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Keto Ground Beef Lasagna - Comforting, Low-Carb, and Family-Friendly

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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 8 servings
Ingredients Method

Ingredients
  

  • For the Keto “Noodles”: 8 ounces cream cheese, softened
  • 4 large eggs
  • 1 1/2 cups shredded low-moisture mozzarella
  • 1/2 cup finely grated Parmesan
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon kosher salt
  • For the Meat Sauce: 1 tablespoon olive oil
  • 1 medium onion, finely diced
  • 3 cloves garlic, minced
  • 1 1/2 pounds ground beef (80–90% lean)
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon black pepper
  • 1 teaspoon Italian seasoning
  • 1/4 teaspoon red pepper flakes (optional)
  • 2 cups no-sugar-added marinara sauce (check labels)
  • For the Cheese Layers: 1 1/2 cups whole-milk ricotta cheese
  • 1 large egg
  • 1/2 cup finely grated Parmesan
  • 2 cups shredded low-moisture mozzarella
  • Fresh basil or parsley, chopped (optional, for serving)

Method
 

  1. Heat the oven: Preheat to 375°F (190°C). Line a 9x13-inch baking sheet or jelly roll pan with parchment.
  2. Make the keto “noodle” batter: In a bowl, beat cream cheese until smooth. Whisk in eggs one at a time. Stir in mozzarella, Parmesan, Italian seasoning, garlic powder, onion powder, and salt until combined.
  3. Bake the noodle sheet: Spread the mixture evenly on the lined pan. Bake 15–18 minutes until set and lightly golden around the edges. Cool, then slice into two large sheets to fit a 9x9 or 8x10 baking dish.
  4. Start the sauce: Heat olive oil in a large skillet over medium. Sauté onion 3–4 minutes until soft. Add garlic and cook 30 seconds until fragrant.
  5. Brown the beef: Add ground beef, salt, pepper, Italian seasoning, and red pepper flakes if using. Cook, breaking it up, until browned. Drain excess fat if needed.
  6. Add marinara: Stir in the no-sugar-added marinara. Simmer 5–10 minutes to thicken. Taste and adjust seasoning.
  7. Mix the ricotta layer: In a small bowl, combine ricotta, egg, and Parmesan. Stir until smooth.
  8. Assemble: Lightly grease a 9x9 or similar baking dish. Spoon a thin layer of meat sauce on the bottom. Lay down one keto noodle sheet. Spread half the ricotta mixture, then a third of the mozzarella. Add half the remaining meat sauce.
  9. Second layer: Top with the second noodle sheet. Spread the rest of the ricotta, another third of the mozzarella, and the remaining meat sauce. Finish with the remaining mozzarella and a sprinkle of Parmesan if you like.
  10. Bake: Cover loosely with foil (tent so it doesn’t stick to cheese). Bake at 375°F for 20 minutes. Remove foil and bake 10–15 more minutes until bubbling and browned in spots.
  11. Rest and serve: Let the lasagna rest 10–15 minutes so it sets and slices cleanly. Garnish with chopped basil or parsley. Slice and serve.