This Keto Lasagna with Palmini Noodles is a rich and satisfying low-carb comfort food that brings all the classic flavors of traditional lasagna without the extra carbohydrates. I layer tender Palmini noodles with a hearty keto meat sauce, creamy ricotta filling, and plenty of melted mozzarella cheese to create a delicious family-friendly meal that feels indulgent while staying keto-friendly.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
32 ounces whole milk ricotta cheese
3 ounces grated parmesan cheese
1 egg, beaten
1 teaspoon minced garlic
½ teaspoon crushed red pepper flakes
½ teaspoon sea salt
¼ teaspoon fresh ground black pepper
1 batch keto meat sauce
2 cans Palmini noodles
16 ounces shredded mozzarella
8 ounces fresh mozzarella
Directions
I preheat the oven to 350°F (175°C).
In a medium bowl, I combine the ricotta cheese, parmesan cheese, beaten egg, minced garlic, crushed red pepper flakes, sea salt, and black pepper until well mixed.
I rinse and drain the Palmini noodles thoroughly.
I coat a 13 x 9-inch casserole dish with cooking spray and spread ½ cup of keto meat sauce across the bottom.
Then I add a layer of Palmini noodles, followed by half of the ricotta mixture and one-third of the shredded mozzarella cheese.
I spread half of the remaining meat sauce over the cheese layer.
I add another layer of Palmini noodles, the remaining ricotta mixture, and another one-third of the shredded mozzarella cheese.
Next I top everything with the remaining meat sauce, the remaining shredded mozzarella, and the fresh mozzarella.
I bake the lasagna for 30 minutes until the cheese is melted and golden.
I allow the lasagna to cool for 15 minutes before slicing and serving.
Servings and timing
Servings: 12 servings
Prep Time: 25 minutes
Cooking Time: 30 minutes
Cooling Time: 15 minutes
Total Time: 1 hour 10 minutes
Calories: 513 kcal per serving
Variations
I sometimes add sautéed spinach between the layers for extra nutrients and flavor.
I like using Italian sausage instead of traditional ground beef in the keto meat sauce for a richer taste.
Occasionally I mix fresh basil or parsley into the ricotta filling for a brighter flavor.
I can make the dish even cheesier by adding provolone cheese between the layers.
I enjoy adding sliced mushrooms to the meat sauce for extra texture and heartiness.
Storage/Reheating
I store leftover lasagna in an airtight container in the refrigerator for up to 4 days. For longer storage, I wrap individual portions tightly and freeze them for up to 3 months.
To reheat refrigerated portions, I place them in the microwave for 2 to 3 minutes or until heated through. For larger portions, I reheat them in a 350°F oven for about 15 to 20 minutes. If reheating from frozen, I thaw the lasagna overnight in the refrigerator before warming it in the oven.
FAQs
Can I make this lasagna ahead of time?
Yes, I can assemble the entire lasagna a day in advance and keep it covered in the refrigerator until I am ready to bake it.
Do I need to cook the Palmini noodles before layering?
No, I only rinse and drain the Palmini noodles well before using them in the lasagna.
Can I freeze this keto lasagna?
Yes, I can freeze either the whole lasagna or individual portions for up to 3 months when stored properly.
What can I use instead of ricotta cheese?
I can substitute cottage cheese for ricotta if I prefer a slightly lighter texture and flavor.
How do I keep the lasagna from becoming watery?
I make sure to drain the Palmini noodles thoroughly and allow the baked lasagna to rest before slicing so the layers can set properly.
Conclusion
This Keto Lasagna with Palmini Noodles is one of my favorite low-carb comfort food recipes. I enjoy how the creamy ricotta filling, flavorful meat sauce, and generous layers of mozzarella come together to create a hearty and satisfying meal. Whether I am preparing dinner for my family, meal prepping for the week, or serving guests, this keto lasagna always delivers classic Italian-inspired flavor while keeping things low-carb and gluten-free.
📖 Recipe:
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Keto Lasagna with Palmini Noodles
- Total Time: 1 hour 10 minutes
- Yield: 12 servings
- Diet: Gluten Free
Description
This Keto Lasagna with Palmini Noodles is a rich, cheesy, and satisfying low-carb comfort food layered with keto meat sauce, creamy ricotta filling, and melted mozzarella. It delivers classic lasagna flavor while remaining keto-friendly and gluten-free.
Ingredients
32 ounces whole milk ricotta cheese
3 ounces grated parmesan cheese
1 egg, beaten
1 teaspoon minced garlic
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon sea salt
1/4 teaspoon fresh ground black pepper
1 batch keto meat sauce
2 cans Palmini noodles
16 ounces shredded mozzarella cheese
8 ounces fresh mozzarella cheese
Cooking spray
Instructions
- Preheat the oven to 350°F (175°C).
- In a medium bowl, combine the ricotta cheese, parmesan cheese, beaten egg, minced garlic, crushed red pepper flakes, sea salt, and black pepper until well mixed.
- Rinse and drain the Palmini noodles thoroughly.
- Coat a 13 x 9-inch casserole dish with cooking spray and spread 1/2 cup of keto meat sauce across the bottom.
- Add a layer of Palmini noodles, followed by half of the ricotta mixture and one-third of the shredded mozzarella cheese.
- Spread half of the remaining meat sauce over the cheese layer.
- Add another layer of Palmini noodles, the remaining ricotta mixture, and another one-third of the shredded mozzarella cheese.
- Top with the remaining meat sauce, the remaining shredded mozzarella, and the fresh mozzarella.
- Bake for 30 minutes until the cheese is melted and lightly golden.
- Allow the lasagna to cool for 15 minutes before slicing and serving.
Notes
Add sautéed spinach between the layers for extra nutrients and flavor.
Italian sausage can be used instead of ground beef in the keto meat sauce.
Fresh basil or parsley can be mixed into the ricotta filling for added freshness.
Add provolone cheese between layers for an even cheesier lasagna.
Sliced mushrooms can be added to the meat sauce for extra texture.
Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months.
Allow the lasagna to rest before slicing to help the layers set properly.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Bake
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 slice
- Calories: 513 kcal
- Sugar: 5 g
- Sodium: 780 mg
- Fat: 34 g
- Saturated Fat: 18 g
- Unsaturated Fat: 13 g
- Trans Fat: 0.5 g
- Carbohydrates: 10 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 115 mg
