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This keto lasagna is proof that low-carb meals can be just as comforting and satisfying as their traditional versions. Using a simple cheese-based noodle replacement, it maintains all the layers and rich flavors you crave without the carb overload. It’s a dish that’s perfect for weeknight dinners or impressing friends who wouldn’t guess it’s keto.
I first made this for a dinner party to show friends how keto meals don’t have to be boring. They loved it so much I now make it regularly for cozy family nights.
Ingredients
- Cream cheese: softens quickly, forms the base of the noodles. Look for full fat for best texture
- Large eggs: bind the cheese together to create a sturdy noodle sheet
- Shredded mozzarella: melts well, gives the noodle and topping layers stretch and gooeyness
- Finely grated Parmesan: adds a salty nutty depth to noodles and topping
- Kosher salt and freshly ground black pepper: seasoning makes all the difference
- Extra-virgin olive oil: used to sauté aromatics, choose a good quality one for flavor
- Yellow onion: adds sweetness and body to the meat sauce
- Garlic: gives that unmistakable Italian aroma and bite
- Tomato paste: concentrates tomato flavor for a richer sauce
- Ground beef: hearty protein and main filling, pick fresh and lean if possible
- Marinara: the sauce that binds it all, homemade or high quality store-bought works well
- Dried oregano: brings classic Italian herb flavor to the sauce
- Crushed red pepper flakes: a gentle heat lift, add as you like
- Ricotta: creamy and mild, layers perfectly between cheese noodles and meat sauce
- Freshly chopped parsley: brightens and adds freshness as a garnish
Step-by-Step Instructions
- Sauté the Aromatics:
- Heat olive oil in a skillet over medium heat. Add chopped onion and cook gently until softened around 5 minutes. Add minced garlic and cook one more minute until fragrant but not browned. Stir in tomato paste and mix to coat everything evenly. This step builds the flavor base for your sauce.
- Cook the Meat:
- Add ground beef to the skillet and season with salt and pepper. Break it up with a wooden spoon and cook until it loses its raw pink color, about 6 minutes. Drain excess fat to keep the sauce from getting greasy. Return the skillet to low heat for the next step.
- Add Marinara and Seasonings:
- Pour marinara into the skillet with the beef. Warm through, then season with dried oregano, salt, pepper, and a pinch of crushed red pepper flakes for a little zip. Stir well and keep warm.
- Prepare the Cheese Noodles:
- Preheat oven to 350 degrees Fahrenheit. Line a large baking sheet with parchment paper and spray with cooking oil. In a microwave-safe bowl, combine cream cheese, mozzarella, and Parmesan. Melt gently in short bursts, stirring between until smooth. Stir in eggs and season with salt and pepper. Spread this mixture thinly over the baking sheet and bake until golden and set, approximately 15 to 20 minutes. Let it cool completely before handling.
- Cut and Assemble:
- Cut the baked cheese sheet in half widthwise then cut each half into three pieces, creating six noodle-sized portions. Lightly spoon some sauce into an 8-inch baking dish to prevent sticking. Place two noodle pieces on the bottom layer. Spread one-third of the ricotta over the noodles, then top with a third of the meat sauce, followed by a third of the shredded mozzarella. Repeat this layering two more times. Finish with a sprinkling of freshly grated Parmesan on top.
- Bake Until Bubbly:
- Place the assembled lasagna in the oven and bake at 350 degrees for 30 minutes. The cheese should be melty and the sauce bubbly on the edges.
- Garnish and Serve:
- Allow the lasagna to cool briefly, then sprinkle with fresh chopped parsley. Serve warm and enjoy the layers of gooey cheese and savory meat.
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One of my favorite moments making this lasagna was when my usually skeptical partner took a bite and immediately asked for seconds. The cheese noodles truly win over even pasta lovers.
Storage Tips
Store leftovers in an airtight container in the fridge for up to four days. Reheat gently in the oven or microwave to preserve the cheesy texture. For freezing, wrap tightly in foil and freeze for up to two months. Thaw overnight in the fridge before reheating.
Ingredient Substitutions
If you cannot find ricotta, cottage cheese works as a mild substitute but blend it smooth before layering. For the ground beef, ground turkey or chicken can be used but expect a slightly lighter flavor. Use a sugar-free marinara to keep the recipe strictly keto without added sugars.
Serving Suggestions
Serve this keto lasagna with a crisp green salad dressed lightly with lemon and olive oil to cut through the richness. Steamed or roasted low-carb veggies like zucchini or asparagus pair nicely. A glass of dry red wine complements the Italian flavors well, if that fits your diet.
Pro Tips
- Be patient when melting the cheeses—overheating will cause separation, so melt gradually in short intervals
- Let the baked cheese noodles cool completely before cutting, or they'll crack and crumble
- Drain the cooked ground beef well to avoid excess grease in the final dish
Commonly Asked Questions
- → What ingredients replace traditional pasta in this dish?
Instead of normal lasagna noodles, this dish uses a baked mixture of cream cheese, eggs, mozzarella, and Parmesan that sets firm to create tender layers.
- → How is the beef mixture seasoned?
The ground beef is cooked with sautéed onions, garlic, tomato paste, oregano, red pepper flakes, salt, and pepper to make a flavorful filling.
- → Can this dish be prepared ahead of time?
Yes, you can assemble the layers in advance and refrigerate before baking to let the flavors meld and save time on serving day.
- → What cheeses are included in the layers?
Mozzarella, Parmesan, cream cheese, and ricotta combine to provide creamy texture and rich flavor throughout the lasagna.
- → How is the noodle mixture cooked before assembly?
The cheese and egg mixture is baked in a thin layer until set and golden, then cut into pieces to substitute for the noodles.