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.

Mix the cheese filling – In a small bowl, combine cottage cheese, garlic, and Italian seasoning.

Cut the noodles – Once cooled, slice the baked cheese rectangle into three even pieces to fit a loaf pan.

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.

Bake the lasagna – Set the loaf pan on a cookie sheet to catch any overflow and bake until bubbly.

Cool before slicing – Allow the lasagna to rest for 10 minutes before cutting to help the layers set.