Name: Keto Cheese Noodle Lasagna Recipe
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: Italian
Ingredients: 4 oz full fat cream cheese, softened; 1 1/2 cups shredded part skim low moisture mozzarella cheese; 2 large eggs; 1 tsp Italian seasoning; 1/4 cup onion, minced; 1 lb ground beef (lean, 90/10); 1 cup no sugar added marinara sauce; 1 tsp Italian seasoning; 6 tbsp ricotta cheese; 1 cup shredded part skim low moisture mozzarella cheese

Imagine sinking your fork into a warm, cheesy, comforting dish that’s also low-carb and perfect for keto. That’s exactly what the Keto Cheese Noodle Lasagna Recipe delivers — a satisfying twist on classic lasagna without the carbs from pasta. Let’s dive into why this recipe is a total game-changer.

The image shows a close-up of a layered lasagna with four visible layers of flat pasta sheets separated by thick layers of cooked ground meat mixed with tomato sauce and creamy cheese. The top layer is covered with melted cheese that is golden brown in some spots and sprinkled with green herbs. The lasagna is in a white rectangular pan placed on a white marbled surface. Some meat and sauce spill slightly on the edges of the pan. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Keto Cheese Noodle Lasagna Recipe
Top Tip
How to Serve Keto Cheese Noodle Lasagna Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Keto Cheese Noodle Lasagna Recipe

Why You'll Love This Recipe

I’m honestly obsessed with how this Keto Cheese Noodle Lasagna Recipe brings back all the cozy flavors of traditional lasagna, but uses a clever cheese dough instead of noodles. It’s rich, gooey, and comforting—without throwing you out of ketosis.

Low-Carb, High Flavor: This recipe swaps pasta for a luscious cheese dough that bakes into perfect “noodles” packed with cheesy goodness.
Easy to Make: Once you’ve whipped up the cheese dough, the rest comes together quickly, making it a great weeknight or meal-prep dinner.
Comfort Food Satisfaction: It hits all the nostalgic notes of a classic lasagna—layered, cheesy, meaty, and saucy—without the carb guilt.
Customizable: Whether you want to lighten it up or go extra cheesy, this recipe lets you tailor it your way.

Ingredients & Why They Work

This Keto Cheese Noodle Lasagna Recipe works beautifully because each ingredient serves a specific purpose. The cheese dough forms tender, pliable noodles that hold the rich meat sauce and creamy ricotta just like traditional layers, while keeping carbs low.

Flat lay of softened full fat cream cheese in a small mound, a small white bowl filled with shredded part skim low moisture mozzarella cheese, two large whole brown eggs with clean shells, a small white bowl of Italian seasoning powder, a small pile of minced fresh onion, a portion of raw lean ground beef formed neatly, a small white bowl of rich red no sugar added marinara sauce, a small dollop of creamy ricotta cheese on a white ceramic plate — all ingredients fresh and natural, arranged with perfect symmetry and realistic proportions, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Cream Cheese: Adds richness and moisture to the cheese dough, helping it bind without becoming crumbly.
Low Moisture Mozzarella Cheese: Offers great meltiness and texture; part-skim keeps it from being too oily.
Eggs: Act as a binder in the cheese dough to hold everything together firmly.
Italian Seasoning: Blends in aromatic herbs that infuse flavor throughout the cheese dough and meat sauce.
Ground Beef: Provides hearty protein and substance for the filling; lean keeps it from being greasy.
Onion: Brings sweetness and depth to the meat sauce.
No Sugar Added Marinara Sauce: Adds the classic tomatoey tang without sneaky sugars; I trust brands like Rao’s or Muir Glen.
Ricotta Cheese: Adds creamy texture and balances the richness with a velvety layer in the filling.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I like to play around with this Keto Cheese Noodle Lasagna Recipe depending on my mood and what’s in the fridge. Feel free to swap the ground beef for turkey or add in some spinach or mushrooms to sneak in some greens.

Vegetable Boost: I often sauté chopped zucchini or mushrooms right with the beef to add bulk and nutrients without extra carbs.
Cheesy Overload: For an extra indulgent version, sprinkle extra mozzarella on top before baking; it creates a golden, bubbly crust I love.
Herb Variations: Sometimes I toss in fresh basil or parsley to brighten up the layers and add freshness.
Spicy Kick: Add some crushed red pepper flakes to the meat sauce for a subtle heat that pairs beautifully with the cheeses.

Step-by-Step: How I Make Keto Cheese Noodle Lasagna Recipe

A thick slice of lasagna sits on a white plate, showing five visible layers. The bottom layer is soft pasta with a light creamy cheese. The next layer is a mix of ground meat and tomato sauce with small bits of red tomato. Above that is another pasta layer, followed by a thick filling of ricotta cheese mixed with bits of tomato sauce. Next is another pasta layer topped with cooked ground meat and diced tomatoes. The lasagna is covered with a melted cheese layer that is golden and slightly browned in spots, sprinkled with small green herbs. The plate is on a white marbled surface with a black bowl and a fork blurred in the background. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Whip Up the Cheese Dough “Noodles”

Start by blending softened cream cheese, shredded mozzarella, eggs, and Italian seasoning in a food processor until smooth — it should look like a thick batter. If you don’t have a food processor, don’t worry; whisk softened cream cheese and eggs first, then fold in finely chopped mozzarella and seasoning by hand. Pour this into a parchment-lined 9x13 pan, spread it evenly, then bake at 350℉ for about 20 minutes. You’ll know it’s ready when the surface is no longer wet and feels firm to the touch. Let it cool completely before slicing it into noodle-sized strips.

Step 2: Simmer the Meat Sauce

While the cheese dough cools, sauté minced onion and lean ground beef on medium heat until browned. Drain any excess fat, then stir in Italian seasoning and your no-sugar-added marinara sauce. Let it simmer gently for about 3 minutes so all the flavors meld beautifully.

Step 3: Assemble Your Layers

Slice the cooled cheese dough into three even “noodles” that will fit your smaller loaf pan (8x4 inches works well). Spread a thin layer of meat sauce on the bottom of the pan. Lay down your first cheese noodle, then add a third of the meat sauce, dollop ricotta cheese, and sprinkle mozzarella on top. Repeat for the next two layers, finishing off with the last noodle, sauce, and mozzarella. I like to crumble a pinch of dried oregano over the top for an herbal touch before baking.

Step 4: Bake and Broil to Perfection

Bake assembled lasagna at 350℉ for about 20 minutes until hot and bubbly. If you want that perfectly browned cheese crust, switch the oven to low broil for 1-2 minutes at the end—keep a close eye so it doesn’t burn! Then let it cool a bit before slicing to help it set nicely.

Top Tip

Making the cheese dough noodles requires a bit of patience but trust me—getting them just right is totally worth it. Through trial and error, I learned a few tricks that really make a difference in texture and ease of assembly.

Use Low Moisture Mozzarella: It’s less watery and helps the cheese dough firm up nicely after baking.
Don’t Skip Cooling: Let the cheese dough cool completely before cutting to prevent tearing or crumbling.
Layer Evenly: When spreading the cheese dough batter, use an offset spatula for a smooth, even surface to ensure noodles bake uniformly.
Watch the Broil Time: Broil only briefly to avoid burning your cheesy top while still achieving that irresistible golden crust.

How to Serve Keto Cheese Noodle Lasagna Recipe

Keto Cheese Noodle Lasagna - Serving Suggestion

Garnishes

I swear by a sprinkle of freshly chopped basil, oregano, and parsley right before serving. It adds a burst of color and freshness that cuts through all the richness. A little grated Parmesan on top is my classic finishing touch for even more savory depth.

Side Dishes

Pair this lasagna with a crisp green salad dressed in lemon vinaigrette or some garlicky sautéed spinach. Roasted asparagus or steamed broccoli tossed in olive oil and a pinch of sea salt round out the meal perfectly without piling on carbs.

Creative Ways to Present

For special dinners, I like to make individual servings in small ramekins or mini loaf pans. It’s fun, elegant, and makes portion control a breeze. Plus, the melted cheese crust on each mini lasagna is almost too pretty to eat—almost!

Make Ahead and Storage

Storing Leftovers

After cooling, I cover leftovers tightly with foil or plastic wrap and refrigerate for up to 4 days. It holds up beautifully, and flavors actually deepen overnight.

Freezing

This Keto Cheese Noodle Lasagna Recipe freezes well if you want to make it ahead for busy weeks. I slice it into portions before freezing, wrap each piece individually, and stash them in a freezer bag. When ready, thaw overnight in the fridge.

Reheating

Reheat leftovers covered in the oven at 350℉ until warmed through (about 15-20 minutes) to keep the cheese melty but avoid drying out. The microwave works for busy days but sometimes the cheese texture changes slightly.

Frequently Asked Questions:

Can I make the cheese dough noodles in advance?

Yes! You can prepare the cheese dough and bake the noodles a day ahead. Just keep them refrigerated, tightly wrapped in plastic, until you’re ready to assemble and bake the lasagna.

What’s the best marinara sauce to use?

Look for a no sugar added marinara sauce for keto compliance. Rao’s and Muir Glen are reliable brands. You can also make your own low-carb marinara if you prefer full control over ingredients.

Can I substitute ground beef for another protein?

Absolutely! Ground turkey, chicken, or even Italian sausage work well. Just adjust cooking time as needed and drain excess fat to keep the dish from getting greasy.

How do I prevent the cheese noodles from falling apart?

Using low moisture mozzarella and letting the cheese dough cool completely before slicing really helps. Also, be gentle when assembling. If mixed well, the eggs and cheeses bind the noodles firmly.

Final Thoughts

This Keto Cheese Noodle Lasagna Recipe holds a special place in my meal rotation because it proves you don’t have to sacrifice comfort or flavor just to stick to keto. It’s cheesy, meaty, and wholesome in every bite. So next time you need that lasagna fix but want to stay low-carb, give this a whirl — I’m pretty sure you’ll keep coming back to it, just like I do.