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 72 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: 8

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

254 comments on “Low Carb Keto Lasagna”

  1. I made this!!!! And WOWEE!! It did not disappoint!!

    I added some ricotta and fresh mozzarella balls (halved)…as well as Asiago cheese, and fresh basil.

    My husband, who is on no diet, loved it too!!

    Definitely adding this to the rotation!

  2. I made this tonight with a few substitutions. I shreaded the mozz cheese onto the baking sheet. Wisked together 4 eggs, 4 oz whipped cream cheese, salt/pepper and then poured that over the mozz. Omitted the ricotta and just added a lot more shreaded mozzarella and chopped mushrooms to each layer.
    In the future I will make this again with ground sausage and olives.

  3. Does this freeze well?

  4. I made one full 9″ x 12″ and one small 6″ x 9″ casserole dish by making the following changes:

    I added 1/2 cup of grated parmesan cheese to the noodle recipe and lightly sprayed non-stick spray around the edges of the parchment because the first time I made this recipe, the edges of the “noodle” stuck to the parchment. I used my mixer to mix without issue. NOTE: I only used the part-skim, low-moisture mozzarella cheese. I spread the mixture on a 17″ x 12″ cookie sheet.

    I browned 3 lbs of 80/20 ground beef, added a large can (28 oz) of diced tomatoes, three – 6 oz cans of tomato paste, and one – 5.5 oz cans of tomato juice to the ground beef in the skillet to make a saucier meat mix. I added 3 tsp of Italian seasoning to the ground beef mixture.

    For my ricotta cheese mix, I add 2 eggs beaten, 1/2 cup parsley flakes and mix, then layer as above.

  5. This is Awesome! My wife makes regular lasagna and does everything from scratch including the noodles. But it’s a mountain of carbs and takes 6 hours. We’re 18 days into Keto now. Tried this recipe and Wow! About an hour or so, but the taste is terrific! Is it the same as our original carboholic lasagna? No way! But it is still very tasty and has a similar consistancy to flour noodles. This is a Winner! Try it, You’ll like it!

  6. I really appreciate your help

  7. Family loved it.

  8. The “pasta” is delicious!!!  I want to use it in other recipes. Any suggestions?

  9. Wow! I never leave comments on a recipes! I was craving lasagna but wanted low carb.. This was delicious! I added mushrooms to it and double the recipe for leftovers! I will definitely make it again!

  10. Delicious!  Guilt-free lasagna, yes please!

  11. Looks delicious

  12. 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!!

  13. 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!

  14. 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!

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

  16. 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!

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

  18. 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.

  19. 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.


  21. 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?

  22. 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?

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

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

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

  26. 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!

  27. 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.

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

  29. 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.

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

  31. 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 

  32. 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.

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

  34. 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.!!!

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

  36. 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!!

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

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

  39. Very tasty!!! Pleasant surprise 

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


  41. 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.

  42. Can this be frozen?

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

  44. Love this and share it all the time!

  45. This is simply amazing!!! I’ve made it several times – some with minor revisions, most without and I’m never disappointed.

  46. Dear Kirbie,
    Your recipes are awesome. Have you thought of putting together a recipe book?
    I would buy 1 one for me and family members.
    Debby S.

  47. Oh my goodness, this was amazing!!! My husband said he had not liked Italian for a long time, this completely changed his mind! (He’s a tough critic)
    Plus I’ve gotten him on board with low carb, which he’s very suspicious of how I’m making things taste so amazing as “diet food”.  Thank you for all your amazing recipes and seasoning; you’re my go-to site now. 

  48. If I don’t have a loaf pan can I use a 9×9 baking pan?

  49. I used sausage and added veggies.  My boyfriend (who is not all about me cooking keto) said “You can make that any time you want.  I really like it”

  50. Great recipe! The lasagna meat mixture lacked flavor, it was a little bland but that’s an easy fix. The cheese-pasta was amazing, gave the lasagna added flavor. We will defiantly be making this again. Is the cheese-pasta freezable?

  51. We love this cheesy meaty lasagne! It’s full of flavor without the empty calorie carbs from pasta. I added the recommended pinch of oregano to the cheese and used Victoria Vodka sauce.  This recipe is delicious.

  52. You are my hero. This was so delicious and easy to prepare.

  53. This tastes just like “real” lasagna!

  54. Excellent!!! Great texture and flavor. A keeper! Will definitely make again.

  55. I’ve made this twice now and we all love it over here at my house! I espcially love that it is super fast and easy to make. Both times I actually had enough to make 4 “noodles” to make an extra tall lasgana! The only additions I made were adding salt and garlic to the meat mixture. Thanks for a great addition to my rotation!

    • I’m so glad your family enjoys!

      • Hi Kirbie… it’s very hard to find ricotta here in our area.. and if you found one too expensive… Any suggestion for ricotta replacement, please?

      • You could try using cottage cheese if that’s available. If you do, you might want to blend it up a bit so it has the same texture as ricotta.

  56. This was great! Loved the “noodles”. This one’s a keeper!

  57. Wow! This Lasagne is a game changer. It reminded me of the Lasagne my mom use to make as a child. Pure comfort food, really delicious. I made it for my sister who is not doing low carb and she couldn’t even tell that it didn’t have traditional noodles. It’s a keeper.

  58. Love this. You have so many tasty recipes for keto.

  59. We made your recipe and it turned out amazing! Definitely a keeper!
    Thank you!

  60. Mind!  Blown!  This was delicious, and so very filling.  This turned out to be an accidental meal prep for this week.  You’re amazing! 

  61. Can this be made and frozen ahead of time? Not sure what the low carb ‘noodles’ would do.

  62. Getting prepared to make your recipe, can you make ahead or make and refrigerate and reheat?

  63. This recipe is literally the be-all-end-all. Thank you so much, I have made it and it was wonderful

  64. Yum yum yum!!
    Your keto macaroni cheese last night…..and the keto lasagne tonight!!
    I am in comfort food heaven .
    High praise from this fussy cook and foodie ,?

  65. I started the Keto diet this week and was worried about cooking tasty food. This lasagne is amazing, even my 16 year old loved it

  66. This was SO GOOD. Added some brussel sprouts on the side so we wouldn’t eat it too quickly! Used ground pork this time but I think it will be even better with the ground beef.

  67. Tastes JUST like lasagna!

  68. This recipe was GREAT!  My husband is a picky keto eater and loved it! Thank you!!!

  69. 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

  70. 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

  71. What are the macros?

  72. 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.

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

  74. 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.

  75. 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!!

  76. 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!

  77. 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

  78. 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!

  79. 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..

  80. 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.

  81. Best keto dish to date! 

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

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

  84. 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!!

  85. 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.

  86. 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!

  87. 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 ?

  88. WOW! This was sinful! 

    • I’m so glad you enjoyed!

    • We had real trouble with the noodles sticking to the parchment paper and very fiddly to get off. Next time we need to use a non stick spray.

      • I haven’t had issues with the noodles sticking. Are you using shredded mozzarella? Pre-shredded mozzarella has less moisture which is why it is used for this recipe

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

  90. It really is pretty darned good!

  91. 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 ?

  92. 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!

  93. 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!!

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

  95. 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!

  96. 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.

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

  98. 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.

  99. 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!!

  100. So good! I was very surprised.

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

  102. This is absolutely delicious!!!

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

  104. 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!

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

  106. 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!!!

  107. 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!!!

  108. 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?

  109. 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!

  110. 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? 

  111. Dear Kirbie:

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


  112. 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.

  113. 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.

  114. 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!!!!

  115. 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.

  116. 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 ?