Keto lasagna is the perfect answer for anyone who loves classic Italian comfort food but wants to stay low-carb. With rich layers of savory meat sauce, creamy cheese filling, and a clever “noodle” made entirely from cheese and eggs, this dish delivers all the flavors you adore without the carb overload. It’s hearty, satisfying, and surprisingly easy to prepare—making it a weeknight favorite and dinner-party showstopper alike. If you’ve been missing lasagna since going keto, this recipe will win you over from the very first bite.
Why You’ll Love This Keto Lasagna
There are plenty of reasons this keto lasagna will become a staple in your kitchen:
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Low in carbs, high in flavor – Each serving has only 8g net carbs.
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Gluten-free and grain-free – Perfect for keto, low-carb, or gluten-sensitive eaters.
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Creamy and cheesy – The “noodle” layers are made with mozzarella, Parmesan, and cream cheese for a decadent texture.
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Meal-prep friendly – Make ahead and bake later, or freeze for easy dinners.
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Customizable sauces – Switch between red sauce, pesto, or even Alfredo for variety.
Ingredients
For the Keto “Noodles”
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2 large eggs
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4 oz cream cheese, softened
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¼ cup Parmesan cheese, grated
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1¼ cups mozzarella cheese, shredded
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2 cloves garlic, crushed
For the Layers
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1 lb ground beef
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1½ cups red sauce (or pesto, or Alfredo sauce)
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1 cup cottage cheese
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2 cloves garlic, crushed
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1 teaspoon Italian seasoning
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½ cup shredded mozzarella (in addition to what’s in the noodles)
Step-by-Step: How to Make Keto Lasagna
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Preheat the oven to 375°F (190°C).
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Prepare the baking dish – Line a 9×13-inch pan or baking sheet with parchment paper.
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Make the keto noodles – In a mixing bowl, combine cream cheese, mozzarella, Parmesan, eggs, and garlic. Stir until smooth and fully mixed. Spread evenly onto the parchment paper in a large rectangle.
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Bake the noodle layer for 20 minutes, until edges are lightly golden. Let it cool to room temperature.
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Cook the meat sauce – While the noodles bake, brown the ground beef in a skillet over medium heat. Stir in your choice of red sauce, pesto, or Alfredo until fully combined.
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Mix the cheese filling – In a small bowl, combine cottage cheese, garlic, and Italian seasoning.
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Cut the noodles – Once cooled, slice the baked cheese rectangle into three even pieces to fit a loaf pan.
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Assemble the lasagna – Lightly grease a loaf pan with butter or cooking spray. Lay down one noodle layer, spread with one-third of the meat sauce, then one-third of the cheese filling. Repeat the layers, finishing with cheese filling on top.
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Bake the lasagna – Set the loaf pan on a cookie sheet to catch any overflow and bake until bubbly.
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Cool before slicing – Allow the lasagna to rest for 10 minutes before cutting to help the layers set.
Helpful Tips
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For extra flavor, add sautéed onions and mushrooms to the meat sauce.
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Use a sharp knife or pizza cutter to slice the cheese noodles evenly.
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Let the lasagna cool before cutting—it helps the layers hold together.
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Double the recipe and freeze half for quick weeknight dinners.
Substitutions and Variations
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Different meats – Swap beef for ground turkey, chicken, or Italian sausage.
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Vegetarian – Use roasted zucchini, eggplant, or mushrooms instead of meat.
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Cheese swaps – Replace cottage cheese with ricotta for a richer taste.
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Sauce variations – Try creamy Alfredo for a white lasagna, or pesto for a fresh, herby twist.
Storage Instructions
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Refrigerator – Keep in an airtight container in the fridge for up to 4 days.
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Freezer – Wrap individual portions in foil, then place in a freezer bag. Keeps for 3 months.
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Reheating – If frozen, thaw overnight in the refrigerator. Reheat in a 375°F oven for 20 minutes, or warm in the microwave until heated through.
Nutritional Information (Per Serving)
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Calories: 657
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Fat: 49g
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Saturated Fat: 23g
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Cholesterol: 245mg
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Sodium: 1057mg
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Potassium: 467mg
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Carbohydrates: 8g
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Fiber: 1g
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Sugar: 5g
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Protein: 44g
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Vitamin A: 1153 IU
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Calcium: 439mg
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Iron: 3mg
Serving Suggestions
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Pair with a fresh green salad topped with olive oil and lemon.
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Add roasted vegetables like broccoli or asparagus on the side.
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Serve with keto garlic bread for an extra indulgent meal.
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Enjoy with a glass of sparkling water or a light red wine (if your diet allows).
Frequently Asked Questions About Keto Lasagna
1. Can I make keto lasagna ahead of time?
Yes! Assemble the lasagna, wrap it tightly, and refrigerate for up to 24 hours before baking.
2. Can I freeze keto lasagna?
Absolutely. Freeze it fully cooked or unbaked. Just wrap tightly to prevent freezer burn.
3. Is cottage cheese keto-friendly?
Yes. Cottage cheese is low in carbs and high in protein, making it great for keto recipes.
4. Can I use almond flour to make keto noodles?
You can, but this recipe’s cheese-based noodles are lower in carbs and taste more like the real thing.
5. What’s the best sauce for keto lasagna?
Sugar-free marinara is a classic choice, but pesto and Alfredo are delicious low-carb alternatives.
Conclusion
I hope you love this keto lasagna as much as I do. It’s rich, cheesy, and wonderfully satisfying—proof that you can enjoy your favorite comfort foods without straying from your low-carb lifestyle. Whether you make it for a cozy family dinner or meal prep for the week, this recipe is a guaranteed hit. Thank you for being part of my food-loving community, and here’s to many delicious, keto-friendly meals ahead. Happy cooking!
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Keto Lasagna: Low-Carb Comfort Food You’ll Crave
- Total Time: 1 hour 15 minutes
- Yield: 6 servings 1x
Description
Keto Lasagna is a rich, cheesy, and low-carb twist on the Italian classic. Featuring homemade cheese-based “noodles,” savory meat sauce, and a creamy filling, this gluten-free recipe delivers comfort without the carbs. Perfect for weeknights or special occasions.
Ingredients
For the Keto Noodles:
2 large eggs
4 oz cream cheese, softened
¼ cup Parmesan cheese, grated
1¼ cups mozzarella cheese, shredded
2 cloves garlic, crushed
For the Layers:
1 lb ground beef
1½ cups red sauce (or pesto, or Alfredo sauce)
1 cup cottage cheese
2 cloves garlic, crushed
1 teaspoon Italian seasoning
½ cup shredded mozzarella (extra for topping)
Instructions
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Preheat the oven to 375°F (190°C).
-
Prepare the baking dish – Line a 9×13-inch pan or baking sheet with parchment paper.
-
Make the keto noodles – In a mixing bowl, combine cream cheese, mozzarella, Parmesan, eggs, and garlic. Stir until smooth and fully mixed. Spread evenly onto the parchment paper in a large rectangle.
-
Bake the noodle layer for 20 minutes, until edges are lightly golden. Let it cool to room temperature.
-
Cook the meat sauce – While the noodles bake, brown the ground beef in a skillet over medium heat. Stir in your choice of red sauce, pesto, or Alfredo until fully combined.
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Mix the cheese filling – In a small bowl, combine cottage cheese, garlic, and Italian seasoning.
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Cut the noodles – Once cooled, slice the baked cheese rectangle into three even pieces to fit a loaf pan.
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Assemble the lasagna – Lightly grease a loaf pan with butter or cooking spray. Lay down one noodle layer, spread with one-third of the meat sauce, then one-third of the cheese filling. Repeat the layers, finishing with cheese filling on top.
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Bake the lasagna – Set the loaf pan on a cookie sheet to catch any overflow and bake until bubbly.
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Cool before slicing – Allow the lasagna to rest for 10 minutes before cutting to help the layers set.
Notes
For extra flavor, add sautéed mushrooms or onions to the meat sauce.
Can be made ahead and refrigerated up to 24 hours before baking.
Freezes well for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
Nutrition
- Serving Size: 1 slice
- Calories: 657
- Sugar: 5g
- Carbohydrates: 8g
- Protein: 44g