Forget everything you thought you knew about keto-friendly meals because this low-carb lasagna is here to steal your heart (and maybe your belly!). It’s loaded with real lasagna noodles, juicy meat sauce, creamy ricotta, and mountains of melty mozzarella, all packed into a single, mouthwatering dish that’s surprisingly low in carbs (just 3 grams per serving!).
Why You’ll Love This Recipe:
- Tastes Just Like the Real Thing: No more settling for veggie or shirataki noodles! This recipe uses a clever cheese-based dough that perfectly mimics the texture and flavor of traditional lasagna.
- Easy to Make: Don’t be intimidated by the layers – this recipe comes together in just 4 simple steps. Plus, you can prep it ahead and freeze it for later!
- Keto-Friendly and Delicious: With only 2 grams of net carbs per serving, this lasagna is a guilt-free way to satisfy your comfort food cravings while staying on track with your keto goals.
Ready to Dive In? Here’s What You’ll Need:
For the Keto Lasagna Noodles:
- Cream cheese (block, not tub!)
- Shredded mozzarella cheese
- Parmesan cheese
- Eggs
For the Lasagna Filling:
- Onion and garlic
- Ground beef
- Low-carb marinara sauce (no added sugar!)
- Ricotta cheese
- Shredded mozzarella cheese
Let’s Get Cooking!
- Whip Up the Keto Noodles: Melt the cheeses together in the microwave, whisk in eggs, spread the batter on a baking sheet, and bake until golden.
- Simmer the Savory Meat Sauce: Sauté the onion and garlic, brown the ground beef, add marinara sauce, and simmer until fragrant.
- Assemble Your Masterpiece: Layer the cheese noodles, ricotta, meat sauce, and mozzarella in a baking dish.
- Bake to Golden Perfection: Let the oven work its magic, transforming your creation into a bubbly, cheesy masterpiece.
- Dig In and Savor the Flavor: You deserve this!
Bonus Tips for Keto Success:
- Cool the Noodles: Wait until the cheese noodles cool slightly before layering them to prevent the ricotta from melting too much.
- Carb-Conscious Sauce: Choose a marinara sauce specifically made for keto diets to ensure it’s sugar-free.
- Freshly Grated Mozzarella: Skip the pre-shredded stuff for the best flavor and texture.
More Than Just a Meal:
This low-carb lasagna is perfect for sharing with family and friends (keto or not!), potlucks, or simply enjoying a cozy night in. Pair it with a light side salad or some keto-friendly bread for a complete and satisfying meal.
Ready to make this keto dream a reality? Print out the recipe and get cooking! And don’t forget to leave a comment below telling us how you enjoyed it.
Keto Lasagna Recipe with Real Lasagna Noodles
Indulge in the comforting taste of classic lasagna without the carb load with this keto-friendly version. Featuring layers of homemade low-carb lasagna noodles, savory meat sauce, creamy ricotta, and stretchy mozzarella cheese, this dish is the epitome of keto comfort food. It's so delicious, you'll hardly believe it's low carb!
Ingredients
For the Keto Lasagna Noodles:
- 8 ounces cream cheese
- 2 cups shredded mozzarella cheese
- 1/2 cup grated parmesan cheese
- 3 large eggs
For the Lasagna:
- 1 large onion chopped
- 1 clove garlic minced
- 1 lb ground beef
- 3/4 cup marinara sauce
- 1 1/2 cups ricotta cheese
- 1 1/2 cups shredded mozzarella cheese
Instructions
- Preheat your oven to 180°C (350°F) and line a large baking sheet with parchment paper.
- In a microwave-safe bowl, combine cream cheese, mozzarella, and parmesan cheeses. Microwave in 30-second intervals, stirring in between, until the cheese is mostly melted. Mix in the eggs to form a smooth batter.
- Spread the batter onto the prepared baking sheet and bake for 15 minutes, or until the edges are firm. Remove and let cool.
- Heat a non-stick pan over medium heat and add a bit of oil. Sauté onions and garlic for 5 minutes. Add ground beef and cook for another 3 minutes before mixing in the marinara sauce. Cook for an additional 5 minutes, then remove from heat.
- To assemble the lasagna, line an 8x8-inch pan with foil. Cut the keto lasagna sheets into 6 even pieces. Layer two pieces at the bottom, followed by 1/2 cup ricotta cheese, a third of the meat sauce, and 1/2 cup mozzarella cheese. Repeat layers until all ingredients are used.
- Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and the sauce bubbles. Let cool for 5 minutes before serving.
Notes
Notes:
- To Store: Keep leftovers in the refrigerator in a sealed container for up to 1 week.
- To Freeze: Freeze individual portions in freezer-safe containers for up to 6 months. Thaw overnight in the refrigerator before reheating.
- To Reheat: Warm up in the microwave or in a preheated oven.
- Calories: 259 kcal
- Carbohydrates: 5g
- Protein: 25g
- Fat: 20g
- Sodium: 457mg
- Potassium: 173mg
- Fiber: 3g
- Vitamin A: 778IU
- Vitamin C: 2mg
- Calcium: 308mg
- Iron: 1mg
- Net Carbs: 2g
