The Best Keto Lasagna I’ve Ever Had (Low Carb & Gluten Free)



2 eggs

4 oz cream cheese, softened

1/4 cup Parmesan cheese, grated (I used half real parmesan and half dried)

1 1/4 cup mozzarella cheese, shredded (130g)

Pinch of each: majoram, thyme, rosemary

1/2 tsp basil

1/2 tsp oregano

1/4 tsp garlic powder

1/4 tsp onion powder

1/4 tsp salt


1 lb ground beef

1 1/2 cups of lower-carb pasta sauce (I used “Classico Tomato Basil” but added some salt, splenda and basil to taste )

3/4 cup (90g) mozzarella cheese, shredded

6 tbsp 2% cottage cheese

1/3 chopped onion

1oz finely chopped green pepper

1 minced garlic clove

1/2 tsp chili pepper flakes (optional)

1 tsp dried oregano

1 tsp dried basil

Pinch of each: majoram, thyme, rosemary

Salt and pepper to taste


The Best Keto Lasagna I’ve Ever Had (Low Carb & Gluten Free)




Preheat oven to 375° Line a 9×13 baking dish with tinfoil sprayed with oil or parchment paper.

In mixing bowl, using a hand mixer, cream together cream cheese and eggs.

Next, add Parmesan cheese and spices. Mix to combine.

Fold in mozzarella cheese and mix until well incorporated.

Spread the mixture into the baking dish, forming an even layer.

Bake for 20-25 minutes.

When the “noodles” are done baking, cool in the fridge for about 20 minutes and then cut into thirds. This makes three perfectly sized “noodle” layers for an 8.5 X 4.5 X 2.5 loaf pan.

*NOTE: You can also make the noodles ahead of time and store them in your fridge or freezer!)

For The Filling

In a large skillet over medium-high heat, combine ground beef, onion, peppers and your spices. Cook until the meat is browned.

Drain excess fat from pan and add ¾ cup of your sauce to meat. Reduce heat to low and simmer for 10 minutes.

Putting It All Together

Pour ¼ cup marinara sauce into bottom of loaf pan. Top with the first “noodle” layer

Layer a third of the ground beef mixture. Top with ¼ cup mozzarella cheese and 3 tbsp cottage cheese, and cover with another “noodle” layer. Repeat these steps.

Cover the top “noodle” layer with remaining ground beef, and mozzarella cheese.

Sprinkle a little parmesan and basil over top. Bake for 20 minutes. Enjoy!

If you guys don’t find this down-right epic then you might be crazy. This recipe is amazing and I just wanted to again than the original author for sharing such a wonderful dish!