Nothing beats the cozy comfort of a classic lasagna, especially when it’s made low carb and bursting with cheesy goodness. This Keto Cheese Noodle Lasagna Recipe swaps traditional noodles for a rich, creamy cheese dough that melts beautifully—giving you all the lasagna vibes without the carbs. Trust me, it’s worth every bite.
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Why You'll Love This Recipe
This Keto Cheese Noodle Lasagna Recipe has quickly become one of my weekend staples. The cheese "noodles" are super simple to make but deliver a texture and flavor that make it feel indulgently authentic. Plus, it’s a perfect go-to if you’re low carb or keto and missing that hearty Italian comfort food.
- Cheesy & Satisfying: The mozzarella and cream cheese blend creates noodles that are rich yet light—no soggy layers here.
- Keto-Friendly: This recipe keeps net carbs low without sacrificing flavor or texture.
- Easy to Assemble: With a simple cheese dough and a quick meat sauce, it’s straightforward enough for weeknights or meal prep.
- Customizable: You can swap the beef for sausage or turkey, and add your favorite herbs to make it your own.
Ingredients & Why They Work
The magic of this Keto Cheese Noodle Lasagna Recipe lies in its thoughtfully chosen ingredients. The cheese dough combines cream cheese, mozzarella, and eggs to create those "noodles," while the filling balances savory ground beef with a sugar-free marinara and creamy ricotta. Each part works in harmony for a truly satisfying dish.
- Full fat cream cheese: Adds creaminess and helps bind the cheese dough together for flexibility.
- Part skim mozzarella cheese: Choosing low moisture mozzarella prevents excess water, keeping the noodles firm.
- Eggs: Act as the glue that holds the cheese dough structure while adding richness.
- Italian seasoning: A fragrant blend that infuses the dough and sauce with classic Italian flavors.
- Ground beef: Provides hearty protein and a robust base for the sauce—lean versions keep things lighter.
- No sugar added marinara sauce: Essential for keeping carbs low without sacrificing that sweet tomato goodness.
- Ricotta cheese: Adds creamy pockets between layers, contrasting the savory beef beautifully.
Make It Your Way
I love playing around with this recipe depending on what I have on hand or my mood. Feel free to tweak the cheese blend or swap proteins—you’ll find what works best for your taste buds and lifestyle.
- Variation: One week, I swapped the ground beef for Italian sausage and added sautéed mushrooms—oh boy, it added such a smoky depth! Give it a try if you want that extra punch.
- Vegetarian-friendly: You can replace the meat with layers of roasted zucchini or eggplant and a bit more ricotta for a veggie-rich twist.
- Spicy kick: Add red pepper flakes to your marinara sauce or sprinkle some cayenne in the cheese dough to heat things up.
Step-by-Step: How I Make Keto Cheese Noodle Lasagna Recipe
Step 1: Prepare the Cheese Dough Noodles
Start by preheating your oven to 350°F and lining a 9 x 13-inch pan with parchment paper. Pop your cream cheese, mozzarella, eggs, and Italian seasoning into a food processor and blend until you get a smooth, thick liquid—kind of like a thick batter. If you don’t have a processor, no worries! Whisk the cream cheese until silky, then add eggs, mozzarella (finely chopped), and Italian herbs, mixing well by hand. Pour this batter into your pan and spread it evenly with a spatula.
Bake for about 20 minutes, or until the surface looks set and is firm to the touch. You don’t want it to jiggle or feel wet. Once baked, let these “noodles” cool in the pan before slicing them into thirds carefully—these will be your layers.
Step 2: Make the Meat Sauce
While the cheese noodles cool, heat a skillet over medium and cook minced onions with the ground beef. Stir often and break the meat into small pieces. When browned and cooked through, drain any excess fat to keep it from getting greasy.
Add in the Italian seasoning and sugar-free marinara sauce, then reduce to low heat. Let it simmer gently for about 3 minutes so the flavors meld beautifully. This simple sauce is perfect—it’s not too watery and packs that hearty, savory punch we want.
Step 3: Assemble Your Lasagna Layers
Grab an 8 x 4-inch loaf pan. Spread a thin layer of meat sauce on the bottom, then lay down your first cheese noodle slice. Spread ⅓ of the remaining meat sauce evenly over that layer, followed by 3 tablespoons of creamy ricotta and a generous sprinkle of mozzarella.
Repeat this layering twice more: noodles, sauce, ricotta, mozzarella. Finish with the last noodle, layer all the sauce on top, and a final mozzarella sprinkle. If you love herbs like I do, crumble a bit of dried oregano on top for an aromatic touch.
Bake this beauty at 350°F for about 20 minutes. I like to broil it on low for an extra 2 minutes at the end to let the cheese bubble and get those irresistible golden spots.
Let it cool a bit before slicing—this helps the layers set up perfectly so you get those neat slices on your plate.
Top Tip
After making the Keto Cheese Noodle Lasagna Recipe many times, a few tricks really helped me get the best results and avoid common pitfalls.
- Use low moisture mozzarella for the dough: I learned the hard way that wetter cheese makes for soggy noodles. Low moisture keeps it firm and sliceable.
- Let the noodles cool thoroughly: If you start assembling while they’re warm, the layers will slide around too much when baking.
- Drain ground beef well: Excess fat can make the lasagna greasy. I always tip the pan or use paper towels to soak it up after browning.
- Broil carefully: That final broil adds beautiful color but watch it closely—it can turn from bubbly golden to burnt quickly!
How to Serve Keto Cheese Noodle Lasagna Recipe
Garnishes
I love sprinkling freshly chopped basil, oregano, and parsley on top just before serving—it brightens the dish and adds fresh color. A little freshly grated Parmesan cheese on top is the perfect finishing touch that makes it even more irresistible.
Side Dishes
Since this recipe is rich and filling, I pair it with simple, fresh sides like a crisp arugula salad tossed with lemon vinaigrette or steamed garlic green beans. A side of roasted Brussels sprouts with balsamic glaze also complements the flavors beautifully.
Creative Ways to Present
For a special occasion, I sometimes serve this lasagna in individual ramekins layered the same way. It looks elegant and serves beautifully for guests without cutting and sharing from a big dish. Adding a sprig of fresh herbs on each ramekin makes it pop on the table.
Make Ahead and Storage
Storing Leftovers
Leftovers store wonderfully in an airtight container in the fridge for up to 4 days. I usually portion my slices into meal-sized pieces, making quick lunches a breeze.
Freezing
This lasagna freezes very well! After baking and cooling, wrap individual slices tightly in plastic wrap and place them in freezer-safe containers. They keep for about 2 months without losing flavor or texture.
Reheating
I reheat frozen or refrigerated slices in the oven at 350°F wrapped in foil to avoid drying out, usually around 15–20 minutes, or until warmed through. A quick pop in the microwave works if you're in a rush, though the oven keeps the texture best.
Frequently Asked Questions:
Absolutely! If you don’t have a food processor, whisk the softened cream cheese until smooth, then add the eggs and whisk again. Finely chop the mozzarella cheese until it’s almost grated or finely shredded, then stir it with the Italian seasoning into the cheese mixture. This hand method takes a bit more elbow grease, but it works well.
Look for a no sugar added marinara to keep this recipe keto-friendly. Brands like Muir Glen or Rao’s are excellent options. You can also make your own low carb homemade marinara sauce if you want total control over the ingredients and flavor.
Yes! This lasagna freezes beautifully. Bake it fully, then wrap portions or the whole tray tightly with plastic wrap and foil. Freeze for up to two months. When ready, thaw overnight in the fridge and reheat gently in the oven for best texture.
Definitely! Skip the ground beef and swap it for hearty roasted vegetables like zucchini, mushrooms, or eggplant. Use an extra ½ cup ricotta or a mix of cheeses to keep the layers moist and satisfying.
Final Thoughts
This Keto Cheese Noodle Lasagna Recipe hits just the right spot when you want a meal that feels indulgent without wrecking your macros. I still remember the first time I made those cheese dough noodles and realized I could enjoy lasagna again—no pasta, no guilt, all flavor. Give this a try—you’ll love the comforting layers and the way it fills you up without the carb crash. Your keto dinner nights just got a whole lot better.
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Keto Cheese Noodle 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 that is both delicious and gluten-free. Layers of savory ground beef, no sugar added marinara sauce, ricotta, and mozzarella cheese make this a rich and comforting dish perfect for a low carb lifestyle.
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 (90/10 lean)
- 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. Line a 9 x 13 inch baking pan with parchment paper to prepare for baking the cheese noodles.
- Make Cheese Dough: Add softened cream cheese, shredded mozzarella, eggs, and Italian seasoning into a food processor. Blend until the mixture has a thick liquid consistency, ensuring it is evenly mixed. If you don’t have a food processor, whisk the cream cheese smooth, add eggs, then stir in finely chopped mozzarella and seasoning.
- Bake Cheese Noodles: Pour the cheese dough batter into the prepared baking pan and spread evenly with a spatula. Bake in the middle rack of the oven for about 20 minutes or until the surface is firm and no longer wet to the touch. Let cool completely to set.
- Prepare Meat Sauce: While the noodles cool, heat a large skillet over medium heat. Add the minced onion and ground beef. Cook until the beef is browned, stirring and breaking apart as needed. Drain excess fat.
- Simmer Sauce: Stir in Italian seasoning and no sugar added marinara sauce into the cooked beef mixture. Reduce heat to low and let simmer for about 3 minutes to meld the flavors.
- Assemble Lasagna: Slice the cooled cheese dough into three even pieces sized to fit an 8 x 4 inch loaf pan. Spread a thin layer of meat sauce at the bottom of the pan. Place the first cheese noodle over the sauce, then layer one third of the remaining meat sauce, spread 3 tablespoons of ricotta cheese evenly, and sprinkle one-quarter of the shredded mozzarella.
- Repeat Layers: Add the second noodle on top, followed by another third of the meat sauce, ricotta cheese, and mozzarella. Repeat again for the third noodle, topping with remaining meat sauce and mozzarella cheese. Optionally, sprinkle dried oregano or other herbs on top for added flavor.
- Bake Assembled Lasagna: Place the assembled lasagna back in the oven on the middle rack at 350 degrees Fahrenheit. Bake for about 20 minutes until heated through and cheese is melted.
- Optional Broil: To achieve a golden bubbly top, set your oven to a low broil for 2 minutes after baking, watching carefully to blister the cheese without burning.
- Cool and Serve: Allow lasagna to cool slightly before slicing. Garnish with freshly chopped basil, oregano, parsley, and grated Parmesan cheese if desired. Serve warm.
Notes
- Using a food processor to blend the cheese dough ensures a smooth, even batter. If mixing by hand, finely chop mozzarella to help it incorporate better.
- Make sure to use low moisture part skim mozzarella for the cheese dough to maintain the right texture.
- No sugar added marinara sauces like Muir Glen or Rao's help keep the dish keto-friendly. Homemade marinara can also be used.
- Ground beef with 90/10 lean-to-fat ratio works well to lower fat content while keeping flavor.
- Herbs such as oregano, basil, and parsley enhance flavor and presentation when sprinkled fresh before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 140 mg
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