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The BEST Keto Lasagna You’ll Ever Eat - Rich, Comforting, and Low-Carb

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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • For the keto “noodles”: 8 oz cream cheese, softened
  • 2 large eggs
  • 1 1/2 cups shredded low-moisture mozzarella
  • 1/2 cup grated Parmesan
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp fine sea salt
  • 1/4 tsp black pepper
  • For the meat sauce: 1 lb ground beef (85–90% lean) or half beef/half Italian sausage
  • 1 tbsp olive oil (if needed)
  • 1 small yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 1/2 cups low-carb marinara (no added sugar), plus more if needed
  • 1 tsp Italian seasoning
  • 1/2 tsp red pepper flakes (optional)
  • Salt and pepper, to taste
  • For the cheese layer and topping: 1 1/2 cups whole-milk ricotta (or cottage cheese, well drained)
  • 1 large egg
  • 1/2 cup grated Parmesan
  • 2 cups shredded low-moisture mozzarella
  • 2 tbsp chopped fresh parsley or basil (optional)

Method
 

  1. Prep your oven: Preheat to 350°F (175°C). Line a 9x13-inch baking sheet or large rimmed sheet pan with parchment.
  2. Make the keto noodles: In a bowl, beat cream cheese until smooth. Whisk in eggs. Stir in mozzarella, Parmesan, garlic powder, onion powder, salt, and pepper. Spread the mixture thinly and evenly on the lined sheet, about 1/4 inch thick, forming a rectangle.
  3. Bake the noodle sheet: Bake 15–18 minutes until set, lightly golden, and firm to the touch. Cool completely. Slide onto a cutting board and slice into three or four long strips to mimic lasagna noodles.
  4. Cook the meat sauce: In a large skillet over medium heat, add olive oil if needed, then cook onion until soft, 4–5 minutes. Add garlic and cook 30 seconds. Add ground beef (and sausage if using). Cook, breaking up, until browned. Drain excess fat if necessary.
  5. Season and simmer: Stir in marinara, Italian seasoning, red pepper flakes, and a good pinch of salt and pepper. Simmer 5–10 minutes to thicken and deepen flavor. Taste and adjust seasoning.
  6. Mix the cheese layer: In a bowl, combine ricotta, egg, Parmesan, and herbs if using. Season with a pinch of salt and pepper. Stir until creamy.
  7. Assemble the lasagna: Lightly grease a 9x9-inch or 8x10-inch baking dish. Spread a thin layer of meat sauce on the bottom. Add a layer of keto noodles. Spoon on half the ricotta mixture and spread gently. Sprinkle with some mozzarella. Add more meat sauce. Repeat layers: noodles, remaining ricotta, mozzarella, sauce. Finish with noodles, a final layer of sauce, and the rest of the mozzarella and a dusting of Parmesan.
  8. Bake: Cover loosely with foil (tent it so it doesn’t touch the cheese). Bake at 375°F (190°C) for 20 minutes. Remove the foil and bake another 10–15 minutes until bubbling and golden on top.
  9. Rest before slicing: Let it stand 10–15 minutes. This helps the layers set so you get clean slices.
  10. Serve: Top with fresh basil or parsley if you like. Slice and enjoy warm.