, portion out individual servings into airtight containers. They will store for as long as 6 months. Thaw overnight in the fridge or add extra time when reheating.

Reheating: Reheat your lasagna in either the microwave or oven at 350°F until heated through. Your leftovers will be as good as the night it was made!

Make-Ahead Instructions

Gosh, yes, this lasagna is easy to make ahead! Just build the layers according to instructions, then allow them to completely cool. Once cool, assemble the lasagna, cover it tightly with plastic wrap, and store:

In the Refrigerator: Store in the refrigerator for up to 1-2 days. Allow an additional 10 minutes cooking time when it’s ready to go into the oven.

Freeze for up to 3 months. Thaw overnight in the refrigerator, then bake as directed.

This is how you will keep your lasagna fresh and tasty even when it has been prepared prior to baking!