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Keto Lasagna
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4 from 2 votes

Keto Lasagna

Italian Lasagna, comfort food, Keto Friendly with Unique Noodle Recipe
Prep Time26 minutes
Cook Time45 minutes
Resting Time20 minutes
Total Time1 hour 31 minutes
Course: Entree
Cuisine: Italian
Keyword: keto lasagna
Servings: 6
Author: Angela Roberts

Ingredients

Ricotta Cheese Filling

  • 15 ounces ricotta whole milk cheese do not use non-fat
  • 1 egg slightly beaten
  • 1/4 cup parmigiana reggiano cheese
  • 1/4 cup mozzarella cheese coarsely grated
  • 2 tablespoons Italian flat leafed parsley finely chopped
  • pinch nutmeg grated
  • salt and pepper
  • grated pecorino romano for serving

Lasagna Noodles

  • 1 cup radishes
  • 1 teaspoon olive oil
  • 4 tablespoons cream cheese room temperature
  • 3 eggs
  • 1/2 cup mozzarella

For Assembly

  • 1 cup tomato sauce
  • 1/2 pound Italian Sausage cooked
  • lasagna noodles see below
  • ricotta cheese mixture
  • 1 1/4 cup mozzarella cheese shredded for Topping

Instructions

Cheese Filling

  • Mix everything except the egg, then taste. Once satisfied with the seasoning, add the egg and mix.

Make Lasagna Noodles

  • Quarter radishes. Using fingers, rub with olive oil, roast at 400 degrees F. for 20 minutes.
  • Cool radishes. Put in either food processor or Vitamix type blender with remaining ingredients. Blend thoroughly.
  • Prepare two small baking sheets with parchment paper or bake one sheet at time. This way the noodles will bake evenly. You must use parchment paper or noodles will stick.
  • Allow to cool and cut into lasagna noodles. They may look a bit odd, but this will work.

Lasagna Assembly

  • Cook Italian sausage into small bite sized pieces. If using sausage links, slice thinly.
  • Heat tomato sauce on low.
  • Start layering lasagna with tomato sauce, noodles, ricotta cheese, sausage. You will have two layers. Top with remaining mozzarella.
  • Bake at 375 F. for 35 minutes or until cheese is very melted, but not browned. Halfway through you may need to top with foil to prevent burning.
  • Allow to rest 20-30 minutes before cutting. You can use a warm tomato sauce to top when serving.

Notes

One way to make this easier, is to freeze sauce and meatballs from your last spaghetti and meatball dinner. You can also make this in a “freezable baking pan” and make this in advance. You can use a tomato puree instead of canned tomatoes and follow instructions. Only partially boil if you choose to use lasagna noodles that you boil first. Don’t use a crushed tomato for the lasagna. This recipe is best used with a smooth sauce. Don’t use a non-fat ricotta cheese. It makes a difference.