If you’re craving a comforting, cheesy, and satisfying meal that fits into your low-carb lifestyle, this keto lasagna recipe is for you! Traditional lasagna is loaded with carbs from pasta, but this version features homemade 3-ingredient keto lasagna noodles that are soft, delicious, and perfectly layered with ricotta, mozzarella, and a rich marinara sauce. Whether you’re following a keto diet or just looking for a delicious alternative to classic lasagna, this recipe delivers all the flavor and texture you love.
Want to save this recipe?
I'll email this post to you, so you can come back to it later! -Sarah
Why This Keto Lasagna Recipe Works
This keto lasagna casserole is packed with flavor while being entirely gluten-free and low in carbs. The homemade low-carb lasagna noodles have a soft and slightly chewy texture that mimics traditional pasta without the added starch. The creamy ricotta mixture adds richness, and the layers of gooey mozzarella cheese bring everything together for a satisfying meal.
Ingredients Breakdown
Keto Lasagna Noodles
These homemade keto lasagna noodles are made from a simple blend of eggs, cream cheese, and almond flour. The eggs provide structure and stability, while the cream cheese adds richness and keeps the noodles soft. Almond flour gives a slight texture while keeping it low-carb.
Marinara Sauce
A no-sugar-added marinara sauce is key for keeping this keto-friendly. Many store-bought pasta sauces contain hidden sugars, so always check the label or make your own from scratch using crushed tomatoes, garlic, and Italian herbs.
Ricotta Mixture
A combination of ricotta and cottage cheese creates the perfect creamy filling. Cottage cheese adds a slight tang and extra protein, while grated parmesan enhances the umami flavor. A fresh egg binds everything together, and chopped Italian parsley adds a fresh, herbaceous note.
Cheese Topping
Shredded mozzarella is essential for that signature gooey, cheesy top layer. It melts beautifully and adds a golden, bubbly finish to the lasagna.
How to Make Keto Lasagna
Step 1: Prepare the Keto Lasagna Noodles
- Preheat the oven to 350°F (175°C).
- In a blender or food processor, combine eggs, cream cheese, and almond flour. Blend until smooth.
- Line three 10×15-inch baking sheets with parchment paper (or do one at a time if needed).
- Divide the batter evenly and spread it into thin, even layers using a rubber spatula.
- Bake for 7 minutes until set, then let them cool.
Step 2: Prepare the Ricotta Mixture
- In a medium bowl, mix ricotta cheese, cottage cheese, grated parmesan, egg, and chopped parsley.
- Add salt and pepper to taste.
- Stir until well combined and set aside.
Step 3: Assemble the Lasagna
Layering is key to achieving the perfect balance of flavors and textures.
- Layer 1: Spread a small amount of marinara sauce on the bottom of an 8×8-inch deep baking dish. Add one layer of keto lasagna noodles, spread ricotta mixture, and sprinkle mozzarella cheese.
- Layer 2: Add marinara sauce, another layer of noodles, ricotta mixture, and mozzarella.
- Layer 3: Repeat the layers with sauce, noodles, ricotta, and mozzarella.
- Final Layer: Finish with noodles, marinara sauce, and a generous sprinkle of mozzarella.
Step 4: Bake the Lasagna
- Preheat the oven to 375°F (190°C).
- Bake uncovered for 35-40 minutes until the cheese is melted and bubbly.
- Let the lasagna rest for at least 20-30 minutes before slicing. This helps the layers hold together better.
- Garnish with additional parsley if desired.
Serving Suggestions
This small-batch lasagna is perfect on its own, but it also pairs beautifully with:
- A simple green salad with olive oil and balsamic vinegar.
- Roasted low-carb vegetables like zucchini or asparagus.
- Garlic butter keto breadsticks for a complete meal.
Storage and Reheating
- Refrigerate: Store leftovers in an airtight container for up to 4 days.
- Freeze: Assemble the lasagna but don’t bake it. Wrap tightly and freeze for up to 3 months. Bake from frozen at 375°F (190°C) for about 50 minutes.
- Reheat: Warm slices in the oven at 350°F (175°C) until heated through.
Frequently Asked Questions
Yes! You can make the low-carb lasagna noodles in advance and refrigerate them until you’re ready to assemble. Store them between sheets of parchment paper or wax paper to prevent sticking.
You can use regular all purpose flour (if not keto), lupin flour, or sunflower seed flour. You can also try coconut flour, but you’ll need to use a smaller amount (about 1/4 and adjust the ratio since coconut flour absorbs more moisture.
Absolutely! Swap ricotta for extra cottage cheese for higher protein (make sure your cottage cheese is strained and not too liquidy), or use a mix of cheddar and mozzarella for a sharper flavor.
Make sure to drain any excess liquid from your ricotta mixture, especially from the cottage cheese, and use a thicker marinara sauce. Letting the lasagna rest after baking also helps absorb moisture.
Try This Keto Lasagna Recipe!
I would love to hear how this keto lasagna turns out for you! If you make it, please rate the recipe, leave a comment below, and share a photo on Instagram—tag me so I can see your delicious creation! Looking for more comfort food recipes? Try my Keto Broccoli Cheddar Soup, or my High Protein Mac and Cheese!
XO,
Sarah
Keto Lasagna
Want to save this recipe?
I’ll email this post to you, so you can come back to it later! -Sarah
Ingredients
Lasagna noodles:
- 5 large eggs
- ¼ cup cream cheese
- ½ cup blanched almond flour
Sauce:
- 24 oz jar no sugar added marinara sauce
Filling & topping:
- 1 cup ricotta cheese
- ½ cup cottage cheese
- 2 tbsp grated parmesan
- 1 large egg
- 2 tbsp fresh Italian parsley chopped, plus more for garnish
- Salt & pepper to taste
- 2 cups shredded mozzarella cheese
Instructions
Step 1: Prepare the Lasagna Noodles
- Preheat the oven to 350°F (175°C).
- Blend the ingredients: In a blender or food processor, combine eggs, cream cheese, and almond flour. Blend until smooth.
- Bake the noodles:
- Line three 10×15 baking sheet or jelly roll pans with parchment paper, or you can also do them one at a time if you only have one pan.
- Divide the batter evenly among the sheets and spread it into thin, even layers. It doesn’t have to be perfect.
- Bake for 7 minutes.
- Let the baked sheets cool. Set aside.
- You can make the noodles in advance, just refrigerate them until ready to use. Separate layers with a layer of wax paper or parchment paper while storing.
Step 2: Prepare the Ricotta Mixture
- In a medium bowl, mix together ricotta cheese, cottage cheese, grated parmesan, egg, and chopped parsley.
- Season with salt and pepper to taste.
- Stir until well combined and set aside.
Step 3: Assemble the Lasagna
- Layering Guide:
- You will create 4 layers of noodles, 3 layers of ricotta mixture, 4 layers of shredded mozzarella, and 5 layers of sauce as follows:
- Layer 1:
- Spread 1/5 of the marinara sauce on the bottom of a deep 8×8-inch baking dish.
- Place 1 layer of noodles on top, breaking into slightly smaller pieces to resemble lasagna noodles (again, they don’t need to be perfect).
- Spread 1/3 of the ricotta mixture evenly over the noodles.
- Sprinkle 1/4 of the shredded mozzarella over the ricotta mixture.
- Layer 2:
- Spread 1/5 of the marinara sauce over the cheese.
- Add another layer of noodles.
- Spread 1/3 of the ricotta mixture evenly.
- Sprinkle 1/4 of the shredded mozzarella on top.
- Layer 3:
- Spread 1/5 of the marinara sauce over the cheese.
- Add another layer of noodles.
- Spread the last 1/3 of the ricotta mixture evenly.
- Sprinkle 1/4 of the shredded mozzarella on top.
- Final Layers:
- Spread 1/5 of the marinara sauce over the cheese.
- Add the last layer of noodles.
- Spread the remaining 1/5 of the marinara sauce over the noodles.
- Sprinkle the remaining 1/4 of the shredded mozzarella on top.
Step 4: Bake the Lasagna
- Preheat the oven to 375°F (190°C).
- Bake uncovered for 35-40 minutes.
- Let the lasagna rest for at least 20-30 minutes before slicing. Like with any lasagna recipe, the longer it rests and sets up, the better it will hold together when sliced. I actually often prefer letting it cool completely and then reheating!
- Garnish with additional chopped parsley, if desired.
Notes
- The keto lasagna noodles can be made ahead and stored in the refrigerator between sheets of parchment paper.
- For best results, let the lasagna rest for at least 20-30 minutes before slicing to help it hold together.
- To freeze, assemble the lasagna but do not bake. Wrap tightly and freeze for up to 3 months. Bake from frozen at 375°F (190°C) for about 50 minutes to an hour.
- To prevent excess moisture, make sure to use a thicker marinara sauce. Letting the lasagna rest after baking also helps absorb moisture.
- Feel free to swap the ricotta for extra cottage cheese for higher protein, or use a mix of cheddar and mozzarella for a sharper flavor.
So delicious! Just like regular lasagna 🙂
Hi, can I substitute the almond flour with coconut flour?
I haven’t tried that, but it might work! You would want to reduce the total amount of flour for sure.
This recipe was easy to follow and the lasagna turned out great!
My family loved it!! No need to go back to regular lasagna!