Craving lasagna on the ketogenic diet? With this easy recipe you can make lasagna without noodles in about 10 minutes!
This keto No Noodle Lasagna has all the same satisfying, hearty flavors with a very few ingredients.
Everyone seems to love meaty and cheesy layers of lasagna. It’s no wonder that it is often missed on the ketogenic lifestyle. But you don’t have to miss out anymore!
I’ve often made Italian casseroles with things like zucchini… Lots of people also make egg noodles as a substitute. But with this simple ingredient no noodle lasagna recipe you don’t need a noodle layer at all which makes it even lower in carbs and faster to make.
Sometimes you want as the hearty Italian flavors, but want none of the work.
Healthy lasagna without noodles it’s just what it sounds like… It has the same classic flavors of regular lasagna layers… Beef, ricotta cheese, delicious Italian sauce, and melted mozzarella cheese. Scrumptious.
This is so delicious you won’t miss the pasta. But if you are eating with your family that is not practicing a low-carb lifestyle, a side of pasta or some other vegetable would be easily flexible here. That’s what’s so marvelous about this recipe, is that it can accommodate every eating style.
Can I use a different meat?
Yes! You can use whatever you and your family enjoy.
Ground turkey, pork, or chicken would work great! Also Italian sausage would be stellar as well. Of course your macros may change depending on your choice.
Can I make this ahead?
Yes! Make your dish, cover with foil and refrigerate until you are ready to bake. You can also freeze this. Bake. Cool completely. Cover well. Store for 2 to 3 months. Thaw overnight before baking.
Looking for more family-friendly recipes?
Check out our blog for more delicious casseroles.
Side dish ideas:
- Italian salad…..caprese basil salad
- Fresh green salad
- Oven roasted veggies, brussel sprouts are a family favorites
- Fresh tomato
- Zucchini noodles
- Cauliflower rice
- Shirataki noodles
CJ’S FOLLOW-UP TASTE TEST:
Well my Best and only girl has done it again! I’m not sure why I doubt Sarah sometimes. We made this recipe for YouTube a long time ago but some of the steps were different and I’m sure we used cottage cheese and it had to sit over night before you could complete the dish. Well fast forward 4 years, and our knowledge of cooking and ingredients has grown thanks to watching the “Food Network” and great chefs like Bobby Flay, Scott Conant and Alex Guarnaschelli, we’ve actually learned a few things along the way. So this dish in my opinion is light years ahead of the original version. The addition of Ricotta cheese gives this a new texture and smoothness that cottage cheese couldn’t provide. We’ve also learned not to be afraid to “aggressively season” our food to bring out more flavor. This lasagna got better with time and the whole family enjoyed it. Our girls had it with pasta and we had side salads.
CJSKETOKITCHEN RECIPE SPOTLIGHT
In this section we try and highlight other recipes that might interest you. This week we decided to highlight another very popular and easy to make recipe:
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Keto No Noodle Lasagna
- Heat a large skillet or dutch oven. Add your ground beef and cook until browned. Drain excess fat. Preheat your oven to 375 degrees.
- Pour in your sauce of choice, stirring well to coat and combine.
- Transfer half of your beef mixture into the bottom of a 9x13 inch baking dish
- In a small bowl, season your ricotta. Spread your ricotta mixture on top of your beef.
- Top with half the parmesan and mozzarella cheese.
- Repeat with remaining beef mixture and the two shredded cheeses.
- Bake at 375 degrees for 30 minutes. Broil one minute to crisp your top.
- Let rest 15 minutes.
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