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. Caroline
    Loved this one
  2. Lois
    Hi Meribeth, remember these are net carbs. Carbs minus the fiber. For example the psyllium husk powder is only 1 net carb per tablespoon. The tablespoon is 8 carbs minus 7 for the fiber. Check your packaging for the brands you use and the numbers will be totally different. The onion is 7.3 grams of net carbs for 100 gram weight of onion. Yesterday I made a list all my most used and liked vegetables to make it easier for me to keep track of my carbs, and plan out my meals.
  3. Eric
    My pasta came out purple grey as well. Didn't love that but it tasted good. If anyone has a preferred brand that might avoid this please let me know -- I'm not sure anyone likes eating stuff in the blue family! Was wondering if coconut or almond flour would work?
    Reply: #89
  4. Jess
    If I use zucchini instead I just skip the whole pasta contents don't I?
  5. Joe
    This lasagna was awesome. Only complaint is that it is very difficult to make all at is really like making 3 recipes at once (the sauce, the pasta sheets, and the cheese topping). If I had it to do over again, I would make the sauce one day, the cheese topping another day and then the pasta sheet on the 3rd day and then put it all together. The finished product is worth it!
  6. Steph
    This was great! I used golden flaxseed flour in place of the psyllium husk powder (This has proved hard for me to find in Australian shops) in the lasagne sheets and it worked fine. They have similar properties so I wasn't too worried about a disaster. I also used one Tbsp less tomato paste and it was fine. For the pasta, I let it sit to thicken for a minute or two then just spread it with an offset spatula onto the trays lined with bake paper. It got goopy toward the end but I got it all spread in the end. Great recipe!
    Replies: #87, #103
  7. Karen
    This is a nice way to make a pasta sheet. I agree with others that it is too thick, though. Spreading it out BEFORE it thickens much is key, and likely will remove the need for a rolling pin or top sheet. I will spread on two pans next time. I will also try the pan liner sheets that have foil on one side and parchment on the other - they might be less inclined to wrinkle under the wetness of the batter (only really a cosmetic thing though).
    I used my usual technique and recipe otherwise, decreasing the tomato/liquid as these noodles don't absorb like no-boil lasagna noodles do.
  8. cynty J
    Life can be more easier! I make keto lasagna with low carb tortillas and grass fed ground beef. BOMB! If you refrigerate it and heat it up the next day, its perfect. :)
  9. George
    Are the noodles supposed to come out looking purple? That is an odd color for them. I am starting to wonder about these recipes.
  10. Rick
    I made this a few nights ago, and OMG, it was so good. If I hadn't made it myself, I don't think I would have known it didn't have actual pasta in it. I added some italian sausage to the ground beef, and used some low carb passata to give it a bit more of a tomato flavour. The "noodles" were a bit fiddly to make, but well worth the effort. I followed the recipe, but I divided the mixture into 2, and rolled each one nice and thinly. I tasted it after it came out the oven, and was a bit worried as to how the end product was going to turn out because it tasted a bit eggy. I pleased to say that after layering and baking, it tasted fantastic, just like the real thing. It even tastes better the next day as leftovers. Definately one of the tastied keto recipies I've made.
  11. Wendy
    Made this yesterday for dinner tonight. Totally delicious. Will definitely make again
  12. Candy Lind
    Shredded cheese ... what KIND?? Should I assume mozzarella? Romano? A mix? I definitely want to try this, both with the low-carb noodles & with zucchini.
  13. Carolyn B
    Over and over again I find the diet doctor recipes quite yummy and this one proved to be the same! A few tips. For the lasagna sheets, I used NOW brand psyllium husk powder - but not organic because the organic one has a funny taste. They turned out golden brown and look more like whole wheat noodles. I also warmed up the cream cheese in the microwave for about 45 sections to make it easy to mix. I also made thinner noodles using two cookie sheet pans. For the cheese sauce, I used mozzarella cheese and doubled the parsley. Made no modifications to the meat mixture.
  14. Jane Liddington
    This is a lovely recipe. Very tasty and super filling. I used to have trouble with psyllium husk powder turning things a strange colour (eg the keto rolls) but I switched to the NOW brand and have had no further problems.
  15. louise
    i am very excited...i plan on making the pasta sheets, using 2 different cookie trays, when they've cooled adding a mushroom shrimp filling in separate squares, placing the other sheet over, gently pressing it & cutting the sheet into ravioli squares, then proceed to bake the 'ravioli' in the cheese 'alfredo' sauce. i shall let you know how this goes. but i've been missing pasta. fingersXed this works. but thank you thank you for the pasta sheets.
  16. Michelle
    I used Carl's head bread to make the noodles. So much easier I use a silicone pan and pat them out thin then cut two, I only made two layers. No need to use a rolling pin. I also only used tomatoe sauce and parmesan cheese in a can to thicken.
    Makes this recipe so much easier. Thanks for the idea.
  17. Jeana
    Can this be put in the freezer?
  18. Dana
    I have made this 2 times, and I just loved it. However, both times I removed the sour cream on top after it was made. I thought I would try the original recipe, yet I don't like sour cream, so from now on, I am leaving off the sour cream and topping with just cheese. I also find that I always have left over pasta. Seems like it makes too much pasta for the amount of meat, but extra pasta can be used for other dishes. This is really good as a left heats up well. My sister-in-law was crazy about it, and she actually liked the sour cream topping.
  19. Julia
    I'm a new member who signed up a few minutes ago. I'm very concerned that these recipes don't provide the full nutritional information so I can enter into my Carb Manager app. All that is provided is the grams of carbs, but what about grams of fat and grams of protein and what about calories etc.? Does this information exist somewhere? So far, right off the bat, membership to Diet Doctor isn't looking very promising. Please let me know if I'm missing something.
    Reply: #98
  20. Mark
    Made this last night. A little labor intensive, but oh so yummy. When I plugged the recipe into My Fitness Pal, I'm told the sodium content per serving is over 17k. Umm, what???
  21. Maggie
    You don,t need to count on DD other than carbs per eat until you are full and all else falls into is a simple formula that works ..there is no need for apps at all
  22. Matthew
    Yeah, I prefer more detailed information when it comes to cooking a new recipe - vague cheese description and I found out after the fact that the cream cheese should have sat out at room temp to mix easier. This is the second recipe off here that has disappointed in that respect. Not very professional in my opinion.
  23. Andrea
    Delicious! I saved time by throwing the meat and low carb pasta sauce in the instant pot while I did the “noodles”. This made it quick and easy and came out so good the whole family couldn’t tell it was keto.
  24. Doina
    Very, very good. I used ground pork instead ground beef. was deliciously and tasty
  25. Anja
    Can you make the Lasagne/pasta before? And store it some where?
  26. Anja
    did you get a answer?

    Can you freeze your the lasagna sheets? If I wanted to pre make for another week. This is so yummy thanks for the recipe!!

  27. tanya
    I've just made this for the third time. I make only half of the pasta recipe at a time. It works best if you microwave the softened cream cheese for 5-10 seconds and whisk until smooth. Add room temperature eggs one at a time and whisk well after each. Have two baking sheets ready with olive oil sprayed parchment (4 sheets) before adding the psyllium husk. Use 1-2 tsp less then indicated. Whisk the psyllium husk in then quickly spread on each pan with a greased spatula. Put the second parchment on top and finish spreading with fingers. I also nest a second pan on each layer and press evenly before baking. The lasagna sheets come out thinner and more even with this method.
  28. Shannon
    I’m making this now and the sauce isn’t very “saucy”, as in no liquid. Should I add more tomato paste and water or is this ok as is?
    Reply: #80
  29. Jane
    Can I use low fat cream cheese in this????
  30. Jane
    I've not made this but from the comments above, given these pasta sheets don't soak up liquid like traditional pasta, you don't need your sauce to be as liquidy. Whatever consistency you would like it to be in your final lasagne is how you should prepare it :-)
  31. 1 comment removed
  32. Eileen
    I have made lasagna with cabagge leaves before by just trimming out the thick vein in it. Nobody knew the difference. Can't wait to try it in this recipe.
  33. Gayle
    The meat sauce and cheese sauce were great. The "noodles" were so bad, the only way I could eat this was to scrape the fillings off and throw out the noodles. I could really taste the psyllium and I don't care for the taste. If you have a better noodle recipe, this would be wonderful. As it stands, it's not worth the work.
  34. Amanda
    I would like to use zucchini instead of making the noodles, did anyone do the same? Did it taste good? Also what kind of cheese? I am also stumped on that.
  35. Tina
    This is now a favorite dish in household. Makes enough to eat for dinner, then freeze portioned out for quick meals later. I just made again using Maria Emmerich suggestion of substituting ground beef liver for part of the ground beef to up the nutrition. Will see how it flies with family. In the oven now.
  36. Gaye
    I used 2 tbsp of xanthum gum instead of 5 tbsp of psyllium husk powder (only because I didn't have the psyllium husk powder in my cabinet, but I did have xanthum gum ... and I've read you can't just substitute out the same amount, that the xanthum gum is stronger, so I guessed). It worked! And the color was perfect! Only mistake I made was accidentally putting the sour cream/cheese mixture between each layer instead of only on top, so my lasagna didn't exactly stick together in one piece, it sort of slid off. But it was still yummy and hubby loved it. It's a repeat recipe, that's for sure.
  37. Heidi
    Coles sells Psyllium Husk Powder now. My brother gave me a bag only last week.
  38. Alex
    Psyllium Husks?! Good ideas for substitute please?
    Reply: #90
  39. Una
    Why is this site so obsessed with psyllium husks? Every brand in England, as far as I have tried, has turned everything a horrible shade of purple. It's awful stuff - nicknamed the 'Colon Cleaner' over here - and in so many recipes.
  40. Una
    Thanks Alex. Whatever about the risks to your insides, I'm not chancing any more recipes with it only to go purple - so for this lasagne, I shall just leave it out.
  41. Erika
    How much is one serving?
  42. Ellen Davis
    NOTE for those who found their pasta sheets were purple, it has to do with using the psyllium SEED powder instead of the husk powder. The seeds contain a compound that turns purple when heated.
  43. Shell
    Question : Can I substitute ground flax seed for the psyllium?
  44. shell
    Any suggestions on substituting the tomato paste? I try not to eat night shade !
  45. Claire
    Just made this dish now :) I followed the recipe exactly except the 'pasta'. I halved the ingredients and made the first sheet. I found that it came out too thick and eggy tasting. So, I increased the psyllium husk in the second batch. So, with a 6 servings dish, half the pasta mix is 4eggs, 140g cream cheese, and I did half a cup of psyllium instead of 2 table spoons. This gave me a dough texture which I worked into a thin pasta sheet, using coconut flour to avoid sticking. Worked out great!

    I used the extra dough to make tagliatelle which came out awesome and surprisingly quite pasta like :)

  46. Sheila5
    What size eggs are used in this recipe?
  47. Agnieszka
    I loved it! In a matter of fact, it was so good that my husband devoured half of it for dinner. I know 9g carbs x3 serving = 27g but we're not too strict with sticking under 20, especially with such a tasty recipe! Will definitely be making it again. For those wondering how much time it takes to prepare it in one go, it was around 1,5 hours before my lasagna was assembled and put in the oven.
  48. j
    It's in the upper left, under ingredients.
  49. Vicky
    Made this last night but substituted DietDoctor Bechamel sauce instead (very easy), and used sliced 'rubbery' texture cheese eg Edam instead of the 'pasta'. The cheese softens but does not melt so still looks like pasta. Served with crisp green salad - absolutely delicious !!
  50. Tara
    I am allergic to psyllium husk powder and coconut. Do you have any suggested substitutions?
    Reply: #101
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