This keto lasagna fulfills the need to ‘cook’ something. We love the simplicity of easy recipes most of the time, but sometimes there is a desire to zen out in the kitchen over a more complicated dish.
This lasagna recipe is so delicious everyone, keto or not, will love it! It’s always a hit when we have guests over.
Just like classic lasagna made with wheat noodles, this favorite freezes well and is better the next day as the flavors have had time to meld. Reheat with ease, everyone is sure to fight over the leftovers in your house as they do in mine!
Double or Triple this Keto Lasagna to Feed a Crowd
Double or even triple this for a family- it is delicious leftover, for real! I usually fill a 9×13 pan with this; doubling the ‘egg noodle’ ingredients and tripling the meat. Then I make it in my 9×13 pan and we enjoy a couple days of leftovers.
Food Allergies & Substitutions
If you have autoimmune issues and are avoiding nightshades, pesto is where it’s at for the sauce! Pesto lasagna is delicious. Click here for a recipe.
Those on the GAPS diet will want to use cultured cream cheese and dry curd cottage cheese to eliminate the lactose. Be careful to choose a sauce (red, or pesto) that only has GAPS-legal ingredients.
On the carnivore diet, creamy Alfredo sauce sauce is a more carnivore-friendly option. However, if you are doing relaxed carnivore, it is perfectly fine to use red sauce or pesto!
Keto Lasagna
Ingredients
For the ‘noodles’
- 2 large eggs
- 4 oz cream cheese softened
- 1/4 cup Parmesan cheese grated
- 1 1/4 cup mozzarella cheese shredded
- 2 cloves garlic crushed
For the other layers:
- 1 lb ground beef
- 1/2 cups Red Sauce or pesto or alfredo sauce
- 1 cup cottage cheese
- 2 cloves garlic crushed
- 1 teaspoon Italian seasoning
- 1/2 cup shredded mozzarella In addition to what is already in the cheese noodles
Instructions
To make the lasagna noodles, preheat an oven to 375*F.
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Line a baking sheet or 9x13” pan with parchment paper.
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Mix softened cream cheese, shredded mozzarella cheese, Parmesan cheese, eggs, and garlic in a mixing bowl until egg is throughly mixed in.
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Spread this mixture onto the parchment paper evenly, making a large rectangle.
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Bake for 20 minutes, until edges start to turn golden. Remove from oven and allow to cool to room temperature
To make the rest and assemble the Lasagna:
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As the noodles bake and cool, brown the ground beef. After browning, add in red sauce or pesto.
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Mix the cottage cheese, garlic, and Italian seasoning together.
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Spray a loaf pan with cooking spray, or grease with butter.
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Cut ‘noodle’ across into 3 loaf-pan-sized noodles.
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Place a noodle rectangle on the bottom of the loaf pan, then top with 1/3 the meat mixture and 1/3 the cottage cheese mixture.
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Repeat the noodle-meat-cheese pattern, ending in cottage cheese. Top the last layer of cottage cheese with the 1/2 cup shredded mozzarella cheese.
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Bake, on a cookie sheet as this tends to spill over, for 35 minutes at 375*F.
Recipe Notes
If you need to make this ahead of time, you can keep it covered in the freezer or fridge, and bake from thawed for 45 minutes at 375*F.
Get the free sample below.
Other low-carb comfort food:
Low-Carb Meat and Cheese Platter
Carnivore Breakfast Sandwich Recipe
When you were mixing the cottage cheese with the Italian seasoning, the cottage cheese looked smooth- did you run it through a blender?
It’s ricotta cheese :)