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

Keto Low Carb Lasagna

Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Course: Main Dishes
Cuisine: American, Italian
Servings: 4

A lasagna made with cheese noodles. This lasagna tastes just like regular lasagna but is low carb and keto friendly.


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


  1. Preheat oven to 350F. Line a 9 x 13 inch baking pan with parchment paper.

  2. 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).

  3. Pour cheese batter into prepared baking pan. Use a spatula to spread batter across pan.

  4. Place into middle of oven and bake for about 20 minutes, or until surface is no longer wet and is firm to the touch.

  5. Set cheese noodles aside to let cool. While noodles are cooling, prepare your meat sauce.

  6. In a large skillet, add onion and ground beef. Cook on medium heat until meat is browned. Drain excess fat from pan. 

  7. Add in Italian seasoning and marinara sauce. Reduce to low heat and cook at a simmer for about 3 minutes. 

Assembling Lasagna

  1. 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)

  2. 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.

  3. 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. 

  4. Repeat with second noodle, meat sauce, ricotta, and mozzarella.

  5. 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.  

  6. 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.

  7. 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
Nutrition Facts
Keto Low Carb Lasagna
Amount Per Serving (0.25 of recipe)
Calories 633 Calories from Fat 387
% Daily Value*
Fat 43g66%
Saturated Fat 20g125%
Cholesterol 259mg86%
Sodium 840mg37%
Potassium 707mg20%
Carbohydrates 9g3%
Fiber 1g4%
Sugar 3g3%
Protein 49g98%
Vitamin A 1060IU21%
Vitamin C 0.3mg0%
Calcium 634mg63%
Iron 3.7mg21%
Net Carbs 8g16%
* Percent Daily Values are based on a 2000 calorie diet.
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. All images and content are © Kirbie's Cravings.

38 comments on “Low Carb Keto Lasagna”

  1. 5 stars
    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. 5 stars
    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!

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

  15. This is absolutely delicious!!!

  16. 5 stars
    This lasagna recipe is absolutely delicious!! I will definitely make it again. 

  17. 5 stars
    So good! I was very surprised.

  18. 5 stars
    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!!

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