Keto Lasagna with Egg Noodles

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What’s not to love about a cheesy, layered, classic keto lasagna with meat sauce and real noodles? This delicious low-carb lasagna is hearty and packed with flavor, just like it should be. No grains, no deli meat, and no veggie noodles – just a healthy spin on the real deal!

If I had to make a list of comfort foods, lasagna would definitely be on it. It’s saucy, cheesy, warm, and even a little romantic (queue the bottle of cabernet and a crisp Caesar salad to start).

There are many ways to make this timeless classic keto-friendly, but this particular recipe is hands down the best! While sliced veggie noodles or special-order pasta work, they’re not the best option for low-carb lasagna.

This recipe uses my famous (no, really, they are a hit on the internet) keto egg noodles. They are incredibly easy to make and take this dish from wow to whoa!

So, pop the cork, turn on Sinatra, and let’s make a classic keto egg noodle lasagna!

You’re Going to Sing Amorè Over This Rustic Keto Lasagna

And this is why:

• Tastes just like a REAL lasagna, with noodles and all
• Great flavor and texture, without the grains, veggie noodles, or deli meat
• Easy to prepare and assemble
• Perfect for meal prepping and freezing
• Reheats fabulously
• A crowd-pleaser for the whole family, a romantic date night, or dinner for one!

Make a Classic Low-Carb Lasagna at Home

What I love most about this recipe is how easy it is. There are a few steps involved, but they’re worth every bite!

• bake egg noodles
• make meat sauce
• whip up the cheese mixture
• layer
• bake

You’ll start by making your keto egg noodles. Egg noodles may sound strange, but they are absolutely DIVINE in this dish. The texture and taste are reminiscent of more traditional flour noodles, and you truly won’t notice a difference.

You’ll need to double the recipe to have enough for the entire lasagna. Don’t worry, these only take 2 minutes to prepare and 5 minutes to bake, so you won’t be slaving in the kitchen all day!

After that, it’s as simple as can be! Just 20 minutes until you’ll be ready to throw it in the oven.

How to Layer a Keto Lasagna

This low-carb lasagna recipe makes a double-layered lasagna. It’s the perfect amount for a weeknight or Sunday supper for a family of 4 to 6 people.

You’ll want to layer your keto lasagna as follows:

• sauce + egg noodles + cheese mixture
• repeat (sauce + egg noodles + cheese mixture)
• sauce + shredded cheese for topping

The egg noodles can be delicate to work with, but it’s okay if they break. You can just call this a “rustic” lasagna, and all will be right in the world.

After layering, cover the dish with foil, bake for 20 minutes, uncover, and bake for another 10 to 15 until the cheese is melted. If you want bubbly cheese (as seen in the photos), pop the lasagna under the broiler for 2 or 3 minutes.

Ingredients

• Double batch of keto egg noodles
• 1 pound ground beef, 90% lean
• 4 garlic cloves, minced or pressed
• 2 cups marinara sauce (I use this)
• 15 ounces whole milk ricotta cheese
• 1/4 cup parmesan cheese (grated or shredded)
• 1 egg
• 1 tablespoon fresh basil, chiffonade
• 1 tablespoon Italian seasoing
• pinch of salt and pepper
• 2 cups shredded mozzarella cheese

Make Your Keto Lasagna Ahead

This keto lasagna is a wonderful dish to make for your freezer stash or prep ahead for a busy week. You could easily double or triple this recipe to save for later or share with others.

How to Freeze

Freezing a keto lasagna for future meals is simple. After assembling, cover tightly in plastic wrap and then aluminum foil. This will prevent freezer burn. Keep the lasagna in the freezer for up to 6 months.

To bake, thaw in the refrigerator overnight and bake as directed. Baking from frozen is not advised.

How to Reheat Frozen Leftovers

If you saved some extra pieces from a prior supper you can easily reheat them (straight from the freezer) in the oven. Just bake them covered for about half an hour at 350 degrees F.

Choosing the Best Ingredients: Alternatives & Substitutes

We all know that ingredient options can seem endless, so here are some tips for choosing the best keto-friendly alternatives:

• Choose a combination of cheeses that are low in carbs and high in fat, like mozzarella, parmesan, and ricotta.
• Add herbs, spices, or fresh grated garlic to your ricotta mixture for extra flavor.
• We swear by these keto egg noodles, but play around with other alternatives, like thinly sliced zucchini or eggplant, portabello mushroom caps, or broccoli or cauliflower florets.
• Make it vegetarian by swapping out meat for your favorite veggies (think bell peppers, mushrooms, spinach!)

FAQs

Have a question? Tried this recipe and loved it? Leave a comment down below!

Keto Lasagna with Egg Noodles

Anna Hunley | Keto In Pearls

A cheesy, layered, classic keto lasagna with meat sauce and real noodles! This low carb lasagna is hearty and robust and just like a real lasagna should be.

Print Recipe Pin Recipe

Prep Time 20 mins

Cook Time 30 mins

Rest Time 10 mins

Total Time 1 hr

Course Italian

Servings 6 servings

Calories 586 kcal

Ingredients

  

• [Double batch of keto egg noodles]
• 1 pound ground beef 90% lean
• 4 garlic cloves minced or pressed
• 2 cups marinara sauce [ I use this]
• 15 ounces whole milk ricotta cheese
• 1/4 cup parmesan cheese grated or shredded
• 1 egg
• 1 tablespoon fresh basil chiffonade
• 1 tablespoon Italian seasoing
• pinch of salt and pepper
• 2 cups shredded mozzarella cheese

Instructions

 

• Prepare egg noodles, doubling the amount, as directed here. After baking, cut 6 wide noodles and set aside until ready to assemble.
• In a skillet over medium high heat, brown the ground beef. Use a wooden spoon to break up the meat as it cooks. When most of the pink is gone, add the garlic and continue cooking until the beef is cooked through.
• Add the marinara sauce to the meat and stir to combine.
• In a small bowl, combine the ricotta, parmesan, egg, basil, italian seasoing, salt, and pepper.
• Use a 9×13 baking dish to build the lasagna. Start by adding 1/3 of the meat sauce to the bottom of the baking dish. Add 3 noodles on top. Spread 1/2 of the cheese mixture on top of the noodles with an offset spatula. Repeat that step one more time. The top layer should be meat sauce.
• Top lasagna with the shredded mozzarella cheese.
• Cover and bake for 20 minutes at 375 degrees. Remove foil and bake 10-15 minutes longer. If desired, place under broiler to get cheese browned and bubbly.
• Let rest 10 minutes before cutting and serving.

Keyword classic homemade lasagna, classic keto lasagna, classic low carb lasagna, gluten free lasagna, keto lasagna, low carb lasagna