Last updated on November 30th, 2018
Last week, after several readers requested “keto-diet-friendly” recipes, I settled on a keto-friendly lasagna. The recipe is similar to traditional lasagna, with three peculiar exceptions:
1) the gluten-free noodles are cut from a baked batter of eggs, cream cheese, and shredded cheese
2) the lasagna is layered in a loaf pan
3) for something that is gluten-free, the lasagna is actually delicious!
Watch me make this comforting main course, then scroll down for the step-by-step recipe:
Whether or not you are practicing the keto diet, I think this lasagna is well worth making. The “noodles” all on their own are both delicious and versatile, and you can certainly gussy-up the batter with herbs and spices. I made one noodle sheet just for sandwiches!
And let me give credit where credit is due. The noodle-method is one I adapted from Kyndra Holley at Peace, Love, and Low-Carb.
Are you on a diet of some sort (keto, Atkins, gluten-free, vegetarian, etc.)? Talk to me in the comments field below. Your words are the sunshine of my day!
Hungry for more? Get my email updates, and subscribe to my YouTube channel.
Here’s the printable:
This lasagna is high in fat and low in carbs. In other words, it's a delicious and keto-diet-friendly lasagna! I adapted and simplified the gluten-free "noodles" from a recipe at www.peaceloveandlowcarb.com.
Ingredients
- 2 large eggs
- 4 oz cream cheese, softened
- Pinch of salt
- 1/4 cup shredded Parmesan cheese
- 1 1/4 cups shredded mozzarella cheese
- Optional: garlic powder, onion powder, Italian seasonings – 1/4 teaspoon each
- 1 cup – full fat ricotta cheese
- 2 beaten eggs
- 1 cup – shredded mozzarella
- 1/2 cup – grated parmesan
- 1/2 teaspoon salt and grinds of black pepper
- 1 tablespoon (or more) dried basil or thyme
- 1 lb sweet Italian sausage
- 15oz can crushed tomatoes
- 1 teaspoon Italian seasoning
- A pinch of salt, and grinds of black pepper
- 1/2 teaspoon onion powder
- 1 teaspoon garlic powder (or substitute 3 cloves of garlic, minced)
- A handful of shredded mozzarella cheese
Instructions
- Making and baking the “noodle” sheet – Heat oven to 375°F; line a 9x13-inch baking dish with parchment paper. Put the eggs, cream cheese, and salt in a medium bowl, and beat them, to a fairly smooth consistency, with electric hand-held beaters. Use a spoon or spatula to stir in the shredded cheeses. Pour the mixture into the prepared baking dish, and spread it out to completely cover the bottom of the dish. Bake until set and spotty brown on top – 20-25 minutes. Cool for at least 20 minutes. Cut the sheet into equal thirds to fit the loaf pan.
- Making the cheese mixture – Put the ricotta cheese and the beaten eggs in a large bowl, and beat them with a spoon or spatula until smooth. Then stir in the remaining cheeses, the salt, pepper, and the dried basil or thyme (or use a combination of both herbs).
- Making the meat sauce – Put the sausage meat in a large skillet over medium heat. Cook, while breaking up the meat with a wooden spoon, until the meat browns – about 5 minutes. Stir in the crushed tomatoes and the remaining meat sauce ingredients, and cook, while stirring constantly, until the mixture thickens – 2-3 minutes. Let the mixture cool for at least 15 minutes.
- Assembling and baking the lasagna -- Heat oven to 350°F. Grease a loaf pan (approx. 8 1/2 x 4 1/2 x 2 1/2 inches). Spoon a small amount of the meat sauce in the bottom of the loaf pan. Add one noodle, and top with 1/2 the cheese mixture. Add another layer of meat sauce, another noodle, and the remaining cheese mixture. Then add another layer of meat sauce, the final noodle, and top with the remaining meat sauce. Finish with the handful of shredded mozzarella. Bake until hot throughout, and the cheese on top melts – 35-40 minutes. Cool for 5-10 minutes before slicing into 4 equal portions.
Neil J Calkin says
Being on a doctor-advised low-carb regime at the moment, I really appreciate this recipe. Looks well worth trying.
Thanks
Neil
Kevin Lee Jacobs says
Hi Neil – If you make this lasagna (and I hope you will), please let me know how it turns out for you!
Christy says
Hi Kevin, Do the noodles taste egg-y? I’m supposed to cut some carbs (and I won’t give up my wine!) but my husband despises eggs and things that taste egg-y. Wondering if I can sneak this into the dinner rotation without being found out!
Kevin Lee Jacobs says
Hi Christy – The noodles are eggy all on their own. BUT, they are not eggy at all (according to my taste buds) when layered in this cheesy good lasagna!
Christy says
Great, thank you. I’ll let you know if I get found out!
C
Wendi says
I’ve done something similar and filled/rolled the “noodles” to make Keto manicotti. Super Yum! Thanks for the recipe!
Kevin Lee Jacobs says
Hi Wendi – That’s a great idea — roll the noodles for manicotti!
Shawnee says
Hey Kevin—excited to see you venturing down this track. We have been delighted by the discovery of gluten free dough, love using it for empanadas. Totally yummy! On our to-try menu today is keto zucchini lasagna in which the zucchini will replace the noodles. All these creative, healthier substitutes are giving my kitchen new life!
Kevin Lee Jacobs says
Hi Shawnee — Zucchini lasagna is wonderful. Thanks for watching the video!
susan says
Kevin thank you so much for sharing low carb recipes from your repertoire. My husband is getting great results managing his pre-diabetes (and even reducing his A1c!) simply by ditching the carbs. Finding awesome dishes like this makes it so much easier to keep him drug free. I’ve used a similar recipe as you use for your noodles to make pizza dough and my whole family loves it so, I’m sure this will be a big hit. I can’t wait to make it!
Linda B says
Hi Kevin and thanks so much for the Keto recipe! This looks like a wonderful comfort food! Can’t wait to try. Thanks. I will probably substitute with ground beef or pork and add spices to make it italian…for some reason the processed meats don’t agree with me any more. Anyway, sure enjoy your blog. Take care and have a wonderful holiday season!
Mary says
Hi Kevin — thank you for sharing this recipe. Three of my sons and their families plus myself are on Keto. My goal was to get rid of my diseases, which all but one is gone. One of my grandchildren has a birthday this month and he used to eat pasta all the time. I am going to make this Keto lasagna for him and one for me too.
Christine says
I’m glad to see a lasagna recipe that’s low on sodium. I’ve just learned I have high blood pressure and am trying to reduce (eliminate?) salt from my meals. I’ve also eaten plant-based and egg-free for years now. (I use chickpea flour in place of eggs.)
All salt-free, egg-free vegetarian recipe suggestions gratefully received!
Karen says
I love your recipes and would love them more if they had the nutritional values. I look forward to your emails.
Della says
Wow, Kevin! This looks like a winner for sure. I have used Keto to reverse Type 2 Diabetes by cutting carbs. I have been able to adapt many of your recipes to low carb. It’s been several years since I enjoyed lasagna. Thank you.
Rosemeri says
This looks really delicious, Keven. I have used this “noodle” dough for several other things, such as a base for pizza and garlic “bread sticks”. I didn’t think about using it for lasagna. I’ll give it a try. Thank you.
Rene Averett says
Thanks, Kevin. I love seeing low carb recipes, and this is the first time I’ve encountered this low carb noodle option, so will be trying it soon. Previously, I’ve used zucchini in my lasagna, but this sounds like a wonderful variation.
Enjay says
Hello Kevin. I’ve been low carb/keto for a while now and haven’t found an egg based noodle that my family likes. We have been thinking about adapting the fathead dough to noodles for lasagna, but by the time we get the dough worked up it seems easier to go with a tried and true pizza, which fathead dough excels at.
Lin Willett says
Looks like tasty fun, I will make this for my daughter’s family. They will love it!
Jean says
Hi Kevin! Love the video. You’re the best!
Neil J Calkin says
Kevin,
Made the dish tonight: universal approval, including my soon-to-be 16 year old who eats small quantities, but went back for a big second helping:-)
A keeper. And I think that the “noodles” could substitute for slices of bread/pita in a sandwich.
Thanks again,
Neil
Neil says
Having just snacked on some of the leftover “noodles” (I made a bigger batch, since I wasn’t using a loaf tin to bake the lasagna) I can confirm that it would make a great basis for a cheese and ham sandwich! Planning to make more for that purpose tomorrow!
Susan says
Ooooooo. The lasagna sounds great, Kevin. I LOVE your recipes, videos, and your blog…all of it! I think I’d like to try that recipe. I’m trying to do the Keto program, but not 100 percent yet. It’s good, though. Thanks for being a light in the world! Susan
Kevin Lee Jacobs says
Hey Neil – Music to my ears. Thanks for the review!
DEBBIE says
THANK YOU KEVIN!
I’ve been eating KETO for the past year. Lost 30 pounds but MORE IMPORTANT is the inflammation in my knees is gone and (according to my PCP) “ALL” my numbers are well within the normal range. My daughter REVERSED her pre-diabetes diagnosis and … we BOTH feel better than we have in YEARS! GO KETO FOR “LIFE”!!!
Keep those Keto recipes flowing Kevin… there are MANY OF US out here.
I WILL BE Making This
Thanks again
Linda P says
I have just begun watching carbs and joined a gym for the first time in my life. (I’m 55 years old.) Newly retired and loving it so much, I want this happy life to last a long, long time. : ) So, this recipe arrives right on time. Thank you for sharing Kevin.
Carol R. says
My, my, my. This turned out tasty. Thank you for nourishing us keto-lifers who are among your avid followers. Your videos and wide variety of dishes are rekindling my interest in cooking!
Kevin Lee Jacobs says
Hi Carol R. – So glad this recipe worked out for you. Thanks for posting your review!
Sheila says
This recipe worked so well! The ‘noodles’ look like, cut like, and feel (in the mouth) like noodles – but more delicious! Had a friend over that night and she said she was thinking about all the next day 🙂
Kevin Lee Jacobs says
Hi Sheila – And low-carb, too! Thanks for posting your review!
Neil says
Kevin,
Just wanted to let you know I made a batch to use as sandwich “bread” — I added some very finely minced jalapeno pepper (turned out not to be enough:-() and it worked wonderfully.
Had my first sandwich in six weeks: ham and salami, with the “bread” providing the cheese.
Absolutely wonderful (and all the more so since I hadn’t had a sandwich in so long!)
Thanks again,
Neil
Neil says
Kevin,
Experimenting this evening with “pasta” and cheese — going to cut the “noodles” into penne-sized strips and use my standard mac’n’cheese sauce (a couple of tablespoons of flour, but it’s going to feed a potluck crowd). Of course, making mac’n’cheese as well for those that can eat it (just in case this doesn’t work out — but I’m hopeful it will!)
Neil
Kevin Lee Jacobs says
Neil – Please report your success with the faux pasta mac-n-cheese!
Pam R says
I’m going to try this!! Excited!! Thank you for the recipe, Kevin.
Christy says
Tasty recipe, my egg loathing husband even approved! Can you really go wrong when there is that much cheese involved?
Neil says
Kevin,
Guests said the faux mac and cheese was really good — I was disappointed — the “noodles” didn’t have the structural integrity that penne would have to hold the sauce. Still, worth a try, and I’ll try experimenting with some other ingredients to try to give them a little more al dente-ness.
Neil
Kathy from Cold Climate Gardening says
Since you don’t like dried basil, try a couple of tablespoons of fresh chopped parsley. Also, despite the non-grain based noodles, this dish isn’t that low-carb. My recipe program (Living Cookbook) says it has 17g of carb for 4 servings, 14g if you split it 5 ways. For someone trying to limit themselves to 20g of carb a day, that’s a lot of carbs. Compared to “regular” lasagna, it’s pretty good.
Kathy says
I make this all the time on a low carb diet. I divide mine into 8 servings for myself and it fills me up. Had it last night with my niece and she loved it. And I was able to brag that I even made the noodles.