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Everyone loves those meaty and cheesy layers of lasagna, it’s no wonder people miss it on keto. You don’t have to miss out, though! I often make lasagna with vegetable noodles, such as zucchini lasagna or eggplant lasagna, and a just-like-the-real-thing keto lasagna with noodles as well. But with this 5-ingredient no noodle lasagna recipe, you don’t need a noodle layer at all, which makes it even lower in carbs and faster to make.
This recipe for lasagna without noodles is from the new cookbook by my friend, Lisa: Low Carb Yum 5-Ingredient Keto! I know how much work goes into a cookbook, and I’m so proud of her and so excited to share this easy keto recipe with you. I think you’ll love it as much as I do – and go pick up her book if you enjoy easy keto recipes like this one.
How To Make Lasagna Without Noodles
Making keto lasagna without noodles is a lot less work than the regular kind. It takes just 10 minutes to prep:
- Brown ground beef. Heat a large skillet over medium heat. Add beef and cook, stirring and breaking up the meat with a wooden spoon or spatula, until browned.
- Assemble the pasta-free lasagna. Transfer beef to the bottom of a small baking dish. Top with ricotta and a layer of Parmesan cheese. Pour the marinara over the layers and top with mozzarella cheese slices.
TIP: You can use any small oven-safe dish. Lisa used a 9×9 pan, but I used a 1.5-quart white stoneware dish and that worked just as well.
- Bake no noodle lasagna. Bake for 25 minutes, until melt-y and bubbly.
Lasagna Without Noodles FAQs
What is lasagna without noodles?
Healthy lasagna without noodles is just what it sounds like. Picture classic lasagna layers: beef, ricotta cheese, marinara sauce, and melty mozzarella cheese.
The only thing we’re leaving out? The pasta! This lasagna without noodles is so flavorful, I don’t even think you’ll miss the pasta!
Can I use a different kind of meat?
Yes, you can definitely swap out the meat. Ground turkey, pork or chicken would all work fine. The cooking instructions will stay exactly the same, but the macros would change depending on what you use.
No-Pasta Lasagna Storage Instructions
Can you make this ahead?
Yes, you can make and assemble the lasagna ahead of time. Cover with aluminum foil and refrigerate until you’re ready to bake. It may take a few extra minutes. Bake until bubbly and heated throughout.
How to store pasta-free lasagna
Store this meat lasagna in the fridge for 4-5 days.
Can you freeze lasagna without pasta?
Yes, you can freeze no bake noodle lasagna before or after baking. Let it cool completely, then cover tightly with aluminum foil. Store in the freezer for 2-3 months.
Let thaw overnight in the refrigerator before baking.
How to reheat noodle-free lasagna
Reheat this noodle free lasagna in a 350 degree F oven. If reheating a small portion of already cooked lasagna, a microwave can also be used.
More 5-Ingredient Keto Recipes
If you’ve made my recipes here at Wholesome Yum, you know how much I love simple keto recipes with just a few ingredients. Some of my most popular ones have only 5 ingredients, including broccoli cheese soup, keto oatmeal, keto white bread, and pizza casserole. In fact, I’m a big fan of keto casseroles in general.
So, I’m sure it’s no surprise that Low Carb Yum 5-Ingredient Keto is right up my alley. It has 120+ keto recipes, all with 5 ingredients!
To give you a sneak peek at what you can find inside, you’ll find a little of everything: simple entrees like roasted chicken, pork roast, and meatloaf; veggie sides like almond asparagus, turnip fries, and fried rice; breakfast favorites like pancakes, cereal, and eggs; and just about every other meal you’d need.
If you like this no noodle lasagna recipe, chances are you’ll enjoy this whole cookbook.
Where to get the book:
Order Low Carb Yum 5-Ingredient Keto on Amazon
Order Low Carb Yum 5-Ingredient Keto at Target
What To Serve With No Noodle Lasagna Bake
This dish is hearty, so I like to serve it with a green salad or a light low carb side dish:
- Italian Artichoke Salad – You’ll love the combination of peppery arugula with marinated artichokes, tomatoes and more. Just 5 ingredients!
- Baby Kale Salad – Bright lemon and garlic vinaigrette is tossed with baby kale, avocado, and Parmesan. It’s delicious!
- Oven Roasted Vegetables – Roast these veggies before you bake the lasagna for a mostly hands-off side dish.
- Roasted Broccolini – Always a great side dish option, it’s an easy way to add some green to your plate.
It’s also delicious over zucchini noodles! If you have some extra beef, make keto hamburger soup.
Tools To Make Lasagna Without Noodles
Tap the links below to see the items used to make this recipe.
- Nonstick Skillet – These are my favorite nonstick ceramic skillets.
- 9×9 Inch Baking Dish – This glass baking dish comes with a cover and can go from freezer to oven! So handy.
- Ground Meat Chopper – This easy tool makes breaking up ground meats so easy! I love using it whenever I’m browning ground beef or turkey.
Keto No Noodle Lasagna Recipe
Keto No Noodle Lasagna Recipe
Craving lasagna on keto? See how to make lasagna without noodles in just 10 minutes. This keto no noodle lasagna recipe has all the same hearty, satisfying flavors, with only 5 ingredients.
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Ingredients
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Instructions
Tap on the times in the instructions below to start a kitchen timer while you cook.
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Preheat the oven to 350 degrees F (176 degrees C).
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Season the ground beef with salt and pepper.
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Heat a large skillet over medium heat. Add the beef and cook, stirring and breaking up the meat with a wooden spoon, until browned. Drain off any excess fat.
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Transfer the beef to the bottom of a 9x9 inch baking pan.
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Spread the ricotta on top, followed by the Parmesan. Then, pour the marinara sauce over the layers and top with the mozzarella.
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Bake for 25 minutes, until the cheese on top is melted and browned.
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Recipe Notes
Serving size: 1/8 of entire recipe
Recipe is from the cookbook Low Carb Yum 5-Ingredient Keto, and has been reprinted with permission.
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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15 Comments
Geannie
0We made this last night. Yes, it’s a bit more moist than a no boil lasagna which sucks up liquid. But there are a few easy things we did that helps. Ours was delicious and sliced nicely.
We used about 1 2/3 cups of sauce (instead of 2 1/2) and mixed it with the meat (we used fresh Italian chicken sausage, but that doesn’t really impact texture), then layered it twice: sauce, the mixed ricotta (double cream, which had the fewest carbs) and parmesan, then the sliced mozzarella we used as if they were the noodles. Repeat as a second layer.
Then we baked uncovered for 25 minutes, the popped it back in for the last 5 minutes of the time we baked some fathead garlic knots, so it would all be hot. Let it sit a couple minutes. It was great.
Diana
0It tasted really good, but it was Not anything close to a firm lasagna. It had to be served with a spoon – very soupy (runny). It was Okay.
Shanea Wilson
0This was good! I read some of the other reviews about theirs being soupy, and mine was too but I know why mine was. The meat I used had a higher fat content than I usually get, (it was on sale) and tho I cooked and drained it I could tell it was from the meat as it cooked more in the oven, so next time I’ll make sure I used meat with less fat. Good recipe!!
Briggett
0Sounds good, is it healthy to have some pita bread?
Wholesome Yum D
0Hi Briggett, Pita bread is not low carb. I have a recipe for low carb flatbread that you could use.
Linda Hammontree
0I thought that 25 oz of marinara was going to add too much of a tomato taste to the recipe & also make it have too much liquid when baked so I added one-half the amount of marinara. I also wanted to make the lasagna sauce a bit more chunky so I added a lb of cut-up multiple colored peppers. Instead of just Mazza cheese, I added a mixture of Asiago and Mazza on top. It came out great.
Joe
0It did not seem to be, but I will try a different brand next time and add it to the meat, good suggestion. Thank you.
Joe
0I liked the flavor and there was no need to add salt to the meat when browning, plenty of sodium in sauce and cheeses. It was so watery, not sure why, followed all the directions, used very lean buffalo meat and drained water/fat before placing in pan.
Wholesome Yum M
0Hi Joe, Was your marinara sauce watery? If it is, you can add it to the meat and let some of the water simmer out, creating a thicker, less watery meat sauce. I hope this helps!
Amy V.
0I was so exited to try this recipe, but I was disappointed. The flavor was good, but it was VERY soupy. I followed the directions exactly. I baked it for about 35-40 minutes and then I gave up. I will try it again, but only in a bigger baking dish.
Wholesome Yum M
0Hi Amy, Feel free to scale back on the amount of marinara sauce if it was too soupy for your taste.
Karen Lohrman
0Can you substitute cottage cheese for ricotta?
Wholesome Yum M
0Hi Karen, Yes, but the nutrition may be different.
Linda
0Even though I’m not on the keto diet, I do like to keep my carbs in check. And I do love lasagna so this recipe checked all the boxes for giving me some satisfying Italian flavor without all the pasta. It was super easy to make and I plan on keeping this in my rotation for many dinners in the future.
Beth Pierce
0This looks so delicious and healthy. I love this and I can’t wait to try this! Thank you!