This easy cottage cheese keto lasagna recipe is quick and easy to make in under 30 minutes on a simple sheet pan. Only 4g of net carbs and 39g of protein.
Keto lasagna noodles
The carbohydrate content of traditional lasagna noodles is very high for those on a keto diet, with the noodles alone containing 17 grams of carbohydrates. There are many low-carb lasagna noodles that are very suitable for delicious, authentic-tasting lasagna with significantly fewer carbohydrates.
Zucchini slices are also great as lasagna noodles, like in this low-carb lasagna recipe I made a few years ago. However, cutting zucchini slices and using them thinly like classic lasagna sheets can be a bit of a hassle. Also, if you don’t parboil the zucchini, you may end up with a watery lasagna.
Hearts of Palm also makes lasagna noodles, which I find easier to use than making zucchini noodles for lasagna because you don’t have to slice anything. It is sold in packaged form on Amazon.
Also, instead of the zucchini layer, I used a layer of pre-boiled cabbage, and I liked it even more because it was very thin and light between the meat layer and the ricotta layer.
Another option for low-carb lasagna is to use eggplant slices, but like zucchini, these also need to be pre-baked to soften before using as low-carb lasagna noodles.
I also made a high protein keto lasagna using Egglife wraps instead of regular lasagna noodles. The whole family loves this easy recipe.
I’ve also tried using deli meats like turkey and chicken, but neither I nor my family found them as tolerable as some of the most popular recipes I’ve shared so far.
This easy sheet pan keto lasagna is the easiest of all recipes!
cottage cheese lasagna
I’m Sicilian-Italian and I love ricotta cheese, especially keto lasagna recipes.
Although high in protein, like cottage cheese, it contains more carbohydrates and fat than using cottage cheese mixture in low-carb lasagna. However, depending on your preference, you can replace ricotta with cottage cheese in this recipe.
Eggs and Parmesan cheese are usually added to the traditional lasagna ricotta mixture. Since the Folio Cheese Wrap I used was made entirely of Parmesan cheese, I decided to omit the egg and Parmesan cheese.
pasta sauce options
Rao’s brand is a low-carb marinara sauce that can be found in almost every market.
I also have homemade low carb marinara sauce, which is easy and delicious, and in my opinion even tastier than store-bought.
step by step pictures
As you can see from the photo, I first made this sheet pan lasagna for 6 people. It’s hearty and high in calories, but it’s also rich in protein.
Nutritional information for 6 servings is as follows:
Calories: 769kcal | Carbs: 7g | Protein: 52g | Fat: 58g | Saturated fat: 18g | Polyunsaturated fat: 1g | Monounsaturated fat: 16g | Trans fat: 2g | Cholesterol: 188mg | Sodium: 1545mg | Potassium: 488mg |Dietary fiber: 1g |Sugar: 3g |Vitamin A: 314IU |Vitamin C: 0.1mg |Calcium: 257mg |Iron: 3mg
We decided that this amount was too much for many people and reduced it to 8 servings. Nutritional information is displayed at the bottom of the recipe card with full printable recipe instructions.
It’s still plenty, with 39 grams of protein and only 4 grams of net carbs.
Should I use a sheet pan?
No, if you want to use a casserole dish instead of a sheet pan, that will still work. This is different from my other easy lasagna recipes because there aren’t as many layers, so I found it easier to remove the thin layers of cheese and meat using a sheet pan rather than a deep baking dish.
Can I replace the ground beef?
Yes, you can replace ground beef with sausage, ground pork, lean ground turkey or chicken.
Serve with low-carb keto bread
I made the Keto Garlic Herb Cottage Cheese Bread to go with this Sheet Pan Lasagna and it was perfect!
Other keto breads you may like;
low carb keto cottage cheese cloud bread
low carb keto hawaiian sweet rolls
Easy Low Carb Keto Cottage Cheese Sheet Bread Lasagna
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Easy Low Carb Keto Cottage Cheese Sheet Bread Lasagna
Quantity: 8 one person
calorie: 576kcal
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Instructions
Preheat oven to 400 degrees Fahrenheit. Lightly coat a 12×17 baking sheet pan with extra virgin olive oil cooking spray. Let’s set it aside.
Place the ground beef in a large frying pan over medium heat and cook until browned. Season with salt, pepper, garlic, and onion powder, then stir in the marinara sauce. Cut two folio cheese wraps into 2-inch squares and toss them in the meat sauce mixture. Turn off the heat and let it stand.
In a large bowl, combine cottage cheese, 1 cup mozzarella cheese, Italian seasoning, and salt. Stir to combine. Let’s set it aside.
Place 3 folded cheese wraps on a sheet pan. Cut another piece of folio wrap in half to cover the space on the sheet pan.
Spread the meat sauce mixture over the folio wrap on a sheet pan.
Spread a spoonful of the cottage cheese mixture over the meat sauce.
Sprinkle with remaining 1 cup mozzarella cheese.
Bake for 15 minutes. Remove and let cool for 5 minutes, then divide into 8 equal pieces.
Leftover sheet pan lasagna can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months.
Precautions
8 servings total
nutrition
Provided by: 1waiter | calorie: 576kcal | carbohydrates: 5g | protein: 39g | fat: 43g | Saturated fat: 13g | Polyunsaturated fats: 1g | Monounsaturated fats: 12g | Trans fat: 1g | cholesterol: 141mg | sodium: 1159mg | potassium: 366mg | fiber: 1g | sugar: 2g | Vitamin A: 235IU | Vitamin C: 0.04mg | calcium: 193mg | iron: 3mg
