keto lasagna recipe with cheese dough to create the lasagna noodles

Tasty Keto Lasanga

Tasty Keto Lasanga


Most of the keto-friendly lasagna recipes I’ve come across skip out on the lasagna noodles, which just isn’t the same thing for me. This keto lasagna recipe uses a cheese dough to create the lasagna noodles. When I think about my favorite things about lasagna, of course, my mind wanders to the gooey mozzarella, the creamy ricotta, the savory marinara, and the perfectly seasoned meat.

Keto Lasagna Recipe


Meat Sauce:

  • 1 lb Ground Beef
  • 1 Can Tomatoes
  • 1 Cup Mushrooms
  • 1 Cup Beef Stock
  • 4 Cloves garlic
  • 1 Cup Diced Onion
  • 1 Tbsp Olive Oil

Cheese Sauce

  • 4 oz Cream Cheese
  • 1 Cup Cheddar
  • 1 oz Mozzarella
  • 1 Cup Cream
  • 2 Large Zucchini


  • In a small pot add the cream, cream cheese, cheddar, and mozzarella. Warm slowly until all the cheese has melted but does not bring to a boil. Set to the side.
  • Heat a medium pan and add the olive oil. Add the diced onion and garlic and fry for 5-10 minutes until starting to brown.
  • Add the mushrooms and ground beef and cook until browned. Season with a pinch of salt and pepper.
  • Add the tomatoes and beef stock and simmer for 20-30 minutes until the sauce has reduced. Set to the side.
  • Cut the zucchini into thin strips using a mandolin or vegetable peeler. Grease and line a baking tin.
  • Layer the lasagna finishing with a layer of the cheese sauce. Top with some additional shredded cheese.
  • Bake for 30-40 minutes a 350°F.

Servings: 6

Nutritional Facts Per Serving

Net Carbs0.2g
Calories346 kCal

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