If you’re craving a comforting, cheesy, and satisfying meal that fits into your low-carb lifestyle, this keto lasagna recipe is about to become your new favorite! As someone who follows a ketogenic diet myself, I’ve spent countless hours perfecting this recipe to ensure it delivers all the flavor and texture of traditional lasagna without the carb overload.

When I first switched to keto, lasagna was one of the dishes I missed most. The good news? You don’t have to give up this Italian classic! My homemade 3-ingredient keto lasagna noodles are soft, delicious, and layer perfectly with ricotta, mozzarella, and a rich marinara sauce.

Why This Keto Lasagna Recipe Works

Trust me, I’ve tried many keto lasagna recipes, but this one stands out for several reasons. The homemade low-carb lasagna noodles have a soft and slightly chewy texture that truly mimics traditional pasta. The egg-based noodles hold up beautifully to the sauce without becoming soggy or falling apart when sliced.

The combination of ricotta, cottage cheese, and mozzarella creates the perfect balance of creaminess and melt-in-your-mouth texture. And by using a no-sugar-added marinara sauce, we keep the carb count down while maximizing flavor.

Pro tip: Let the lasagna rest for at least 20 minutes after baking – this helps the layers set and makes for cleaner slices!

Ingredients Breakdown

Let’s take a closer look at what makes this keto lasagna so special:

Prep Time: 25 minutes | Cook Time: 40 minutes | Total Time: 1 hour 5 minutes
Servings: 6 | Difficulty: Medium

How to Make Keto Lasagna

My journey to perfect keto lasagna took several attempts, but I’ve now streamlined the process to make it as simple as possible. Follow these steps for the best results!

Step 1: Prepare the Keto Lasagna Noodles

The foundation of this recipe is the homemade keto-friendly noodles. They’re surprisingly easy to make and have a texture that mimics traditional pasta beautifully.

1. Preheat your oven to 350°F (175°C).
2. In a blender or food processor, combine the 5 large eggs, ¼ cup cream cheese, and ½ cup blanched almond flour. Blend until completely smooth with no lumps.
3. Line three 10×15-inch baking sheets with parchment paper (if you don’t have three sheets, you can work in batches).
4. Divide the batter evenly among the sheets and use a rubber spatula to spread it into thin, even layers.
5. Bake for 7 minutes until just set but not browned. The noodles should be firm enough to handle.
6. Let them cool slightly before removing from the parchment.

Pro tip: You can make these noodles a day ahead and store them between sheets of parchment paper in the refrigerator!

Step 2: Prepare the Ricotta Mixture

The creamy, herby filling is what gives this lasagna its rich flavor and satisfying texture.

1. In a medium bowl, combine 1 cup ricotta cheese, ½ cup cottage cheese, 2 tbsp grated parmesan, 1 large egg, and 2 tbsp chopped Italian parsley.
2. Season with salt and freshly ground black pepper to taste.
3. Stir until well combined and set aside.

Step 3: Assemble the Lasagna

Layering is where the magic happens! This is how I create the perfect balance of flavors in every bite.

1. Spread about ½ cup of marinara sauce on the bottom of an 8×8-inch deep baking dish.
2. Place a layer of keto lasagna noodles on top, trimming if necessary to fit.
3. Spread ⅓ of the ricotta mixture over the noodles.
4. Sprinkle with ½ cup of mozzarella.
5. Add another ½ cup of marinara sauce.
6. Repeat the layers twice more: noodles, ricotta mixture, mozzarella, and sauce.
7. For the final layer, add the last noodle, remaining sauce, and top with the remaining mozzarella cheese.

Pro tip: Don’t skimp on that top layer of cheese! It creates that beautiful golden, bubbly crust we all love about lasagna.

Step 4: Bake the Lasagna

1. Preheat the oven to 375°F (190°C).
2. Bake uncovered for 35-40 minutes until the cheese is beautifully melted, bubbly, and starting to brown around the edges.
3. Here’s the hard part – let the lasagna rest for at least 20-30 minutes before slicing! This crucial step allows the layers to set and ensures you’ll get clean, picture-perfect slices.
4. Garnish with additional chopped fresh parsley before serving.

Serving, Storage, and Keto Lasagna FAQs

Serving Suggestions

While this keto lasagna is absolutely delicious on its own, I love to pair it with some complementary sides for a complete meal. Here are my favorite accompaniments:

• A simple green salad dressed with olive oil, lemon juice, and a sprinkle of sea salt
• Roasted low-carb vegetables like zucchini, bell peppers, or asparagus
• Garlic butter keto bread or breadsticks for the ultimate Italian feast
• A glass of dry red wine (in moderation, if it fits your macros!)

Pro tip: If you’re counting macros strictly, this lasagna has approximately 8g net carbs per serving, leaving room for veggie sides while staying keto-friendly!

Storage and Reheating

One of the things I love most about this keto lasagna is that it actually tastes even better the next day, after the flavors have had time to meld.

Refrigerator Storage

Store leftover lasagna in an airtight container in the refrigerator for up to 4 days. The noodles hold up surprisingly well without getting soggy.

Freezer Storage

This lasagna freezes beautifully! You can:

1. Freeze the entire assembled but unbaked lasagna: Wrap tightly in plastic wrap and then aluminum foil. Freeze for up to 3 months. When ready to enjoy, thaw overnight in the refrigerator and bake as directed, adding about 10-15 minutes to the cooking time.
2. Freeze individual portions: Cut the baked and cooled lasagna into individual servings, wrap each tightly, and freeze. This makes for perfect grab-and-go keto meals!

Reheating Instructions

• Oven method (best results): Place refrigerated lasagna in an oven-safe dish and cover with foil. Reheat at 350°F (175°C) for about 20 minutes or until heated through. Remove the foil for the last 5 minutes to re-crisp the top.
• Microwave method (quickest): Place a slice on a microwave-safe plate and heat for 2-3 minutes, checking halfway through. The texture won’t be quite as good as the oven method, but it works in a pinch!

Pro tip: Sprinkle a little extra mozzarella on top before reheating to refresh that gooey, cheesy layer!

Frequently Asked Questions

Can I make the keto lasagna noodles ahead of time?

Absolutely! This is one of my favorite time-saving tips. You can prepare the noodles up to 2 days in advance and store them in the refrigerator between sheets of parchment paper to prevent sticking. Just make sure they’re completely cooled before stacking them. This makes the assembly process much quicker when you’re ready to make the lasagna.

What can I substitute for almond flour if I have a nut allergy?

If you can’t use almond flour, you have several options. Sunflower seed flour works as a 1:1 replacement and behaves very similarly. Alternatively, you can try lupin flour, though you may need to adjust the amount as it absorbs more liquid than almond flour. Just be aware that lupin is related to peanuts, so it’s not suitable for all nut allergies.

How do I prevent my keto lasagna from being watery?

This is a common concern with both traditional and keto lasagna! Here’s what works for me: Make sure to drain any excess liquid from your ricotta and cottage cheese mixture. If your marinara sauce seems thin, you can simmer it for 10-15 minutes to reduce and thicken it before assembling the lasagna. Most importantly, let the lasagna rest for at least 20-30 minutes after baking to allow the layers to set and absorb excess moisture.

Can I add meat to this keto lasagna recipe?

Yes! While I’ve kept this recipe vegetarian, it’s easy to add meat for extra protein and flavor. Brown 1 pound of ground beef, Italian sausage, or a mixture of both with some garlic and Italian seasonings. Drain any excess fat, then mix the cooked meat with the marinara sauce before layering. This will add approximately 0-1g of carbs per serving depending on the meat used.

Can I use a different cheese blend?

Definitely! The mozzarella provides that classic stretchy cheese pull, but feel free to experiment with different cheese combinations. A mixture of mozzarella and provolone adds depth of flavor, while adding some fontina or gruyère creates a more gourmet twist. Just be sure to use cheeses that melt well for that perfect lasagna experience.

I hope you enjoy this keto lasagna as much as I do! It’s become a regular in my meal rotation, satisfying those Italian food cravings without the carb overload. If you try this recipe, I’d love to hear how it turned out for you. Happy keto cooking!

Keto Lasagna Recipe

A comforting, cheesy, and satisfying keto-friendly lasagna featuring soft homemade low-carb noodles, creamy ricotta filling, and no-sugar-added marinara sauce — perfect for ketogenic diets without the carb overload.

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Prep Time 25 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr 5 minutes mins

Course Dinner, Main Course

Cuisine Italian, keto

Servings 6

Calories 350 kcal

Ingredients

  

• Lasagna Noodles:
• 5 large eggs room temperature
• ¼ cup cream cheese softened
• ½ cup blanched almond flour finely ground
• Sauce:
• 24 oz no sugar added marinara sauce check labels for carbs
• Filling & Topping:
• 1 cup full-fat ricotta cheese
• ½ cup cottage cheese small curd
• 2 tbsp grated parmesan cheese freshly grated if possible
• 1 large egg helps bind the filling
• 2 tbsp fresh Italian parsley chopped (plus extra for garnish)
• Salt and freshly ground black pepper to taste
• 2 cups shredded mozzarella cheese low-moisture, part-skim

Instructions

 

• Step 1: Prepare the Keto Lasagna Noodles
• Preheat oven to 350°F (175°C).
• Blend eggs, cream cheese, and almond flour in a food processor until smooth with no lumps.
• Line three 10×15-inch baking sheets with parchment paper.
• Divide batter evenly and spread thinly on each sheet.
• Bake for 7 minutes until just set (not browned). Cool slightly before removing.
• Pro tip: Prepare noodles up to 1 day ahead; store between parchment sheets in fridge.
• Step 2: Prepare the Ricotta Mixture
• In a medium bowl, combine ricotta, cottage cheese, parmesan, egg, and parsley.
• Season with salt and pepper; stir until well blended. Set aside.
• Step 3: Assemble the Lasagna
• Spread ½ cup marinara sauce in an 8×8-inch baking dish.
• Layer noodles, ⅓ ricotta mixture, ½ cup mozzarella, and ½ cup sauce.
• Repeat layers twice more.
• For final layer, top with noodles, remaining sauce, and mozzarella.
• Pro tip: Don’t skip extra cheese on top for a golden crust.
• Step 4: Bake the Lasagna
• Preheat oven to 375°F (190°C).
• Bake uncovered for 35–40 minutes until cheese is melted and browned.
• Let rest 20–30 minutes before slicing. Garnish with parsley before serving.

Notes

Lasagna rests to set layers and prevent soggy slices.

Store leftovers in an airtight container in fridge up to 4 days or freeze (whole or individual portions).

Reheat in oven at 350°F (175°C) covered with foil for 20 minutes; uncover last 5 minutes for crisp top.

Microwave reheating possible but less ideal for texture.

Substitute almond flour with sunflower seed flour or lupin flour if allergic to nuts.

Add cooked ground meat mixed with marinara for a non-vegetarian option.

Experiment with cheese blends like provolone, fontina, or gruyère for different flavors.

Approximate net carbs: 8g per serving, suitable for keto macros.

Keyword Keto lasagna, low-carb lasagna