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Keto Lasagna | The Best Low Carb Lasagna Recipe For Keto

A piece of lasagna on a white plate. The white plate is on a wooden cutting board.

5 from 47 reviews

This keto lasagna is the most indulgent and delicious keto pasta dish you can make. Made with layers of a savory meat sauce, rich ricotta filling, and deeply cheesy keto lasagna noodles, you'd never guess that each serving has just 3.5 NET CARBS!

Ingredients

Scale

Lasagna Noodles:

2 eggs

1 cup (120g) cream cheese, room temperature

⅓ cup (30g) grated parmesan

1 cup + ½ cup (180g) grated mozzarella

¼ teaspoon garlic powder

¼ teaspoon onion powder

Meat Sauce:

2 tablespoons olive oil

About 1.5 lbs (750g) ground beef

½ red bell pepper, minced

2 garlic cloves, minced

A little over 2 cups (500g) Tomato passata

1 teaspoon Italian seasoning

Salt and pepper

Ricotta Filling:

1 cup (250g) Ricotta

⅓ cup grated (30g) parmesan

Pinch of nutmeg

2 tablespoons heavy cream

Topping:

1 cup (113g) grated mozzarella 

¼ cup (20g) grated parmesan 

Instructions

  1. Preheat the oven to 350°F (175°C) Line a baking tray with parchment paper. (I used 13X18 pan and made a 8x16 rectangle, the edges will be a bit thinner, so it’s better to make it a little bigger)
  2. In a large bowl combine cream cheese and eggs, using a hand mixer.
  3. Add parmesan and spices and mix. Then add mozzarella and stir with a spoon to combine.
  4. Spread mixture on a baking tray in an even layer. Bake for 20-25 min. Let it cool completely.
  5. Heat oil in a large skillet and cook ground beef for 5-8 min, stirring frequently.
  6. Add bell pepper, garlic and Italian seasoning, salt and pepper and cook for 5 more min.
  7. Add tomatoes and cook until the sauce has thickened, about 10 min.
  8. Next, add all of the ricotta filling ingredients into a small bowl and mix until well combined.
  9. Then cut cooled pasta into 3 equal pieces for assembling the lasagna.
  10. To assemble, first pour an even layer of meat sauce in a 8x8 inch baking dish. Next, place the first pasta sheet on top of the sauce, and then evenly spread some ricotta filling on top of that.
  11. Repeat this sequence - pasta sheet, sauce, ricotta filling- for the next two layers.
  12. Top it off with mozzarella cheese and parmesan cheese and bake at 350°F (175°C) for about 20 minutes, or until the top has browned and cheese is bubbling.
  13. Slice your lasagna and enjoy!

Notes

The scale up function does not change the gram measurements.

Nutrition

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