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I love Italian flavors, so it’s no surprise that I have plenty of keto lasagna recipes here on Wholesome Yum – eggplant lasagna, cauliflower lasagna, zucchini lasagna, and lasagna stuffed peppers, to name a few. And these are all delicious, but they are missing one compontent of traditional lasagna: the noodles. So, it’s about time that I show you how to make a low carb lasagna recipe that has actual noodles in it, with a texture just like the real thing!
What Is Keto Lasagna?
Keto lasagna is just what it sounds like – lasagna that’s made with keto friendly ingredients, so that we can enjoy this delicious comwhafort food meal, too! There are many gluten-free lasagnas that use vegetables in place of noodles, or leave them off entirely (like no-noodle lasagna). But the difference with this one is it has homemade keto lasagna noodles, with a texture very similar to real wheat-based flour noodles.
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Low Carb Lasagna Ingredients
This keto lasagna recipe is made with mostly basic ingredients, you just need a special flour for the noodles…
For the keto lasagna noodles:
- Mozzarella cheese – This is the base of the keto lasana noodles and gives the noodles a chewy texture, just like the real ones.
- Egg yolks – You’ll need only the yolks for the noodles. Use the leftover egg whites to make keto angel food cake or 5-ingredient keto white bread!
- Lupin flour – Lupin flour is a low carb, high protein flour made from lupin beans, which are in the same family as peanuts. The protein functions similarly to how gluten works in white flour, and helps give the noodles a texture similar to the real thing.
For the meat sauce:
- Ground beef – I use grass-fed beef, but use the highest quality beef you can afford. Any fat content will work, I like to use 85/15.
- Marinara sauce – Check the ingredients to make sure there is no added sugar.
- Italian seasoning – I like to use homemade Italian seasoning (it takes just a few minutes to mix up!), but you can also use store-bought.
- Garlic powder – Optional, but will help give the meat sauce extra flavor.
For the cheese filling:
- Ricotta cheese – Use a full-fat ricotta cheese for best flavor and higher fat content for keto.
- Grated parmesan cheese – Shredded parmesan will work, but for best texture, use grated parmesan.
- Egg – Large eggs are the right size.
For the cheese topping:
- Mozzarella cheese – Buy it shredded for the easiest and fastest option, or shred it yourself if you like.
How To Make Keto Lasagna
Don’t be intimidated by this keto lasagna with cheese noodles, it comes together in just 15 minutes prep.
Make keto lasagna noodles:
- Mix dough. Stir together the lupin flour and egg yolks in a large bowl.
- Melt cheese. Heat the mozzarella in the microwave until it’s easy to stir. Stir until smooth.
- Knead. Add mozzarella cheese to the flour and knead until a uniform dough forms, with no streaks. Divide dough into 2 balls.
TIP: For easier mixing, you can also blitz the cheese and flour mixture in a food processor.
- Roll. Roll the 2 balls into 2 rectangles, about 9×13 inches in size each.
Make meat sauce:
- Brown meat. Cook ground beef in a large saute pan and season with salt and pepper. Break up with a spoon or spatula and cook until browned.
- Simmer sauce. Stir in marinara sauce, Italian seasoning, and garlic powder. Simmer.
Make cheese filling:
- Mix cheeses. In a small bowl, stir together ricotta cheese, parmesan, and egg.
- Layer. Spread half of meat sauce into bottom of a 9×13 casserole dish. Top with one lasagna noodle, half of the ricotta mixture, and half of the mozzarella.
TIP: To easily layer lasagna noodles, peel away the top layer of parchment paper and flip over into baking dish. Press firmly, then carefully peel back the other piece of parchment paper that is now on top.
- Repeat. Repeat the layers of meat, noodle, ricotta, and mozzarella.
- Bake. Cover pan with foil and bake, then uncover and broil to brown the cheese.
Keto Lasagna Recipe FAQs
Is lasagna keto?
Most lasagnas are not keto, as they are made with wheat flour noodles. This version is made with my keto lasagna noodles recipe using lupin flour, making it low carb and keto friendly.
How many carbs in lasagna?
Traditional lasagnas will have more than 25 grams carbohydrates per serving. This low carb and keto lasagna has just 5.6 grams net carbs per serving!
Can you substitute the lupin flour?
Not really. You can use almond flour, but the texture is less like lasagna noodles and closer to a pizza crust (I tested it!). Coconut flour definitely would not work. Lupin flour is easy to order here (and I have no connection with this company, I just like the product for making keto lasagna noodles).
Can you use a different meat?
Of course! Feel free to sub the ground beef for ground chicken, turkey, or even lamb. Or for a vegetarian version, try layering fried mushrooms, caramelized onions, and sauteed spinach.
This easy keto lasagna also reheats really well, so you can also bake it ahead and reheat it. Store it in the refrigerator for 3-4 days.
Can you freeze keto lasagna?
Yes, you can freeze this keto lasagna for 2-3 months. I would recommend cutting it into individual portions before freezing, so that you can take out a piece as needed.
Reheat the keto lasagna casserole in the oven at 350 degrees F, or in the microwave if you like.
What To Serve With Keto Lasagna Bake
All this keto lasagna needs is a salad, breadstick, and/or dessert! Here are a few to try:
- Healthy Salads – Salad recipes like spring mix salad, kale crunch salad, marinated artichoke salad, or chopped avocado caprese salad all pair well with this low carb lasagna.
- Keto Breadsticks – My favorite are keto garlic breadsticks from my Easy Keto Cookbook! Alternatively, try other breads like keto garlic cheese bread or fathead dinner rolls.
- Keto Desserts – Serve Italian treats, like keto cannoli cookies, keto berry ricotta dessert, or keto tiramisu, after dinner.
More Keto Pasta Recipes
If you like this keto recipe for lasagna, you might also like some of these other keto pasta recipes:
- Keto Baked Feta Pasta – FIVE different pasta options for low carb feta pasta!
- Zucchini Spaghetti with Meatballs – All the comfort food of spaghetti with meatballs – none of the extra carbs!
- No Noodle Lasagna – Made with just 5 ingredients, this casserole has all the lasagna flavors, but it’s made without noodles.
- Shirataki Noodles – All my tips and tricks for cooking miracle noodles, plus a creamy garlic sauce.
Tools To Make Keto Friendly Lasagna
Tap the links below to see the items used to make this recipe.
- Large Saute Pan – Easily cook up the meat sauce in this saute pan that’s also perfect for everything from stir fried veggies to eggs.
- 9×13 Stoneware Baking Dish – I love using this baking dish for low carb lasagna and other casseroles as it’s nice enough to take right to the table – even for company!
Keto Lasagna Recipe
This reader favorite recipe is included in The Wholesome Yum Easy Keto Carboholics’ Cookbook! Inside this beautiful hard cover keto recipe book, you’ll find 100 delectable, EASY keto recipes to replace all your favorite carbs: bread, pasta, rice, potatoes, desserts, and more… each with 10 ingredients or less! Plus, a photo, macros, & tips for every recipe.
Keto Lasagna Recipe (With Real Noodles!)
An easy low carb keto lasagna recipe with beef marinara, creamy ricotta, gooey mozzarella, and noodles just like the real thing! Only 5.6g net carbs per serving.
Tap underlined ingredients to see where to get them. Please turn Safari reader mode OFF to view ingredients.
Tap on the times in the instructions below to start a kitchen timer while you cook.
Keto Lasagna Noodles:
In a large bowl, stir together the flour and egg yolks, until crumbly.
Melt mozzarella in the microwave or a double boiler on the stove, until easy to stir.
Add mozzarella to the flour mixture and knead with your hands until a uniform dough forms.
Divide the dough into 2 balls. Roll each ball into a very thin rectangle, 9×13 inches in size. (If the dough is too sticky to roll, you can chill it for 30 minutes first.)
Meanwhile, make the meat sauce. Place the ground beef into a large saute pan. Season with salt and pepper. Cook over medium-high heat for about 10 minutes, breaking apart the meat with a spoon or spatula, until browned.
Stir in marinara sauce, Italian seasoning, and garlic powder, if using. Reduce heat to a gentle simmer. Simmer for about 10 minutes.
While the meat sauce is simmering, make the cheese filling. In a small bowl, stir together the ricotta cheese, parmesan, and egg.
Preheat the oven to 375 degrees F (190 degrees C).
Spread half of the meat sauce into the bottom of a 9×13 stoneware casserole dish. Top with one large 9×13 lasagna noodle. (To do this, peel away the top piece of parchment paper from the noodle, flip over into the baking dish, then carefully peel back the parchment paper that is now on top.) Spread half of the ricotta mixture over it, then sprinkle with half of the mozzarella. Repeat the layers of meat, noodle, ricotta, and mozzarella.
Cover the pan with foil, not touching the cheese on top. Bake for 25 minutes. Turn the oven to broil. Place lasagna under the broiler for 2-3 minutes, until cheese is browned.
Last Step: Leave A Rating!
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Serving size: 1/12 entire recipe
Recipe from The Easy Keto Carboholics’ Cookbook.
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
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Delicious – picky husband loved it!!
Can the noodles made with lupin flour be made into spaghetti noodles?
Wholesome Yum D0
Hi Amanda, Here is a recipe for pasta noodles made with lupin.
Hi, Can you freeze the lupin noodles raw/uncooked to use later? I used a smaller dish and have some left over – great recipe!
Wholesome Yum D0
Hi Joyce, Yes, you can freeze them uncooked if you like.
Hi Can you assemble the lasagne and refrigerate to cook later that day, or will that affect the cheese filling? Thanks!
Wholesome Yum D0
Hi Joyce, Yes, that should work for you.
This is a complicated and time-consuming recipe. It is hard to mix the lupin flour, eggs, and cheese into a dough (although a food processor really does help), and rolling a dough ball into a uniform thin 9×16 rectangle is a challenge. Personally, I don’t think it is worth the effort to make the noodles, just go buy some. To me, they didn’t taste anything like the regular lasagna noodles.
Whilst this recipe turned out well and did taste nice, the after effects for me have not been nice. Terrible bloating, gas, stomach cramps and bowels working overtime! Would seem that my inners do not like Lupin flour. I’m annoyed about this as over moon to find a recipe with a very good pasta substitute.
Thank you for sharing this recipe! After being keto for two months I craved some of my favorite comfort food, and this was just perfect. I added 600 grams of chopped leeks and 600 grams of fresh spinach to the meat sauce in order to get some more fiber and nutrients, left out the parmesan and used shredded gouda cheese for the topping instead of mozzarella. It was just amazing. And as a bonus we’ve got dinner for two more days after this! It’s one of those recipes that just makes me really happy after eating!
Hi, can you use egg white or imitation egg instead of egg yolks?
Wholesome Yum D0
Hi Gina, No, egg whites are not a suitable substitute in this recipe.
Hi , can the lasagna be made in glassware?
Wholesome Yum D0
Hi Pati, Yes, that would work.
Can you make up the balls of lupin noodles and refrigerate them until the next day before making the lasagna?
Wholesome Yum D0
Hi Jill, Yes, you can! Wrap it in plastic wrap to prevent drying out.
I have never commented on any recipe on any website. I made this over the weekend and OMG it was off the chain delicious!! I’ve been cooking Keto for four years now and this by far is the best creation yet! Thank you.
Kathy lee Barrio0
I made this tonight and the taste was great, but I could not get my melted Mozzarella to mix with the lupin flour and egg. It still came out edible but the noodles didn’t have the texture I wanted. I am sure it is a cook error lol I’ll try again next week.
I cook for a woman on very low carb meal plan. Tried this recipe using ground turkey instead of beef and added sautéed mushrooms and kale. She loved it!!! Thank you
This recipe was a hit with my non keto husband who has been patiently trying all the different combos of flours, flavors and textures of food since I decided to go wheat and grain free. I have found the lupin flour to be the best sub so far for wheat flour. Thank you for the recipe!
I found that mixing the lupin flour and eggs first and then trying to mix that into the lasagne created a lumpy mess for me. I threw that batch out and started over, this time mixing the lupin flour first with the mozzarella which I let cool a bit before dumping in my 6 yolks. I spent about 3 minutes mixing the eggs into the lupin & mozzarella until I had a sticky, but workable dough. Keeping my hands wet and my parchment paper greased, I rolled out the dough into two thin rectangles. This noodle dough is AWESOME and a dream to remove from the parchment paper! I followed the rest of the recipe, except for using Rao’s pasta sauce and a bit more parmesan on the layers. I also baked it for 40 minutes rather than 25 (my oven sucks) and let it all cool for 20 minutes before serving (allowing the layers to stablize together). The end was a lasagne with the noodles that I had been LONGING for after 4 years on Keto. This is an amazing dish and we all loved it!
Hi, Sounds good. I cant find Lupin flour, Can I substitute it?
Wholesome Yum M0
Hi Lorraine, Sorry, not with this recipe. Lupin flour gives it the ideal texture for lasagna noodles. If you click on the ingredients in the recipe card, it will take you to a place where you can order it. I hope this helps!
OMG – this is so Good!!!! I did find the noodle dough a bit challenging to mix – but got that worked out. Be careful not to overheat the mozzarella! My husband absolutely loved this!!! He went back for seconds! This is definitely going in my rotation!
Loreto and Nicoletta0
We are Italian and lasagna is a serious business! I am so curious about the noodles. Lupin flour and mozzarella. Sounds pretty good. This is definately a wonderfully rustic hearty dish minus huge carb intake! Well done!❤
Such a delicious and easy recipe that is perfect for those that are keto! Those keto lasagna noodles are delicious and so easy! Thank you so much for sharing!
This keto lasagna looks like the perfect weeknight dish everyone will love. The use of the lupin flour was also super unique as well!
Really good! Had never heard of Lupin flour before. I used to make my own pasta but have been keto for health reasons for a while, and I miss it. I feel so lucky with this recipe. One thing I adore and long for is comfort food. Your lasagna gave me that. Thank you so much!
Delicious! I used Konjac lasagna sheets…perfect
Barbara A Chen0
This looks amazing! I love your recipes–thank you for all your hard work. I do have a question…can the noodles be used as fettucine by boiling or baking, or ?? or will they fall apart? I would love to have a decent pasta. The picky eaters in my family won’t eat anything but an obligatory bite of alternative pastas.
Wholesome Yum M0
Hi Barbara, I have not tested this (yet). My guess is that they would hold up pretty well, but cannot say for sure. Please let us know if you decide to experiment with it!
I’m sooo excited to make this lupin noodle. I miss lasagna since starting low-carb. I have a go-to crockpot lasagna recipe and when I think of it, it’s really only the noodles that contribute to the high-carb content of lasagna. So my question is, do you think the lupin noodles would stand up to hours of cooking in a crockpot? Thank you Maya!
Wholesome Yum M0
Hi Trin, I have not personally tried making this recipe in a crockpot, but I think it would work on the ‘Low’ setting. I wouldn’t plan to leave it in there all day, but for a shorter period of time, it should work. If you decide to try it, please share your results!
Amy Liu Dong0
I love lasagna so much, and even though I am not on the keto diet, I still love to try this recipe. Yum!
I just started my journey with keto diet, so always on a lookout for tasty meal ideas that the rest of my family will enjoy too, and this recipe did not disappoint! Everyone loved it, they couldn’t really tell the difference from traditional lasagna! Thanks for great recipe!
I wonder if could be made with Cottage Cheese instead of Ricotta?
Wholesome Yum M0
Hi Carol, Yes, cottage cheese will work well in the recipe. Just keep in mind that it will change the nutrition of the dish. Enjoy!
I haven’t heard of lupin flour! Even though I’ve tried every gluten-free flour out there. This lasagna looks so delicious, so I’m excited to make the recipe. Thanks for sharing!
The best thing about lasagna is the layers of noodles so that’s great you have found a wheat flour substitute to make it keto. .
I’ve never heard of lupin flour but LOVE lupini beans so if it’s the same thing then I know we’re going to love this lasagna! Can’t wait to get the ingredients and try it out it looks DELICIOUS!
This is awesome!
That Lasagna is so delicious and I really can not believe it’s Keto friendly.
I’ve never heard of lupin flour so I’m excited to give this a try – trying to eat low carb can be tricky sometimes but this is such a great way to have one of my favorite dishes again! Thank you!
We love this lasagna so much in our family! Already made this twice!