4 servings

Preparation time: 15 MINUTES

Cooking time: 50 MINUTES

total time: 1 HOUR AND 5 MINUTES

main course: MAIN DISHES


Made with cheese noodles, this lasagna is delicious. This low-carb and keto-friendly lasagna tastes just like traditional lasagna.


  • 4 ounces softened full-fat cream cheese
  • 1 1/2 cups shredded low-moisture part-skim mozzarella cheese
  • two huge eggs
  • 1 teaspoon Italian seasoning


  • 1/4 cup minced onion
  • 1 pound ground beefI used ground beef that was lean.
  • 1 cup marinara sauce (no sugar added)
  • 1 teaspoon Italian seasoning
  • 6 tablespoons ricotta cheese
  • 1 cup part-skim shredded mozzarella cheese with a low moisture content


  1. Preheat the oven to 350 degrees Fahrenheit. Using parchment paper, line a 9 x 13-inch baking sheet.
  2. In a food processor, combine all of the cheese dough ingredients. Blend until well combined. It should be the consistency of a thick liquid. You can combine by hand if you don’t have a food processor (see notes).
  3. Fill the baking pan halfway with the cheese batter. Spread the batter evenly around the pan using a spatula.
  4. Place in the center of the oven for 20 minutes, or until the surface is no longer wet and firm to the touch.
  5. Set aside the cheesy noodles to cool. Prepare your beef sauce while the noodles are cooling.
  6. Combine the onion and ground beef in a large skillet. Cook until the meat is browned on medium heat.
  7. Remove any excess fat from the pan.
  8. Combine the Italian spice and marinara sauce in a mixing bowl. Reduce the heat to low and continue to cook for about 3 minutes.


  • Cut the cheese dough into thirds evenly. Slices should fit into an 8 × 4-inch loaf pan. (For reference, see the photo in the post)
  • Cover the bottom of an 8 x 4-inch loaf pan with a thin coating of beef sauce. Place the first noodle layer on top of the meat sauce.
  • Spread 1/3 of the remaining beef sauce across the initial layer of noodles. 3 tbsp ricotta cheese, spread across. Sprinkle with 1/4 cup mozzarella cheese.
  • Rep with the remaining noodles, meat sauce, ricotta, and mozzarella.
  • Add another noodle. Finish with the remaining beef sauce. Finish with the remaining mozzarella. If desired, season the cheese with a pinch of dry herb seasoning. I like to add a pinch of dried oregano, finely crumbled, to the cheese.
  • For around 20 minutes, bake lasagna in the center of the oven at 350F. Set your oven to a low broil (after the 20-minute bake) and allow the cheese bubble and blister for about 2 minutes to get some color on the top cheese layer.
  • Allow the lasagna to cool slightly before cutting and serving. Before serving, top with finely chopped fresh basil, oregano, and parsley, as well as freshly grated parmesan cheese, if desired.


  • I prefer to make the cheese dough in a food processor. If you don’t have a food processor, you can do it by hand, but you’ll need to finely chop the shredded cheese so it looks like it came from a food processor. To begin, beat softened cream cheese until smooth. Whisk in the eggs. Add the mozzarella cheese and Italian spice and mix well. Pour into the prepared baking dish.
  • For the filling, use your preferred mozzarella cheese, but prepare the cheese dough with a low moisture part skim.
  • To make the filling, I bought low-sugar marinara pasta sauce. Muir Glen and Rao’s are two brands that provide this.


Calories: 633kcal, carbohydrates: 9g, Protein: 49g, fat: 43g, saturated fat: 20g, Sodium: 840mg, fiber: 1g, sugar: 3g, net carbs: 8

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