Can I use a different sauce?

Absolutely. Keto spaghetti sauce, keto pizza sauce, pomodoro, or sugo all work beautifully. Just double-check the carb count.

Can I substitute ground beef?

Yes! Ground turkey or Italian sausage are great options. Just make sure they’re low-carb and don’t contain added sugars.

Does Keto Lasagna taste like regular lasagna?

Honestly? It’s incredibly close. The cheese-based noodles hold up surprisingly well and give you that layered texture we all love.

How do I keep my Keto Lasagna from being watery?

Make sure your meat sauce isn’t overly thin before layering. Also, letting the lasagna rest after baking helps everything firm up.

Keto Lasagna Bliss: 5 Easy Power Layers

Name: Keto Lasagna
Prep time: 5 min
Cook time: 50 min
Total time: 55 min
Cuisine: Italian
Ingredients: 8 ounces cream cheese; 2 cups shredded mozzarella cheese; 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 (low carb or keto-friendly); 1 1/2 cups ricotta cheese; 1 1/2 cups shredded mozzarella cheese

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.

Ingredients

Scale

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

Preheat oven to 350°F (180°C). Line a large baking sheet with parchment paper.
In a microwave-safe bowl, combine cream cheese, mozzarella, and parmesan. Microwave in 30-second intervals until mostly melted, stirring between each round.
Add eggs and whisk until smooth.
Spread mixture evenly onto the prepared baking sheet. Bake for 15 minutes, or until edges are firm. Remove and allow to cool completely.
In a non-stick skillet over medium heat, sauté onion and garlic for 5 minutes.
Add ground beef and cook for 3 minutes, breaking it apart. Stir in marinara sauce and cook an additional 5 minutes. Remove from heat.
Line an 8×8-inch baking dish with foil. Slice cooled keto noodle sheet into 6 pieces.
Layer 2 noodle pieces, 1/2 cup ricotta, one-third of the meat sauce, and 1/2 cup mozzarella. Repeat layers until assembled.
Bake for 30–35 minutes until golden and bubbling.
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