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!)
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Tools I Used To Make This Keto Lasagna With Noodles Recipe
- 9×13 Inch Baking Dish
- 8×4 Inch Loaf Pan
- Spatula
- Frying Pan
- Foil
- Cheese Grater
- Nutritional Food Scale – AKA my best friend. This little buddy has been with me for over 4 years and never fails. Perfect measurements and only needs the batteries replaced maybe once a year!
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
- Keto Pizza Lasagna
- Zucchini Lasagna
- Easy Keto Egg Plant Lasagna
- Keto Lasagna Recipe Made With Fat Head Noodles
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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.
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.
*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.
9. 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
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.
13. Sprinkle a little parmesan and basil over top. Bake for 20 minutes. Enjoy!
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
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 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
Instructions
Noodles
- Preheat oven to 375° Line a 9x13 baking dish with tinfoil sprayed with oil or parchment paper.
- In mixing bowl, using a hand mixer, cream together cream cheese and eggs.
- Next, add Parmesan cheese and spices. Mix to combine.
- Fold in mozzarella cheese and mix until well incorporated.
- Spread the mixture into the baking dish, forming an even layer.
- Bake for 20-25 minutes.
- 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
- In a large skillet over medium-high heat, combine ground beef, onion, peppers and your spices. Cook until the meat is browned.
- 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
- Pour ¼ cup marinara sauce into bottom of loaf pan. Top with the first “noodle” layer
- 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.
- Cover the top “noodle” layer with remaining ground beef, and mozzarella cheese.
- Sprinkle a little parmesan and basil over top. Bake for 20 minutes. Enjoy!
Notes
Tools I Used
- 9x13 Inch Baking Dish
- 8x4 Inch Loaf Pan
- Spatula
- Frying Pan
- Foil
- Cheese Grater
- Nutritional Food Scale – AKA my best friend. This little buddy has been with me for over 4 years and never fails. Perfect measurements and only needs the batteries replaced maybe once a year!
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!Nutrition
OTHER SIMILAR RECIPES YOU MAY LIKE:
Keto Pizza Lasagna
Philly Cheesesteak Stir-fry
Keto Beef Stroganoff (With Noodles!)
Keto Pizza Bites
Keto Fried Ham and Cheese Sandwiches
