There’s something deeply satisfying about lasagna, but traditional versions can be loaded with carbs. This Keto Low Carb Cheese Noodle Lasagna Recipe swaps out pasta for cheesy noodles that create the same comforting layers you love—without the carb overload. It’s a total game-changer for anyone wanting that “just-like-the-real-thing” taste while staying keto-friendly.
Jump to:
- Why You'll Love This Recipe
- Ingredients & Why They Work
- Make It Your Way
- Step-by-Step: How I Make Keto Low Carb Cheese Noodle Lasagna Recipe
- Top Tip
- How to Serve Keto Low Carb Cheese Noodle Lasagna Recipe
- Make Ahead and Storage
- Frequently Asked Questions:
- Final Thoughts
- Keto Low Carb Cheese Noodle Lasagna Recipe
Why You'll Love This Recipe
I adore this Keto Low Carb Cheese Noodle Lasagna Recipe because it delivers all that ooey-gooey, cheesy goodness with zero guilt. Plus, it’s pretty easy to make and perfect for meal prep or dinner parties. Once you try it, you might find yourself making low-carb lasagna a lot more often!
- Cheese Noodle Magic: The creamy cheese dough forms noodles that hold their shape and layer beautifully—no pasta needed.
- Flavor Packed Filling: A simple, savory meat sauce with herbs and no sugar marinara keeps flavors bright and satisfying.
- Easy Assembly: The step-by-step layering makes it approachable, even if you haven’t made lasagna before.
- Flexible & Customizable: You can swap cheeses or seasonings to fit your taste buds or what’s in your fridge.
Ingredients & Why They Work
This recipe mixes just a handful of simple, high-quality ingredients that work perfectly keto-friendly. The cheese dough acts as noodles and brings creamy, melty texture, while the filling balances savory beef with tangy no-sugar-added marinara and fresh herbs.
- Full fat cream cheese: Softens easily and binds the cheese dough to create pliable “noodles.”
- Part skim mozzarella cheese: Using low moisture cheese prevents excess liquid and keeps the noodle dough firm.
- Large eggs: Provide structure and help the cheese dough hold its shape.
- Italian seasoning: Adds herbaceous warmth and classic Italian flavor notes.
- Minced onion: Gives a gentle sweetness and layers flavor in the meat sauce.
- Lean ground beef: Keeps the filling hearty without being greasy or overly fatty.
- No sugar added marinara sauce: Keeps carbs low yet adds rich tomato depth—brands like Muir Glen or Rao’s work great.
- Ricotta cheese: Adds creamy richness between layers for that authentic lasagna feel.
Make It Your Way
I love mixing up this Keto Low Carb Cheese Noodle Lasagna Recipe depending on the season and what's in my fridge. You could easily swap ground turkey or sausage for beef or add fresh spinach between layers for extra greens. The cheese dough is quite forgiving, so don’t be shy about adjusting the herbs or cheese type to suit your mood!
- Variation: Once, I added roasted mushrooms and zucchini slices to the layers for a veggie-packed twist that was delicious and hearty.
Step-by-Step: How I Make Keto Low Carb Cheese Noodle Lasagna Recipe
Step 1: Prepare Your Cheese “Noodles”
Start by combining the softened cream cheese, shredded mozzarella, eggs, and Italian seasoning in a food processor. Blend until everything is smooth with a thick, spreadable consistency—kind of like a thick batter. If you don’t have a food processor, no worries! Whisk the cream cheese and eggs first, then stir in finely chopped mozzarella until well combined. Pour this mixture into a parchment-lined 9x13 pan and spread evenly.
Step 2: Bake the Cheese Base
Bake your cheese dough noodles at 350°F for about 20 minutes, or until the surface feels firm and not wet anymore. This baking sets the noodles so they hold up during assembly and baking later on. Once baked, take the noodles out and let them cool—it’s easier to slice once they’re cooler.
Step 3: Cook the Meat Sauce
While the cheese noodles cool, cook the filling. Sauté the onion and lean ground beef in a skillet over medium heat until browned and cooked through, then drain excess fat. Stir in Italian seasoning and no-sugar-added marinara sauce, then reduce heat to low and simmer gently for three minutes to marry those flavors together perfectly.
Step 4: Assemble Layers with Love
Slice your cooled cheese dough into three equal pieces that fit nicely into an 8x4 loaf pan. Start by spreading a thin layer of meat sauce on the bottom of the pan, then add your first cheese noodle. Spread one-third of the remaining meat sauce over this noodle, dollop with ricotta cheese, and sprinkle mozzarella on top. Repeat for the second noodle. For the final third noodle, add the last of the meat sauce and top with the remaining mozzarella. For an extra touch, crumble a pinch of dried oregano over the top.
Step 5: Bake and Broil for Perfection
Bake your assembled lasagna at 350°F for about 20 minutes until everything is heated through and bubbly. If you want that classic golden crust on top, switch your oven to a low broil for 2 minutes—just watch closely so it doesn’t burn. Let your lasagna cool a bit before slicing to help it firm up and keep the layers intact.
Top Tip
Making the cheese noodles is the unique star here, and I’ve learned a few things after a few tries to get them perfectly firm yet tender.
- Use Low Moisture Mozzarella: This prevents the noodle dough from releasing too much water, which keeps the noodles firm after baking.
- Let the Noodles Cool Completely: Slicing while warm can make the noodles fall apart, so patience here really pays off.
- Spreading Thin and Even: Use a spatula to spread the cheese dough batter evenly to ensure uniform baking and consistency.
- Watch the Broil: If you broil for color, stay close—you only need about 2 minutes to get that bubbly, golden top without burning.
How to Serve Keto Low Carb Cheese Noodle Lasagna Recipe
Garnishes
I love to sprinkle on freshly chopped basil, oregano, and parsley right before serving—it brightens the richness. A dusting of freshly grated Parmesan adds that perfect salty kick and lovely texture contrast.
Side Dishes
For sides, I usually keep it light—think a crisp Caesar salad, roasted garlic green beans, or some sautéed spinach with lemon. These add freshness and round out the meal without tipping the carb scale.
Creative Ways to Present
If I’m making this for guests, I sometimes bake it in individual ramekins instead of a loaf pan—it looks charming and gives everyone their personal cheesy lasagna. You could also serve slices on warm plates garnished with a drizzle of extra virgin olive oil and a sprig of rosemary for that elevated touch.
Make Ahead and Storage
Storing Leftovers
I store leftovers in an airtight container in the refrigerator for up to 4 days. The flavors actually deepen overnight, making it an even tastier next-day lunch.
Freezing
This Keto Low Carb Cheese Noodle Lasagna Recipe freezes well. Just wrap tightly in plastic wrap and aluminum foil or pop it into a freezer-safe container. When thawed overnight in the fridge, it reheats beautifully without losing texture.
Reheating
I reheat mine covered with foil at 350°F for about 15–20 minutes in the oven to keep it moist and melty. A quick zap in the microwave works too—just cover it so it doesn't dry out.
Frequently Asked Questions:
Absolutely! The cheese noodles can be baked a day in advance and stored in the fridge. Just cover them well and slice when ready to assemble your lasagna.
Look for no sugar added or low carb marinara sauces like Muir Glen or Rao’s. You can also make your own sauce using canned tomatoes and herbs to control the carbs.
Definitely! Ground turkey, chicken, or even sausage work well. I’ve tried turkey for a lighter version and it’s just as tasty.
Yes! Since the noodles are made from cheese and eggs, this lasagna is naturally gluten-free, making it perfect for anyone avoiding gluten.
Final Thoughts
This Keto Low Carb Cheese Noodle Lasagna Recipe has become one of my go-to dishes—I love how it captures the soul of classic lasagna without derailing my low carb goals. If you’re looking for a warm, comforting dinner that fits your keto lifestyle, I can’t recommend this enough. Trust me, once you taste those cheesy layers and rich meat sauce, you’ll understand why it’s become such a favorite in my kitchen. Give it a try and let me know what variations you come up with!
Print
Keto Low Carb 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 made from cream cheese, mozzarella, and eggs, layered with a savory meat sauce of ground beef, onion, and no sugar added marinara. Baked to bubbly perfection, it’s a delicious low-carb alternative to traditional lasagna that fits well into ketogenic diets.
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 and prepare pan: Preheat oven to 350F. Line a 9 x 13 inch baking pan with parchment paper.
- Make cheese dough: Add all cheese dough ingredients into a food processor and blend until evenly mixed with a thick liquid consistency. If no food processor, mix by hand by whisking cream cheese until smooth, adding eggs and whisking, then stirring in chopped mozzarella and Italian seasoning. Pour batter into the prepared baking pan and spread evenly with a spatula.
- Bake cheese noodles: Bake in the oven for about 20 minutes or until the surface is no longer wet and feels firm to the touch. Remove and let cool.
- Prepare meat sauce: While noodles cool, heat a large skillet over medium heat and add onion and ground beef. Cook until meat is browned. Drain excess fat. Stir in Italian seasoning and marinara sauce, reduce heat to low, and simmer for about 3 minutes.
- Slice cheese noodles: Once cooled, evenly slice the cheese dough into thirds, sized to fit an 8 x 4 inch loaf pan.
- Assemble lasagna: Spread a thin layer of the meat sauce on the bottom of the loaf pan. Layer one cheese noodle over sauce, spread ⅓ of the remaining meat sauce on top, then add 3 tablespoon ricotta cheese and sprinkle ¼ cup shredded mozzarella cheese. Repeat this layering with the second noodle, meat sauce, ricotta, and mozzarella. Add the third noodle, top with remaining meat sauce and mozzarella. Optionally sprinkle dried oregano or herbs on top.
- Bake lasagna: Bake in the oven at 350F for about 20 minutes. For a golden cheese top, broil on low for about 2 minutes until bubbly and slightly blistered.
- Serve: Let the lasagna cool slightly before slicing. Garnish with finely chopped fresh basil, oregano, parsley, and freshly grated parmesan cheese if desired.
Notes
- Using a food processor for the cheese dough yields the best texture. If mixing by hand, chop mozzarella finely to resemble processed cheese before mixing.
- Use low moisture part skim mozzarella specifically for the cheese dough for structural stability.
- Choose no sugar added marinara sauces to keep the recipe keto-friendly; some brands include Muir Glen and Rao's. Homemade marinara can also be used.
- Adapted from a traditional recipe, this version uses a cheese dough noodle instead of pasta for a low-carb approach.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 32 g
- Saturated Fat: 15 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 2 g
- Protein: 32 g
- Cholesterol: 175 mg

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