Name: Keto Cheese Noodle Lasagna Recipe
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: Italian
Ingredients: 4 oz full fat cream cheese, softened; 1 1/2 cups shredded part skim low moisture mozzarella cheese; 2 large eggs; 1 tsp Italian seasoning; 1/4 cup onion, minced; 1 lb ground beef (90/10 lean); 1 cup no sugar added marinara sauce; 1 tsp Italian seasoning; 6 tbsp ricotta cheese; 1 cup shredded part skim low moisture mozzarella cheese

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.

This image shows a thick slice of lasagna with four layers of wide pasta sheets, each layer separated by a rich mix of browned minced meat and tomato sauce, giving a reddish-brown color with visible meat chunks. The top layer is covered in melted, light golden cheese with some browned spots and sprinkled finely with green herbs. The slice is lifted slightly, showing stretchy melted cheese pulling between the layers. The dish is inside a black pan placed on a white marbled surface, and in the background, some herbs are slightly blurred. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Keto Cheese Noodle Lasagna Recipe
Top Tip
How to Serve Keto Cheese Noodle Lasagna Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Keto Cheese Noodle Lasagna Recipe

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.

Flat lay of a small block of softened cream cheese, a mound of shredded part skim low moisture mozzarella cheese, two large brown eggs with clean shells, a small heap of finely minced fresh onion, a portion of raw lean ground beef, a small white ceramic bowl filled with vibrant red no sugar added marinara sauce, a small dollop of fresh ricotta cheese, and a teaspoon of dried Italian seasoning, all arranged symmetrically with balanced proportions on simple white ceramic bowls and plates, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

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.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

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

A thick slice of lasagna sits on a white plate placed on a white marbled surface. The lasagna has five visible layers, each alternating between golden pasta sheets and rich fillings. The fillings include a mix of browned ground meat with small red tomato pieces, creamy white cheese, and a tomato sauce that peeks out around the edges. The top layer is covered with melted cheese that is slightly browned and sprinkled with finely chopped green herbs. In the blurred background, part of a black bowl and a fork are visible. Photo taken with an iphone --ar 2:3 --v 7

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

keto cheese noodles - Serving Suggestion

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:

Can I make the cheese dough noodles without a food processor?

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.

What’s the best marinara sauce to use for this lasagna?

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.

Can I freeze this Keto Cheese Noodle Lasagna Recipe?

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.

Is it possible to make this recipe vegetarian?

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.