Keto Cottage Cheese Lasagna

This low carb, high protein and keto-friendly lasagna tastes just like real lasagna, but the noodles are actually made out of cottage cheese. Even though this lasagna isn’t made with real noodles, you won’t be able to tell. The lasagna reheats well so you can also make a large batch for meal prepping.

Keto lasagna is one of my favorite low carb meals to make. It’s easy to assemble and my whole family enjoys it, even if they aren’t on a low carb diet.

Ingredients

• Cottage Cheese
• Eggs
• Ground Beef
• Marinara Sauce
• Dried Italian Seasoning
• Mozzarella Cheese
• Parmesan Cheese

Unlike many other lasagna recipes, you only need 7 ingredients to make this lasagna.

How to Make Cottage Cheese Noodles Lasagna

This section provides some step by step photos and highlights for how to make this lasagna. Find the full detailed instructions in the recipe card at the end of the post.

• To make the cottage cheese noodles, blend cottage cheese and eggs until smooth and pour into a large baking pan. Bake until both sides are golden brown.
• Cook ground beef, Italian seasoning and marinara sauce to make the meat sauce for the lasagna.
• Add cottage cheese, parmesan cheese and egg yolk to a blender or food processor and blend until smooth for the cheese layer.
• Cut the noodles to fit an 8 inch square baking pan.
• Assemble the lasagna. For the first layer, add 1/4 of the meat sauce to the bottom of the pan. Then add a layer of noodles, followed by the cheese sauce, then more meat and topped with shredded cheese.
• Repeat with noodles, cheese sauce, meat, shredded cheese.
• Add final layer of noodles, cheese sauce, meat, and shredded and grated cheeses.
• Bake lasagna until done.

More Low Carb Cottage Cheese Recipes

• 4 Ingredient Cottage Cheese Muffins
• 2 Ingredient Cottage Cheese Pizza Crust
• 4 Ingredient Cottage Cheese Pancakes

Keto Cottage Cheese Lasagna

Servings: 9 slices

Course: Main Dishes

Cuisine: American, Italian

This Keto Cottage Cheese Lasagna flips the script on the classic comfort food. Instead of pasta, you get golden, baked cottage cheese “noodles” that hold up like the real deal. Blended cottage cheese steps in for ricotta, keeping things creamy, light, and packed with protein. Layer it up with savory meat sauce and gooey mozzarella, and you’ve got a low-carb lasagna that hits all the right notes—no noodles needed.

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Ingredients

Cottage Cheese Noodles

• 2 cups (428g) cottage cheese, 4% milkfat
• 4 large eggs about 200 grams

Lasagna Filling

• 1 1/2 lbs (680g) lean ground beef
• 2 cups (16 fl oz/473 ml) no sugar added keto marinara sauce
• 2 tsp dried Italian seasoning
• 1 cup (215g) cottage cheese, 4% milkfat
• 1 large egg yolk about 21 grams
• 1/3 cup (35g) + 2 tbsp (13g) grated parmesan cheese, divided
• 1 1/3 cups (157g) shredded part skim low moisture mozzarella cheese

Instructions

• Preheat the oven to 375°F (190°C). Set aside an 8 inch square pan to be used later for the assembled lasagna.
• To make the noodles: Grease a rimmed half sheet pan (18 x 13 inches) with non-stick cooking spray (including the sides) and line with parchment paper. Spray the top of the parchment with non-stick cooking spray also. This will help prevent the noodles from sticking to the parchment paper and will help it come off easily later.
• In a blender, add cottage cheese and eggs. Blend until smooth, scraping down the sides needed.
• Pour the mixture onto your prepared sheet pan. Use a spatula to spread it evenly across so it is close to the edge of the parchment paper but leave a little bit of buffer from the edge (about ½ inch) because the mixture will spread a little as it bakes. Try to spread the batter as straight as possible around the edges so that it's rectangular in shape when it is done baking.
• Bake for 30-35 minutes, until the edges look set and the top is golden brown. Then, carefully flip and cook for another 15 minutes until the top is deeply golden brown. It is very moist so it’s okay to bake it a little longer to get a nice golden brown exterior. Set aside to cool.
• Meanwhile, make the meat sauce: Heat a large skillet over medium high heat. Add the ground beef and break up the beef with a spatula. Cook, stirring occasionally, until browned, about 5 minutes. Drain any excess fat from the pan. Add the italian seasoning and marinara sauce. Reduce to low heat and cook at a simmer for about 5 minutes, until slightly bubbling. Set aside.
• Make cheese layer: Add cottage cheese, 1/3 cup grated parmesan and egg yolk to a small food processor or blender. Blend until completely smooth, scraping down the sides as needed. Set aside.
• Assemble the lasagna: After cooling, cut the baked “noodles” into two full squares that fit an 8 inch square pan. Cut the remaining noodles into strips that you’ll use as another layer.
• Add about1/4 of the meat sauce into the bottom of an 8-inch square pan. Add the first noodle layer over the meat sauce. Top with 1/3 of the blended cottage cheese mixture, spreading evenly across the top to make sure the entire noodle is covered. Top with another 1/4 of the meat sauce and 1/3 cup shredded mozzarella cheese.
• Top with another noodle and repeat the same process 1 more time.
• Use the remaining noodle strips/pieces to completely cover the top of the baking dish. Spread remaining blended cottage cheese mixture over top followed by remaining meat sauce. Top with remaining 2/3 cup shredded mozzarella and 2 tablespoons parmesan. If desired you can add a pinch of dried Italian seasoning.
• Cover the lasagna with aluminum foil and bake for 20 minutes. Uncover and cook for another 15 minutes until the cheese is melted and bubbling. Broil for 1–2 minutes to add some color to the top of the cheese layer.
• If desired, sprinkle finely chopped parsley or other herbs and more parmesan cheese for garnish. Slice lasagna with a large sharp knife. Store uneaten lasagna in an airtight container in the fridge or freezer.

Notes

• I used a cottage cheese, parmesan and egg yolk mixture to replace the ricotta cheese usually found in lasagna but you can use ricotta cheese instead.
• You can use whatever your favorite keto-friendly marinara sauce is. You can also reduce the amount of sauce to reduce carbs further.

Nutrition

Serving: 1slice, Calories: 313kcal, Carbohydrates: 7g, Protein: 34g, Fat: 17g, Saturated Fat: 8g, Sodium: 547mg, Fiber: 0.2g, Sugar: 4g, NET CARBS: 7

The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.

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