Going Keto can be hard when you start thinking about what you’ll be missing. Luckily, a classic lasagna won’t be one of them. This low-carb lasagna uses a simple noodle replacement that once it’s covered in meat and cheese, feels just like pasta. It’s the comforting dish you no longer have to crave. Be sure to buy a tomato sauce that doesn’t have any added sugar to ensure it’s Keto friendly! 

Finish out the meal with a yummy Keto dessert! 

Have you made this yet? Let us know how it went in the comments below! 

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CAL/SERV:550

YIELDS:8 SERVINGS

PREP TIME:0 HOURS 20 MINS

TOTAL TIME:0 HOURS 20 MINS

INGREDIENTS

FOR THE NOODLES

Cooking spray

1 

(8-oz.) block cream cheese

3 

large eggs

2 c. 

shredded mozzarella

1/2 c. 

freshly grated Parmesan

Kosher salt

Freshly ground black pepper

FOR THE FILLING

1 tbsp. 

extra-virgin olive oil

1/2 

medium yellow onion, chopped

3 

cloves garlic, minced

1 tbsp. 

tomato paste

1 lb. 

ground beef

Kosher salt

Freshly ground black pepper

3/4 c. 

marinara

1 tsp. 

dried oregano

Pinch crushed red pepper flakes

1 

(16-oz.) container ricotta

1 1/2 c. 

shredded mozzarella

1/2 c. 

freshly grated Parmesan

Freshly chopped parsley, for garnish

DIRECTIONS

  1. Preheat oven to 350°. Line a large baking sheet with parchment and grease with cooking spray. In a microwave safe bowl, melt cream cheese, mozzarella, and Parmesan together. Add eggs and and mix until incorporated. Season with salt and pepper. 
  2. Spread onto prepared baking sheet and bake until golden and set, 15 to 20 minutes. Let cool. 
  3. In a large skillet over medium heat, heat oil. Add onion and cook until soft, 5 minutes. Add garlic and cook until fragrant, 1 minute more. Add tomato paste and mix until onion is well coated. 
  4. Add ground beef and season with salt and pepper. Cook, breaking meat up with a wooden spoon until no longer pink, 6 minutes. Drain. 
  5. Return skillet to stove and add marinara. Heat until warmed through. Season with oregano, salt, pepper, and red pepper flakes. 
  6. Cut noodles in half widthwise, then cut each half into 3 pieces. Spoon a small amount of sauce into an 8” baking pan and place 2 noodles in bottom of dish. Spread a third of the ricotta over noodles then layer a third of the meat mixture on top, and sprinkle with a third of the shredded mozzarella. Repeat to make 2 more layers. Top with Parmesan. 
  7. Bake until cheese is melty and sauce is bubbly, 30 minutes. 
  8. Garnish with parsley before serving. 

Nutrition (per serving): 550 calories, 35 g protein, 9 g carbohydrates, 1 g fiber, 3 g sugar, 41 g fat, 22 g saturated fat, 988 mg sodium