Who knew you could make a low-carb lasagna that tastes just as good as grandma’s? With my keto egg noodles, you can.
There are certain recipes you keep coming back to because they just work—the kind that make you feel taken care of, no matter what kind of day you’ve had. Lasagna is one of those kinds of comfort meals for me.
For years, I thought lasagna was off the table, something I could never hope to enjoy again after going keto. After all, who wants to settle for a watery zucchini version or anything that feels like a compromise (especially when it comes to lasagna)?
That’s when my keto egg noodle lasagna came into the picture. With keto noodles subbing for those carb-loaded lasagna noodles, you get the taste of a real lasagna, but without the carbs! You’ll be amazed at the texture of the keto egg noodles. They have the soft, tender bite of fresh pasta, and they hold their shape like a dream.
When layered with rich marinara, seasoned beef, creamy ricotta, and plenty of mozzarella, they give you the real lasagna experience—fork-slicing through cheesy, saucy layers that stay put until you take that first bite. It’s classic comfort food rebuilt for the way I eat now, and I promise you won’t miss the traditional pasta.
Great keto ways to amp up the flavor
One of the best things about lasagna is how easy it is to make it your own — and this keto version gives you all kinds of room to play. Swap out the ground beef for hot Italian sausage if you want a little spice, or try a mix of half beef and half sausage for a deeper, more complex flavor. Ground turkey or chicken will lighten things up while still giving you plenty of protein, and leftover shredded chicken or pulled pork can add a whole new layer of smoky, savory goodness. For a veggie boost, tuck in sautéed mushrooms, spinach, or thin zucchini slices between the layers — they’ll soak up the sauce and blend right in with the cheese. And if you’re a serious cheese lover, switch up the mozzarella with provolone, fontina, or even a little smoked Gouda for a melt that’s rich, gooey, and just different enough to make folks ask for your secret.
How do I store leftovers?
To store, first, let the lasagna cool completely before transferring slices to an airtight container, and keep in the fridge for up to 4 days. For longer storage, wrap individual portions tightly in plastic wrap, then foil, and place in freezer-safe bags with the air pressed out. You can freeze leftovers for up to 3 months. To reheat, first thaw overnight and then heat in a 350°F oven (for best results).
Similar recipes to try
If you’re craving more keto Italian favorites, try this Crock-Pot Keto Supreme Pizza Casserole. Or, try these Keto Zucchini Boats for a veggie-forward twist on stuffed Italian classics. And if you love pizza in any form, this Keto Ranch Pizza delivers a bold, cheesy crust topped with creamy ranch dressing, seasoned chicken, and savory, crispy bacon.
Keto Lasagna With Egg Noodles
Ingredients
- Keto egg noodles
- 1 pound ground beef 90% lean
- 4 garlic cloves minced or pressed
- 2 cups marinara sauce
- 15 ounces whole milk ricotta cheese
- 1/4 cup Parmesan cheese grated or shredded
- 1 egg
- 1 tablespoon fresh basil chiffonade
- 1 tablespoon Italian seasoning
- 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 seasoning, 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 egg/cheese mixture on top of the noodles with an offset spatula. Repeat that step one more time. Then top with a final layer of meat sauce.
- Sprinkle mozzarella cheese over the lasagna.
- Cover and bake for 20 minutes at 375°F. 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.
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