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Keto Lasagna WITH NOODLES!

172 Comments
Keto Lasagna WITH NOODLES!

I don't know where to begin. This lasagna was EVERYTHING.

It tastes BETTER than regular lasagna..BETTER. I am being 100% honest guys. You need to make this like ASAP.

The “noodles” themselves are delicious on their own but pair that with a ton of cheese, meat and sauce…and OMG. That's all I can say.

Disclaimer: This post contains some affiliate links. If you choose to purchase an item through one of these links, I may receive a small commission. This does NOT affect your purchase in any way!

I slightly tweaked this recipe from it's original I found here. (The author, Kyndra is a genius & I give her full credit!)

BEST LASAGNA eVER (1).png

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Tools I Used To Make This Keto Lasagna With Noodles Recipe

Tips For Making Low Carb Lasagna 

  • You can make these noodles ahead of time and refrigerate them or freeze them prior to making your actual lasagna! Simply freeze them flat on a baking sheet lined with parchment paper after lifting them off their initial baking sheet (making sure they aren't sticking). Then once frozen, place them in a ziplock bag. 
  • Rao's sauce is a popular low carb pasta sauce you can use in place of the Classico sauce I used.
  • Don't have cottage cheese? You can also sub this with ricotta cheese. But I promise..even if you do not normally like cottage cheese, you'll love it in this lasagna!
  • Try this lasagna with spicy sausage and additional peppers if you ever feel like a fun twist.

How To Store Keto Lasagna With Noodles

Store this lasagna covered in the fridge for up to 3 days OR freeze in an airtight container for a later day!

Other Popular Keto Lasagna Recipes

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Keto Lasagna With Noodles Recipe

Serves: 4

Ingredients:

Noodles:

  • 2 eggs
  • 4 oz cream cheese, softened
  • 1/4 cup Parmesan cheese, grated (I used half real parmesan and half dried)
  • 1 1/4 cup mozzarella cheese, shredded (130g)
  • Pinch of each: majoram, thyme, rosemary
  • 1/2 tsp basil
  • 1/2 tsp oregano
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/4 tsp salt

Filling:

  • 1 lb ground beef
  • 1 1/2 cups of lower-carb pasta sauce (I used “Classico Tomato Basil” but added some salt, splenda and basil to taste )
  • 3/4 cup (90g) mozzarella cheese, shredded
  • 6 tbsp 2% cottage cheese
  • 1/3 chopped onion
  • 1oz finely chopped green pepper
  • 1 minced garlic clove
  • 1/2 tsp chili pepper flakes (optional)
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • Pinch of each: majoram, thyme, rosemary
  • Salt and pepper to taste

Directions:

Noodles:

1. Preheat oven to 375° Line a 9×13 baking dish with tinfoil sprayed with oil or parchment paper.

2. In mixing bowl, using a hand mixer, cream together cream cheese and eggs.

DSC_0954

3. Next, add Parmesan cheese and spices. Mix to combine.

DSC_0959

4. Fold in mozzarella cheese and mix until well incorporated.

5. Spread the mixture into the baking dish, forming an even layer.

DSC_0957

6. Bake for 20-25 minutes.

7. When the “noodles” are done baking, cool in the fridge for about 20 minutes and then cut into thirds. This makes three perfectly sized “noodle” layers for an 8.5 X 4.5 X 2.5 loaf pan.

keto egg noodlesketo noodles

*NOTE: You can also make the noodles ahead of time and store them in your fridge or freezer!)

For The Filling

8. In a large skillet over medium-high heat, combine ground beef, onion, peppers and  your spices. Cook until the meat is browned.

DSC_0966

9. Drain excess fat from pan and add ¾ cup of your sauce to meat. Reduce heat to low and simmer for 10 minutes.

DSC_0981

Putting It All Together

10. Pour ¼ cup marinara sauce into bottom of loaf pan. Top with the first “noodle” layer

11. Layer a third of the ground beef mixture. Top with ¼ cup mozzarella cheese and 3 tbsp cottage cheese, and cover with another “noodle” layer. Repeat these steps.

12. Cover the top “noodle” layer with remaining ground beef, and mozzarella cheese.

DSC_0990

13. Sprinkle a little parmesan and basil over top. Bake for 20 minutes. Enjoy!

low carb lasagnaeasy keto lasagna recipeketo lasagna with noodles

If you guys don't find this keto lasagna down-right epic then you might be crazy.

This recipe is amazing and I just wanted to again than the original author for sharing such a wonderful dish!

Nutrition per serving(1/4th of recipe): 550 calories | 35g fat | 8g NET carbs | 48g protein

Store this lasagna covered in the fridge for up to 3 days OR freeze in an airtight container for a later day!

Keto Lasagna With Noodles

Delicious cheesy, hearty low carb lasagna with noodles! These noodles are so good, you'll never miss the traditional version.

Noodles

  • 2 eggs
  • 4 oz cream cheese (softened)
  • 1/4 cup parmesan cheese (grated (I used half real parmesan and half dried))
  • 1 1/4 cup mozzarella cheese (shredded, 130g)
  • pinch of each: majoram, thyme, rosemary
  • 1/2 tsp basil
  • 1/2 tsp oregano
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/4 tsp salt

Filling

  • 1 lb ground beef
  • 1 1/2 cups of lower-carb pasta sauce (I used “Classico Tomato Basil” but added some salt, splenda and basil to taste)
  • 3/4 cup mozzarella cheese, shredded (90g)
  • 6 tbsp 2% cottage cheese (90g)
  • 1/3 chopped onion
  • 1 oz finely chopped green pepper
  • 1 minced garlic clove
  • 1/2 tsp chili pepper flakes (optional)
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • Pinch of each: majoram, thyme, rosemary
  • salt and pepper to taste

Noodles

  1. Preheat oven to 375° Line a 9×13 baking dish with tinfoil sprayed with oil or parchment paper.
  2. In mixing bowl, using a hand mixer, cream together cream cheese and eggs.
  3. Next, add Parmesan cheese and spices. Mix to combine.
  4. Fold in mozzarella cheese and mix until well incorporated.
  5. Spread the mixture into the baking dish, forming an even layer.
  6. Bake for 20-25 minutes.
  7. When the “noodles” are done baking, cool in the fridge for about 20 minutes and then cut into thirds. This makes three perfectly sized “noodle” layers for an 8.5 X 4.5 X 2.5 loaf pan.

For The Filling

  1. In a large skillet over medium-high heat, combine ground beef, onion, peppers and  your spices. Cook until the meat is browned.
  2. Drain excess fat from pan and add ¾ cup of your sauce to meat. Reduce heat to low and simmer for 10 minutes.

Putting It All Together

  1. Pour ¼ cup marinara sauce into bottom of loaf pan. Top with the first “noodle” layer
  2. Layer a third of the ground beef mixture. Top with ¼ cup mozzarella cheese and 3 tbsp cottage cheese, and cover with another “noodle” layer. Repeat these steps.
  3. Cover the top “noodle” layer with remaining ground beef, and mozzarella cheese.
  4. Sprinkle a little parmesan and basil over top. Bake for 20 minutes. Enjoy!

*New* Get Your Customized Keto Diet Plan For 1$

Tools I Used 

Tips

  • You can make these noodles ahead of time and refrigerate them or freeze them prior to making your actual lasagna! Simply freeze them flat on a baking sheet lined with parchment paper after lifting them off their initial baking sheet (making sure they aren't sticking). Then once frozen, place them in a ziplock bag. 
  • Rao's sauce is a popular low carb pasta sauce you can use in place of the Classico sauce I used.
  • Don't have cottage cheese? You can also sub this with ricotta cheese. But I promise..even if you do not normally like cottage cheese, you'll love it in this lasagna!
  • Try this lasagna with spicy sausage and additional peppers if you ever feel like a fun twist.

Storage

Store this lasagna covered in the fridge for up to 3 days OR freeze in an airtight container for a later day!

dinner, lunch
Italian
keto lasgagna with noodles, lasagna

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Keto Pizza Lasagna

Keto Pizza Lasagna

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Philly Cheesesteak Stir-fry

Keto Beef Stroganoff (With Noodles!)

Keto Beef Stroganoff (With Noodles!)

keto pizza bites

Keto Pizza Bites

keto fried ham and cheese sandwiches

Keto Fried Ham and Cheese Sandwiches

*New* Get Your Customized Keto Diet Plan For 1$

Becky

Thursday 3rd of December 2020

I have made this twice before and LOVE it! Had no issues with the noodles before but this time they stuck to the foil (do not remember if I used foil the first two times) and was a disaster. Trying again with parchment paper. Do you know why they would stick?

sammysamgurl

Saturday 5th of December 2020

That's awesome to hear! Ahh yes, sometimes the foil can stick. I think it may just have to do with how long the noodles are chilled and left attached to the foil. I've had it happen once myself! I would suggest looking into a silicone matt for your baking sheets if you want the easiest possible removal! :) They are very helpful.

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