Keto Lasagna

If you’ve been craving classic comfort food but still want to stick to your low-carb goals, this Keto Lasagna is about to become your new best friend. I know how it feels—you want something warm, cheesy, and satisfying… but without the carb crash afterward.

That’s exactly why I love this Keto Lasagna. It’s rich, cozy, and tastes shockingly close to the traditional version. The best part? It’s ready in under an hour and makes enough to feed the whole family (or give you those glorious leftovers we all secretly love).

As someone who believes cooking should bring joy—not stress—I promise this recipe is simple, doable, and absolutely worth turning on the oven for. Whether you’re feeding picky eaters, supporting your keto lifestyle, or just trying to cut back on carbs, this one’s a keeper.

Why You’ll Love This Keto Lasagna

Let’s talk about why this Keto Lasagna deserves a spot in your weekly dinner rotation:

• Only 2g net carbs per serving – Yes, really.
• Family-friendly comfort food – Even non-keto eaters won’t complain.
• Cheesy, hearty, and filling – No sad “diet food” vibes here.
• Perfect for meal prep – It stores beautifully in the fridge or freezer.
• Ready in 55 minutes – Totally manageable for a weeknight.

It’s one of those meals that makes your house smell like a cozy Italian kitchen—like a warm hug in casserole form.

Ingredients You’ll Need

One of the things I love most about this Keto Lasagna is that the ingredients are simple and easy to find. No hunting down specialty items at three different stores.

For the Keto Lasagna Noodles:

• 8 ounces cream cheese
• 2 cups shredded mozzarella cheese
• ½ cup parmesan cheese
• 3 large eggs

For the Lasagna Filling:

• 1 large onion, chopped
• 1 clove garlic, minced
• 1 pound ground beef
• ¾ cup marinara sauce (low-carb or keto marinara preferred)
• 1½ cups ricotta cheese
• 1½ cups shredded mozzarella cheese

That’s it! Basic ingredients, big flavor.

How to Make Keto Lasagna (Step-by-Step)

Let’s break this down into simple, stress-free steps.

Step 1: Preheat and Prep

Preheat your oven to 350°F (180°C). Line a large baking sheet with parchment paper and set it aside. Trust me—parchment is your best friend here.

Step 2: Make the Keto Lasagna Noodles

In a microwave-safe bowl, add the cream cheese, mozzarella, and parmesan.

Microwave in 30-second bursts, stirring in between, until mostly melted and smooth. Don’t rush this part—slow and steady wins the cheesy race.

Add the eggs and whisk until a smooth batter forms.

Pour the mixture onto your lined baking sheet and spread it evenly. Bake for 15 minutes, until the edges are firm and lightly golden. Remove and let it cool completely before slicing.

This cheese-based sheet becomes your low carb lasagna noodles. Magic, right?

Step 3: Prepare the Meat Sauce

While the noodle layer cools, heat a little oil in a non-stick pan over medium heat.

Add the chopped onion and garlic. Sauté for about 5 minutes, until softened and fragrant.

Add the ground beef. Cook for 3 minutes, breaking it apart as it browns.

Stir in the marinara sauce and cook for another 5 minutes. Remove from heat.

Your kitchen should smell absolutely amazing at this point.

Step 4: Assemble the Keto Lasagna

Line an 8×8-inch pan with foil.

Slice your cooled keto lasagna sheet into 6 even pieces.

Layer like this:

1. Two noodle pieces
2. ½ cup ricotta cheese
3. One-third of the meat sauce
4. ½ cup shredded mozzarella

Repeat the layers until everything is used up.

Step 5: Bake to Perfection

Bake for 30–35 minutes, until the top is golden brown and bubbly.

Let it cool for about 5 minutes before slicing. I know it’s hard to wait—but it helps everything set beautifully.

Tips for the Best Keto Lasagna

Let me share a few little tricks I’ve learned (sometimes the hard way!).

Use a good-quality low-carb marinara. Not all sauces are created equal. Check the label and look for lower sugar content. You can also use keto spaghetti sauce, keto pizza sauce, pomodoro, or sugo.

Let the noodle layer cool fully. If you slice it too early, it can tear. Patience here pays off.

Don’t skip the resting time after baking. If you cut into it right away, it might slide apart. Think of it like giving your lasagna a tiny spa break.

Want extra flavor? Add Italian seasoning or red pepper flakes to the meat sauce.

One time I rushed the cooling step because my family was circling the kitchen like hungry hawks. Let’s just say… it still tasted amazing, but it looked more like “lasagna casserole surprise.” Lesson learned.

Is Keto Lasagna Actually Filling?

Oh yes. Between the ground beef, ricotta, mozzarella, and eggs, this dish packs protein and healthy fats that keep you satisfied.

Each serving has:

• 259 calories
• 25g protein
• 20g fat
• 2g net carbs

It’s hearty enough that you won’t be rummaging through the pantry an hour later.

Make-Ahead and Storage Tips

If you’re a meal-prep lover (or just someone who likes future-you to be happy), this Keto Lasagna is perfect.

• Fridge: Store leftovers up to one week in an airtight container.
• Freezer: Freeze for up to 6 months.
• Reheat: Warm in the oven at 325°F or microwave in short bursts.

I often make this on Sunday, and by Wednesday night, it feels like a gift I left for myself.

FAQs About Keto Lasagna

Bringing Comfort Back to the Table

There’s something special about pulling a bubbling pan of Keto Lasagna out of the oven. The cheese is golden. The sauce is rich. The edges are slightly crispy in the best possible way.

For busy moms, working professionals, or anyone trying to balance comfort food with health goals, this recipe checks all the boxes. It’s satisfying without feeling heavy, indulgent without the guilt, and simple enough for real life.

If you’ve been missing traditional pasta dishes while living the low-carb life, this Keto Lasagna might just bring that joy back to your dinner table.

And if your family asks for seconds? Well… that’s when you know it’s officially earned a permanent spot in your recipe binder.

More Cozy Dinners to Try Next

If this Keto Lasagna made your kitchen smell like pure comfort, I have a feeling you’ll love these next recipes just as much. They keep that same hearty, family-friendly vibe—simple ingredients, big flavor, and plenty of cheese.

• For another low-carb comfort classic, try this creamy and satisfying Low Carb Bacon Cheeseburger Casserole that’s packed with flavor and perfect for busy weeknights.
• If you adore layered pasta-style dishes, this easy Crockpot Ravioli Lasagna brings all the cheesy goodness with even less hands-on time.
• Craving something rich and Italian-inspired? This slow-simmered Slow Cooker Italian Beef Ragu is cozy, hearty, and wonderful served over your favorite low-carb base.
• For a veggie-forward twist on lasagna night, you’ll love the creamy layers in this Loaded Veggie White Lasagna.
• And if you’re curious how other cooks put their spin on it, take a peek at this flavorful Keto Lasagna from Delish for another take on this comforting classic.

However you serve it, there’s something special about gathering around a warm, cheesy dish at the end of a long day. I hope one of these recipes finds its way onto your table soon.

Keto Lasagna

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• Author: Mounia
• Total Time: 55 minutes
• Yield: 8 servings 1x

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Description

This Keto Lasagna is rich, cheesy, and incredibly satisfying with just 2g net carbs per serving. Made with low carb lasagna noodles crafted from cheese and eggs, layered with seasoned ground beef, ricotta, and plenty of mozzarella, this comforting classic delivers all the flavor of traditional lasagna without the carbs. Perfect for weeknight dinners, meal prep, or anyone following a keto lifestyle.

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Ingredients

Scale 1x2x3x

For the Keto Lasagna Noodles

• 8 ounces cream cheese

• 2 cups shredded mozzarella cheese

• 1/2 cup parmesan cheese

• 3 large eggs

For the Lasagna

• 1 large onion, chopped

• 1 clove garlic, minced

• 1 pound ground beef

• 3/4 cup marinara sauce (low carb or keto-friendly)

• 1 1/2 cups ricotta cheese

• 1 1/2 cups shredded mozzarella cheese

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Instructions

1. Preheat oven to 350°F (180°C). Line a large baking sheet with parchment paper.

2. In a microwave-safe bowl, combine cream cheese, mozzarella, and parmesan. Microwave in 30-second intervals until mostly melted, stirring between each round.

3. Add eggs and whisk until smooth.

4. Spread mixture evenly onto the prepared baking sheet. Bake for 15 minutes, or until edges are firm. Remove and allow to cool completely.

5. In a non-stick skillet over medium heat, sauté onion and garlic for 5 minutes.

6. Add ground beef and cook for 3 minutes, breaking it apart. Stir in marinara sauce and cook an additional 5 minutes. Remove from heat.

7. Line an 8×8-inch baking dish with foil. Slice cooled keto noodle sheet into 6 pieces.

8. Layer 2 noodle pieces, 1/2 cup ricotta, one-third of the meat sauce, and 1/2 cup mozzarella. Repeat layers until assembled.

9. Bake for 30–35 minutes until golden and bubbling.

10. Let rest for 5 minutes before slicing and serving.

Notes

Use a low carb marinara sauce with no added sugar.

Allow the noodle layer to cool fully before slicing to prevent tearing.

Let the lasagna rest after baking to help it set.

Leftovers keep in the refrigerator for up to 1 week or freezer for up to 6 months.

• Prep Time: 5 minutes
• Cook Time: 50 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Italian

Nutrition

• Serving Size: 1 serving
• Calories: 259
• Sugar: 2g
• Sodium: 457mg
• Fat: 20g
• Saturated Fat: 9g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 5g
• Fiber: 3g
• Protein: 25g
• Cholesterol: 115mg