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Keto Lasagna

A cheesy, low-carb lasagna layered with a creamy cheese mixture and savory meat sauce.
Prep Time5 minutes
Cook Time30 minutes
Total Time35 minutes
Servings: 8 servings

Ingredients

  • 8 ounces cream cheese
  • 2 cups mozzarella cheese shredded
  • 1/2 cup Parmesan cheese
  • 3 large eggs
  • 1 large onion chopped
  • 1 clove garlic minced
  • 1 pound ground beef
  • 3/4 cup marinara sauce see notes for sauce options
  • 1 1/2 cups ricotta cheese
  • 1 1/2 cups mozzarella cheese shredded (for layering)

Instructions

  • Preheat the oven to 350°F (180°C) and line a large baking sheet with parchment paper.
  • In a microwave-safe bowl, combine the cream cheese, 2 cups shredded mozzarella, and Parmesan; microwave in 30-second intervals, stirring between, until mostly melted and smooth.
  • Whisk the eggs into the melted cheese mixture until smooth to form the keto lasagna batter.
  • Spread the batter evenly onto the prepared baking sheet and bake for 15 minutes, or until edges are set and surface is firm; remove and let cool, then slice into six even lasagna sheets.
  • Meanwhile, heat a little oil in a non-stick skillet over medium heat. Sauté the chopped onion and minced garlic for about 5 minutes, until softened.
  • Add the ground beef to the skillet and cook about 3 minutes, breaking it up, then stir in the marinara sauce and cook another 5 minutes; remove from heat.
  • Line an 8x8-inch baking pan with foil. Place two lasagna sheets in the bottom, spread 1/2 cup ricotta over them, add one-third of the meat sauce, and sprinkle with 1/2 cup shredded mozzarella. Repeat layers until all sheets and fillings are used.
  • Bake the assembled lasagna at 350°F (180°C) for 30–35 minutes, until the top is golden and sauce is bubbling.
  • Remove from the oven and let rest for 5 minutes before slicing and serving.

Equipment

  • 8x8-inch Baking Pan
  • Parchment Paper
  • Mixing Bowl
  • microwave or double boiler
  • Non-stick Skillet
  • Spatula
  • Whisk
  • Knife

Notes

  • Use keto marinara, pizza sauce, pomodoro, or sugo as alternatives.
  • Let the baked cheese sheets cool before slicing to avoid breaking.
  • Line the pan with foil for easier cleanup.
  • Adjust salt to taste if your cheeses are salty.