This post may contain affiliate links. For more information, see my disclosures here.


Keto Baked Cheesy Lasagna is one of the recipes I have come to love. Lasagna is one of those things that I have always made.  My family LOVES it. We have always had it every Christmas Eve as part of our family dinner. I just could not figure out how we would do lasagna on a regular basis that everyone would still love, let along on those special days like Christmas Eve when it was something we did every year.

Click To Tweet

Keto Baked Cheesy Lasagna Cut in Pan

I have never really liked the lasagna recipes made with zucchini. It is just not to same to me as the traditional lasagna with noodles. So it was time for this chef to hit the kitchen and come up with a way to recreate our lasagna dish while staying on track with our low-carb lifestyle and meal plans. This recipe combines my usual lasagna with keto, low-carb “noodles” that will absolutely knock your sock off.

And, if you are dairy free there is always my Low-Carb Lasagna that has no dairy!

Making Keto Baked Cheesy Lasagna Noodles

Start off my preheating your oven to 375 degrees F. Next, line a 9 x 13 baking sheet with parchment paper.

Cream together cream cheese and eggs. Add Parmesan cheese, Italian seasoning, garlic powder, and onion powder and mix until well combined. Fold in mozzarella cheese and mix until well incorporated.

I do this step in my Ninja using the dough setting and adding all fo the ingredients at one time, but you can also do this by hand with a mixing bowl.

Keto Baked Cheesy Lasagna Noodle Preparation

Spread the mixture into the baking dish, forming a nice even layer.

Keto Baked Cheesy Lasagna Noodles

Finally, bake for 20-25 minutes. When the “noodles” are done baking, cool in the fridge for about 20 minutes and then cut into thirds.

Making the Filling for the Lasagna

While the “noodles” are cooling in the refrigerator, begin to prepare your filling. Start off by cooking ground beef, minced onion, oregano, garlic powder, dried basil and a pinch of salt. in a large skillet over medium-high heat. Drain excess fat from pan and add 3⁄4 cup marinara sauce to meat. Reduce heat to low and simmer for 10 minutes.

Keto Baked Cheesy Lasagna Filling Prep

Putting Keto Baked Cheesy Lasagna Together

Start off my pouring 1⁄4 cup marinara sauce into bottom of a loaf pan. Next, top with the first “noodle” layer. Then layer a third of the ground beef mixture. Top with 1⁄4 cup mozzarella cheese and 3 tbsp ricotta cheese, and cover with another “noodle” layer.

Keto Baked Cheesy Lasagna Assembly

Repeat these steps. Cover the top “noodle” layer with remaining ground beef, and mozzarella cheese. Sprinkle Italian seasoning over top.

Keto Baked Cheesy Lasagna in Pan

Bake for 20 minutes. Serve and enjoy!

Keto Baked Cheesy Lasagna - Just Like the real Thing

This lasagna can also be used for meal prep and warms up perfectly! 

You can also serve it with a side like Brussel sprouts or green beans, or even some keto bread to round out your meal.

Yield: 6 servings

Keto Baked Cheesy Lasagna

Keto Baked Cheesy Lasagna

This Keto Baked Cheesy Lasagna is just like the real thing with "noodles" instead of zucchini and it will knock your socks off!

Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes

Ingredients

Noodles

  • 2 large eggs
  • 4 oz cream cheese, softened
  • ¼ cup Parmesan cheese, grated
  • 2 ¾ cups mozzarella cheese, shredded
  • ¼ tsp Italian seasoning
  • ¼ tsp garlic powder
  • ¼ tsp onion powder

Filling

  • 1 lb ground beef
  • 5 ½ cups Rao's Marinara Sauce
  • ¾ cup mozzarella cheese, shredded
  • 6 tbsp whole milk ricotta cheese
  • 1 tbsp minced onion
  • 1 tsp dried oregano
  • 1 tsp garlic powder
  • 1 tsp dried basil
  • 1 tsp Italian seasoning
  • 1 pinch fine sea salt

Instructions

  1. Preheat your oven to 375°F
  2. Line a 9×13 baking sheet with parchment paper.
  3. Cream together cream cheese and eggs. Add Parmesan cheese, Italian seasoning, garlic powder, and onion powder and mix until well combined. Fold in mozzarella cheese and mix until well incorporated (I do this using step my Ninja Dough Attachment and adding all ingredients at one time but it can also be done by hand).
  4. Spread the mixture into the baking dish, forming a nice even layer.
  5. Bake for 20-25 minutes. When the “noodles” are done baking, cool in the fridge for about 20 minutes and then cut into thirds.
  6. In a large skillet over medium-high heat, cook ground beef, minced onion, oregano, garlic powder, dried basil and a pinch of salt. Drain excess fat from pan and add 3⁄4 cup marinara sauce to meat. Reduce heat to low and simmer for 10 minutes.
  7. Pour 1⁄4 cup marinara sauce into bottom of loaf pan. Top with the first “noodle” layer Layer a third of the ground beef mixture. Top with 1⁄4 cup mozzarella cheese and 3 tbsp ricotta cheese, and cover with another “noodle” layer. Repeat these steps. Cover the top “noodle” layer with remaining ground beef, and mozzarella cheese. Sprinkle Italian seasoning over top.
  8. Bake 20 minutes.

Notes

This recipe is great for meal prep and warms up perfectly. You can also serve it with a side like Brussel sprouts or green beans, or even some keto bread to round out your meal.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information

Yield

6

Serving Size

1/6 of recipe

Amount Per Serving Calories 571Total Fat 40gSaturated Fat 17gCholesterol 171mgSodium 1336mgCarbohydrates 10gNet Carbohydrates 10gSugar 6gProtein 38g
%d bloggers like this: