Keto Lasagna Recipe
A hearty low-carb keto lasagna with homemade cheese-and-egg sheets, savory beef tomato sauce, creamy ricotta and plenty of melted mozzarella.
Contains: Milk · Egg
This recipe contains milk and egg. If cooking for an allergy or coeliac disease, check the labels and cross-contact information for the packaged cheeses, seasonings and canned tomato products you use.
WHY IT WORKS
Why This Recipe Works
01
Homemade Low-Carb Sheets
Eggs, cream cheese, mozzarella and Parmesan bake into flexible sheets that give the lasagna distinct layers without wheat pasta.
02
Keep the Sauce Thick
Simmering the beef and tomato sauce until it is rich rather than watery helps the finished lasagna hold together and keeps the low-carb sheets from becoming soggy.
03
Rest Before Slicing
A 15-minute rest lets the cheese and sauce settle so the layers stay together more cleanly when the lasagna is cut.
WHAT YOU’LL NEED
Equipment
THE RECIPE
Ingredients & Method
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My Notes
Ingredients
- Low-Carb Sheets
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- Meat Sauce
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Tools
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- Ricotta Filling
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Tools
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- Assembly
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Method
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Heat the oven to 350°F. Line an 18 by 13-inch rimmed sheet pan with parchment paper and lightly grease the parchment. Lightly grease a 13 by 9-inch baking dish.
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For the low-carb sheets, blend the eggs and softened cream cheese in a food processor or blender until smooth. Add 2 US cups mozzarella, 1/2 US cup Parmesan, Italian seasoning and 1/4 teaspoon (tsp) salt, then pulse just until combined. Spread the mixture in a thin, even rectangle on the prepared sheet pan. Bake for 15 to 18 minutes, until set and lightly golden around the edges. Leave on the pan to cool for at least 10 minutes.
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While the sheet bakes, heat the olive oil in a large skillet over medium heat. Cook the onion for 4 to 5 minutes until softened, then add the garlic for 30 seconds. Add the ground beef and cook, breaking it into small pieces, until it reaches 160°F. Stir in the crushed tomatoes, tomato paste, oregano, basil, 1 teaspoon (tsp) salt and black pepper. Simmer for 12 to 15 minutes, stirring occasionally, until the sauce is thick.
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In a medium bowl, stir together the ricotta, egg, 1/2 US cup Parmesan and parsley until evenly combined.
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Lift the cooled low-carb sheet from the pan using the parchment. Peel away the parchment and cut the sheet into 6 rectangles that can be arranged as 3 layers in the baking dish. A little overlap is fine.
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Spread about 1/2 US cup meat sauce over the bottom of the baking dish. Add 2 low-carb sheet pieces, then one-third of the remaining meat sauce, half the ricotta mixture and 1/2 US cup mozzarella. Repeat with another 2 sheet pieces, one-third of the remaining sauce, the remaining ricotta and 1/2 US cup mozzarella. Finish with the final 2 sheet pieces, the remaining meat sauce and the remaining 1 US cup mozzarella.
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Bake uncovered for 30 to 35 minutes, until the sauce is bubbling around the edges and the cheese is melted and golden in spots.
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Remove the lasagna from the oven and let it rest for 15 minutes before slicing into 8 servings.
COOKING GUIDANCE
Practical Cooking Notes
Make Ahead
The low-carb sheets and meat sauce can be prepared a day ahead and refrigerated separately, or the complete lasagna can be assembled, covered and refrigerated for up to 24 hours before baking. A chilled assembled lasagna may need several extra minutes in the oven.
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Dietary options
Make This Recipe Work for You
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Recipe Notes
Ingredient Notes
Use low-moisture mozzarella for both the homemade sheets and the lasagna layers; fresh mozzarella releases too much water here. Whole-milk ricotta gives the filling a creamy texture, while crushed tomatoes with no added sugar keep the sauce straightforward and lower in carbohydrate than a sweetened pasta sauce.
Useful Substitutions
A leaner ground beef can replace the 85% lean beef, although the sauce will be slightly less rich. Full-fat cottage cheese can replace the ricotta in the same quantity if it is drained well first. Pecorino Romano can replace the Parmesan for a sharper, saltier flavor.
INGREDIENT QUALITY
Quality Note
For defined layers rather than a watery casserole, use low-moisture mozzarella and simmer the meat sauce until visibly thick before assembling the lasagna.
SPEND LESS
Cost-Saving Tip
Blocks of mozzarella and Parmesan are often better value than pre-shredded cheese and can also melt more smoothly. Store-brand crushed tomatoes and ricotta work well here.
COOKING TIPS
Tips
Spread the Sheet Evenly
Keep the cheese-and-egg mixture in a thin, even rectangle so every low-carb sheet cooks at the same rate and stacks neatly.
Reduce the Sauce
The meat sauce should be thick enough to leave a brief trail when a spoon is dragged across the skillet. Excess liquid can make the lasagna loose.
Cool Before Cutting
Let the baked low-carb sheet cool for at least 10 minutes before cutting it into rectangles. It firms as it cools and becomes much easier to lift.
Give It the Full Rest
The lasagna will smell ready as soon as it leaves the oven, but waiting 15 minutes makes a noticeable difference to clean slicing.
MAKE IT LAST
Storing, Freezing & Reheating
Storing
Refrigerate leftovers within 2 hours in a covered shallow container and use them within 3 to 4 days.
Freezing
Cool the lasagna completely, portion it, wrap the portions well and freeze in an airtight container. For best texture, use within about 3 months and thaw overnight in the refrigerator.
Reheat in the Oven
Cover a portion in a baking dish and warm at 325°F until hot throughout and the center reaches 165°F.
Reheat in the Microwave
Cover an individual portion and heat in short intervals until steaming hot throughout and the center reaches 165°F.
ESTIMATED PER SERVING
Nutrition
1 of 8 servings
Nutrition information is an estimate. Where shown, % Daily Value uses standard US Daily Values for adults and children aged 4+; actual values vary with ingredient brands, exact quantities and portion size.
QUESTIONS
Keto Lasagna FAQs
What replaces the pasta in this keto lasagna?
The pasta is replaced with homemade sheets made from eggs, cream cheese, mozzarella and Parmesan. They are baked first, cooled and then cut into rectangles for layering.
Is this keto lasagna gluten-free?
The authored recipe uses no wheat pasta, flour or other gluten-containing ingredient and is classified Gluten-Free. If you are cooking for someone with an allergy or coeliac disease, check the labels and cross-contact information for the packaged ingredients you use.
Can I make keto lasagna ahead of time?
Yes. Assemble it, cover it and refrigerate for up to 24 hours before baking. A chilled lasagna may need several extra minutes in the oven, so bake until it is bubbling and hot through the center.
Can I freeze keto lasagna?
Yes. The baked lasagna freezes well in individual portions. Cool it completely before wrapping, then thaw overnight in the refrigerator before reheating for the best texture.
Why does keto lasagna need to rest before slicing?
The cheese, sauce and low-carb sheets are very soft when the dish first leaves the oven. Resting for 15 minutes lets the layers settle so slices hold together better.
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