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Keto Lasagna

A hearty low-carb lasagna layered with cheesy keto noodles, ricotta, and a savory beef marinara.
Prep Time5 minutes
Cook Time30 minutes
Total Time35 minutes
Servings: 8 servings

Ingredients

  • 8 ounces cream cheese
  • 2 cups mozzarella cheese shredded
  • 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 see notes for alternatives
  • 1 1/2 cups ricotta cheese
  • 1 1/2 cups mozzarella cheese shredded (for assembly)

Instructions

  • Preheat the oven to 180°C (350°F). Line a large baking sheet with parchment paper and set aside.
  • In a microwave-safe bowl combine 8 ounces cream cheese, 2 cups shredded mozzarella, and 1/2 cup Parmesan. Microwave in 30-second intervals, stirring as needed, until mostly melted and smooth.
  • Whisk the 3 large eggs into the melted cheese mixture until smooth to form the lasagna 'noodle' batter. Spread the batter evenly onto the prepared baking sheet.
  • Bake the cheese batter for 15 minutes, until edges are set and the sheet is firm. Remove and let cool, then slice into 6 even pieces for lasagna sheets.
  • Heat a non-stick skillet over medium with a little oil. Sauté the chopped large onion and minced garlic for about 5 minutes until softened.
  • Add 1 pound ground beef to the skillet and cook about 3 minutes, breaking up the meat, then stir in 3/4 cup marinara sauce. Simmer for about 5 more minutes, then remove from heat.
  • Line an 8 x 8-inch pan with foil. Place two lasagna-sheet pieces on the bottom, spread 1/2 cup ricotta, top with one-third of the meat sauce, and sprinkle 1/2 cup shredded mozzarella. Repeat layers until assembled.
  • Bake the assembled lasagna at 180°C (350°F) for 30–35 minutes, until the top is golden and the sauce is bubbling. Remove and allow to cool 5 minutes before serving.

Equipment

  • Oven
  • Baking Sheet
  • Parchment Paper
  • Microwave-safe bowl
  • Non-stick Skillet
  • 8 x 8-inch baking pan
  • Mixing Bowl
  • Whisk

Notes

  • You can use keto spaghetti, keto pizza, pomodoro, or sugo sauce as alternatives.
  • Let the baked cheese sheets cool before slicing to avoid tearing.
  • Line the baking pan with foil for easier cleanup.
  • Use shredded mozzarella in two portions as listed for melting and topping.