There’s something incredibly comforting about rich layers of cheese, meat, and sauce baked to bubbly perfection. That’s why I’m excited to share this Keto Cheese Noodle Lasagna Recipe—a delicious, low-carb spin on the classic that lets you indulge without the guilt.
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Why You'll Love This Recipe
This Keto Cheese Noodle Lasagna Recipe is one of my absolute favorites because it nails that hearty, melty lasagna feel without the carbs. Every bite is rich and satisfying, perfect for cozy dinners or when you’re craving comfort food that fits your lifestyle.
- Innovative Cheese Noodles: Replaces traditional pasta with a savory cheese-based noodle that’s surprisingly easy to make.
- Rich, Flavorful Meat Sauce: Ground beef simmered with onions and Italian seasonings creates a robust filling that pairs perfectly with creamy cheeses.
- Versatile and Customizable: You can easily tweak the cheeses or seasoning to suit your taste, making it your own signature dish.
- Perfect for Keto & Low-Carb Diets: A comforting, filling meal that won’t derail your macros, great for meal prepping.
Ingredients & Why They Work
Each ingredient in this Keto Cheese Noodle Lasagna Recipe plays an important role to balance flavor, texture, and that low-carb magic. From the creamy cheeses making noodle layers to the savory, well-seasoned meat sauce, every component complements the others beautifully.
- Cream Cheese: Softens the cheese dough and adds richness, helping the noodles set with a tender yet firm texture.
- Mozzarella Cheese (Part Skim): Melts wonderfully and gives stretch and structure without too much moisture; essential for the cheese noodles and topping.
- Eggs: Act as a binder in the cheese dough to hold noodles together once baked.
- Italian Seasoning: Brings that classic lasagna herb flavor to both the dough and meat sauce for a harmonious taste.
- Ground Beef (Lean): Provides the hearty, meaty base that keeps the lasagna filling satisfying and rich.
- Onion: Adds sweetness and depth when cooked down with the beef.
- No-Sugar-Added Marinara Sauce: Keeps carbs low while providing tomato tang and a saucy base.
- Ricotta Cheese: Adds creamy pockets in the layering for that authentic lasagna mouthfeel.
Make It Your Way
I love playing around with the cheese combinations in this Keto Cheese Noodle Lasagna Recipe. Sometimes I swap part of the mozzarella for provolone or add a sprinkle of parmesan between layers to deepen the flavor profile. Feel free to experiment based on what you enjoy most.
- Variation: I once tried adding sautéed mushrooms and spinach to the meat sauce—turned out beautifully and added a veggie boost without messing with the carbs.
- Make It Spicy: Toss in a pinch of red pepper flakes in the meat sauce if you like a little heat; it wakes up the flavors nicely.
- Dairy-Free Swap: For a dairy-free version, you could explore nut-based cheeses and experiment with almond or coconut cream, though the texture will shift quite a bit.
Step-by-Step: How I Make Keto Cheese Noodle Lasagna Recipe
Step 1: Whip Up the Cheese Dough Noodles
Start by combining softened cream cheese, shredded mozzarella, eggs, and Italian seasoning in a food processor. Blend until you get a thick, almost batter-like consistency—this will be your ‘noodle’ base. If you don’t have a food processor, don’t panic: soften the cream cheese well, whisk with eggs until smooth, then fold in finely chopped mozzarella and seasoning by hand.
Step 2: Bake the Cheese Noodles
Pour the cheese batter into a parchment-lined 9 x 13-inch pan. Use a spatula to smooth it out evenly. Bake at 350°F for about 20 minutes, until the top looks set and is no longer wet. Let it cool completely before slicing into three wide noodles—these will be your layers.
Step 3: Prepare the Meat Sauce
Sauté minced onion and lean ground beef in a skillet over medium heat; cook until browned and drain excess fat. Add Italian seasoning and sugar-free marinara, then reduce heat and let it simmer gently for 3 minutes to marry the flavors.
Step 4: Assemble Your Lasagna
(Here’s where the magic happens.) In an 8 x 4-inch loaf pan, spread a thin layer of meat sauce. Place your first cheese noodle on top, then dollop and spread one-third of the remaining meat sauce, ricotta cheese, and a sprinkle of mozzarella. Repeat for the second noodle and layers. Top with the third noodle, the last of the meat sauce, and mozzarella. I like to crumble a pinch of dried oregano over the top for a fresh-herb note.
Step 5: Bake to Perfection
Bake at 350°F for about 20 minutes until bubbly and heated through. For a golden, bubbly cheese top, switch to a low broil for 1-2 minutes—but watch it closely, so it doesn’t burn. Cool slightly before slicing to help it hold together well.
Top Tip
After making this Keto Cheese Noodle Lasagna Recipe multiple times, I've learned some little tricks that ensure every bake turns out perfectly—and I want to pass those on so you can avoid common blunders.
- Cheese Noodles Texture: Make sure your cream cheese is fully softened before mixing so the batter blends smoothly and your noodles hold their shape after baking.
- Cooling is Crucial: Don’t skip the cooling step after baking the cheese noodles—this helps them firm up and slice cleanly without falling apart.
- Drain Meat Fat Well: Removing excess fat from the cooked ground beef prevents the final lasagna from becoming greasy and watery.
- Broil Carefully: When broiling the top cheese, stay nearby to avoid burning—it only takes a minute or two to get that bubbly, golden finish.
How to Serve Keto Cheese Noodle Lasagna Recipe
Garnishes
I love sprinkling fresh basil, oregano, and parsley over the top right before serving. It brightens up the richness and adds a fresh, herbal pop. A light dusting of freshly grated parmesan makes it feel extra indulgent, too.
Side Dishes
Since this Keto Cheese Noodle Lasagna Recipe is rich and filling on its own, I like to serve it with a crisp side salad—something with peppery arugula or mixed greens tossed in a lemon vinaigrette. Roasted garlic green beans or sautéed zucchini noodles also pair well for some extra veggies without adding carbs.
Creative Ways to Present
For special occasions, I’ve made mini lasagnas using small ramekins, layering the cheese noodles and filling in cute individual portions. It’s a fun way to impress guests and makes plating extra easy.
Make Ahead and Storage
Storing Leftovers
I usually cool the leftovers completely, then cover tightly and store in the fridge for up to 4 days. Because the cheese noodles hold their shape well, reheating slices is a breeze and tastes just as good the next day.
Freezing
This Keto Cheese Noodle Lasagna Recipe freezes beautifully. I wrap the assembled and baked lasagna tightly in plastic wrap and foil, then freeze for up to 3 months. When ready to eat, I thaw overnight in the fridge before reheating.
Reheating
To reheat, I bake slices at 350°F for about 15 minutes until hot and melty. Cover with foil if you want to prevent the cheese on top from browning too much, and remove foil near the end for a bit of crispness.
Frequently Asked Questions:
Absolutely! You can bake the cheese noodles a day ahead, let them cool, then wrap and refrigerate them. Just slice them when ready to assemble your lasagna. This save time on the day you want to serve.
No worries at all! Just make sure your cream cheese is very softened. Whisk cream cheese and eggs until smooth, then fold in finely chopped mozzarella and seasoning. It might take a bit more elbow grease, but it will work well.
Yes! Feel free to swap ground beef for ground turkey, chicken, or even sausage for different flavor profiles. Just adjust cooking times accordingly and drain any excess fat when necessary.
Definitely! This recipe is designed to be low in carbs by using cheese-based noodles instead of pasta, making it ideal for anyone following a keto or low-carb diet. Just be mindful of the marinara sauce you use—choose no sugar added versions to keep carbs low.
Final Thoughts
This Keto Cheese Noodle Lasagna Recipe has become a staple whenever I want that classic comfort food vibe without the carb overload. It’s filling, flavorful, and lets you enjoy lasagna any night of the week without stray from your goals. I hope you give it a try—you might just find it becomes a favorite in your house too.
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Keto 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 homemade cheese dough lasagna noodles made from cream cheese, mozzarella, and eggs, layered with a savory ground beef and marinara sauce filling. Perfect for a low-carb diet, this recipe offers a delicious, satisfying twist on classic lasagna without the traditional pasta.
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 (90/10 lean)
- 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 Oven: Preheat your oven to 350F and line a 9 x 13 inch baking pan with parchment paper.
- Prepare Cheese Dough: Add cream cheese, shredded mozzarella, eggs, and Italian seasoning into a food processor. Blend until the mixture reaches a thick liquid consistency. If you don’t have a food processor, whisk cream cheese until smooth, then whisk in eggs and stir in mozzarella and seasoning by hand.
- Bake Cheese Noodles: Pour the cheese batter into the prepared pan and spread evenly with a spatula. Bake in the middle of the oven for about 20 minutes or until the surface is firm and no longer wet. Let cool.
- Cook Meat Sauce: In a large skillet over medium heat, cook minced onion and ground beef until browned. Drain excess fat. Add Italian seasoning and marinara sauce, reduce heat to low, and simmer for 3 minutes.
- Slice Cheese Dough: Once cooled, slice the cheese dough evenly into three pieces that fit an 8 x 4 inch loaf pan.
- Assemble Lasagna: Spread a thin layer of meat sauce on the bottom of the loaf pan. Add the first cheese dough noodle, then spread ⅓ of the remaining meat sauce, 3 tablespoon ricotta cheese, and sprinkle ¼ cup mozzarella cheese. Repeat with second noodle and toppings. Place the third noodle, top with remaining meat sauce and mozzarella. Optionally add dried oregano on top.
- Bake Lasagna: Bake in the oven at 350F for 20 minutes. For a golden top, broil on low for 2 minutes until cheese bubbles and blisters.
- Serve: Let the lasagna cool slightly before slicing. Garnish with freshly chopped basil, oregano, parsley, and grated Parmesan cheese if desired.
Notes
- Using a food processor helps create a smooth cheese dough; if mixing by hand, finely chop mozzarella and whisk cream cheese and eggs thoroughly.
- Use low moisture part skim mozzarella for best dough texture.
- Choose no sugar added marinara sauce brands like Muir Glen or Rao’s for a keto-friendly option, or make your own marinara sauce.
- The recipe is adapted from another but uses a different cheese noodle base for lower carbs.
- Nutrition facts are based on 90/10 lean ground beef.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 120 mg

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