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Keto Lasagna With Noodles
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3.71 from 24 votes

Keto Lasagna With Noodles

Delicious cheesy, hearty low carb lasagna with noodles! These noodles are so good, you'll never miss the traditional version.
Prep Time35 mins
Cook Time40 mins
Total Time1 hr 15 mins
Course: dinner, lunch
Cuisine: Italian
Keyword: keto lasgagna with noodles, lasagna
Servings: 4 pieces
Calories: 550kcal



  • 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 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



  • 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!


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Tools I Used 


  • 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.


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


Serving: 1slice | Calories: 550kcal | Fat: 35g | Protein: 48g | Carbohydrates: 8g