30 Minute Noodleless Lasagna

This quick and easy lasagna recipe is full on flavor and perfect for anyone at a mere 5 grams net carbs a serving. It's noodleless, sugar free, packed with cheese, and tastes like regular lasagna! This recipe is perfect for anyone craving a lazy lasagna that is ready in 30 minutes.

If you can't live without noodles, try my easy zucchini lasagna recipe with ricotta cheese and a touch of oregano. If you have zucchini, make this recipe!

⭐ Why this recipe works

IT IS, it's easy, and it tastes absolutely delicious!

Move aside lasagna pasta sheets and welcome creamy cheese and meat sauce piled together and topped with mozzarella. Not your moms homemade classic lasagna from Italy, but still a great alternative if you're on the pasta train.

It is now a family favorite in my house, and hopefully, it will become for you too, once you see how easy the homemade noodleless lasagna is to prepare and how tasty it is!

🍽 What you need

You need a wooden spoon to stir that sumptuous tomato sauce with the ground beef and some bowls or ramekins to mount the cheese layers together before baking them on a sheet tray.

Ingredients

• 32 oz marinara sauce
• 15 ounce package ricotta
• ½ pound Italian sausage
• 8 oz mozzarella cheese cut into 4 thick slices
• 2 tbsp Parmesan cheese shredded
• 1 tbsp fresh parsley

🔪 How to Make Noodeless Lasagna

Preparation is a piece of cake, and the whole cooking process takes around 30 minutes from start to plate. Just follow these simple instructions below, and you will be eating a delicious kid-friendly meal in no time! Typically I will double this and freeze some.

Cooking Instructions

1. Heat a large skillet on medium-high heat and add the sausage, cooking until it is browned and cooked through.
2. Add the marinara tomato sauce to the meat mixture and cook for ten minutes on medium heat until the sauce is bubbling.
3. In a bowl, mix the parmesan cheese and ricotta cheese together ready for mounting on the meat sauce.

4. Collect the ramekins, place them on a baking sheet, and spoon a thin layer of meat sauce into each ramekin.

5. Then spoon half a cup of the ricotta mixture on top,

6. Then top with half a cup of meat sauce, and

7. Finally add a slice of mozzarella to cover it.

8. Place lasagna bowls on a large baking sheet and broil in the oven until completely cooked through and the mozzarella starts to golden. Roughly it will take 10 minutes.

💭 Cooking Tips

• If sausage meat is not your thing, you can always use chicken or grass-fed beef to mix with the tomato sauce.
• Can't find ricotta?? Don't worry, you can always substitute it for cottage cheese to emulate the same flavor. Just make sure you drain the excess moisture and squeeze the saturated fat from it before mxiing with the parmesan.
• Using a good quality marinara sauce will always make a difference to the taste of the meat sauce. Muir Glen is one I tend to use when I can find it, as it's organic and delicious.

📖 Variations

Looking for something a bit different than traditional lasagna? There are other healthy recipes that are sure to be a huge hit with the whole family. Try some of these alternative lasagna's at home.

Zucchini noodles lasagna - If you do NOT have bowls, I suggest my easy zucchini lasagna for a no-fuss, easy, and delicious meal.

Gluten free Cabbage noodles lasagna - This version involves cabbage leaves as an alternative to pasta lasagna noodles, and mozzarella slices on top for a stringy texture. Simple tear the cabbage leaves off from large cabbage and mix them with olive oil, red pepper flakes, salt and pepper. Make the meat sauce as shown above but this time add a touch of Italian seasoning to the ground beef, and then mix a package of cream cheese, and 1 cup of ricotta together with 2 eggs.

Layer the sauce on the bottom of your baking tray, followed by the cabbage noodles and spread ricotta mixture over. Repeat this step 3 times and before broiling add the remaining mozzarella slices on top.

🥗 What to serve with

Best to pair this with a light side dish. I'd go with steamed vegetables, zucchini spirals, or tossed salad. The star is the lasagna, best to keep the side dish simple and easy.

🥫 Storage

Storing the homemade no noodle lasagna is straight forward really. just like most oven-baked ground beef dishes, they are perfect for storing in the fridge or freezer inside an airtight container.

From the Fridge

To store the lasagna in the fridge, all you need to do is wait until it has cooled down, and then either transfer the lasagna into an airtight container or just wrap the oven dish with aluminum foil and pop it on the fridge shelve. It will keep for up to 4 days.

From the Freezer

Depending on how much lasagna is left, it would be wise to cut it up into single portions, and transferring to individual containers that are airtight. It will keep for 6 months in the freezer.

How to Reheat Lasagna

Reheating is super easy. Just make sure to thaw it for a few hours before baking time. The best method to cook defrosted lasagna is in a preheated oven for 15-20 minutes in a baking dish until piping hot, or you can always the microwave on high heat for 5 minutes.

⏲️ Make ahead

The great news is that you can prepare the best low-carb noodle lasagna way in advance to give you time to do other things until you are ready to bake it.

All you need to do is make the meat sauce as instructed before, let it cool down to room temperature, and then make the layers in the bowls with the cheese mixture and place the mozzarella on top. Wrap the bowls with aluminum foil and place them in the fridge until you're ready to cook.

👪 Serving size

Searching for a lasagna that is low carb may not appeal to everyone, especially when it is cooked without pasta noodles which is basically the main attraction for the traditional recipe, but I assure you, it's the best lasagna you're gonna try and still tastes fabulous with melty cheese and beefy sauce.

Feel free to give the delicious noodleless lasagna a whirl or even the cabbage noodles alternative, which is also one of my go-to recipes when I have cabbage hanging around. Whichever you try, you can be sure it will be simple and stress-free!

📋 Recipe

Ditch the Noodles Lasagna

This quick and easy lasagna is full on flavor and perfect for anyone at a mere 5 grams net carbs a serving. It's noodleless, sugar free, packed with cheese, and tastes like regular lasagna! This recipe is perfect for anyone craving a lazy lasagna that is ready in 30 minutes.

4.84 from 12 votes

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Course: Main Course

Cuisine: Italian

Prep Time: 15 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 25 minutes minutes

Servings: 4

Calories: 615kcal

Author: Kim Grabinski

Ingredients

 

1x2x3x

• 32 oz marinara sauce
• 15 ounce package ricotta
• ½ pound Italian sausage
• 8 oz mozzarella cheese - cut into 4 thick slices
• 2 tablespoon Parmesan cheese - shredded
• 1 tablespoon fresh parsley

Instructions

• In a large skillet, brown the sausage.
• Add the marinara to the skillet once sausage is cooked.
• In a small bowl, combine Parmesan and ricotta cheeses.
• Place 4 ramekins onto a baking sheet.
• Spoon a thin layer of meat sauce into each of the ramekins.
• Spoon ½ cup of ricotta into each ramekin.
• Top each with about a half cup of the meat sauce.
• Add a slice of mozzarella to each ramekin.
• Place lasagna bowls (on baking sheet) under broiler until heated through, about 10 minutes.

Notes

• If sausage meat is not your thing, you can always use chicken or grass-fed beef to mix with the tomato sauce.
• Can't find ricotta?? Don't worry, you can always substitute it for cottage cheese to emulate the same flavor. Just make sure you drain the excess moisture and squeeze the saturated fat from it before mxiing with the parmesan.
• Using a good quality marinara sauce will always make a difference to the taste of the meat sauce. Muir Glen is one I tend to use when I can find it, as it's organic and delicious.

Nutrition

Calories: 615kcal | Carbohydrates: 8g | Protein: 36g | Fat: 45g | Saturated Fat: 23g | Cholesterol: 143mg | Sodium: 2088mg | Potassium: 1048mg | Fiber: 3g | Sugar: 10g | Vitamin A: 1940IU | Vitamin C: 18.2mg | Calcium: 576mg | Iron: 3.7mg