Low Carb Ricotta Lasagna
Craving lasagna but low-carb? Try this Low Carb Ricotta Lasagna with cheesy, flourless cottage cheese noodles. Easy, delicious, and guilt-free!
If you’re craving classic lasagna but want to keep it low-carb, you need to try this Low Carb Ricotta Lasagna. We’re ditching the traditional pasta in favor of creamy, flourless cottage cheese noodles that are packed with protein and cheesy goodness. With layers of savory meat sauce, gooey cheese, and fantastic flavors, this dish is a total win. Plus, it’s incredibly easy to make, allowing you to indulge guilt-free. You’re going to love every cheesy bite!
What’s in Low Carb Ricotta Lasagna?
- Cottage Cheese Noodle Alternative: A healthy, protein-rich substitute for traditional lasagna noodles.
- Meat Sauce: Made with flavorful Italian sausage for a hearty base.
- Ricotta Cheese and Eggs: Creamy filling that adds richness and texture.
- Mozzarella and Parmesan Cheese: For that melty, gooey topping that makes lasagna irresistible.
How to make Low Carb Lasagna Noodles
Grab your blender for this simple noodle alternative! Combine butter, cottage cheese, 3 eggs, mozzarella, and Parmesan cheese. Blend until smooth and creamy. Spread the mixture onto a cookie sheet lined with parchment paper and bake until firm. Once baked, slice it into strips to use as noodles in your lasagna.
How to Make Low Carb Ricotta Lasagna
To create this low carb twist on the classic ricotta lasagna, start with a generous layer of meat sauce at the bottom of your baking dish. Next, layer three of your cottage cheese egg noodles on top. Add another layer of meat sauce, followed by a spread of the ricotta and cheese mixture. Repeat the layering process two more times until all ingredients are used. Voila! You now have an amazing lasagna that’s packed with cheesy goodness!
More Lasagna Recipes
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Low Carb Ricotta Lasagna
Ingredients
For Noodles
- 2 tbsp Butter
- 8 oz Cottage Cheese
- 3 Large Eggs
- 8 oz Grated Mozzarella
- 2 oz Freshly Grated Parmesan
- Salt
- Freshly Ground Black pepper
For Lasagna
- ½ lb Ground Beef
- ½ lb Italian Sausage
- 1 Tbsp extra-virgin olive oil
- 1 Medium Finely Diced Onion
- 2 Large Minced Garlic Cloves
- 24 oz Marinara Sauce (I prefer Rao's)
- ½ cup Beef Broth (or water)
- ½ tsp Salt
- ¼ tsp Ground Black Pepper (ground)
- ¼ tsp Dried Thyme
- 2 Tbsp Finely Chopped Parsley
- 4 cups Shredded Mozzarella Cheese (divided)
- 30 oz Ricotta Cheese
- 1 Large eggs
- 2 Tbsp Finely Chopped Parsley
- ¾ cup Shredded Parmesan Cheese
- ¼ cup Finely Shredded Fresh Basil
Instructions
- Preheat oven to 350℉.
- Line a baking sheet with parchment paper. Melt 2 tbsp butter and spread over the surface of the parchment paper.
- Add 8 oz Cottage Cheese, 3 Large Eggs, 8 oz Grated Mozzarella, 2 oz Freshly Grated Parmesan, Salt and Freshly Ground Black pepper to a blender. Blend until well combined. Spread on the parchment paper in an even layer. It might not touch all of the sides, and that is ok. You want it to be about lasagna noodle thickness and you will want at least 12 noodles total. It will rise ever so slightly when it cooks. Bake in a 350℉ oven for 15 minutes. Allow to cool before slicing into 12 lasagna-style noodles.
- Meanwhile, brown ½ lb Ground Beef and ½ lb Italian Sausage in a large skillet, over medium-high heat until no longer pink. Break up the meat into small pieces with a spatula. Drain excess grease if necessary.
- Add 1 Tbsp extra-virgin olive oil to the skillet with the meat. Then add 1 Medium Finely Diced Onion and cook until translucent, about 3 minutes. Add 2 Large Minced Garlic Cloves and cook for 30 seconds. Stir in 24 oz Marinara Sauce, ½ cup Beef Broth, ½ tsp Salt, ¼ tsp Ground Black Pepper, ¼ tsp Dried Thyme, and 2 Tbsp Finely Chopped Parsley. Simmer until heated through.
- Add 30 oz Ricotta Cheese to a large mixing bowl. Mix 4 cups Shredded Mozzarella Cheese, ¾ cup Shredded Parmesan Cheese, 2 Tbsp Finely Chopped Parsley and 1 Large eggs into the ricotta.
- Assemble the lasagna: Spread a quarter of the meat sauce on the bottom of a deep dish casserole. Layer with noodles, sauce, and cheese mixture three times. Top with remaining mozzarella and parmesan cheese.
- Cover the casserole tightly with aluminum foil. Place a large baking sheet on the oven rack directly below the casserole if it’s full. Bake for 1 hour. Remove the foil and bake for an additional 10 minutes or until the cheese is slightly browned and bubbly.
- Remove from the oven, top with ¼ cup Finely Shredded Fresh Basil if desired, and let the lasagna rest for 10-15 minutes before serving.
