Best Low-Carb Lasagna Recipes: Easy Ways to Make Keto Lasagna Without Pasta

Craving the comforting layers of traditional pasta bake without the carb crash? Whether you are swapping in tender slices of fresh zucchini or whipping up a quick, cheesy keto dough to act as your noodles, low-carb lasagnas prove that you never have to sacrifice flavor to keep things healthy. Perfect for weeknight dinners or feeding a crowd, these creative pasta alternatives bring all the rich, melty satisfaction of classic comfort food straight to your table minus the heavy guilt.

Low-Carb Cheese-Noodle Lasagna

Looking for a clever way to conquer pasta cravings without breaking your low-carb routine? This low-carb cheese-noodle lasagna uses a simple, baked-cheese dough sheet sliced into custom noodles to give you that authentic, comforting pasta texture. Layered with rich ricotta, seasoned ground beef, and bubbling mozzarella, it delivers all the savory satisfaction of a traditional Italian bake entirely grain-free and keto-friendly.

Prep time: 20 mins | Cook time: 50 mins | Servings: 6

Ingredients

The Dough:

• Cooking spray
• 8 oz cream cheese
• 3 large eggs
• 2 cups shredded mozzarella cheese
• 1/2 cup finely grated Parmesan cheese
• Kosher salt and freshly ground black pepper

The Filling:

• 1 tablespoon extra-virgin olive oil
• 1/2 medium yellow onion, chopped
• 3 cloves garlic, minced
• 1 tablespoon tomato paste
• 1 lb ground beef
• Kosher salt and freshly ground black pepper
• 3/4 cup marinara sauce
• 1 teaspoon dried oregano
• A pinch of crushed red pepper flakes
• 16 oz ricotta cheese
• 1 1/2 cups shredded mozzarella cheese
• 1/2 cup freshly grated Parmesan cheese
• Freshly chopped parsley

Instructions

1. Preheat the oven to 350 degrees. Line a baking sheet with parchment paper and coat with cooking spray. In a microwave-safe bowl, melt the cream cheese, 2 cups of mozzarella, and 1/2 cup Parmesan together. Stir in the eggs until smooth, season with salt and pepper, and spread evenly onto the baking sheet. Bake for 15 to 20 minutes until set and lightly golden. Remove and set aside to cool.
2. Heat the olive oil in a large skillet over medium heat. Add the onion and cook until soft, about 5 minutes, then add the garlic and cook for 1 minute. Stir in the tomato paste until the onions are fully coated.
3. Add the ground beef, season with salt and pepper, and cook until completely browned, breaking up any large pieces. Drain any excess fat. Stir the marinara sauce into the skillet and warm through. Season with the oregano, red pepper flakes, and additional salt and pepper if needed.
4. Slice the cooled baked cheese sheet widthwise in half, then cut each half into 3 equal pieces to form individual noodles.
5. Spoon a small amount of sauce into the bottom of an 8-inch baking dish and lay 2 noodle pieces down. Spread a third of the ricotta over the noodles, add a third of the meat mixture, and sprinkle with a third of the remaining mozzarella. Repeat these layers twice more, finishing with a final layer of Parmesan on top.
6. Bake for 30 minutes until the cheese is melted and bubbly. Garnish with fresh parsley before slicing and serving.

Keto Low-Carb Lasagna

Learn how to make a healthy beef lasagna from scratch. A simple, satisfying, and low-carb meal the whole family will love.

Servings: 4 | Prep Time: 15 mins | Cook Time: 50 mins | Total Time: 1 hr 5 mins

Ingredients

Cheese Dough Lasagna Noodles

• 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

Lasagna Filling

• 1/4 cup onion, minced
• 1 lb ground beef
• 1 cup no sugar added marinara sauce
• 1 tsp Italian seasoning
• 6 tbsp ricotta cheese
• 1 cup shredded part skim low moisture mozzarella cheese

Instructions

1. Preheat the oven to 350°F. Line a 9×13-inch baking pan with parchment paper.
2. Place all the cheese dough ingredients into a food processor and blend until evenly mixed into a thick liquid consistency. Pour the batter into the prepared baking pan and use a spatula to spread it evenly. Bake in the center of the oven for about 20 minutes, or until the surface is firm to the touch and no longer wet. Remove and set aside to cool.
3. While the noodles are cooling, prepare the meat sauce. Heat a large skillet over medium heat, add the onion and ground beef, and cook until the meat is fully browned. Drain any excess fat from the pan.
4. Stir the Italian seasoning and marinara sauce into the beef. Reduce the heat to low and let it simmer for about 3 minutes.
5. Slice the cooled cheese dough evenly into thirds, sized to fit an 8×4-inch loaf pan.
6. Assemble the lasagna by spreading a thin layer of meat sauce on the bottom of an 8×4-inch loaf pan, then place the first noodle layer on top.
7. Add one-third of the remaining meat sauce over the noodle, spread 3 tablespoons of ricotta cheese across it, and sprinkle with one-quarter of the remaining mozzarella.
8. Repeat the layers with the second noodle, meat sauce, ricotta, and mozzarella.
9. Add the third noodle on top, cover with the remaining meat sauce, and finish with the rest of the mozzarella cheese. Optionally, add a pinch of dried oregano over the top cheese.
10. Bake in the middle of the oven at 350°F for about 20 minutes. If desired, switch the oven to a low broil for the final 2 minutes to let the cheese bubble and get golden.
11. Let the lasagna cool slightly before slicing and serving. Garnish with chopped fresh basil, oregano, parsley, and freshly grated parmesan cheese if desired.

Low-Carb Zucchini Beef Lasagna

Craving comfort food without the carbs? Discover how to make this easy keto zucchini lasagna layered with seasoned beef, ricotta, and melted cheese.

Servings: 6 | Prep Time: 20 mins | Cook Time: 1 hr | Total Time: 1 hr 20 mins

Ingredients

• Cooking spray
• 1 1/2 large zucchinis, thinly sliced lengthwise
• 1 tablespoon olive oil
• 1 pound ground beef
• 1 1/2 cups low-carb marinara sauce
• 2 teaspoons salt, divided
• 1 teaspoon dried oregano
• 1/2 teaspoon ground black pepper
• 8 oz container ricotta cheese
• 1 large egg
• 1/2 teaspoon ground nutmeg
• 2 cups shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• Aluminum foil

Instructions

1. Preheat your oven to 375°F (190°C) and grease an 8-inch square baking dish with cooking spray.
2. Pat the zucchini slices dry with paper towels to remove excess moisture and set aside.
3. Heat the olive oil in a saucepan over medium-high heat. Add the ground beef and cook until thoroughly browned, about 5 to 8 minutes.
4. Stir in the marinara sauce, 1 teaspoon of salt, the oregano, and black pepper. Let the mixture simmer for 10 minutes, then remove from heat.
5. In a separate bowl, combine the ricotta cheese, egg, remaining 1 teaspoon of salt, and the nutmeg. Mix well and set aside.
6. Assemble the lasagna in the prepared baking dish: place a layer of zucchini slices on the bottom, cover with half of the meat sauce, and add another layer of zucchini slices. Spread the ricotta mixture evenly on top, then sprinkle with half of the mozzarella cheese. Add a final layer of zucchini slices, top with the remaining meat sauce, and finish with the rest of the mozzarella and the Parmesan cheese.
7. Cover the baking dish tightly with aluminum foil.
8. Bake in the preheated oven for 30 minutes. Remove the foil and bake for another 15 minutes, or until the top is bubbly and golden.
9. Let cool slightly before slicing and serving.

Nutritional Profile (Per Serving)

Calculated for 6 servings

• Calories: ~425 kcal
• Total Fat: ~27g
  • Saturated Fat: ~13g
• Protein: ~30g
• Total Carbohydrates: ~15g
  • Dietary Fiber: ~3g
  • Net Carbs: ~12g