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Keto Lasagna with No Noodles Recipe

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3.8 from 80 reviews

This Keto Lasagna recipe offers a delicious, low-carb alternative to traditional lasagna by using a unique cheesy noodle layer made from cream cheese, eggs, and mozzarella. Packed with savory ground beef, flavorful herbs, and a rich tomato basil sauce, this hearty dish satisfies lasagna cravings without the carbs. Perfect for keto followers and anyone seeking a gluten-free, low-carb dinner option.

Ingredients

Noodles

  • 2 eggs
  • 4 oz cream cheese, softened
  • 1/4 cup Parmesan cheese, grated (half real Parmesan and half dried)
  • 1 1/4 cups mozzarella cheese, shredded (130g)
  • Pinch of marjoram
  • Pinch of thyme
  • Pinch of 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 low-carb pasta sauce (e.g. Classico Tomato Basil, seasoned with salt, Splenda, and basil to taste)
  • 3/4 cup mozzarella cheese, shredded (90g)
  • 6 tbsp 2% cottage cheese (90g)
  • 1/3 cup 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 marjoram
  • Pinch of thyme
  • Pinch of rosemary
  • Salt and pepper to taste

Instructions

  1. Prepare the noodles: Preheat your oven to 375°F. Line a 9×13 inch baking dish with tinfoil sprayed with oil or parchment paper. In a mixing bowl, use a hand mixer to cream together the softened cream cheese and eggs until smooth. Add the Parmesan cheese and all the spices, mixing well to combine. Fold in the shredded mozzarella cheese and ensure the mixture is evenly incorporated. Spread this mixture evenly in the prepared baking dish and bake for 20-25 minutes until set. Remove from oven and cool in the refrigerator for about 20 minutes. Cut into thirds to form three noodle layers sized for an 8.5 x 4.5 x 2.5 loaf pan.
  2. Make the filling: In a large skillet over medium-high heat, combine ground beef, chopped onion, green pepper, minced garlic, and all the spices. Cook until the beef is fully browned. Drain excess fat, then add 3/4 cup of low-carb pasta sauce. Reduce heat to low and simmer the mixture for 10 minutes to let flavors meld.
  3. Assemble the lasagna: Pour 1/4 cup marinara sauce on the bottom of the 8.5 x 4.5 x 2.5 loaf pan. Place the first noodle layer on top. Spread a third of the ground beef filling over the noodles, then sprinkle 1/4 cup shredded mozzarella cheese and 3 tablespoons cottage cheese on top. Add the second noodle layer and repeat the layering steps. Finish with the third noodle layer, topped with the remaining ground beef mixture and mozzarella cheese. Sprinkle a little Parmesan cheese and basil over the top for extra flavor.
  4. Bake the assembled lasagna: Bake the lasagna in the oven at 375°F for 20 minutes until the cheese is melted and bubbly. Remove from oven and let cool slightly before serving. Enjoy your hearty, cheesy keto lasagna!

Notes

  • You can prepare the noodles ahead of time; refrigerate or freeze them flat on parchment paper before assembling.
  • Use Rao’s sauce or other low-carb pasta sauces as alternative to Classico Tomato Basil sauce.
  • If cottage cheese is unavailable, ricotta cheese can be used as a substitute, offering similar texture and taste.
  • For a twist, try using spicy sausage and adding extra peppers to the filling.
  • Store leftover lasagna covered in the refrigerator for up to 3 days or freeze in an airtight container for longer storage.

Find it online: https://deliciousyum.com/keto-lasagna-with-no-noodles-recipe/