There’s something incredibly comforting about classic lasagna, and this Keto Cheese Noodle Lasagna Recipe brings that warm, cheesy goodness without the carbs. It’s perfect for anyone wanting a low-carb twist on a family favorite that’s as satisfying as the original.
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Why You'll Love This Recipe
This Keto Cheese Noodle Lasagna Recipe is one I’ve made over and over because it hits all the right notes — rich, cheesy, meaty, and totally satisfying without any guilt. The homemade cheese “noodles” are surprisingly easy to make and give that classic lasagna feel.
- Low-Carb Comfort: You get the lasagna experience without the carbs, perfect for keto or low-carb lifestyles.
- Homemade Cheese Noodles: Instead of pasta, we use a clever cheese dough that bakes into noodles — so cheesy and tender!
- Simple Ingredients: With just a few staples, you can whip this up any night of the week.
- Customizable Fillings: You can easily adjust the meat and cheese layers to match your taste buds.
Ingredients & Why They Work
Each component in this Keto Cheese Noodle Lasagna Recipe is chosen to bring the perfect balance of flavor and texture while keeping carbs low. The cheeses meld beautifully for that creamy, gooey noodle effect, and the meat sauce is seasoned just right to complement without overpowering.
- Cream Cheese: Provides the creamy base for the cheese noodles and helps hold everything together as it bakes.
- Part Skim Mozzarella Cheese: Using low moisture mozzarella is key — it melts nicely without releasing too much liquid.
- Eggs: Act as a binder in the cheese dough to create a firm but tender noodle texture.
- Italian Seasoning: Adds that classic Italian herb flavor to both noodles and sauce.
- Ground Beef: Lean ground beef keeps the filling hearty yet not greasy.
- Onion: Gives a subtle sweetness and depth to the meat sauce.
- No Sugar Added Marinara Sauce: Keeps carbs low and allows control over the sauce’s sweetness and acidity.
- Ricotta Cheese: Adds creaminess and richness when layered in the lasagna.
Make It Your Way
One of the joys of this Keto Cheese Noodle Lasagna Recipe is how easily it can be tailored. I like to swap in ground turkey sometimes for a lighter take or add extra garlic and herbs to the meat sauce when I want it bolder. This recipe invites you to make it yours.
- Variation: I love adding a handful of chopped spinach to the meat sauce for a little extra green and nutrition — it’s barely noticeable but adds freshness.
Step-by-Step: How I Make Keto Cheese Noodle Lasagna Recipe
Step 1: Prepare the Cheese Dough “Noodles”
Start by softening your cream cheese fully — this makes blending it with mozzarella and eggs much easier. I usually use a food processor here; it’s a time-saver and gives the perfect consistency. You want a thick, almost batter-like texture that spreads easily but isn’t runny. Spread the mixture evenly in a parchment-lined pan, then bake at 350°F until the surface is just set and firm, about 20 minutes. This step creates your “noodles”—trust me, it’s a game changer!
Step 2: Cook the Meat Sauce
While the cheese noodles cool, warm a skillet over medium heat and cook your onions until translucent. Add the ground beef and cook thoroughly, browning it well. I like to drain off excess fat to keep it from getting greasy. Stir in Italian seasoning and your no sugar marinara sauce, then let it simmer gently for a few minutes so the flavors meld together.
Step 3: Assemble the Layers
Slice your cooled cheese sheet into three equal layers that fit nicely into an 8 x 4 inch pan. Start by spreading a bit of meat sauce on the bottom to prevent sticking, then layer your first noodle sheet. Spread a third of the remaining meat sauce, dollop on ricotta, and sprinkle mozzarella. Repeat for the second noodle, then top it with the final noodle sheet, remaining sauce, and cheese. For an extra touch, I crumble a pinch of dried oregano on top before baking.
Step 4: Bake and Broil to Perfection
Bake your assembled lasagna at 350°F for about 20 minutes until everything is hot and bubbly. If you want that irresistible golden brown, switch your oven to broil for 1-2 minutes at the end — just keep a close eye to avoid burning. Let it cool a bit before slicing to keep those layers intact.
Top Tip
Through many attempts, I’ve learned a few key tricks that make this Keto Cheese Noodle Lasagna Recipe come out just right every time. These little things really make a difference in texture and flavor.
- Use Low Moisture Mozzarella: It prevents watery layers and helps the noodles hold firm.
- Don’t Skip Cooling the Noodles: They’re fragile when hot; letting them cool helps with clean slicing and layering.
- Adjust Broiling Time: Ovens vary, so watch closely when broiling to get a golden top without burning.
- Mix by Hand if Needed: If you lack a food processor, chopping the cheese finely and whisking with cream cheese and eggs works just fine.
How to Serve Keto Cheese Noodle Lasagna Recipe
Garnishes
I love sprinkling freshly chopped basil, oregano, and parsley right before serving — it brightens up the rich layers beautifully. A little dusting of freshly grated Parmesan also adds a sharp, nutty contrast that you won’t want to skip.
Side Dishes
On the side, I often pair this lasagna with a crisp Caesar salad or roasted Brussels sprouts for some crunch and greens. Garlic butter mushrooms also make a lovely accompaniment for an extra flavor boost.
Creative Ways to Present
For special occasions, I try layering this lasagna in individual ramekins for personalized servings — it looks fancy but is so simple. Another fun idea is to turn leftovers into lasagna-stuffed bell peppers for a neat keto-friendly twist.
Make Ahead and Storage
Storing Leftovers
I wrap leftover slices tightly in foil or an airtight container and keep them in the refrigerator for up to 3 days. This recipe reheats beautifully and still delivers that melty, cheesy satisfaction.
Freezing
If I’m making this ahead, I freeze the fully assembled lasagna tightly wrapped to keep moisture locked in. When thawed and baked again, it stays just as delicious, making meal prep a breeze!
Reheating
I reheat leftovers in a 350°F oven wrapped loosely in foil to keep it moist, removing the foil in the last 5 minutes to crisp up the cheese topping. Microwave works too in a pinch but the oven gives a better texture.
Frequently Asked Questions:
Absolutely! While a food processor makes it easier, you can whisk the cream cheese and eggs until smooth, then stir in finely chopped mozzarella and Italian seasoning by hand for similar results.
Choose a no sugar added marinara sauce to keep carbs low. Brands like Muir Glen or Rao's work well, or you can make your own homemade sauce if you prefer complete control over ingredients.
Yes! Ground turkey, chicken, or even a plant-based ground meat alternative can be used. Adjust cooking times as needed depending on the protein's texture and fat content.
From start to finish, it typically takes about 1 hour and 5 minutes, including prep, baking the noodles, assembling, and final bake. Planning ahead to let the cheese noodles cool is key for smooth assembly.
Final Thoughts
This Keto Cheese Noodle Lasagna Recipe is one of those dishes that feels like a real treat yet supports your low-carb goals. I’ve had so many friends surprised at how satisfying and authentic it tastes without pasta. Give it a try on your next cozy night in — you’ll thank yourself for indulging in something so delicious and nourishing.
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Keto Cheese Noodles Lasagna Recipe
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Low Carb
Description
This Keto Low Carb Lasagna features a unique cheese dough lasagna noodle layered with a savory ground beef and marinara meat sauce, topped with ricotta and mozzarella cheeses for a satisfying low-carb meal.
Ingredients
Cheese Dough Lasagna Noodles
- 4 oz full fat cream cheese, softened
- 1 ½ cups shredded part skim low moisture mozzarella cheese
- 2 large eggs
- 1 teaspoon Italian seasoning
Lasagna Filling
- ¼ cup onion, minced
- 1 lb ground beef, lean (90/10)
- 1 cup no sugar added marinara sauce
- 1 teaspoon Italian seasoning
- 6 tablespoon ricotta cheese
- 1 cup shredded part skim low moisture mozzarella cheese
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit and line a 9 x 13 inch baking pan with parchment paper for the cheese dough.
- Make Cheese Dough: Add the softened cream cheese, shredded mozzarella, eggs, and Italian seasoning into a food processor and blend until the mixture is smooth and has a thick liquid consistency. If no food processor is available, whisk softened cream cheese until smooth, add eggs and whisk, then stir in mozzarella and seasoning.
- Bake Cheese Dough: Pour the cheese batter into the prepared pan and use a spatula to spread it evenly. Bake in the middle of the oven for about 20 minutes until the surface is firm and no longer wet.
- Prepare Meat Sauce: While the cheese noodles cool, heat a large skillet over medium heat. Add minced onion and ground beef, cooking until the beef is browned. Drain excess fat. Stir in Italian seasoning and marinara sauce, then simmer on low heat for about 3 minutes.
- Slice Cheese Noodles: Once cooled, slice the cheese dough gently into three equal parts, sized to fit an 8 x 4 inch loaf pan.
- Assemble Lasagna: Spread a thin layer of meat sauce on the bottom of the loaf pan. Place the first cheese noodle layer over the sauce. Spread one-third of the remaining meat sauce, then 3 tablespoons ricotta cheese, and sprinkle ¼ cup shredded mozzarella over it. Repeat this layering with the second noodle. Add the third noodle, top with the remaining meat sauce and mozzarella. Optionally, crumble dried oregano over the top.
- Bake Assembled Lasagna: Bake in the middle of the oven at 350 degrees Fahrenheit for about 20 minutes. For a browned cheese top, broil on low for 2 minutes until bubbly and blistered.
- Serve: Let the lasagna cool slightly before slicing. Optionally garnish with finely chopped fresh basil, oregano, parsley, and freshly grated parmesan cheese before serving.
Notes
- Using a food processor for blending the cheese dough creates a smoother batter; if mixing by hand, finely chop mozzarella and whisk cream cheese and eggs thoroughly before adding cheese and seasoning.
- Ensure mozzarella used for dough is low moisture part skim for best texture.
- Use no-sugar added marinara sauce such as Muir Glen or Rao's for a keto-friendly option, or homemade marinara sauce.
- Adapted from a similar recipe but with a unique cheese noodle approach for a low-carb alternative.
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 6 g
- Sodium: 480 mg
- Fat: 32 g
- Saturated Fat: 15 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 140 mg
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