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.
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.
