Keto lasagna

Keto lasagna

Lasagna rocks. That enticing flavor mash-up of creamy cheese, hearty tomato sauce, and seasoned ground beef… not to mention garlic and onions. Wait no longer. This keto version is the ultimate comfort food.

Keto lasagna

Lasagna rocks. That enticing flavor mash-up of creamy cheese, hearty tomato sauce, and seasoned ground beef… not to mention garlic and onions. Wait no longer. This keto version is the ultimate comfort food.
6 servingservings


Lasagna sheets
  • 8 8 egg, beateneggs, beaten
  • 10 oz. 280 g cream cheese
  • 1 tsp 1 tsp salt
  • 13 cup (1¾ oz.) 80 ml (50 g) ground psyllium husk powder
Meat sauce
  • 3 tbsp 3 tbsp olive oil
  • ½ (2 oz.) ½ (55 g) yellow onion, finely choppedyellow onions, finely chopped
  • 1 1 garlic clove, finely choppedgarlic cloves, finely chopped
  • 1½ lbs 650 g ground beef
  • 2 tbsp 2 tbsp tomato paste
  • ½ tbsp ½ tbsp dried basil
  • 1 tsp 1 tsp salt
  • ¼ tsp ¼ tsp ground black pepper
  • ½ cup 120 ml water
Cheese topping
  • 1½ cups 350 ml sour cream
  • 1 cup (4 oz.) 240 ml (110 g) shredded mozzarella cheese
  • ½ cup (113 oz.) 120 ml (40 g) shredded Parmesan cheese
  • ½ tsp ½ tsp salt
  • ¼ tsp ¼ tsp ground black pepper
  • ½ cup (1 oz.) 120 ml (30 g) fresh parsley, finely chopped
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Instructions are for 6 servings. Please modify as needed.

Lasagna sheets

  1. Preheat oven to 300°F (150°C). Line a baking sheet with parchment paper.
  2. In a medium-sized bowl, whisk together the ingredients, until a smooth batter. Gradually whisk in the psyllium husk, and then set aside for a few minutes.
  3. Add the batter to the center of the parchment paper, and then place another parchment paper on top. Flatten with a rolling pin until the batter is at least 13 x 18” (33 x 45 cm). If you prefer thinner pasta, you can divide the batter into two equal batches, placing on two baking sheets with parchment paper.
  4. Bake each sheet (with parchment paper) for about 10-12 minutes. Set aside to cool. Next, remove the paper and slice pasta into sheets that fit a 9 x 12” (23 x 30 cm) baking dish.

Meat sauce

  1. In a large pan, over medium-high heat, warm the olive oil. Add the onion and garlic, stirring until soft. Next add the beef, tomato paste, and spices, and combine thoroughly, until the beef is no longer pink.
  2. Add water to the mixture, bring to a boil and then lower the heat, and let simmer for at least 15 minutes or until most of the water has evaporated. Since these lasagna sheets don’t soak up as much liquid as traditional ones, the sauce should be on the drier side. Set aside.
  3. Preheat the oven to 400°F (200°C). Grease a 9 x 12” (23 x 30 cm) baking dish.

Cheese topping

  1. Mix the mozzarella cheese with sour cream and most of the parmesan cheese. Reserve two tablespoons of the parmesan cheese for the final topping. Add salt and pepper and stir in the parsley.
  2. Alternately layer the pasta sheets and meat sauce in the baking dish, starting with the pasta, followed by the meat sauce.
  3. Spread the cheese mixture on top of the pasta, and finish with the extra parmesan cheese.
  4. Bake in the oven for about 30 minutes or until the lasagna has a nicely browned surface. Serve with a green salad and your favorite dressing.

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Substitute ingredients

Want to change things up and make it a little easier? You can substitute thinly sliced zucchini for the low-carb lasagna sheets. If you don't want the crunchy texture you can place the slices on a baking sheet and sprinkle salt on them. This will draw liquid from the zucchini and make it softer.

Instead of ground beef you can use ground pork or poultry. It gives the dish a different but equally great flavor.

Preparing ahead of time

If you want to prepare this meal ahead you can make both the ground beef mixture and the lasagna sheets ahead of time. The ground beef mixture actually tastes better if you make it a day or two ahead of time. You can store it in the fridge for 3-4 days and in the freezer for up to 4 months. Take out from the freezer a day ahead and let thaw in the fridge.

The lasagna sheets need to cool completely before placing them in the fridge or freezer. Cut them to size and place parchment paper between them before wrapping them in plastic. Store in the fridge for 2-3 days or up to 3 months in the freezer (taste is better for the first 1-2 months). The sheets thaw in about an hour at room temperature. Keep it in the fridge if you take it out earlier than that.

Storing the lasagna

This lasagna can be stored in the fridge for 3-4 days and in the freezer for up to 3 months. Make sure the dish you baked the lasagna in is suitable for freezing. Before reheating you should always allow baking dishes to thaw to avoid the dish cracking from the temperature shift. Once thawed you can reheat in the oven at 300°F (150°C) until warm all the way through.

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Keto: Bacon appreciation week #1

The rumors are true! Since bacon is full of protein and fat with no carbs, you can eat bacon every day on a keto diet.

This week, we highlight our favorite recipes that include — you guessed it — bacon. In this meal plan, you will enjoy recipes like Keto cheeseburger meatloaf, Keto cobb salad, and Crispy bacon and kale with fried eggs.

What is it that makes bacon so addictive? Is it the aroma? Is it the sound of the bacon sizzling in the pan or the sight of the beautifully crisp, fatty meat? Perhaps you would agree that it’s the first salty, smoky bite. It’s no wonder why bacon is loved by many.

Pro tip: Make sure to buy good quality bacon without sugar. Check out our bacon guide for cooking tips and more helpful information. You can also mix it up by using turkey bacon or beef bacon in place of pork bacon.

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  1. Helen
    Yum this looks really tasty! My boyfriend has been missing Italian food lately, I'll have to try making this.

    What sort of shredded cheese should I use? I was thinking that cheddar probably wouldn't give it the right flavor, would provolone be better? What do you suggest?

    Reply: #2
  2. Kristin Berglund Team Diet Doctor

    Yum this looks really tasty! My boyfriend has been missing Italian food lately, I'll have to try making this.

    What sort of shredded cheese should I use? I was thinking that cheddar probably wouldn't give it the right flavor, would provolone be better? What do you suggest?

    Hi Helen!

    We use Mozzarella and it works fantastic! Good luck!

  3. Christine gitsham
    Thank you for the lasagna recipe, was delicious and I had thought about making square pancakes and using them as pasta sheets but never thought to bake them instead, brill idea. Thank you. Chrissie.
  4. Tom H.
    This looks fabulous!
    Question: Can one use ground chia seeds as a substitute for ground psyllium husks?
    Reply: #5
  5. Kristin Berglund Team Diet Doctor

    This looks fabulous!
    Question: Can one use ground chia seeds as a substitute for ground psyllium husks?

    Hi Tom H.!
    We haven't tried it but I've seen comments in other recipes from people who do. If you give it a go, please let us know how it worked out. Good luck!

  6. tz
    Shirataki noodles are also a good no-carb alternative for pasta (for spaghetti, spaghetti squash works too). has a lot of varieties including a "rice" version.
  7. Ivett
    Hi Everyone,
    I have checked a few forums about lasagne sheets and the "original" pasta needs no pre-cooking. Can I make it the same way or is it necessary to pre-cook it? What happens if I don't cook it? Sorry for so many question, but I have never used psyllium husk powder before.

    Thanks! :)

  8. Renee
    You have to cook the pasta as it is a batter.

    I just made this tonight, flavor wise it was good, but I added some Italian seasoning, fennel and crushed red pepper flakes to my sauce. And, used ricotta instead of the sour cream because I had some. The pasta portion was okay, but it came out very thick, more like an American pancake vs a crepe. I'll make it again, but spread the batter out on two cookie sheets. I used a half sheet sized pan, but it was still about a quarter inch thick. My partner thought it was delicious as he had been missing lasagna.

  9. Lynda
    I make Lasagne all the time, but substitute the Lasagne sheets with thinly sliced zucchini - my kids love it and I think it tastes heaps better than traditional lasagne.
  10. Christine gitsham
    Hi, you spread the batter onto a baking paper lined oblong baking tray then cover with another sheet of baking paper and level out. You want it spread out quite thinly then bake as per recipe. I cut the pasta sheets into oblongs and used as would real pasta sheets. Was so yummy,my friends didn't know it had no wheat in it. Thank you so very much for this wonderful helpful site.
  11. Sarah
    Excellent - I am very fussy with recipes this came out well- used the tip above thankyou. It also freezes and reheats very well. Getting so much support and information from your site.
  12. Vanessa
    I have always added cinnamon to my bolognese sauce. I added about a flat tablespoon to the onion and butter mix. I also doubled the meat recipe so about a teaspoon would be enough with the above quantities. I found this delicious, as did all of my family.
  13. Angie
    Hi, my whole family loves this recipe; it's really good-I have made this several times! I struggled with making the noodles the first few times. My suggestion to make this easier is to use two cookie sheets lined with the parchment paper pour half of the mixture in one, and half in the other BEFORE it thickens - and spread it as much as possible. Once it is thicker put the paper on top then roll out to smooth it and make a bit thinner. This is what worked better for me. I also used half Italian sausage and half hamburger meat (doubled just the sauce-which adds a few more carbs- but it is delicious!). Thanks for the recipe!
  14. Tish
    I use boiled leaves of cabbage, ricotta and ground turkey. It tastes delicous! Just boil the leaves until they are tender enough to break easily not mushy. Layer with your meat sauce and then ricotta, egg and 1 cup of mozzarella mixture. Keep layering until you have about 3-4 layers. Bake about 30 mins at 350 let cheese brown a little on the top. Bam! Let it cool off and dig in it's delicious!
  15. Eva Grandell
    I do what Angie does, it's much easier. I even skip the rolling part, spread it with a wide spatula (the kind you use for the frying pan - IKEA has the best one), if a little uneven is ok in this dish. Practice makes perfect because you will make this dish A LOT! The pasta itself freezes well rolled up. It can be sliced into thin spaghetti strips, fried quickly to heat, and served just like good old spaghetti, or tortillas, or wraps. So versatile. Excellent recipe!
  16. Kathi
    Oh my God. We just had the lasagna and I LOVE it. Great recipe!
  17. Robyn
    Loving this recipe so far, but my "pasta" sheets turned out a purplish gray tone? Is that just dependent on the brand of powdered psyllium husk you use? Thanks-
    Reply: #21
  18. Alison
    I found the lasagne mixture very runny so added extra husk till i got a thick batter mixture.
  19. Alison
    the end result was very tasty, just making this for the second time.
  20. Lee
    use psyllium POWDER not husks. You won't get blue
  21. Sherie
    The first time I used psyllium powder mind turned out purple. It is brand dependant. When I bought a different brand it didn't. The colour doesn't change the taste though.
    Reply: #35
  22. Lena
    If I grind whole psyllium husks into powder, will that work? Or should I buy the actual psyllium powder?
  23. Selda
    I just don't get it. You say no flour but you give a recepie with lasagnia sheet.!
    Reply: #24
  24. Peter Biörck Team Diet Doctor
    It's no flour in it. :)

    I just don't get it. You say no flour but you give a recepie with lasagnia sheet.!

  25. Michelle
    Hi, are any Australians on this site who have made this? I'm beginning to feel that our definition of 'psyllium husk powder' is not compatable with these recipes (for instance, my lasagne sheet is brown, and the gluggy mess had to be wrestled on to the baking sheet, not poured, and had so much stick even the baking paper wasn't safe). I'm using the stuff from woolworths. Also our definition of 'cream cheese', I'm using the phillie blocks and 'whisk' isn't an operative word even when brought to room temp. Maybe I need to melt it first? Could help with the gluggy factor?
    But everything is tasty as heck (won't know the cook outcome till a bit later)
    Reply: #31
  26. Tan
    whats the macros on this?
    Reply: #27
  27. Michelle
    if I worked it out right with,
    888cal, 77.9g fat, 39.7g protein, 6.3g carb, 4.7g fibre

    whats the macros on this?

  28. Sherri
    Can you freeze your the lasagna sheets? If I wanted to pre make for another week. This is so yummy thanks for the recipe!!
    Replies: #34, #76
  29. Robin
    We tried this the other day with my brother joining us for dinner as he's contemplating trying LCHF himself. I didn't use beef - I used hot Italian sausage instead, so there was a little more meat as the package is 19 oz instead of 16. Overall, we liked it very much, but I have some lessons learned for myself: the batter definitely requires a big rimmed baking sheet. I have 2 quarter sheet pans, and didn't think I'd need more than one, so I made a real mess of that part though the parchment paper is a must-have. It's too much batter (mine wasn't thin at all) for one pan, my rolling pin didn't fit so I had to use another tool to spread it out but it was still really thick in places. I ended up scooping some out and adding another smaller rimmed baking sheet, but I just couldn't spread the pasta mixture as thin as recommended in the recipe and so it was kind of big globs in places. First lesson learned: either I need to buy a half sheet cake rimmed baking sheet, or start out with 2 quarter sized pans to begin with! We also discussed the possibility of leaving the pasta out entirely and just making a kind of lasagna filling casserole with cheese/sour cream mixture over the top. I haven't calculated the numbers for that, but it's definitely an option for us for next time if the numbers work out favorably since we think that the job of the pasta is to hold the filling and cheese together! For us, with that little bit of extra meat and everything else the same, it turned out to be 8 servings instead of 6 - just too filling for larger servings, and we had steamed broccoli with butter on the side. But it's definitely on the make-it-again list!
  30. Arezou
    Hi there,
    My lasagna sheet stuck to the wax paper. Has anyone ever experienced this problem?
    Replies: #36, #39
  31. Carolyn
    Hi Michelle,

    I'm from Queensland. I have just made the lasagne sheets, and they have worked out okay, so far. Have not made the actual lasagne yet. The pysillium husk powder I used, is from Woolies, the Macro brand, in the health food aisle. I have also made the keto garlic bread, using the same stuff, and it was very good, my husband and son, said it tasted pretty close to bread, so will be trying that again. I also made the naan bread, but that was not a success. I think it either needed to be cooked in the oven and then fried or fried longer. I don't think I will try that recipe again. The garlic bread is a good one for bread type options, just don't use the garlic butter, of course. As for the cream cheese, I used the one in the tub,not the block. I did not whip at room temperature (but I should Have), but it turned out ok, after beating for a while, and then slowly adding the powder. Hope this is of some help.Good luck.

  32. Dana
    I made this tonight. Overall it was good and I appreciate the recipe and will use it again with modifications. I find it needed more meat for the amount of pasta and a little more seasonings. I am not a fan of sour cream, but wanted to try the recipe as is the first time. Next time I will take out the sour cream and just use cheese with a little cheese in the middle. Nevertheless, I am so happy to have this recipe which I can modify to my taste!!!!
  33. Sabrina
    Hello, I am confused with the Psyllium husk powder. The recipe for 6 people calls for " 80 ml". shouldn't this be measured in "grams" as it comes in a solid form and not liquid? How did you get around it. I'd like to try, but how much to use? Thanks
    Reply: #37
  34. Krista
    While I haven't tried freezing the lasagna sheets, all the other "breads" made with cream cheese and eggs freezes really well. I would assume that these would as well, especially since they are part of a dish rather than just the bread!
  35. Krista
    i just came here to search for "purple." I just took my sheets out of the oven....Good to know I didn't do anything wrong when they had a slightly purple tinge!! :-)
  36. Krista
    Arezou, You shouldn't use wax paper; use parchment paper instead. Example:
  37. Gentiann
    It would be great if DietDoctor could improve metric measurements: solids ingredients need to be in grams not in ml. Americans have measuring cups but not the rest of the English speaking world and measuring in ml can result in very inaccurate quantity.
    According to my package of Psyllium Powder:
    Psyllium Husk Powder
    1 Tablespoon = 9g
    1 teaspoon = 3g
    I calculated that
    1 cup = 144g
    1/2 cup = 72g
    1/3 cup = 48g
    1/4 cup = 36g

    Hope that will help!

  38. Dee
    Although I live in the U.S, I prefer using a digital kitchen scale and grams rather than cups and teaspoons. Thank you for the metric measurements!
  39. Mark
    Hey Arezou, Unlike parchment paper, wax paper is not heat-resistant and therefore should not be used in the oven, as the wax could melt, or even ignite. Parchment paper is coated with silicone to give it a nonstick, heat-resistant surface, and waxed paper is coated with a soybean or paraffin wax.
    Hope that helps : D
  40. Michelle Young
    I've just found this wierd stuff called 'Slendier'... it has lasagne sheets too, so am going to try this recipe, except with these strange slendier sheets... and see how it goes lol
  41. Nikki Stone
    This might sound odd...but, if left to firm up some, would this dough be able to go through a pasta maker?
  42. Brad
    This recipe is definitely a keeper for my family. This was my first time to make the lasagna noodles. It was quite a challenge, but I think it will be easier next time. I found that the parchment paper stuck to the cooked noodle (on both sides). I baked it for the full 12 minutes. Did the parchment paper stick because I did not bake it long enough? Or let it cool long enough? Would it help to spray/mist the noodle side of the parchment paper with oil before putting parchment paper to the noodle batter?

    I used two half-sheet rimmed baking sheets, for two sheets of noodle. Since I have a third pan of the same size, I may try roughly smearing the batter out in the pan, applying the top sheet of parchment paper, then putting the empty rimmed baking sheet on top of that, with weights, to see if squishing it that way would make a more uniform layer. Might be easier than rolling it out, which really did not work very well. (The rolling may be why the parchment paper stuck so badly.)

  43. Brad
    I felt like there was not enough meat in this recipe. We made the 6-serving recipe, which called for one pound of ground meat, so slightly more than two and a half ounces per serving. My family all thought it needed at least twice that amount.

    I think the directions should also give better instructions on how to layer it. I think they want the bottom layer to be noodle, then half the meat mixture, then noodle, then the rest of the meat, then a third and final layer of noodle, all topped with the cheese mixture and a final sprinkle of parmesan cheese.

    In this, my first attempt at this noodle recipe, I think the cream cheese needs to be microwaved to make it REALLY soft. Room temperature was not nearly soft enough to whisk in the egg and psyllium husk powder.

    Since this was the first time I made this, it took longer than the instructions indicated. It took me three hours from start to serving the dish (a lot of that was baking time, of course). I did as instructed and made the meat sauce first, then the noodles. But next time, I am going to make the noodle first. While it is whirring in my mixer and once the noodle is in the oven baking, I can be making the meat sauce. That will save a lot of time. Having said all that, this is definitely a good recipe for my family.

  44. Cathy
    Made this for the first time last night using my own sauce, it was the lasagna sheet recipe I was interested in - it was wonderful. I left the pasta mix a couple of minutes too long before rolling it by mistake and it had thickened so much that I was able to just put it between two sheets of baking paper and roll it out nice and thin on the work surface.
    Definitely a winner and I'll be making a pile of the pasta and freezing it to save work next time !
  45. Sharon
    WOW....I am in total disbelief.... this Lasagna is truly wonderful in its own right. I was soooooooo prepared to compare it to a traditional Lasagna and scrutinize the differences but the first taste was so good until I had to sit down and chew slowly and then take a second bite to be certain. I used a combination of mozzarella and parmigiano cheese and I also gave it a touch of cayenne pepper. The psyllium husk was a new experience but I got the hang of it....placed between two sheets of parchment paper and rolled it out thinly, tossed in oven and took it out. Yes, this is time consuming but cooking real food takes time! I sliced up this thick deliciousness into single servings and froze them. My family isn't excited about my dishes but they are missing out on some great food. Maybe one day they will come around but for now I'm enjoying these little pleasures. Thanks!!
  46. Kris
    I wonder what I did wrong ... my lasagna was very dry. The "noodle sheets" came out pretty good though.
  47. mel
    I was scared of making the lasagna sheets and getting it wrong but i got it right. very easy and no longer worry about psillium. Dinner was delicious and funnily enough was harder to devour than the original lasagna.. no running out for seconds.. it was enough. day 2 done :)
  48. Maria76
    I make my lasagna sheets using 9 eggs, 300g cream cheese and only 45g psyllium powder. This is enough for three big sheets of pasta, so I usually put half of them to freezer so I can use them later on. Also, I often cook tomato sauce for my lasagna. I use 3 400g cans of good tomatoes, some garlic, herbs and onions, and 600g of ground beef and let the most of extra juice evaporate while I'm cooking it. I use cottage cheese in "cheese layers", because it's cheaper, and then on top of it all I use other, more expensive shredded cheese. My son loves this lasagna!
  49. Bianca
    I made this last night (just the pasta portion), halving the recipe, and it was perfect in our normal lasagne recipe. Thanks for sharing!
  50. Meribeth
    Made this tonight and in the oven now. My pasta sheets also had a gray-ish tone to them. I used ground psyllium husk powder.
    Also trying to figure out how the sauce, pasta sheets and cheese mixture is 7grams per serving based on the below calculations. When I add this together and divide by 6 I get 14.8 grams per serving. Can someone let me know what I am missing or doing wrong here with the math?

    SAUCE: 24 grams which mainly comes from
    1) Yellow onion: 7 grams are in 1 cup of yellow onion. A whole onion is usually 2 cups, so that is 14 grams.
    2) Tomato paste: 7 grams are in 2 TBSP, so 3 TBSP would be 10-11 grams

    PASTA: 50 grams which mainly comes from
    1) Ground psyllium husk powder: 5+ TBSP is around 40 grams
    2) Cream Cheese: There are 2 grams per 2 TBSP. 2/3 lb of cream cheese is 10oz so that is around 10 grams

    CHEESE SAUCE: 15 grams
    1) Sour Cream: 2 TBPS is 1-2 grams, making 2 Cups around 15 grams

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