Keto Lasagna

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I love Italian flavors, so it’s no surprise that I have many versions of keto lasagna 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 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

Here I explain the best ingredients for keto lasagna recipes, what each one does in the recipe, and substitution options. For measurements, see the recipe card.

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 with amounts and temperatures, see the recipe card.

Make Keto Lasagna Noodles:

1. Mix the dough. In a large bowl, stir together the lupin flour and egg yolks.
2. Melt the cheese. Heat the mozzarella in the microwave until it’s easy to stir. Stir until smooth.

3. 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.
4. 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:

1. 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.
2. 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.
3. Make the cheese filling. In a small bowl, stir together the ricotta cheese, parmesan, and egg.

Assemble & Bake:

1. 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.

2. 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:

Eggplant Lasagna

Zucchini Lasagna

Lasagna Stuffed Peppers

Spaghetti Squash Lasagna

Recipe Card

4.92 from 47 votes

Keto Lasagna (With Real Noodles!)

By Maya Krampf

An easy low carb keto lasagna recipe with beef marinara, creamy ricotta, gooey mozzarella, and noodles just like the real thing!

Prep: 15 minutes

Cook: 40 minutes

Total: 55 minutes

Servings: 12 (adjust to scale recipe)

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Ingredients

[ See substitutions ]

U.S. – Metric

Tap underlined ingredients to see the ones I use.

Lasagna Noodles:

• 3 cups Mozzarella cheese (shredded) ▢
• 6 large Egg yolks ▢
• 3/4 cup Lupin flour ▢

Meat Sauce:

• 1 1/2 lb Ground beef ▢
• 1 tsp Sea salt ▢
• 1/2 tsp Black pepper ▢
• 2 cups Marinara sauce ▢
• 1 tbsp Italian seasoning ▢
• 1 tsp Garlic powder (optional) ▢

Cheese Filling:

• 8 oz Whole milk ricotta cheese ▢
• 1/2 cup Grated parmesan cheese ▢
• 1 large Egg ▢

Cheese Topping:

• 2 cups Mozzarella cheese (shredded) ▢

Instructions

[ See step photos • See my tips ]

Tap on the times in the instructions to start a kitchen timer.

Keto Lasagna Noodles:

1. In a large bowl, stir together the flour and egg yolks, until crumbly.

2. Melt mozzarella in the microwave or a double boiler on the stove, until easy to stir.

3. Add mozzarella to the flour mixture and knead with your hands until a uniform dough forms.

4. 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:

1. 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.

2. Stir in marinara sauce, Italian seasoning, and garlic powder, if using. Reduce heat to a gentle simmer. Simmer for about 10 minutes.

Cheese Filling:

1. While the meat sauce is simmering, make the cheese filling. In a small bowl, stir together the ricotta cheese, parmesan, and egg.

Assembly:

1. Preheat the oven to 375 degrees F (190 degrees C).

2. 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.

3. 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 make it? Leave a review or tag me @wholesomeyum on Instagram!

Maya’s Recipe Notes

Serving size: 1/12 entire recipe

📖 Want more recipes like this? Find this one and many more in my Easy Keto Carboholics’ Cookbook here.

Nutrition Facts

Amounts per serving. Serving size in recipe notes above.

Calories 440

Fat 28.9g

Protein 37g

Total Carbs 9g

Net Carbs 5.6g

Fiber 3.4g

Sugar 2.9g

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.

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Try More Of My Recipes

• 
  Cauliflower Mac and Cheese
• 
  Zucchini Lasagna
• 
  Keto Meatloaf
• 
  Eggplant Lasagna

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