Kirbie's Cravings

Low Carb Keto Lasagna

A low carb and keto friendly lasagna that doesn’t ditch the noodles. This lasagna uses noodles made out of a cheese dough. The lasagna tastes just like regular lasagna!

close-up photo of a slice of lasagna being lifted from a pan

Most of the keto-friendly lasagna recipes I’ve come across skip out on the lasagna noodles, which just isn’t the same thing for me. This lasagna recipe uses a cheese dough to create the lasagna noodles.

On its own, the noodles don’t really taste like noodles. But when they are sandwiched between all the layers of meat, tomato sauce and cheese, they provide that needed noodle texture. The fact that it’s made out of cheese and Italian seasoning also lets the noodles blend right in with the rest of the ingredients.
photo of a lasagna in a pan

How to Keep This Lasagna Low Carb

The lasagna is low carb and keto-friendly with two big adjustments. The first step is replacing traditional lasagna noodles with cheese noodles. The second step is using a no sugar added marinara sauce.

Cheese Dough Lasagna Noodles

  • These cheese noodles are based on my 3 ingredient flourless cheese breadsticks.
  • It’s a blend of mozzarella, cream cheese, egg and Italian seasoning. When baked, the texture is just firm enough to hold its form but also quite soft, like you are eating a type of flat bread.
  • The cheese dough is baked in a 9 inch by 13 inch baking pan and then it is divided into thirds, creating three noodle layers that fit perfectly into an 8 inch by 4 inch loaf pan.
    photo of the cheese noodle in a pan
    overhead photo of a sheet of cheese noodle cut into thirds

Low Carb Marinara Sauce

  • To make life easier, I purchased a no sugar added marinara sauce. Many brands offer this option. I’ve purchased Muir Glen and Rao’s in the past.
  • You can also make your own. I previously made my own with this recipe.
  • Normally, I like to add a lot of tomato sauce to my meat when making my lasagna meat sauce. However, even no sugar added marinara sauce contains carbs from the natural sugars found in tomatoes, so I used a lot less sauce for this recipe.

photo of a slice of lasagna on a plate

You might like my Keto Egg Noodles, too!

Recipe now updated with video! You can also find all my recipe videos on my youtube channel.

photo of a slice of lasgna

Keto Low Carb Lasagna

Servings: 4
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Course: Main Dishes
Cuisine: American, Italian
A lasagna made with cheese noodles. This lasagna tastes just like regular lasagna but is low carb and keto friendly.
4.99 from 64 votes


Cheese Dough Lasagna Noodles

  • 4 oz full fat cream cheese softened
  • 1 1/2 cups shredded part skim low moisture mozzarella cheese
  • 2 large eggs
  • 1 tsp Italian seasoning

Lasagna Filling

  • 1/4 cup onion minced
  • 1 lb ground beef I used lean ground beef
  • 1 cup no sugar added marinara sauce
  • 1 tsp Italian seasoning
  • 6 tbsp ricotta cheese
  • 1 cup shredded part skim low moisture mozzarella cheese


  • Preheat oven to 350F. Line a 9 x 13 inch baking pan with parchment paper.
  • Add all cheese dough ingredients into a food processor. Blend until evenly mixed. It should have a thick liquid consistency. If you do not have a food processor, you can mix by hand (see notes).
  • Pour cheese batter into prepared baking pan. Use a spatula to spread batter across pan.
  • Place into middle of oven and bake for about 20 minutes, or until surface is no longer wet and is firm to the touch.
  • Set cheese noodles aside to let cool. While noodles are cooling, prepare your meat sauce.
  • In a large skillet, add onion and ground beef. Cook on medium heat until meat is browned. Drain excess fat from pan. 
  • Add in Italian seasoning and marinara sauce. Reduce to low heat and cook at a simmer for about 3 minutes. 

Assembling Lasagna

  • Evenly slice your cheese dough into thirds. Your slices should just fit into an 8 x 4 inch loaf pan. (see photo in post for reference)
  • Add a thin layer of meat sauce to the bottom of an 8 x 4 inch loaf pan. Add first noodle layer over meat sauce.
  • Add 1/3 of the remaining meat sauce across first noodle layer. Spread 3 tbsp of ricotta cheese across. Sprinkle 1/4 mozzarella cheese across. 
  • Repeat with second noodle, meat sauce, ricotta, and mozzarella.
  • Add third noodle. Top with remaining meat sauce. Sprinkle on remaining mozzarella. If desired you can add a pinch of dried herb seasoning to the cheese. I like to finely crumble a pinch of dried oregano and add it to the cheese.  
  • Bake lasagna in the middle of your oven at 350F for about 20 minutes. If you wish to get some color on the top cheese layer, set your oven to a low broil (after the 20 min bake) and let the cheese bubble and blister for about 2 minutes.
  • Let lasagna cool slightly before slicing and serving. If desired, sprinkle on some finely chopped fresh basil, oregano and parsley and freshly grated parmesan cheese before serving. 



  • I prefer using a food processor for mixing the cheese dough. If you do not have a food processor, it can be done by hand but you will need to finely chop the shredded cheese so it is similar to running it through a food processor. First, whisk softened cream cheese until smooth. Add in eggs and whisk. Stir in mozzarella cheese and Italian seasoning. Pour into prepared baking pan.
  • You can use your favorite mozzarella cheese for the filling, but make sure to use a low moisture part skim for making the cheese dough.
  • I purchased no sugar marinara pasta sauce to use for the filling. Some brands that offer this are Muir Glen and Rao's. You can also make your own with my recipe here.
  • Adapted from this recipe. My recipe uses a different cheese noodle.
  • Nutrition facts is calculated with 90/10 lean ground beef


Serving: 0.25of recipe, Calories: 633kcal, Carbohydrates: 9g, Protein: 49g, Fat: 43g, Saturated Fat: 20g, Sodium: 840mg, Fiber: 1g, Sugar: 3g, NET CARBS: 8g

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.

Did you make this recipe?I'd love to see it! Mention @KirbieCravings and tag #kirbiecravings!

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Recipe Rating

230 comments on “Low Carb Keto Lasagna”

  1. Looks delicious

  2. This lasagna is absolutely delicious, and not hard to make. In my opinion, it loses nothing by being keto. Excellent recipe! I’m sure this is going to be a household staple. Thank you!!

  3. Delicious! This recipe equals my mom’s classic recipe. Replicated but with these additions: sliced meatballs, sliced boiled eggs, and sliced Italian sausage. The cheese substitute worked perfectly with my 20 carb daily regimen. Thank you!

  4. Made this last night. My whole non-keto family gobbled it down. My daughter commented that this was way better than regular lasagna. Yay! A meal my whole family can eat and its so good!

  5. Hi there, I’m very keen to make this!
    On nutritional info it doesn’t say how many serves this lasagna makes??? 

  6. That recipe sounds so delicious but I’m 85 and to save myself work, what can I replace the cheese noodles with.  I’m presently practicing Intermittent fasting but would love to try lazy keto, I don’t want to buy tons of stuff I’ll only use a fraction of.  Keto pizza will be a great option to get in my love for Italian dining.  I’m super excited about everything you’ll be sending me, kll need to find a way to save everything!  Thank you!

    • For the noodles, you only need cream cheese, low-moisture mozzarella cheese, Italian seasoning, and eggs so there’s not anything uncommon. If you want to skip making them, there are store-bought keto pastas, but we’re not sure if lasagna noodles are available so you might want to check online. We’re glad you’re enjoying the recipes!

  7. If a person was also trying to cut down on fat, would fat free cream cheese and mozaraffect it too much?

  8. Can you make the noodles the day before or is it better the same day?

    • You can assemble the lasagna a day ahead and refrigerate it. When you bake it you might need to add a few minutes to the baking time if it goes in the oven cold.

  9. I made this once and it was awesome! My family who is not on a low-carb diet loved it!

    I have guests coming and want to make this ahead of time. Can it be refrigerated overnight after assembling but before baking? If I made this more than one day ahead, you indicate it can be frozen. Is that before or after you bake it? And if after, what are the reheating instructions?

    • Yes, it should be fine to assemble and refrigerate it ahead. You can refrigerate or freeze the leftovers – we reheat them in the microwave.


  11. I can’t wait to make this! But am I missing something on the net carbs? It says 9g carbs 1g fiber 3 grams sugar but still 8 net carbs?

  12. thanks for the great keto recipes! great for my diabetic husband who loves lasagne. would adding more sauce be okay or will it make the noodles soggy?

  13. I thought this was delicious! Definitely will be my goto for low carb lasagna!

  14. You saved my life! This is so easy and delicious. I don’t feel deprived of pasta anymore. I love all your recipes!

  15. Love these noodles and have made many times. Do you know if I can freeze a batch?

  16. These “noodles” are so good! I haven’t tried it in lasagna yet, but my son and I managed to eat the whole pan alone in about 5 minutes! Definitely putting this on my favorites list!

  17. Isn’t this just Kyndra Holley’s recipe from Peace, Love, and Low Carb?

    • If you look at the notes section of the recipe, I link to her recipe. The recipes are similar but not the same. I use a different process for making my noodles, creating a thicker and puffier noodle that is also lower in sodium.

  18. Have you ever made the cheese noodles ahead of time? Would that work?

  19. Amazing, I finally got around to making this and we loved it as a family. You don’t even realize those aren’t noodles. A great dish and a really good recipe.

  20. So quick, so easy, sooo delicious!!!

  21. The cheese pasta tasted like Pasta in the recipe! I won’t go back to using zucchini or leeks! I plan to make a big recipe for company soon. Thank you for the recipe 

  22. Is there a reason why you are not using full fat instead of the skim milk cheeses, it should be lower carb and keto by using the full fat, would it still work?

    • For this recipe to work, you should use full-fat cream cheese and part-skim shredded mozzarella. It is that combination that creates the best texture for the noodles.

  23. Can you use normal mozzarella? I cannot get skim here 

  24. This was FANTASTIC!! My hubby doesn’t love Zucchini lasagna but he’ll eat it to save carbs. Now we can have real tasting lasagna. I added a little onion and garlic powder to noodle mix just to spice it up a bit. I did have to bake a little longer than recipe stated but ALL ovens are different!!! Thanks for this recipe.!!!

  25. how much would i increase the recipe for a 6 by 8 tin pan?

  26. Wow I’ve made this twice already, with a few variations on technique and ingredients. Fabulous comfort food without needing to unbutton your pants afterwards!!

  27. This is just what I needed to change things up. Excellent. You have won me over on recipe 1.

  28. So great! I have been missing noodles and this a great alternative!

  29. Very tasty!!! Pleasant surprise 

  30. Hi Kirbie! 
    My lasagna is just cooking now! How many pieces should you get out of the loaf pan for 9 carbs each?


  31. I am trying to figure out how 1 cup no sugar added marinara sauce can cover several layers in a 9×13 pan? One cup?

    • The lasagna is assembled and cooked in a 8 x 4 inch pan as stated in the instructions (and as seen in the photos). The 9 x 13 is only used to make the noodles.

  32. Can this be frozen?

  33. Can you use a blender to replace the food processor to make the noodles?

  34. Love this and share it all the time!