Keto Lasagna

  • Author: Jenna
  • Yield: 6



Cooking spray

1 (8-oz.) block cream cheese

3 large eggs

2 c. shredded mozzarella

1/2 c. freshly grated Parmesan

Kosher salt

Freshly ground black pepper


1 tbsp. extra-virgin olive oil

3 cloves garlic, minced

1 lb. ground beef

1 tsp of onion powder 

Kosher salt

Freshly ground black pepper

3/4 c. Already prepared marinara

1 tsp. dried basil

1 (16-oz.) container ricotta

1 1/2 c. shredded mozzarella

1/2 c. freshly grated Parmesan

Freshly chopped parsley, for garnish


  • Preheat oven to 350°. Line a large baking sheet with parchment and grease with cooking spray. In a microwave-safe bowl, melt cream cheese, mozzarella, and Parmesan together. Add eggs and and mix until incorporated. Season with salt and pepper. 

  •  Spread onto a prepared baking sheet and bake until golden and set, 15 to 20 minutes. Let cool. 

  • In a large skillet over medium heat, heat oil.

  • Add ground beef and season with onion powder, salt, and pepper. Cook, breaking meat up with a wooden spoon until no longer pink, 6 minutes. Drain. 

  • Return skillet to stove and add marinara. Heat until warmed through. 

  • Cut noodles in half widthwise, then cut each half into 3 pieces. Spoon a small amount of sauce into an 8” baking pan and place 2 noodles in the bottom of the dish. Spread a third of the ricotta over noodles then layer a third of the meat mixture on top, and sprinkle with a third of the shredded mozzarella. Repeat to make 2 more layers. Top with Parmesan. 

  • Bake until cheese is melty and sauce is bubbly, 30 minutes. 

  • Garnish with parsley and some freshly cracked black pepper. 


Net Carbs: 15.6g per serving 

  • Category: Medium
  • Method: Oven


  • Serving Size: 1
  • Calories: 773
  • Sugar: 5.6g
  • Fat: 1.9g
  • Saturated Fat: 28.3g
  • Carbohydrates: 16.4g
  • Fiber: .6g
  • Protein: 51g

Keywords: keto lasagna