keto lasagna

If you’re not familiar cheese buns is a method using only mozzarella and egg spread out on baking sheet to create a ~1g carb dough for pizza or burgers. I thought to myself what if I make this mixture thin as possible and cut it into lasagna size noodle strips. Could I get a chewy dense lasagna with layers? The answer, yes! I was surprised how well this turned out. Took some to a co-worker whos on keto and it blew their mind that they are going to be making some this weekend.

I used a 13×9 baking sheet to make my noodles on, and then a square 9×9 baking pan that way my noodles when cut width wise would be as long as my pan and Id be able to do about 3 per layer. The amount listed makes roughly 9 lasagna sized strips which allowed me to have 3 layers with my square pan.

—Ingredients List—

  • Your favorite Raos Pasta Sauce – I used the tomato basil one (4g per 1/2 cup)

  • 1lb Beef

  • 1/2 Mild Italian Sausage

  • Roughly 4-6 cups mozzarella depending if you like more cheese between layers.

  • 3 eggs

  • Ricotta cheese

— Making the Noodles(cheesebuns) —

  • 3 cups of the mozzarella

  • 3 eggs

You’re going to want to make two batches if you are using the same size pan as me.

First batch is 2 cups moz, 2 eggs. Mix to combine in a bowl.

Line a baking sheet with parchment paper and spread the mixture over the entire pan press and make it thin as possible. Should look like this https://i.imgur.com/4GLJydI.jpg

Bake at 350 for 10mins until slightly browned cook for 4-5mins if needed.

Take it off your pan and set it aside to cool. Should look like this when cooked https://i.imgur.com/Di99nsZ.jpg Next batch do 1cup moz 1 egg. Mixed to combine.

Same process but this time try to use only half the sheet so you have about 9×9 sized spread. Bake for the same amount of time.(If you want 4 layers add another cup of moz and a egg and make it a full sheet but i wouldn’t recommend due to pan depth and fillings)

Once both slabs of cheesebun noodles are done use a knife or pizza cutter to make 9 width long strips that are roughly the width of lasagna noodles but the length of 9 inches to fit the baking pan. Remember the thinner you can get this the better

— The Meat Sauce —

  • 1lb ground beef

  • 1/2lb mild Italian sausage

  • 1 1/2cup Raos Sauce

Simply brown the meats together, then add your sauce. Add more or less to your desired sauciness. Taste for seasoning. I ended up adding some salt and garlic to mine.

— Building —

  • 9 Cheesebun Noodle Strips

  • Meat Sauce

  • Ricotta Cheese

Keep your oven on at 350 degrees

Take your square baking pan and add a little bit of the meat sauce on the bottom.

Apply your first 3 noodles.

Spread some ricotta cheese onto the noodles.

Sprinkle more mozzarella.

Spread on the meat sauce.

Repeat the process.

On the final layer give it a hit of the ricotta and meat sauce then a generous total coverage of the mozzarella cheese.

Bake till cheese is golden and bubbly roughly 20-25mins.

Let cool for half an hour so the cheesebuns can cool and firm back up.


A few notes I noticed some packages of different brand Italian sausages use sugar or corn syrup. So buy wisely they all vary in carb count. Additionally omitting the sausage completely wont effect the recipe much at all just add more seasoning to the meat sauce if needed.

Ricotta cheese can vary in carbs as well. Whole milk ricotta tends to be about 5g for 1/4cup whilst the store brand ORGANIC version was 2g per 1/4 cup. So just be cautious.

I do lazy keto and therefor keep a mental log of my carbs for the day and don’t really track anything else. That said depending on your ingredients expect the dish Total to be about 24-36g carbs makes 6 servings at roughly 4-6g each.

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