Enjoy this basic low-carb lasagna to satisfy everyday cravings. Ditch the noodles and go noodle-less for the best low-carb 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 keto zucchini lasagna recipe with ricotta cheese and a touch of oregano. If you have zucchini, make this recipe!
Since your already cutting carbs and trying to go low carb and keto, save yourself from investing hours into making fake noodles that you can't taste anyway. I'll keep this recipe super easy, won't talk your ear off, and deliver a super tasty lasagna ready in 30 minutes.
🔪 How to make
Lets whip up a quick and tasty low carb lasagna! Once you make the sauce for this recipe, it's really easy to assemble and bake for serving. Typically I will double this and freeze some.
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
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. A standard baking dish will work.
- 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.
💭 Quick tips
Thanks to the versatility of this recipe, it is great for picky eaters. You can customize each lasagna bowl or even have a build your lasagna with custom ingredients. However, if you do NOT have bowls, I suggest my keto zucchini lasagna recipe for a no-fuss, easy, and delicious meal.
🥗 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.
📖 Recipe
Low Carb Lasagna "Ditch the Noodles"
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
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.
Tracie
How large are your ramekins in picture?
Gissela Martinez
I used 10oz ramekins! thanks for asking.
txgrandma
Love the bowl idea. I prefer keto lasagna more than high carb version. Thanks for sharing!
730 Sage Street
Check out our Easy Keto Lasagna, this is one of my favorites!
Jorge
They are not noodles........ They are pasta. It's Italian. Not asian. Totally different things.
730 Sage Street
Hi Jorge, whatever works for you.
Lasagne or Lasagna
Type: Pasta
Place of origin: Italy
Lasagne is the Italian plural for lasagna, and it is the form that predominates in British English. Lasagna, of course, is a type of wide, flat pasta noodle that originated in Italy around the 14th century. These noodles are one of the oldest known types of pasta and were probably first made in the city of Naples.
Also, to clarify further, it appears websites like FineCooking.com, Cooksillustrated.com, and bonappetit.com. Literally everyone references Lasagna Noodles!
Cynthia meetze
Can you give me grams per serv. Or grams overall?
730 Sage Street
Hi Cynthia, I guess it would depend on your bowl size, which would be 1 serving. I will make a note of this next time I make it. Also this recipe varies a lot due to the various types of marinara and Italian sausage (or meat options) available. Given how easy this is to tweak I hop e you can make something great!
Reshel
Have you ever made it in a bigger dish?
730 Sage Street
Hi Reshel, no I have not. However, I've seen photos from others who have!
Laurie Jennings
Can they be done in cupcake tins?
730 Sage Street
I think in my cupcake tins yes but it would depend entirely on the type of cupcake tins. In the past others who have not had bowls just make this in a casserole dish. If you try it please let me know!!!
Katie
Is this something you could freeze?
730 Sage Street
Hi Katie, yes we have done it many times and my mom does the same. Also to clarify, only cook what you need and freeze the rest. Whenever I make this I always freeze about half for another day.
Lori Moore
I've cooked a double batch and pre-bowled into serving-size containers. They froze just fine and were great when reheated as well. One thing I do just to avoid ice crystals forming though is put freezer wrap over the bowl to seal and put the lid over that. It's not absolutely necessary - I just hate ice crystals on my dishes.
730 Sage Street
Awesome, and yes, i think it is important to cover anything you freeze. Obviously avoiding the ice crystals, but also to avoid your lovely lasagna from absorbing external odors.
Denisha
I’m not a cooker and this was pretty easy to follow. Hope I enjoy it. Wasn’t as pretty as picture but I give myself a pat on back
Patti
This would be great to try when zucchini or eggplant are no longer in season!! Thanks!!