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Lasagna is one of those things that I have always made.  My family LOVES it. We have always had it every Christmas Eve as part of our family dinner. I just could not figure out how we would do lasagna on a regular basis that everyone would still love, let along on those special days like Christmas Eve when it was something we did every year.

This keto, low-carb lasagna has actual noodles instead of zucchini and it will knock your socks off! http://www.slendersuzie.com/recipes/baked-cheesy-lasagna/ Click To Tweet

I have never liked the lasagna recipes made with zucchini. It is just not to same to me as the traditional lasagna with noodles. So it was time for this chef to hit the kitchen and come up with a way to recreate our lasagna dish while staying on track with our low-carb lifestyle. This recipe combines my usual lasagna with keto, low-carb "noodles" that will absolutely knock your sock off.

And, if you are dairy free there is always my Low-Carb Lasagna that has no dairy!


AuthorSue HallCategoryDifficultyIntermediate

This keto, low-carb lasagna has actual "noodles" instead of zucchini and it will knock your socks off!

Yields6 Servings
Prep Time10 minsCook Time45 minsTotal Time55 mins

Ingredients:

Noodles
 2 large eggs
 4 oz cream cheese, softened
 ¼ cup Parmesan cheese, grated
 2 ¾ cups mozzarella cheese, shredded
 ¼ tsp Italian seasoning
 ¼ tsp garlic powder
 ¼ tsp onion powder
Filling
 1 lb ground beef
 5 ½ cups Rao's Marinara Sauce
 ¾ cup mozzarella cheese, shredded
 6 tbsp whole milk ricotta cheese
 1 tbsp minced onion
 1 tsp dried oregano
 1 tsp garlic powder
 1 tsp dried basil
 1 tsp Italian seasoning
 1 pinch fine sea salt

Directions:

1

Preheat your oven to 375°F

2

Line a 9×13 baking dish with parchment paper.

3

Cream together cream cheese and eggs. Add Parmesan cheese, Italian seasoning, garlic powder, and onion powder and mix until well combined. Fold in mozzarella cheese and mix until well incorporated.

4

Spread the mixture into the baking dish, forming a nice even layer.

5

Bake for 20-25 minutes. When the “noodles” are done baking, cool in the fridge for about 20 minutes and then cut into thirds.

6

In a large skillet over medium-high heat, cook ground beef, minced onion, oregano, garlic powder, dried basil and a pinch of salt. Drain excess fat from pan and add 3⁄4 cup marinara sauce to meat. Reduce heat to low and simmer for 10 minutes.

7

Pour 1⁄4 cup marinara sauce into bottom of loaf pan. Top with the first “noodle” layer Layer a third of the ground beef mixture. Top with 1⁄4 cup mozzarella cheese and 3 tbsp ricotta cheese, and cover with another “noodle” layer. Repeat these steps. Cover the top “noodle” layer with remaining ground beef, and mozzarella cheese. Sprinkle Italian seasoning over top.

8

Bake for 20 minutes.

Nutrition Facts

Serving Size 1

Servings 6


Amount Per Serving
Calories 324
% Daily Value *
Total Fat 22.7g35%
Net Carbohydrate 6.3g3%
Protein 38g76%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Ingredients

Noodles
 2 large eggs
 4 oz cream cheese, softened
 ¼ cup Parmesan cheese, grated
 2 ¾ cups mozzarella cheese, shredded
 ¼ tsp Italian seasoning
 ¼ tsp garlic powder
 ¼ tsp onion powder
Filling
 1 lb ground beef
 5 ½ cups Rao's Marinara Sauce
 ¾ cup mozzarella cheese, shredded
 6 tbsp whole milk ricotta cheese
 1 tbsp minced onion
 1 tsp dried oregano
 1 tsp garlic powder
 1 tsp dried basil
 1 tsp Italian seasoning
 1 pinch fine sea salt

Directions

1

Preheat your oven to 375°F

2

Line a 9×13 baking dish with parchment paper.

3

Cream together cream cheese and eggs. Add Parmesan cheese, Italian seasoning, garlic powder, and onion powder and mix until well combined. Fold in mozzarella cheese and mix until well incorporated.

4

Spread the mixture into the baking dish, forming a nice even layer.

5

Bake for 20-25 minutes. When the “noodles” are done baking, cool in the fridge for about 20 minutes and then cut into thirds.

6

In a large skillet over medium-high heat, cook ground beef, minced onion, oregano, garlic powder, dried basil and a pinch of salt. Drain excess fat from pan and add 3⁄4 cup marinara sauce to meat. Reduce heat to low and simmer for 10 minutes.

7

Pour 1⁄4 cup marinara sauce into bottom of loaf pan. Top with the first “noodle” layer Layer a third of the ground beef mixture. Top with 1⁄4 cup mozzarella cheese and 3 tbsp ricotta cheese, and cover with another “noodle” layer. Repeat these steps. Cover the top “noodle” layer with remaining ground beef, and mozzarella cheese. Sprinkle Italian seasoning over top.

8

Bake for 20 minutes.

Baked Cheesy Lasagna