Free Printable: Low Carb & Keto Food List
Get It Now- Why You’ll Love This Keto Lasagna Recipe
- Ingredients & Substitutions
- How To Make Keto Lasagna
- Tips For The Best Low Carb Lasagna
- Storage Instructions
- What To Serve With Keto Lasagna
- More Low Carb Lasagna Recipes
- My Favorite Tools For This Recipe
- Keto Lasagna (With Real Noodles!) Recipe card
- Recipe Reviews
I love Italian flavors, so it’s no surprise that I have many versions of keto lasagna here on Wholesome Yum – eggplant lasagna, no-noodle 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 keto pasta in it, with a texture very close to the real thing!
This keto dinner will satisfy your cravings while keeping you on track with your low carb lifestyle. It’s one of my favorite meals from my Easy Keto Carboholics’ Cookbook!
Why You’ll Love This Keto Lasagna Recipe
- Tastes like classic lasagna
- Low carb lasagna noodles with the right texture
- Simple, common ingredients
- 5.6g net carbs per serving
- Gluten-free and nut-free
- Better than other low carb variations without noodles
- Healthier alternative to traditional lasagna
Ingredients & Substitutions
This section explains how to choose the best ingredients for keto lasagna recipes, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
Keto Lasagna Noodles:
- Mozzarella Cheese – This is the base of the low carb lasagna noodles and gives the noodles a chewy texture. This dough works in a similar way to my keto pizza and keto bagels, but using a different flour changes the texture.
- Eggs – You’ll only need 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. You can order it here. The protein functions similarly to how gluten works in white flour, and helps give the noodles a texture similar to the real thing. Almond flour sort of works, but it yields a texture more reminiscent of pizza crust and the noodles break more easily in my testing, while coconut flour does not work at all.
Meat Sauce:
- Ground Beef – I use grass-fed beef, but use the highest quality beef you can afford. I like to use 85/15, but if you use 80/20, you might need to drain the excess fat from the meat to prevent the keto lasagna from being too oily. You can also use other meats, such as ground turkey, Italian sausage, or even ground lamb. For a vegetarian version, try layering fried mushrooms, caramelized onions, and sauteed spinach.
- Sea Salt & Black Pepper
- Marinara Sauce – I make my own sugar free marinara sauce when I have time, but if you choose to use store-bought, make sure to check the ingredients to ensure there’s no added sugar. You can also simply use tomato sauce and add extra seasonings.
- 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. If you don’t have all the dried herbs needed, you can just use dried oregano by itself.
- Garlic Powder – Optional but will help give the meat sauce extra flavor.
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.
- Egg – This binds the filling ingredients together. Let it come to room temperature to blend more easily.
Cheese Topping:
- Mozzarella Cheese – I use shredded mozzarella, but you could also use other melty cheese, such as provolone or Monterey Jack.
How To Make Keto Lasagna
This section shows how to make low carb lasagna, with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
Make Keto Lasagna Noodles:
- Mix the dough. In a large bowl, stir together the lupin flour and egg yolks.
- Melt the cheese. Heat the mozzarella in the microwave until it’s easy to stir. Stir until smooth.
- Knead. Add the mozzarella cheese to the flour mixture and knead until a uniform dough forms, with no streaks. Divide the dough into 2 balls.
- Flatten. Roll the each ball into a rectangle, about 9×13 inches in size each. If the dough is too sticky to roll, you can chill it for 30 minutes first.
Make Meat Sauce & Cheese Filling:
- Brown the meat. In a large saute pan or skillet with tall sides, break up the ground beef and season with salt and pepper. Cook until browned.
- Simmer the sauce. Stir in the marinara sauce, Italian seasoning, and garlic powder. Simmer until the meat sauce for your keto lasagna is thickened and flavorful.
- Make the cheese filling. In a small bowl, stir together the ricotta cheese, parmesan, and egg.
Assemble & Bake:
- Layer. Spread half of the 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. Repeat the layers of meat, noodle, ricotta, and mozzarella.
- Bake. Cover the baking dish with foil and bake. Uncover the keto lasagna and broil to brown the cheese.
Tips For The Best Low Carb Lasagna
- Get lupin flour. I offered almond flour above as an alternative, but the texture is truly best using lupin flour. I hated having to buy another specialty ingredient just to make keto lasagna, but it was really worth it for this recipe!
- Use a food processor for easier mixing. This is not required, but you can blitz the cheese and flour mixture in a food processor instead of by hand to make it easier. The tradeoff is more dishes to wash, so I usually don’t.
- 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.
Storage Instructions
- Store: Place this low carb lasagna recipe in an airtight container and store in the refrigerator for 3-4 days.
- Meal prep: There are many different ways to meal prep this easy keto lasagna! Make the dough ahead of time, wrap in plastic wrap, and store in the fridge or freezer. You can also make the meat sauce and cheese filling ahead of time, and store separately. Or for busy weeknights ahead, bake the entire dish and just reheat the day of — it reheats very well!
- Reheat: Heat leftovers in the oven at 350 degrees F, or warm up individual portions in the microwave.
- Freeze: You can make the whole casserole ahead and store in the freezer for up to 3 months. I like to cut into individual portions before freezing, though, so I can grab them for lunch and heat in the microwave right from frozen. If you plan to reheat the entire dish, it’s best to thaw overnight in the fridge first.
What To Serve With Keto Lasagna
Just like zucchini spaghetti or garlic parmesan shirataki noodles, all this keto lasagna recipe needs is a salad, a breadstick, and/or a dessert! Here are a few to try:
- Low Carb Salads – I like to balance the richness in this dish by serving a salad on the side, like a spring mix salad or a sweet kale salad. For Italian flavors, make a marinated artichoke salad or a simple Caprese salad.
- Keto Breadsticks – My favorite are keto garlic breadsticks from my Easy Keto Cookbook, but cauliflower breadsticks make another excellent low carb option. Keto lasagna also goes well with keto garlic cheese bread or keto dinner rolls.
- Keto Desserts – Serve Italian treats, like my 10-minute berry ricotta dessert or keto tiramisu with real coffee flavors.
More Low Carb Lasagna Recipes
Ready for even more low carb lasagna variations? Get creative in the kitchen with these exciting twists on the classic lasagna dish:
My Favorite Tools For This Recipe
- Saute Pan – Easily cook up the meat sauce in this saute pan that’s also perfect for everything from stir fried veggies to eggs.
- Casserole 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 (With Real Noodles!)
An easy low carb keto lasagna recipe with beef marinara, creamy ricotta, gooey mozzarella, and noodles just like the real thing!
Ingredients
Tap underlined ingredients to see where to get them.
Lasagna Noodles:
Meat Sauce:
Cheese Filling:
Cheese Topping:
Instructions
Tap on the times in the instructions below to start a kitchen timer while you cook.
Keto Lasagna Noodles:
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In a large bowl, stir together the flour and egg yolks, until crumbly.
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Melt mozzarella in the microwave or a double boiler on the stove, until easy to stir.
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Add mozzarella to the flour mixture and knead with your hands until a uniform dough forms.
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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.)
Meat Sauce:
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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.
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Stir in marinara sauce, Italian seasoning, and garlic powder, if using. Reduce heat to a gentle simmer. Simmer for about 10 minutes.
Cheese Filling:
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While the meat sauce is simmering, make the cheese filling. In a small bowl, stir together the ricotta cheese, parmesan, and egg.
Assembly:
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Preheat the oven to 375 degrees F (190 degrees C).
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Spread half of the meat sauce into the bottom of a 9×13 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.
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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.
Did You Like It?
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© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. 🙂
55 Comments
Joyce
1Hi Can you assemble the lasagne and refrigerate to cook later that day, or will that affect the cheese filling? Thanks!
Wholesome Yum D
0Hi Joyce, Yes, that should work for you.
Nancy
1This 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!
Penny Hinch
0This is one of my favorite recipes. I have made it for our extended family dinners, and everyone would rather have this lasagna than a top name brand lasagna that is served.
Carri
0I almost threw in the towel when making the noodles (even ran to the store to get regular lasagna noodles as a back-up since I had made the meat sauce the day before!), then decided not to let my work so far go to waste! I kneaded the dough with my hands for a long, long time. My egg yolks may have been a little dry since I refrigerated them the day before with a little water – I had needed some egg whites for another recipe. So my lupin flour and egg yolk mixture didn’t really crumble like Maya’s picture – I had large globs instead. That made it harder to combine smoothly with the melted mozzarella. But after kneading and kneading and kneading, it came out uniform enough, and I rolled it out as directed. I was even able to peel it from the bottom parchment sheet and place it in the dish. I had trimmed it with a sharp knife to make sure it would fit my dish, and I just used the extra pieces I trimmed to fill in the edges. Turned out great!! And it was delicious! Husband loved it, too.
Gaia
0It’s a great recipe except for the noodles. The lupin flour can be mixed with whole eggs, then the dough needs to be tempered then rolled out. It can’t be mixed with the mozzarella cheese, you can’t get the cheese liquid enough to be mixed with anything. Also it was too much mozzarella. I made the sheet of lupin flour but doubled the recipe… 4 whole eggs and 2 cups of the flour, divide into 1/4 batches and temper (roll out, knead, roll out again about 3-4 times until the dough is pliable). Then I finished the recipe layering the mozzarella and the other ingredients. Other than that modification it was great!!
Rina
0Glad this is nut-free! Kids liked it! It’s bursting with flavors and so delicious!
Abby
0So delicious! Didn’t lack in flavor. Great recipe.
Jane R
0The ultimate comfort food! Thank you so much for making this low carb, it’s my all time favorite!
Sharina
0This is so cheesy and incredibly delicious! It’s also guilt-free! Such a keeper!
Andrea Morse
0I made the keto Lasagne last night. It was sooooooo yummy. My husband, who is not on a keto diet, declared it very good! Thanks for the good recipe!
Penny Hinch
0This lasagna is SO good! For me it is labor intensive but when you think about it. Homemade non-keto lasagna is also labor intensive. LOL. It is very delicious.
Rocio
0I love all your recipes but this one… amazing!!!
Tina Stevens
0This was such an awesome recipe! My husband, who is leery of keto said it didn’t even taste keto, it tasted like real lasagna!! 😁😆
Joanne
0soooo goood!
Delicious – picky husband loved it!!
Amanda
0Can the noodles made with lupin flour be made into spaghetti noodles?
Wholesome Yum D
1Hi Amanda, Here is a recipe for pasta noodles made with lupin.
Joyce
0Hi, 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 D
0Hi Joyce, Yes, you can freeze them uncooked if you like.
Mike
0This 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.
Carol Bacon
0Whilst 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.
Tessa
0Thank 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!
Gina
0Hi, can you use egg white or imitation egg instead of egg yolks?
Wholesome Yum D
0Hi Gina, No, egg whites are not a suitable substitute in this recipe.
Pati
0Hi , can the lasagna be made in glassware?
Wholesome Yum D
0Hi Pati, Yes, that would work.
Jill Franklin
0Can you make up the balls of lupin noodles and refrigerate them until the next day before making the lasagna?
Wholesome Yum D
0Hi Jill, Yes, you can! Wrap it in plastic wrap to prevent drying out.
Marie
0I 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 Barrio
0I 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.
Elizabeth
0I 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
Nelly
0I 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!
Lorraine
0Hi, Sounds good. I cant find Lupin flour, Can I substitute it?
Wholesome Yum M
0Hi 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!
EAP
0OMG – 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 Nicoletta
0We 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!❤
Lori
0Such 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!
Moop Brown
0This keto lasagna looks like the perfect weeknight dish everyone will love. The use of the lupin flour was also super unique as well!
Jenny
0Really 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!
Wanda
0Delicious! I used Konjac lasagna sheets…perfect
Barbara A Chen
0This 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 M
0Hi 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!
Trin
0I’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 M
0Hi 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 Dong
0I love lasagna so much, and even though I am not on the keto diet, I still love to try this recipe. Yum!
Anna
0I 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!
Carol
0I wonder if could be made with Cottage Cheese instead of Ricotta?
Wholesome Yum M
0Hi Carol, Yes, cottage cheese will work well in the recipe. Just keep in mind that it will change the nutrition of the dish. Enjoy!
Colleen
0I 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!
Bernice
0The best thing about lasagna is the layers of noodles so that’s great you have found a wheat flour substitute to make it keto. .
Gina
0I’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!
Danielle Wolter
0This is awesome!
Sandhya
0That Lasagna is so delicious and I really can not believe it’s Keto friendly.
HEATHER PERINE
0I’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!
Julia
0We love this lasagna so much in our family! Already made this twice!