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

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.
4.98 from 35 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. 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.
  • 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, Cholesterol: 259mg, Sodium: 840mg, Potassium: 707mg, Fiber: 1g, Sugar: 3g, Vitamin A: 1060IU, Vitamin C: 0.3mg, Calcium: 634mg, Iron: 3.7mg, 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!

106 comments on “Low Carb Keto Lasagna”

  1. I made this last night and omg!! So good!! I started keto last Friday and this lasagna is so so good!!.. thank you for sharing this wonderful recipe ?

  2. Huh – this looks just like Peach Love and Low Carb’s recipe for lasagna that Kyndra posted in 2011. One less ingredient in your “noodle” than hers (she also includes some parmesan cheese).

    I haven’t tried your version that appears to be based off of hers, but I have no doubt it will taste great to your readers, since I make Kyndra’s all the time.

    • I have tried Peach Love and Low Carb’s version. While I think her recipe idea was great, the noodles didn’t quite work for me. I found them to be a little on the salty side and the texture wasn’t quite what I was looking for. So I went back to the cheese dough I been using for pizza and added cream cheese to make it softer. My cheese dough is also blended through the food processor which yields a thicker, softer noodle. So yes, the recipes will look similar because like most low carb recipes, they all start with a cheese dough and there are only so many ingredients in a cheese dough. But I think if you try my recipe you’ll see it’s not the same recipe.

  3. I usually don’t comment on recipes like this but I felt like I absolutely had to for this one. I have been on a low carb diet for the past few years, and pasta has always been my weakness. I have tried numerous “substitutions” all of which never came close to the real thing. Until this recipe….. let me tell you that this is by far one of the BEST low carb recipes I have ever tried. The noodles fit right in perfectly and you forget you aren’t eating real noodles. The texture is great, the flavor is even better. My husband loved it and literally could not tell the difference from real noodles. Not to mention it was super easy and quick to make. We will be making this a normal staple in our kitchen from now on. Thank you for giving me one of my favorite foods back!!!!

  4. Can this dish be frozen? Please tell me how.

    • I have not tried freezing, but I would think it would freeze well. Just store leftovers in an airtight container and freeze.

  5. Have you made the cheese dough lasagna noodles with no fat mozzarella and no fat/low fat cream cheese? I’m looking to lower the fat content a bit and wondering if substituting low/no fat ingredients would affect flavor and/or consistency of the noodles.

    • I have not tested it with no fat mozzarella or no fat cream cheese, sorry!

    • That would make the recipe no longer Keto not to mention higher in carbs. I think with this being labeled as a Keto recipe, one wouldn’t expect low fat alternatives. The reason that Keto works so well as it uses real food rather than the garbage that goes into fat free products. The SAD diet is what got many into the sad state they were in before Keto. There is nothing wrong with full fat natural products.

  6. Dear Kirbie:

    I can’t wait to try this scrumptious-looking recipe! Thank you for sharing your tip about making “cheese noodles”.


  7. Thanks a lot for sharing this recipe. I have been looking for one and tge comments on this one are all positive! So going to try it soon.
    Can we somehow make pasta shapes with this dough? 

  8. The noodles are in the oven now so I can’t speak to flavor or texture but I can say they couldn’t be easier to make!!! I have read on the internet that people make these noodles and cut them to size then put them in the freezer to have them on hand. I have a question for you – I am making a 9 x 13 lasagna – is there any reason to cut these noodles or can I simply layer them with the other lasagna ingredients? Perhaps I should perforate them so the sauce can bubble up between them? Thanks for sharing your recipe!

  9. Can this be made a day or two ahead of time and the just popped in the oven or will it break the noodles down. Should i make it and freeze it?

  10. Fixed this tonight following the instructions as written, and my husband and I enjoyed it so much! He is looking forward to the leftovers for lunch tomorrow, thank you!!!

  11. This recipe was really good!  I’ve tried the recipe from Peace, Love and Low carb(which was good too!) but this version was much less salty. Will definitely make again. 2 weeks on keto and down 15lbs!  Thanks for the great recipe!!!

  12. Can you freeze this dish? If so, would you do it before or after baking? 

  13. Hey, giving 5 stars even though I only came in and stole your noodles lol! I had a bunch of leftover taco meat and other Mexican ingredients that had to get used up and decided to use your noodles to make a Mexican lasagna. It turned out amazing. Made a sauce out of the taco meat and layered that with refried beans (I know not low carb but my son left them and I waste nothing), your noodles, and cheddar cheese. Bit of salsa and sour cream as toppings and this was a TOTAL hit. Thought I’d let you know in case you ever want to try something new with these. Thanks so much!

  14. OMG! This lasagna fooled everyone. They thought it had real noodles. It tasted amazing. Definitely making it again.

  15. This is absolutely delicious!!!

  16. This lasagna recipe is absolutely delicious!! I will definitely make it again. 

  17. So good! I was very surprised.

  18. I made the cheese noodle portion of the recipe last night (I made my own meat sauce). SO GOOD!!! Finally an a better alternative zucchini noodles, which I’m not a fan of. They make everything too watery. I think this would work really goodl as a pizza crust as well. Again not a fan of the cauliflower pizza crust. Maybe it’s operator error but I’ve tried many recipes of the cauliflower crust and I can’t get any of them to get crisp. Thank you for this yummy recipe!!

  19. My family loved the lasagna, said this was the best! I have to agree, this recipe was easy to make, this will be added to our menu, I also made
    the cheesy bread and was a hit too.

  20. I have tried several Keto Lasagna recipes and this by far is the best once. It is a hit for everyone diet or not

  21. My father in law and wife came for dinner and they are doing Keto.  Made this recipe and it was amazing.  Tasted just like lasagna with real noodles!  Received nothing but praise for this dish.  Thank you, definitely saving this recipe and will be using again.

  22. Very good! Flavor was great and I loved that the noodles were basically from cheese. Even my son, who is not doing low carb liked it! Thanks for sharing!

  23. I made this for dinner tonight and it’s by far my husband and my favorite Keto Lasagna? Thank You for sharing?

  24. If I wanted to make a 9×13 would I need to triple the recipe?
    Or if I just wanted to double, what size pan?
    Looking forward to trying this tonight!!

  25. I would like to use your cheese noodles with the lasagna recipe I’ve used for years, which I make in a casserole dish with two layers of noodles. I think I’d need to either double the recipe or increase it by 1.5x. Rather than baking the noodle layer in a 9×13 pan, could I cook the increased amount on parchment in a large jelly roll pan (sometimes called a rimmed baking sheet)? I’d make sure it was rolled out as thin as you recommend, then I’d cut the noodles to size to fit my casserole dish after cooling. If this is doable, would I need to increase the baking time?

    Thanks for sharing this idea!

  26. Wow this recipe was soooo yummy. It really taste like regular lasagna. I even got my brother and dad to try it who usually wrinkle there nose at anything keto I make. They both loved it and said they couldn’t tell the difference. It was my daughters birthday today and we decided to serve everyone lasagna, so I decided to look up a recipe for myself. I am so glad I did. I wouldn’t change a thing in this recipe, it is delicious as is ?

  27. It really is pretty darned good!

  28. Made the lasagna for family and friends. The loved it! Easy to make.

  29. WOW! This was sinful! 

  30. Hello, is there a reason for using low fat products in this recipe? I am not a fan, in general, of any low fat products! Seeing those ingredients on a ketogenic diet leaves me slightly perplexed.. Does it the cheese dough integrity or moisture or just personal preference? I really would like to try this recipe so please respond ASAP ?

  31. Followed the recipe exactly. Was delicious. Definitely worth making for guests. You would never know it is diet specific. And super easy to prepare. I made the pasta without a food processor and it was deliciously easy. Doubled it for 4 generous servings.

    • My favorite thing about this recipe is that no one ever seems to know the noodles have been replaced. So glad you like it!

  32. This looks so good! I just started my Keto journey a week ago and I am looking forward to making this. Can you make this a day in advance? Put it in the fridge and then bake the next day?

    • If you would like to make it in advance, I recommend baking the noodles and making the meat filling, but don’t actually assemble until you are ready to bake. This also reheats well so you can bake ahead and reheat for the next day.

  33. I have tweaked this recipe a little bit, but overall its fantastic. Everyone in my household love it including my kids. They can not belive hat the noodles are made of cheese. Yum!!

  34. This is absolutely fantastic! How do you recommend reheating leftovers? TIA

  35. I made my amazing lasagna for the family tonight. Did my own using your brilliant pasta/cheese sheets. Magnificent! Thanks for this!

  36. Best keto dish to date! 

  37. Love!! Love!! this recipe . Made it tonight and it was a big hit. Even if I wasn’t on a Keto diet this is now the only way I will make lasagna. Making another one tomorrow so my son and husband will be able to have lunches this week. Thanks for a great recipe.

  38. 1st time I made the noddles, placed them on the baking sheet/cooked then allowed to cool. When I went to get them they stuck to the paper. Couldn’t remove it without ripping up the paper. So next batch I made WITHOUT the paper just placing them in the baking dish. Came out of the pot just fine! No need for that paper..

  39. Omgoodness how delicious this is/was! Hubby even loved it so WIN WIN!! First time ever making lasagna ? and this was so good! Thank you!

  40. I just made this. It’s really good.

    My only problem is it only makes a little amount. I could easily eat this entire thing. I will definitely be making this again and again. I wonder what else I can do with these ‘noodles’. Maybe make some ravioli or something

  41. Wow! This was delicious! I happened to have ground sausage and beef, it came out so rich and flavorful! I’ll make this again! And again!

  42. Soooooo Good!!! I went keto/low carb about 6 weeks ago and love to cook, so I have been scouring the internet for recipes. This lasagna was awesome!! My husband is diabetic and I am always trying to get him to try different things, he is very picky and traditional with his food and he really liked it!! Thank you for sharing!!

  43. Oh my god, I was skeptical but this is delicious. This may be one of the best keto recipes I’ve made. I used spaghetti sauce and sour cream because I hate ricotta. It still came out great. I would suggest adding salt and more herbs to the meat sauce.

  44. Must try!!! This was a fantastic recipe! Thank you for sharing. 

  45. I’m not gonna lie…..I was a sceptic- was there enough sauce? Where the noodles gonna work?  Omg it was soooooo DELICIOUS.  I have never written a review for anything before….Thank you! I can’t wait to make more of your recipes.

  46. What are the macros?

  47. I have died and gone to keto heaven
    I have been keto almost 10 years and this is one of the best things I’ve eaten

  48. This was fabulous! I have to have high protein low carb as a bariatric patient who had surgery! Thank you! We did use ground chicken and ground pork. Delicious

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