Keto Cheese Noodle Lasagna

Keto Cheese Noodle Lasagna

Cheese Noodle Lasagna


Meat Sauce

1 lb – 80/20 Ground Beef

1 lb – Mild Italian Sausage

1 small – Onion (chopped)

3-4 – Garlic Cloves (minced)

30 oz – Crushed Tomatoes


4 – Eggs

8 oz – Cream Cheese

1/2 Cup – Parmesan Cheese

2 1/2 Cups – Mozzarella Cheese

1 tsp – Italian Seasoning

1 tsp – Granulated Garlic

1 tsp – Granulated Onion

Cheese Filling


1/2 Cup – Full Fat Ricotta Cheese

1 1/2 Cup – Mozzarella Cheese

1/4 Cup – Parmesan Cheese


Meat Sauce

Brown ground beef and sausage over medium-high heat and drain excess fat. Add onion and garlic and saute’ 2-3 minutes. Add tomatoes and a little water if necessary. Bring to a simmer, reduce heat and let simmer for 1-2 hours.


In a large bowl combine eggs, cream cheese, Italian seasoning, garlic, and onion. Mix with a hand mixer 1-2 minutes or until smooth. Fold in mozzarella and Parmesan cheese until well combined. Spread out into an even layer onto a cookie sheet lined with a silicone mat. Bake in a preheated 375º oven for 25-30 minutes or until golden brown. Let thoroughly cool for 20 minutes. Using a pizza cutter cut the noodles in half and then into 1.5-2″ thick strips.

Build the Lasagna


Pour 1/4 of the meat sauce onto the bottom of an 8×10 casserole dish. Followed by a layer of noodles, 1/4 cup of ricotta cheese and 1/2 cup of mozzarella cheese. Repeat this process 1 more time starting with the noodles. After the mozzarella cheese is added to the second layer, top with another 1/4 of the sauce. Then top with the noodles and the remaining sauce.

Bake in a preheated 375º oven uncovered for 35-45 minutes or until bubbly. Top with remaining mozzarella cheese and Parmesan cheese and bake another 15-20 or until the cheese is melted and golden brown. Let rest 15 minutes before serving.

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