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LOW CARB KETO LASAGNA

A low carb and keto friendly lasagna that doesn’t ditch the noodles. This lasagna uses noodles made out of a cheese dough. The lasagna tastes just like regular lasagna

Most of the keto-friendly lasagna recipes I’ve come across skip out on the lasagna noodles, which just isn’t the same thing for me. This lasagna recipe uses a cheese dough to create the lasagna noodles.

On its own, the noodles don’t really taste like noodles. But when they are sandwiched between all the layers of meat, tomato sauce and cheese, they provide that needed noodle texture. The fact that it’s made out of cheese and Italian seasoning also lets the noodles blend right in with the rest of the ingredients.

photo of a lasagna in a pan

HOW TO KEEP THIS LASAGNA LOW CARB

The lasagna is low carb and keto-friendly with two big adjustments. The first step is replacing traditional lasagna noodles with cheese noodles. The second step is using a no sugar added marinara sauce.

CHEESE DOUGH LASAGNA NOODLES

  • These cheese noodles are based on my 3 ingredient flourless cheese breadsticks.
  • It’s a blend of mozzarella, cream cheese, egg and Italian seasoning. When baked, the texture is just firm enough to hold its form but also quite soft, like you are eating a type of flat bread.
  • The cheese dough is baked in a 9 inch by 13 inch baking pan and then it is divided into thirds, creating three noodle layers that fit perfectly into an 8 inch by 4 inch loaf pan.photo of the cheese noodle in a panoverhead photo of a sheet of cheese noodle cut into thirdsINGREDIENTSCHEESE DOUGH LASAGNA NOODLES
    • 1 1/2 cups shredded part skim low moisture mozzarella cheese
    • 2 large eggs
    • 1 tsp Italian seasoning
    LASAGNA FILLING
    • 1/4 cup onion minced
    • 1 lb ground beef I used lean ground beef
    • 1 cup no sugar added marinara sauce
    • 1 tsp Italian seasoning
    • 6 tbsp ricotta cheese
    • 1 cup shredded part skim low moisture mozzarella cheese
    INSTRUCTIONS
    • Preheat oven to 350F. Line a 9 x 13 inch baking pan with parchment paper.
    • Add all cheese dough ingredients into a food processor. Blend until evenly mixed. It should have a thick liquid consistency. If you do not have a food processor, you can mix by hand (see notes).Pour cheese batter into prepared baking pan. Use a spatula to spread batter across pan.
    • Place into middle of oven and bake for about 20 minutes, or until surface is no longer wet and is firm to the touch.
    • Set cheese noodles aside to let cool. While noodles are cooling, prepare your meat sauce.
    • In a large skillet, add onion and ground beef. Cook on medium heat until meat is browned. Drain excess fat from pan.
    • Add in Italian seasoning and marinara sauce. Reduce to low heat and cook at a simmer for about 3 minutes.
    ASSEMBLING LASAGNA
    • Evenly slice your cheese dough into thirds. Your slices should just fit into an 8 x 4 inch loaf pan. (see photo in post for reference)
    • Add a thin layer of meat sauce to the bottom of an 8 x 4 inch loaf pan. Add first noodle layer over meat sauce.Add 1/3 of the remaining meat sauce across first noodle layer. Spread 3 tbsp of ricotta cheese across. Sprinkle 1/4 mozzarella cheese across.
    • Repeat with second noodle, meat sauce, ricotta, and mozzarella.
    • Add third noodle. Top with remaining meat sauce. Sprinkle on remaining mozzarella. If desired you can add a pinch of dried herb seasoning to the cheese. I like to finely crumble a pinch of dried oregano and add it to the cheese.
    • Bake lasagna in the middle of your oven at 350F for about 20 minutes. If you wish to get some color on the top cheese layer, set your oven to a low broil (after the 20 min bake) and let the cheese bubble and blister for about 2 minutes.
    • Let lasagna cool slightly before slicing and serving. If desired, sprinkle on some finely chopped fresh basil, oregano and parsley and freshly grated parmesan cheese before serving.
  • Nutrition facts is calculated with 90/10 lean ground beef

NUTRITION

serving: 0.25of recipe, calories: 633kcal, carbohydrates: 9g, protein: 49g, fat: 43g, saturated fat: 20g, cholesterol: 259mg, sodium: 840mg, potassium: 707mg, fiber: 1g, sugar: 3g, vitamin a: 1060iu, vitamin c: 0.3mg, calcium: 634mg, iron: 3.7mg, net carbs: 8g

19 Comments

  1. HELP!

    CHEESE DOUGH LASAGNA NOODLES
    quote “It’s a blend of mozzarella, cream cheese, egg and Italian seasoning”

    BUT there is no cream cheese in the recipe above!!!!!

    Is something missing from the ingredients list??

  2. Hi, do you have a cookbook out? If not you should! Thank you for the lovely recipe and also you could make this in an instant pot and it would only take 5 minutes using a springform pan, you could make 2.

    Normally with real noodles it takes 18 to 20 minutes but with the ingredients you have 5 minutes and then an instant release…

    This is lovely and thank you so much! Look forward to seeing more recipes!

  3. Hello,
    I see you state cream cheese is in the dough mix but I do not see it listed in the ingredients. Just wondering how much cream cheese to add. Thank you!
    I am ready to make this!!!

  4. Where’s the cream cheese? Before the recipe it says it’s a blend of mozzarella, cream cheese, eggs and Italian seasoning, but there’s no cream cheese listed in the recipe

  5. What is the amount of cream cheese in the cheese lasagna? It is not listed in the ingredients?

  6. My better half has lost 32 pounds doing sort of keto. What will to lose another 25 pounds he is not good with strict diets. He has mixed drink couple times week and non alcoholic beer. Any advice

  7. Comments say egg noodles are a blend of mozzarella cheese, cream cheese, and eggs. But recipe doesn’t list cream cheese only mozzarella cheese eggs and italian seasoning.

  8. Hi. In the blog you say the “pasta” is made of cream cheese and mozzarella, but the recipe only calls for mozzarella. Can you please give me the correct ingredients for the pasta for the lasagna

  9. I added 4 oz of cream cheese to the noodle recipe to make it look like the picture in the notes. I noticed that cream cheese was mentioned in your notes. Turned out delicious. Thanks for the recipe.

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