This Low Carb Lasagna is made with layers of palmini noodles, sweet and hot sausage, cheese, and sauce. It is a comfort food Italian classic casserole made keto-friendly, that will make any picky eater in your home ask for more!
This recipe is so close to the real thing that you will never miss the actual pasta noodles. By using palmini noodles, you not only are making this lasagna recipe low carb by substituting the regular noodle, you are also drastically cutting the calories and adding fiber to your diet. A remake of this comfort food Italian classic that is a total win/win situation!
What inspired me to make this Low Carb Lasagna?
Lasagna is Grumpy’s absolute FAVORITE pasta casserole. Who can blame him for this? It has all the factors of pure comfort food. The moment you put one bite in your mouth, you will feel better! Now that we are sticking to the Keto diet, it is sad for him that his favorite meal became off limits. As a result, I had to find a way to make it low carb for him so he could still enjoy it.
A few months back I had received a box of low carb palmini spaghetti noodles in a subscription box. They intrigued me because of how they came packaged; shelf stable and vacuum packed. I wasn’t quite so sure it was a product we would eat. But, I gave them a try and found out they were an excellent substitute for regular spaghetti. And, when I found out they also made a lasagna shape noodle, I knew we had to try it!
Making an Italian classic recipe low-carb
Keto pasta is a low carb option to replace the regular flour made noodle in a recipe. There are many versions of keto pasta. We love the palmini noodle because it is quick, convenient, and has great macros.
That’s ok! You can make your own noodles. Eggplant or Zucchini make a good substitute if you want to stick to a vegetable. However, you can also make a fathead pizza crust, bake it, then cut it into noodle shape! If you need a recipe for pizza crust, check out my Wine Braised Short Rib Keto Pizza and just make the recipe for the crust!
There are several low-carb marinara options that you can buy ready made. Rao’s Homemade is an excellent choice. However, you can also make your own simple red sauce. If you buy a marinara sauce in the store, be sure to read the nutrition label. Sauces can be tricky and have hidden added sugars.
Plain and simple. No. I don’t recommend it. Sure, you can substitute it, but Cottage Cheese is not keto friendly like ricotta. Besides. Ricotta is better. And, I don’t suggest messing with a good thing!
How to make low carb lasagna
This low carb lasagna is easy to assemble and a delicious alternate to your classic dish made with pasta!
- Prepare your ingredients
Dice your onion and mince the garlic so it is ready to go into the skillet. I also measure out the ground sausage I am going to use. I will use 1/2 pound each of hot Italian Sausage and sweet Italian Sausage
- Brown the meat.
Start by browning the sausage in a hot skillet.
- Add the onion and garlic
Once the sausage has begun to brown, add the onion and garlic and stir to combine.
- Add the marinara sauce
Pour the marinara sauce over the cooked sausage mixture and simmer 3-4 minutes.
- Prepare the cheese filling
Combine the ricotta cheese, egg, parsley, mozzarella and parmesan cheese.
- Assemble your lasagna
Start by adding some of the meat sauce to the bottom of your pan.
- Add the noodle layer
Next, you will add a layer of noodles.
- Add a layer of cheese filling
A layer of cheese filling will go on top of the noodles
- Top with more sauce and shredded mozzarella
Add a sauce layer, then a sprinkling of mozzarella cheese over top of the cheese layer.
- Continue layers until you have 3 layers of ingredients
Once you reach your last layer, you will bake at 350 for 35 minutes.
- Remove from oven cool
Once the lasagna is bubbly and cheese has browned on top, remove from oven and set aside to cool for 10-15 minutes.
- Slice and serve
After your low carb lasagna has cooled, cut into six portions and serve with a side salad. We like to enjoy a salad with Italian Dressing and Blue Cheese on the side making this a delicious comfort food meal! Enjoy!
You may need
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I always use my Pyrex 1.5 quart loaf pan to bake my lasagna in. It makes the perfect sized 3-layer lasagna for this recipe and is the just right to make a meal that will not offer a lot of leftovers. When you are cooking for just 2 or 3 people, a 16 sized serving of lasagna just doesn’t work! I am also including a link to the Natural Heaven Veggie Noodles for your convenience!
Other Low Carb Italian Classics you may enjoy
For the sauce
- 1/2 pound ground Sweet Italian Sausage
- 1/2 pound ground Hot Italian Sausage
- 3 large garlic cloves
- 1/2 cup chopped onion
- 1 cup low carb Marinara Sauce
For the cheese filling
- 1 cup whole milk ricotta cheese
- 1 large egg
- 1/4 cup grated parmesan cheese
- 2 cups part-skim mozzarella cheese, divided
- 1 tablespoon dried parsley
- 9 oz. Natural Heaven Veggie Noodles
- Pre-heat oven to 350 degrees.
- In a hot skillet, add sausages and chop with a spatula to break into small, bite sized pieces.
- Cook sausage until it just begins to brown.
- Add garlic and onion to sausage mixture and cook until sausage is well browned.
- Add sauce to cooked meat and stir to combine. Turn heat to low and simmer 2-3 minutes.
- Prepare cheese filling by combining ricotta, parmesan and mozzarella cheese, egg, and parsley.
- In a bread loaf pan, layer lasagna as follows: sauce, noodles, ricotta cheese, mozzarella cheese. Continue until you have 3 layers.
- Bake in oven for 35 minutes.
- Remove from oven and let cool 10-15 minutes before slicing.
Net Carbs Per Serving = 7
Serving Size:1/6 recipe
Amount Per Serving: Calories: 444 Total Fat: 31g Carbohydrates: 9g Fiber: 2g Sugar: 30g