This keto lasagna is so delicious it’s magic! Made easily with egg thins, this real-deal lasagna is my family’s favorite keto recipe, and you’d never believe it’s low carb. Easy to make vegetarian, too, it’s a one-pan meal the whole family will absolutely love. Only 3g net carbs per serving.
What Makes This Recipe So Good
- On keto and missing pasta? This recipe is a game-changer! You’ll have a hard time believing this isn’t “real” lasagna.
- This recipe replaces noodles with layers of Crepini Egg Thins, making it super low carb without being watery, like it can be with vegetable substitutes.
- It’s super easy to make! While you can absolutely make your own tomato sauce, this recipe calls for low carb store bought sauce for ease.
- It’s a great make-ahead meal! Assemble everything as instructed, cover, and keep it in the refrigerator up to a day. You can bake it straight from the refrigerator, though you may need to increase the cooking time since it’s starting cold.
Keto Lasagna Ingredients
Egg Thins – Crepini Egg Thins with Cauliflower are grain-free, paleo-friendly, keto-friendly, gluten-free, dairy-free, and sugar-free, with only 8 calories and ZERO carbs per egg thin. Besides using them as lasagna “noodles”, I love to use them as tortilla replacements in enchiladas or turkey wraps. You can find them online or at most Costcos, Aldis, Walmarts, Sprouts, and Publix. Use Crepini’s product locator to find them in a store near you! These are available in a large size and a small size – this recipe uses the small egg thins.
Philadelphia Cream Cheese – If you’re on keto, you already know how amazing cream cheese can be. It makes recipes thick and creamy, and it’s a great source for fat. Philadelphia brand cream cheese is my favorite because it has only 1g of carbs per serving, which is significantly lower than other brands I’ve found.
How to Make Keto Lasagna
The full recipe & ingredients list are below, but here you’ll find a quick overview for making this recipe perfectly, along with useful tips and info!
Making this magic keto lasagna seriously could not be easier! First, cook the spinach and stir it into the ricotta, with cream cheese and mozzarella. Brown the sausage and add the marinara and other ingredients, boiling and whisking until everything is smooth and thick.
Now you’re ready to make a lasagna! Layer the meat sauce, ricotta mixture, egg thins, and mozzarella in a baking dish. Cover the dish with foil and bake until everything is hot and bubbly. Cut into squares and serve! Depending on the day, I like to have a small Caesar salad with my slice of lasagna.
- To prevent your foil sticking to the top layer of cheese, spray the cheese side of the foil with cooking spray, and make sure it doesn’t touch the cheese!
- The egg thins are essentially crepes, so they’re very thin. Be careful as you’re spreading the cheese and sauce as the egg thins can tear easily.
- Leftovers? Yes, please! The prepared keto lasagna can be covered and refrigerated for 3 to 5 days. Reheat in the oven or microwave.
- This recipe can easily be made vegetarian! Use 1/2 pound of vegetarian Italian sausage (like Beyond Italian Sausage) instead of regular sausage. Chop the Beyond sausage, fry until heated through, then add the marinara, water, cream cheese, and heavy cream as instructed.
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Magic Keto Lasagna
- 4 cups spinach chopped
- 2 tablespoons olive oil divided
- 2 cloves garlic
- 1 15-ounce container ricotta
- 4 ounces Philadelphia cream cheese divided
- 1 egg
- 4 tablespoons fresh basil divided
- 4 cups full fat mozzarella divided
- ½ pound Italian sausage
- 1 ½ cups marinara sauce
- ½ cup water
- ¼ cup heavy cream
- 12 egg thins with cauliflower
- ⅔ cup parmesan grated
- Cook down spinach in 1 tablespoon of olive oil and 2 cloves garlic until liquid evaporates.
- Stir spinach into ricotta, 2 ounces of cream cheese, egg, 2 tablespoons basil, and 2 cups of mozzarella.
- Brown sausage in 1 tablespoon of oil. Add marinara, water, remaining cream cheese, and heavy cream. Boil, whisking until smooth and thickened. Stir in remaining basil.
- Spread thin layer of meat sauce in bottom of 9×9 baking dish. Arrange 6 egg thins over meat sauce.
- Top egg thins with half of spinach and ricotta mixture. Top with ⅓ of the remaining mozzarella.
- Spoon thin layer of meat sauce over mozzarella. Sprinkle ⅓ parmesan on top.
- Repeat layers. Top with remaining mozzarella and parmesan cheese.
- Cover with foil. Bake at 425° Fahrenheit for 20 minutes. Remove foil. Bake another 10 minutes until bubbly.
- Remove from oven. Let stand at least 15 minutes. Cut into 12 equal squares and serve.
- Make it Vegetarian: Use 1/2 pound vegetarian Italian sausage, like Beyond Italian Sausage. Chop sausage and fry until heated through before adding marinara, water, cream cheese, and heavy cream.
- Net carb count will vary depending on the brands of ingredients you use, especially the marinara sauce. I like to use Rao’s marinara, which only adds 15g net carbs to this entire dish – 1.25g net carb per serving!
Cheryl Malik is the recipe developer, writer, and photographer behind the healthy, flavorful, family friendly recipes at 40 Aprons. She’s been a blogger for 10+ years and is known for her delicious recipes and detailed recipe instructions. Cheryl is a mom of three who lives in Memphis, TN.