Keto Lasagna
This keto lasagna is a comforting, cheesy, and satisfying low-carb alternative to traditional lasagna. Made with homemade keto lasagna noodles, a rich ricotta mixture, and layers of gooey mozzarella, it delivers all the classic flavors without the carbs.
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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 10x15 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 8x8-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.
Nutrition
Calories: 256kcalCarbohydrates: 8gProtein: 17gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.01gCholesterol: 152mgSodium: 656mgPotassium: 340mgFiber: 2gSugar: 4gVitamin A: 962IUVitamin C: 6mgCalcium: 250mgIron: 2mg
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