slice of keto no noodle lasagna on a white plate

No Noodle Keto Lasagna

A low carb, keto-friendly adaptation of lasagna, this no noodle version features sliced chicken as protein noodles instead. Layers of meat and cheese topped with tomato sauce is a classic dinner option that everyone in the family will love–you won’t even miss the noodles! 

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Best Keto Lasagna Recipe – Low Carb, LCHF, Grain-free, Gluten-free, Sugar-free

overhead view of a slice of no noodle lasagna half eaten with a fork on a white plate

No noodles in lasagna? Would that still even be lasagna? That all sounds like culinary sacrilege, but believe me, you won’t miss the pasta. This low carb, keto lasagna uses protein “noodles” instead of the cabbage or zucchini options you find out there. I was totally skeptical as a devout pasta eater, but this version is just as delicious as the real thing.

While still delicious, vegetable “noodle” substitutes give off water during the cooking process which often results in a very liquidy lasagna. This won’t happen with protein “noodles”. Sliced deli chicken breast holds up to baking and the resulting keto-friendly lasagna slices up with nicely defined layers. This is the kind of hearty casserole meal that totally cures your craving for Italian food.

If you are still in the mood for low carb, keto-friendly Italian food, but want something a little lighter, try my Tuscan Chicken, Shrimp & Pancetta Cabbage Carbonara, or Zuppa Toscana, or Eggplant Parmesan Casserole.

How to Make Protein Noodle Lasagna

Ingredient Notes

Oven-roasted sliced chicken breast. Stop at the deli counter and order thick sliced oven-roasted chicken breast. Shaved or thinly sliced will not work well in this recipe. Be careful to read labels and not order anything with added sugar.

Marinara Sauce. You can use your favorite jarred pasta sauce here. I will often switch out for Arabiatta or Vodka Sauce. But I almost always use Rao’s sauce! Natural ingredients and no added sugar. It’s not cheap, but it’s a great product.

Mozzarella Cheese. Shredded mozzarella works best for the cheese mixture, but you could kick things up by using sliced fresh mozzarella in between “noodle” and meat layers. 

finished baked no noodle keto lasagna in a casserole dish

Directions

Preheat oven to 375 degrees. 

Heat 1 tbsp olive oil in a large skillet over medium low heat. Brown sausage until cooked through, breaking it apart with a wooden spoon or spatula. Stir in marinara sauce. Remove from heat and set aside.

Mix cottage cheese, 1 ½ cup shredded mozzarella, ¼ cup parmesan, eggs, Italian seasoning, nutmeg, salt, and pepper together in a medium mixing bowl.

To assemble, spread a layer of meat/marinara on the bottom of a 9×13 deep baking dish. Next, put down a layer of chicken breast, overlapping the pieces slightly. Spread a layer of cheese mixture. Top with ¼ cup mozzarella. Repeat layers until you have run out of ingredients. The final layer should be mozzarella. Top with remaining parmesan.

Cover with foil. Bake for 20 minutes. Increase oven temperature to 425. Remove foil and bake for an additional 15-20 minutes until cheese is browned. Let cool for 10 minutes before slicing and serving.

one layer of keto no noodle lasagna in a baking dish

Tips, Tricks, and FAQs

Order thick sliced chicken breast for the protein noodles. Shaved or thinly sliced chicken rips easily and will not hold up well with the weight of the cheese and meat layers. Be sure to request a thicker sliced chicken breast when ordering from the deli counter. Oven roasted chicken breast has the most neutral tasting flavor, but you can certainly feel free to experiment with other flavors.

Cottage Cheese or Ricotta? Personally, I love using full-fat cottage cheese instead of ricotta in lasagna and have been doing so for decades. However, ricotta is also delicious. It really comes down to nutritional differences and what tastes better. If you are really eat strictly keto, ricotta might be the better bet in this low carb lasagna. See the nutritional differences below:

  • 4% fat Cottage Cheese (1 cup):  207 calories, 9 grams fat, 23 grams protein, 7 grams carbs
  • Whole Milk Ricotta Cheese (1 cup):  428 calories, 32 grams fat, 28 grams protein, 7 grams carbs

If you are really trying to ensure that you are getting enough fat, go for ricotta. If that is not an issue, consider cottage cheese as an option. Both ingredients cook similarly, and it’s not easy to tell the difference once baked.

slice of keto no noodle lasagna sprinkled with parmesan and parsley on a white plate

Variations

  • Swap out the Italian sausage from ground beef.
  • Swap out whole-milk ricotta cheese instead of cottage cheese.
  • Change up your marinara sauce by using your own, or even a different flavor profile like spicy Arrabiata, Vodka Sauce, Roasted Garlic, etc.
half eaten slice of keto no noodle protein lasagna on a white plate with a fork.

How to Serve and Store Keto Lasagna

Be sure to give the lasagna time to cool before slicing. The longer the lasagna sits, the more defined the layers will be when you cut it. Give the cheese time to firm up before serving.

Store any leftovers in an airtight container in the refrigerator for up to 5 days. Gently rewarm in a 325 degree oven. Top with additional marinara and mozzarella to refresh the top layer.

This keto lasagna recipe can be made ahead and frozen before or after baking. Be sure that the dish you choose is suitable for freezing! Thaw before baking/rewarming.

Keto Protein No Noodle Lasagna

Other Low Carb Keto Italian Recipes you’ll love

Did you make this recipe? Let me know how it turned out! Leave a comment below and make sure to join the @noshinandnumnums community on instagram or facebook and tag me in your cooking pictures! 

slice of keto no noodle lasagna on a white plate
Yield: 8

No Noodle Keto Lasagna

Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour

A low carb, keto-friendly adaptation of lasagna, this no noodle version features sliced chicken as protein noodles instead.

Ingredients

  • 1 tbsp olive oil
  • 1 1/2 lbs Italian sausage, crumbled
  • 1 28 ounce jar marinara sauce
  • 24 ounces 4% fat cottage cheese
  • 3 cups shredded mozarella cheese, divided
  • 1/2 cup shredded parmesan cheese, divided
  • 2 large eggs
  • 1/2 tsp Italian seasoning
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp ground nutmeg
  • 1/4 tsp black pepper
  • 1 lb sliced oven-roasted chicken breast

Instructions

Preheat oven to 375 degrees. 

Heat 1 tbsp olive oil in a large skillet over medium low heat. Brown sausage until cooked through, breaking it apart with a wooden spoon or spatula. Stir in marinara sauce. Remove from heat and set aside.

Mix cottage cheese, 1 ½ cup shredded mozzarella, ¼ cup parmesan, eggs, Italian seasoning, garlic powder, nutmeg, salt, and pepper together in a medium mixing bowl.

To assemble, spread a layer of meat/marinara on the bottom of a 9x13 deep baking dish. Next, put down a layer of chicken breast, overlapping the pieces slightly. Spread a layer of cheese mixture. Top with ¼ cup mozzarella. Repeat layers until you have run out of ingredients. The final layer should be mozzarella. Top with remaining parmesan.

Cover with foil. Bake for 20 minutes. Increase oven temperature to 425. Remove foil and bake for an additional 15-20 minutes until cheese is browned. Let cool for 10 minutes before slicing and serving.

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 681Total Fat: 38gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 23gCholesterol: 184mgSodium: 681mgCarbohydrates: 9gNet Carbohydrates: 7gFiber: 2gSugar: 6gProtein: 57g

Nutrition is provided as a courtesy and calculated to the best of my ability using online databases. It is suggested that you perform your own check to ensure that a recipe fits within the scope of your dietary needs.

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