Keto Lasagna WITH NOODLES! (2024)

3.73 from 29 votes

Noodles

• 2 eggs
• 4 oz cream cheese softened
• 1/4 cup parmesan cheese grated (I used half real parmesan and half dried)
• 1 1/4 cup mozzarella cheese shredded, 130g
• pinch of each: majoram, thyme, rosemary
• 1/2 tsp basil
• 1/2 tsp oregano
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 1/4 tsp salt

Filling

• 1 lb ground beef
• 1 1/2 cups of lower-carb pasta sauce I used "Classico Tomato Basil" but added some salt, splenda and basil to taste
• 3/4 cup mozzarella cheese, shredded 90g
• 6 tbsp 2% cottage cheese 90g
• 1/3 chopped onion
• 1 oz finely chopped green pepper
• 1 minced garlic clove
• 1/2 tsp chili pepper flakes optional
• 1 tsp dried oregano
• 1 tsp dried basil
• Pinch of each: majoram, thyme, rosemary
• salt and pepper to taste

Noodles

• Preheat oven to 375° Line a 9x13 baking dish with tinfoil sprayed with oil or parchment paper.

• In mixing bowl, using a hand mixer, cream together cream cheese and eggs.

• Next, add Parmesan cheese and spices. Mix to combine.

• Fold in mozzarella cheese and mix until well incorporated.

• Spread the mixture into the baking dish, forming an even layer.

• Bake for 20-25 minutes.

• When the "noodles" are done baking, cool in the fridge for about 20 minutes and then cut into thirds. This makes three perfectly sized "noodle" layers for an 8.5 X 4.5 X 2.5 loaf pan.

For The Filling

• In a large skillet over medium-high heat, combine ground beef, onion, peppers and your spices. Cook until the meat is browned.

• Drain excess fat from pan and add ¾ cup of your sauce to meat. Reduce heat to low and simmer for 10 minutes.

Putting It All Together

• Pour ¼ cup marinara sauce into bottom of loaf pan. Top with the first “noodle” layer

• Layer a third of the ground beef mixture. Top with ¼ cup mozzarella cheese and 3 tbsp cottage cheese, and cover with another “noodle” layer. Repeat these steps.

• Cover the top “noodle” layer with remaining ground beef, and mozzarella cheese.

• Sprinkle a little parmesan and basil over top. Bake for 20 minutes. Enjoy!

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Tools I Used

• 9x13 Inch Baking Dish
• 8x4 Inch Loaf Pan
• Spatula
• Frying Pan
• Foil
• Cheese Grater
• Nutritional Food Scale– AKA my best friend. This little buddy has been with me for over 4 years and never fails. Perfect measurements and only needs the batteries replaced maybe once a year!

Tips

• You can make these noodles ahead of time and refrigerate them or freeze them prior to making your actual lasagna! Simply freeze them flat on a baking sheet lined with parchment paper after lifting them off their initial baking sheet (making sure they aren't sticking). Then once frozen, place them in a ziplock bag.
• Rao's sauce is a popular low carb pasta sauce you can use in place of the Classico sauce I used.
• Don't have cottage cheese? You can also sub this with ricotta cheese. But I promise..even if you do not normally like cottage cheese, you'll love it in this lasagna!
• Try this lasagna with spicy sausage and additional peppers if you ever feel like a fun twist.

Storage

Store this lasagna covered in the fridge for up to 3 days OR freeze in an airtight container for a later day!