Name: Keto Low Carb Cheese Lasagna Recipe
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: Italian
Ingredients: 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; 1/4 cup onion, minced; 1 lb lean ground beef (90/10); 1 cup no sugar added marinara sauce; 1 tsp Italian seasoning; 6 tbsp ricotta cheese; 1 cup shredded part skim low moisture mozzarella cheese

There's nothing quite like the comfort of a classic lasagna, but the **Keto Low Carb Cheese Lasagna Recipe** flips the script by swapping out traditional noodles for a rich, cheesy dough. It’s creamy, satisfying, and totally guilt-free—a perfect way to enjoy lasagna without kicking your carb goals to the curb.

The image shows a close-up of a layered lasagna with four visible layers of flat pasta sheets separated by thick layers of cooked ground meat mixed with tomato sauce and creamy cheese. The top layer is covered with melted cheese that is golden brown in some spots and sprinkled with green herbs. The lasagna is in a white rectangular pan placed on a white marbled surface. Some meat and sauce spill slightly on the edges of the pan. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Keto Low Carb Cheese Lasagna Recipe
Top Tip
How to Serve Keto Low Carb Cheese Lasagna Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Keto Low Carb Cheese Lasagna Recipe

Why You'll Love This Recipe

I genuinely adore this Keto Low Carb Cheese Lasagna Recipe because it captures that classic comforting lasagna experience with none of the carbs that slow you down. Plus, it’s surprisingly simple to throw together, even on a busy weeknight.

Low Carb & Keto-Friendly: This recipe replaces pasta noodles with a cheese-based dough, drastically cutting carbs but keeping all that luscious texture.
Super Flavorful: The blend of ricotta, mozzarella, and Italian seasoning infuses each bite with authentic Italian vibes.
Customizable Layers: You can easily swap in your favorite meats or veggies, making it perfect for whatever you have on hand.
Perfect for Meal Prep: The lasagna reheats beautifully and freezes well, so you’re set for lunches or dinners all week long.

Ingredients & Why They Work

The magic of this Keto Low Carb Cheese Lasagna Recipe lies in simple, quality ingredients that blend seamlessly. The cheese dough substitutes traditional pasta with a creamy base, while the meat sauce adds hearty flavor and just the right punch of herbs.

Flat lay of softened full fat cream cheese in a small mound, a small white bowl filled with shredded part skim low moisture mozzarella cheese, two large whole brown eggs with clean shells, a small white bowl of Italian seasoning powder, a small pile of minced fresh onion, a portion of raw lean ground beef formed neatly, a small white bowl of rich red no sugar added marinara sauce, a small dollop of creamy ricotta cheese on a white ceramic plate — all ingredients fresh and natural, arranged with perfect symmetry and realistic proportions, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Full Fat Cream Cheese: Adds richness and moisture to the dough—soften it well for smoother mixing.
Shredded Part Skim Low Moisture Mozzarella Cheese: This cheese melts easily without releasing too much water, essential for a firm noodle texture.
Eggs: Help bind the cheese dough layers so they hold together like classic noodles.
Italian Seasoning: Infuses that signature Mediterranean flavor into both the dough and sauce layers.
Onion (minced): Provides a subtle sweetness and depth to the meat sauce.
Ground Beef (lean): Adds savory heartiness without too much fat—though you can swap for ground turkey or sausage if you prefer.
No Sugar Added Marinara Sauce: Makes sure this dish stays low carb without sacrificing that tomatoey tomato goodness.
Ricotta Cheese: Brings creamy texture and balance to the layers, keeping every bite luscious.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best parts about this Keto Low Carb Cheese Lasagna Recipe? How easy it is to personalize. I love adding a little extra garlic or swapping the ground beef for Italian sausage when I’m craving something a bit bolder. Don’t hesitate to tweak it based on your own tastes!

Variation: My personal favorite twist is to stir some chopped spinach into the ricotta layer for a fresh burst of color and nutrients—it pairs wonderfully with the cheesy layers.
Spicy Kick: For those who love heat, sprinkle crushed red pepper flakes in the meat sauce for an extra zing.
Vegetarian Version: Swap the meat for sautéed mushrooms, zucchini, or eggplant and keep the sauce rich with flavor.

Step-by-Step: How I Make Keto Low Carb Cheese Lasagna Recipe

A thick slice of lasagna sits on a white plate, showing five visible layers. The bottom layer is soft pasta with a light creamy cheese. The next layer is a mix of ground meat and tomato sauce with small bits of red tomato. Above that is another pasta layer, followed by a thick filling of ricotta cheese mixed with bits of tomato sauce. Next is another pasta layer topped with cooked ground meat and diced tomatoes. The lasagna is covered with a melted cheese layer that is golden and slightly browned in spots, sprinkled with small green herbs. The plate is on a white marbled surface with a black bowl and a fork blurred in the background. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Whip Up the Cheese Dough

Start by preheating your oven to 350°F and lining a 9 x 13-inch pan with parchment paper. Pop your softened cream cheese, mozzarella, eggs, and Italian seasoning into a food processor and blend until smooth, almost like a thick batter. If you don’t have a food processor, no worries—whisk the cream cheese until smooth, add eggs, then stir in finely chopped mozzarella and seasoning. Pour this mixture into your lined pan, spreading evenly, and bake for about 20 minutes until the top feels firm and not wet. This step is key for creating the lasagna “noodles” that hold their shape.

Step 2: Make the Meat Sauce

While the cheese dough cools, brown your lean ground beef with minced onion over medium heat in a skillet. Drain any excess fat to keep it from being greasy. Then stir in Italian seasoning and no sugar added marinara sauce, lowering the heat to let it simmer for about 3 minutes. This keeps your sauce flavorful without overpowering the delicate cheese layers.

Step 3: Assemble Your Lasagna

Once your cheese “noodle” has cooled, slice it evenly into three parts—the size should fit snugly in an 8 x 4-inch loaf pan. Start layering with a thin coat of meat sauce at the bottom of the pan, then add a cheese dough slice on top. Spread a third of the meat sauce over the noodle, dollop 3 tablespoons of ricotta, then sprinkle about a quarter cup of mozzarella. Repeat these layers, finishing with the last cheese dough layer topped by the remaining meat sauce and mozzarella. A pinch of dried oregano crumbled onto the top gives it a fresh herbal touch before baking.

Step 4: Bake to Perfection

Bake the assembled lasagna at 350°F for 20 minutes. If you’re craving that golden bubbly cheese top, switch your oven to low broil for the last 2 minutes—just keep an eye on it so it doesn’t burn. Let the lasagna cool just enough to slice easily, then serve with freshly chopped basil, oregano, parsley, and a sprinkle of Parmesan if you like.

Top Tip

From my experience with this recipe, the key to success is in the cheese dough texture and layering. Don’t rush the dough baking or the layering—it really shapes the whole dish!

Cheese Dough Texture: Make sure your cream cheese is properly softened to blend smoothly with the mozzarella and eggs. This prevents lumps that can affect noodle integrity.
Cool Before Slicing: Let your cheese dough cool completely before slicing. Warm dough is too soft and tears easily, making assembly tricky.
Drain Excess Fat: Removing fat after cooking your beef keeps the lasagna from becoming greasy and helps the flavors shine.
Watch the Broil: Broil on low just long enough for bubbly cheese—about 2 minutes tops—to avoid bitter burnt spots.

How to Serve Keto Low Carb Cheese Lasagna Recipe

Keto Cheese Lasagna - Serving Suggestion

Garnishes

I love topping slices with freshly chopped basil and oregano—it brightens the rich cheese layers beautifully. A sprinkle of freshly grated Parmesan is the cherry on top, adding sharp, nutty contrast to the creamy ricotta and mozzarella.

Side Dishes

For sides, a crisp Caesar salad or roasted garlic broccoli pairs wonderfully, balancing the rich lasagna with light, fresh veggies. If you're in the mood for more comfort, garlic butter green beans add a fragrant touch without piling on carbs.

Creative Ways to Present

For special dinners, I sometimes assemble individual lasagna portions in mini loaf pans or ramekins—perfect for plating that feels both personal and gourmet. You can also layer this lasagna in colorful ceramic dishes for a rustic Italian vibe that’s sure to wow guests.

Make Ahead and Storage

Storing Leftovers

I store leftover lasagna tightly covered in the fridge for up to 4 days. When I reheat, I usually pop a slice in the microwave, covered loosely with a paper towel, for about 1-2 minutes. It keeps the cheese lovely and melty without drying out.

Freezing

This Keto Low Carb Cheese Lasagna Recipe freezes beautifully. I portion it into airtight containers or wrap it tightly in plastic wrap followed by foil. Just thaw overnight in the fridge and reheat gently for a quick easy meal.

Reheating

Oven reheating works best to bring back that fresh-baked texture—about 20 minutes at 350°F covered with foil to prevent burning the cheese topping. Remove foil for the last 5 minutes to refresh the cheese’s golden finish.

Frequently Asked Questions:

Can I use other cheeses in this Keto Low Carb Cheese Lasagna Recipe?

Absolutely. While part skim mozzarella and ricotta make the classic cheesy base, you can experiment with provolone, parmesan, or even gouda for different flavor notes. Just ensure your mozzarella is low moisture to maintain the proper noodle texture.

Is this recipe suitable for dairy-free keto diets?

Since the entire recipe revolves around a cheese dough and cheesey layers, it’s not suitable for dairy-free keto diets. However, you might experiment with dairy-free cream cheese and mozzarella alternatives, but be aware the texture and flavor will differ significantly.

Can I make the cheese dough ahead of time?

Yes! You can prepare the cheese dough batter, bake it, and then store the baked 'noodles' in the fridge for up to 2 days before assembling. This can save time on busy days, just allow them to cool completely before slicing.

What marinara sauce do you recommend for keeping it low carb?

I’m a fan of brands like Muir Glen and Rao's no sugar added marinara sauces—they have clean ingredients and no hidden sugars. Always check the label to keep your carb count low.

Final Thoughts

This Keto Low Carb Cheese Lasagna Recipe has become one of my go-to comfort foods whenever I want that indulgence without breaking my carb budget. It’s straightforward, reliable, and totally satisfying—trust me, once you try it, you’ll be hooked. I can’t wait for you to make it your own and enjoy every melty, cheesy bite!