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.

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



    • 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


  • 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



  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.DSC_0978DSC_0983

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

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.DSC_0966
  2. 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

  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.DSC_0990
  4. Sprinkle a little parmesan and basil over top. Bake for 20 minutes. Enjoy!DSC_0998DSC_1022DSC_1036

If you guys don’t find this 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(serves 4): 35F/8C(NET)/48P 

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57 thoughts on “Keto Lasagna WITH NOODLES!

      • Leah Chandler

        Made this for dinner tonight and my boys and I Loved it! My 6 yo said “can you make this all the time mom!?, its delicious!” 😁 I’m Italian, so of course Italian food is my favorite! I don’t care for the noodles in lasagna, so this is a super good alternative! Thank you! 💕

      • sammysamgurl

        Awe! That’s so sweet. 😊 Thank you for the comment. I’m so happy it worked for you and your family!

      • Cindy Renee

        Concur with Cassandra and Sammy…relaying (and giving credit to original cook) the recipe in order to introduce “newbies” like me to a noodle-replacement recipe is the point.

  1. Kathleen

    In the ingredients you call for 1 1/2 cup of marinara sauce, but only use 1 cup in the directions. 3/4 added to the ground beef mixture and 1/4 in the bottom of the pan as you put it together. Where’s the other 1/2 cup used?

  2. Jamie Aube

    Is there anything I can use to substitute for Parmesan? I have a family of weirdos who can’t stand how it smells 😔

    • sammysamgurl

      Haha oh no! I’m sure you can try subbing another cheese! Asiago may work! It’s delicious! Or even more mozarella may be fine 🙂

  3. Susan

    This is so good. I’ve made it for myself and my husband. We are on vacation and I’m making for family tonight. Yum!

  4. Valerie Papik

    I made this last night for my Husband and I, and It was delicious !! Thanks for sharing, it’s a keeper 🙂


    I’ve always made my lasagna meat as half hamburger and half italian sausage, so will try it that way very soon!!! Thank you for the noodle idea/recipe!!!

    • Catherine Johnson

      My mom said this to freezing it:
      “I assembled the lasagna, did not cook it before freezing. I took it out of the freezer the morning of the day I wanted to bake it for dinner that night.
      once it was thawed, I baked it at 400 degrees for 25-30 minutes,”
      I hope this helps.

  6. Shari

    I made this tonight and it was delicious!! Thank you for the recipe!! I think I will use the “noodle” recipe to make a pizza crust!!

  7. Christine Dayton

    Can the noodles be made in a microwave? My oven is down until next week and I want to make this so bad.

    • sammysamgurl

      Hey! Sorry about your oven! I haven’t tried it yet but you could give it a go! The texture may be a little different but it’s mainly just eggs so I can’t see it being too much of an issue. Just be careful not to over-cook it. 🙂

  8. Leanne

    i made a version of this tonight. I used ricotta cheese instead of cottage and made my own sauce. It was fantastic, loved by me, husband and kids. I used a wider longer pan and got 6 servings out of it. I also made fat head garlic knots to go with it!

  9. Tami Boeve

    Do you think it would be ok to prep it the night before, refrigerate overnight, and then bake it the next night?

    • sammysamgurl

      It’s actually both. The cream cheese is used in the noodle component and then if you scroll down, cottage cheese should be listed in the ingredients for the actual lasagna filling. Hope that helps!

  10. Beth

    Just made this recipe. It looks beautiful. Waiting to let it cool down a little before we dig in. It smells delicious and I love the flavor and texture of the noodle. I saw on previous comments about trying it as a pizza crust. I think that may work. I’m going to try that! Thanks for the recipe!

    • sammysamgurl

      That’s awesome! So glad you liked it! 🙂 I definitely think it would make a tasty pizza “crust” haha, let me know if you give it a go that way!

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