This low carb lasagna is a healthy version of classic lasagna. Instead of using wheat pasta sheets, this recipe uses cheese-based noodles made from cream cheese, mozzarella, and eggs. These noodles are soft, flexible, and hold the layers just like regular lasagna.
The final dish is rich, cheesy, and full of flavor, but much lower in carbohydrates. It is a great option for people following a keto diet, low-carb diet, or anyone trying to reduce sugar and refined carbs without giving up comfort food.
Time Required
- Preparation Time: 15 minutes
- Cooking Time: 50 minutes
- Total Time: 1 hour and 5 minutes
- Servings: 4 portions
Ingredients
Cheese Dough Lasagna Noodles
These homemade cheese noodles replace traditional pasta sheets.
- 4 oz full-fat cream cheese
(Softened at room temperature for easy mixing) - 1½ cups shredded part-skim, low-moisture mozzarella cheese
(Low-moisture is important so the noodles hold their shape) - 2 large eggs
(Helps bind the mixture) - 1 teaspoon Italian seasoning
(Adds classic Italian flavor)
Lasagna Filling
This filling gives the lasagna its rich and savory taste.
- ¼ cup onion, finely minced
(Small pieces cook faster and blend well) - 1 lb ground beef
(Lean ground beef is best to reduce excess grease) - 1 cup no-sugar-added marinara sauce
(Keeps the recipe low carb) - 1 teaspoon Italian seasoning
- 6 tablespoons ricotta cheese
(Adds creaminess between layers) - 1 cup shredded part-skim, low-moisture mozzarella cheese
Instructions
Step 1: Make the Cheese Noodles
- Preheat your oven to 350°F (180°C).
- Line a 9 × 13 inch baking pan with parchment paper. This prevents sticking and makes removal easier.
- Place the softened cream cheese, shredded mozzarella, eggs, and Italian seasoning into a food processor.
- Blend until everything is fully mixed and smooth.
The batter should be thick but pourable, similar to pancake batter. - Pour the cheese batter into the prepared baking pan.
- Use a spatula to spread the mixture evenly across the pan so the thickness is the same everywhere.
- Bake in the middle rack of the oven for about 20 minutes.
- The cheese noodle sheet is ready when:
- The surface looks dry
- It feels firm when gently touched
- Remove from the oven and allow it to cool completely.
Cooling helps the noodles stay firm when cutting.
Step 2: Prepare the Meat Sauce
- Heat a large skillet over medium heat.
- Add the minced onion and ground beef to the pan.
- Cook while stirring until the beef is fully browned and the onion is soft.
- Drain off any extra fat to avoid a greasy lasagna.
- Add Italian seasoning and marinara sauce.
- Lower the heat and let the sauce simmer for 3 minutes, allowing the flavors to blend.
- Remove from heat and set aside.
Assembling the Low Carb Lasagna
- Once cooled, carefully cut the cheese noodle sheet into three equal strips.
- These strips should fit neatly into an 8 × 4 inch loaf pan.
- Spread a thin layer of meat sauce at the bottom of the loaf pan.
This prevents sticking. - Place the first cheese noodle on top of the sauce.
- Spread ⅓ of the remaining meat sauce evenly over the noodle.
- Add 3 tablespoons of ricotta cheese and gently spread it.
- Sprinkle ¼ cup shredded mozzarella cheese on top.
- Repeat the same steps for the second noodle layer.
- Place the third noodle on top.
- Add the remaining meat sauce and finish with the remaining mozzarella cheese.
- Optional: Sprinkle a pinch of dried oregano or Italian herbs on top for extra flavor.
Step 3: Final Baking
- Place the assembled lasagna into the oven at 350°F.
- Bake for 20 minutes, until the cheese is fully melted.
- For a golden and bubbly top, switch to low broil for 2 minutes.
Watch closely to prevent burning. - Remove from the oven and let it rest for 5–10 minutes before slicing.
Serving and Garnishing
For best flavor and presentation, garnish with:
- Finely chopped fresh basil
- Fresh parsley or oregano
- Freshly grated Parmesan cheese
Serve warm.
Helpful Notes & Tips
- A food processor gives the smoothest cheese noodle batter, but mixing by hand is possible if the cheese is finely chopped.
- Always use low-moisture mozzarella for the noodle layer to avoid excess water.
- Choose a no-sugar marinara sauce to keep carbs low.
- Letting the lasagna rest before cutting helps keep the layers intact.
Nutrition Information (Per Serving)
- Serving Size: ¼ of the recipe
- Calories: 633
- Net Carbohydrates: 8 g
- Protein: 49 g
- Total Fat: 43 g
- Saturated Fat: 20 g
