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Keto lasagna (MEGA PROTEIN) seemed like an impossible dream until I cracked the code on egg-based noodles. My first attempt? A soggy, falling-apart mess that looked nothing like the Italian comfort food I craved. But after testing dozens of variations, I discovered the game-changing combination that creates authentic lasagna texture while delivering an incredible 36 grams of protein per serving.

This egg-noodle lasagna is compatible with a keto-flexible approach and the low-carb lifestyle. It is high in protein, moderate in fat, and relatively low in net carbohydrates, making it suitable for low-carb eating while offering flexibility beyond strict ketogenic ratios.

If you’ve been searching for a high-protein lasagna recipe that actually tastes like real lasagna—not some sad low-carb imitation—you’re in the right place.

What makes this recipe extraordinary:

✔️ 36g protein per serving from eggs, cottage cheese, and meat sauce
✔️ Only 7g net carbs compared to 40g+ in traditional lasagna
✔️ Authentic pasta texture using revolutionary egg noodle technique
✔️ Meal prep champion – makes 12 generous servings that freeze beautifully
✔️ Family-approved – even non-keto eaters love this version

Perfect for:

• Keto dieters seeking comfort food without the carb crash
• Low-carb lifestyle followers wanting authentic Italian flavours
• Diabetic-friendly meal planning with stable blood sugar
• High-protein needs for muscle building and recovery
• Meal preppers who want grab-and-go nutrition
• Italian food lovers who refuse to compromise on taste

What Makes This Keto MEGA Protein Lasagna Different? 🧁

Traditional lasagna is a carbohydrate bomb—one serving packs 40-50g of net carbs from wheat pasta alone. That’s your entire daily carb allowance on keto, gone in a single meal.

This keto protein lasagna flips the script entirely. Instead of carb-heavy pasta sheets, we’re using protein-rich egg noodles that deliver the exact texture you crave. The secret? A precise combination of eggs, xanthan gum, collagen peptides, and psyllium husk that creates flexible, sturdy pasta sheets that hold up to multiple layers of sauce and cheese.

Here’s what sets this apart:

• Egg-based noodles provide 12g protein before you even add the fillings
• Whipped cottage cheese creates creamy ricotta-like texture with higher protein content
• Homemade Bolognese with Yo Mama’s sauce (or other Keto approved sauce) ensures quality ingredients and controlled carbs
• Strategic layering prevents the sogginess that plagues most keto lasagnas
• Freezer-friendly for true meal prep convenience with 12 servings

The texture? Remarkably good. You get that satisfying bite-through-layers experience, not the mushy disappointment of zucchini noodle lasagna or the weird card board texture of store-bought keto pasta.

Why Does This Keto Lasagna Recipe Work? 💪

✔️ MEGA Protein: 36g per serving from eggs, cottage cheese, mozzarella, Parmesan, and lean ground beef—perfect for muscle maintenance and satiety

✔️ Ultra Low Net Carbs: Only 7g compared to 40-50g in traditional lasagna, keeping you in ketosis

✔️ Simple Ingredients you can find at any grocery store—no exotic keto specialty items required

✔️ Meal Prep Friendly with 12 servings that refrigerate for 5 days or freeze for 3 months

✔️ Authentic Pasta Texture using the egg noodle technique that shocked my Italian grandmother

✔️ Family-Approved Flavor so good that carb-eaters won’t realize it’s keto until you tell them

What Are the Health Benefits of the Main Ingredients? 🌟

Eggs

Supports Muscle Building and Recovery
Eggs provide the highest quality protein available with all nine essential amino acids. The biological value of egg protein is 100, meaning your body can use nearly every gram for muscle repair and growth. With 12 whole eggs in the noodles alone, you’re getting approximately 72g of muscle-building protein before adding any other ingredients.

Stabilizes Blood Sugar Levels
Unlike carb-heavy pasta that spikes blood glucose, eggs have virtually zero impact on blood sugar. The combination of high-quality protein and healthy fats in eggs promotes steady energy without the crash, making this lasagna ideal for diabetics and anyone seeking metabolic health.

Provides Essential Nutrients for Brain Health
Eggs are one of the best sources of choline, which supports brain function, memory, and mood regulation. The yolks also contain lutein and zeaxanthin for eye health, plus vitamin D for immune function—nutrients often lacking in traditional pasta dishes.

Cottage Cheese (4% Milkfat)

Delivers Slow-Digesting Casein Protein
Cottage cheese contains primarily casein protein, which digests slowly and provides sustained amino acid release for up to 7 hours. This makes it perfect for muscle preservation and keeping you full between meals. With 2 cups in this recipe, you’re adding approximately 52g of high-quality protein that keeps you satisfied for hours.

Supports Bone Health with Calcium
Each serving of this lasagna provides significant calcium from cottage cheese and other dairy ingredients. This essential mineral not only maintains bone density but also plays crucial roles in muscle contraction, nerve signaling, and cardiovascular health.

Promotes Satiety and Weight Management
The high protein content combined with minimal carbs makes cottage cheese incredibly filling. Studies show that high-protein dairy significantly increases satiety hormones while reducing hunger hormones, helping you naturally eat less throughout the day without feeling deprived.

Lean Ground Beef

Provides Complete Protein and Essential Amino Acids
Lean ground beef delivers all nine essential amino acids your body cannot produce on its own. The pound of lean beef in this recipe provides substantial protein while keeping the fat content moderate, supporting absorption of fat-soluble vitamins A, D, E, and K without excessive calories.

Rich in Bioavailable Iron and B Vitamins
Beef contains heme iron, the most easily absorbed form, which prevents anemia and supports energy production. The high concentration of B vitamins, especially B12, supports nervous system health, red blood cell formation, and DNA synthesis—critical nutrients often deficient in plant-based diets.

Supports Metabolic Health with L-Carnitine
Ground beef is naturally rich in L-carnitine, an amino acid that helps transport fatty acids into cells for energy production. This compound supports fat burning, improves exercise performance, and may enhance insulin sensitivity—making it especially beneficial for keto dieters.

Why This Combination Works

Together, these three powerhouse ingredients create a synergistic effect for optimal health. The eggs provide fast-absorbing protein for immediate muscle needs, cottage cheese offers slow-release protein for sustained satiety, and ground beef delivers essential nutrients that support metabolic health. This combination keeps blood sugar stable, promotes muscle maintenance, and provides lasting energy without the inflammatory response triggered by grain-based pasta. You’ll stay full for 4-6 hours after eating, avoiding the energy crash and cravings that follow traditional high-carb lasagna.

Nutritional Values:

The nutritional info is a general guide based on my brands, which vary by country and regulations (e.g., Canada allows “No Added Sugar” but not “sugar free”). I don’t count carbs from any sweeteners like monk fruit, erythritol, or stevia (pure forms or zero-carb blends), psyllium husks (fiber), or the small amount of sugar used to activate yeast. I use zero-carb baking powder. Always calculate your own values from your brands and amounts—those numbers matter most.

What Ingredients Do You Need for Keto MEGA Protein Lasagna?

Essential Ingredients List

For the Egg Noodles:

• 12 large eggs (the protein base that creates pasta texture)
• 1½ teaspoons xanthan gum (provides stretch and prevents crumbling)
• 2 tablespoons collagen peptides (adds structure and bonus protein)
• 1 tablespoon whole psyllium husks (creates flexibility and holds moisture)

For the Lasagna Layers:

• 2 cups (475 ml) cottage cheese (4% milkfat) (high-protein ricotta substitute)
• 6 to 8 cups (1.4 to 1.9 liters) homemade meat sauce (see Bolognese recipe below)
• 12⅓ ounces (350 grams) shredded mozzarella (melty cheese goodness)
• 1 cup (100 grams) grated Parmigiano (adds sharp, salty flavor)
• Italian seasoning to taste (oregano, basil, garlic)

For the Crock Pot Bolognese:

• 1 pound (450 grams) lean ground beef (90/10 or leaner)
• 1 green bell pepper, diced (adds texture and nutrients)
• 1 sweet onion, diced (natural sweetness without added sugar)
• 1 cup (150 grams) chopped mushrooms (umami depth and texture)
• 3 tablespoons tomato paste (concentrated tomato flavor and thickness)
• 2 jars (25 ounces each) Yo Mama’s Foods Sensitive Marinara Pasta Sauce (50 ounces total, 6g net carbs per ½ cup)
• 1 tablespoon Italian seasoning
• 2 cloves garlic, minced (optional but recommended)
• Salt and pepper to taste
• Olive oil (optional, for browning)

Can You Substitute Ingredients?

Can I use a different low-carb marinara sauce?
Yes! Look for marinara or pasta sauce with 6g net carbs or less per ½ cup serving. Rao’s Homemade, Primal Kitchen, and Victoria are good alternatives. Always check labels as some “low sugar” sauces still contain hidden carbs.

What if I don’t have collagen peptides?
You can substitute with an equal amount of unflavored whey protein isolate or add an extra egg white. However, collagen peptides provide the best texture and add bonus benefits for skin, joints, and gut health.

Can I use ricotta instead of cottage cheese?
Absolutely! Whole milk ricotta works beautifully. However, 4% cottage cheese is higher in protein and slightly lower in fat, making it the superior choice for this mega-protein version. If using ricotta, you don’t need to blend it first.

What about using ground turkey or chicken?
Yes! Ground turkey or chicken work perfectly in the Bolognese sauce. They’re leaner options that slightly reduce the fat content. For best flavor, add an extra tablespoon of olive oil and consider using ground dark meat instead of breast meat for richer taste.

Can I skip the psyllium husk?
Not recommended. The psyllium husk is crucial for creating flexible, non-brittle noodles. Without it, your pasta sheets will crack when you try to layer them. It’s available at most grocery stores in the supplement or baking aisle.

How Do You Make Perfect Keto MEGA Protein Lasagna?

Phase 1: Creating the Revolutionary Egg Noodles

Preheat your oven to 350°F (180°C). This moderate temperature ensures the eggs cook through without becoming rubbery.

Spray a large non-stick baking pan (15″ × 22″ / 38 cm × 56 cm) with avocado oil spray. This size is critical—too small and your noodles will be too thick; too large and they’ll be too thin to hold together.

Add 12 large eggs to your food processor. Start with low speed to break the yolks, then add the 1½ teaspoons xanthan gum, 2 tablespoons collagen peptides, and 1 tablespoon whole psyllium husks. Switch to high speed and blend for a full 1-2 minutes until completely smooth and slightly frothy.

Pro tip: The mixture should look like slightly thick pancake batter. If it seems too thick, add a tablespoon of water.

Pour the batter into your prepared pan and use a rubber spatula to spread it evenly to all edges. Pay close attention to the corners—uneven thickness leads to breaking during assembly. Bake for exactly 15 minutes until the surface is firm to touch and the edges just start pulling away from the pan.

Here’s where most people make their first mistake: Don’t skip the cooling step! Remove from oven and let the noodle sheet cool completely in the pan for at least 15 minutes. Trying to remove it while warm guarantees tearing.

Once cooled, carefully transfer to a cutting board and cut the sheet in half horizontally. You now have two perfect pasta sheets ready for layering.

Phase 2: Preparing the Slow-Cooked Bolognese Sauce

Optional Step (browning): In a skillet over medium heat, add a little olive oil. Brown the 1 pound lean ground beef until no longer pink, breaking it up with a spoon. This adds extra flavor, but you can skip this step and put the raw beef directly in the crock pot if you prefer.

Prepare vegetables: Dice the green bell pepper and sweet onion. Chop the mushrooms. Mince the garlic if using.

Combine ingredients: In your crock pot, add the browned (or raw) ground beef, green pepper, onion, mushrooms, minced garlic, 3 tablespoons tomato paste, 2 jars (25 ounces each) Yo Mama’s Foods Sensitive Marinara, and 1 tablespoon Italian seasoning.

Mix well: Stir everything together until the tomato paste is fully incorporated and evenly combined.

Cook: Cover and cook on low for 6-8 hours or on high for 3-4 hours. The longer cooking time allows flavors to meld and vegetables to soften nicely. The sauce should be thick and rich, not watery.

Taste and adjust: Before assembling the lasagna, taste the sauce and add salt and pepper if needed.

Pro tip: Make the sauce a day ahead for even better flavor development and easier assembly.

Phase 3: Preparing the Creamy Cottage Cheese Layer

While your noodles bake (or while sauce cooks), add 2 cups 4% cottage cheese to a small blender or food processor. Blend on high for 30-60 seconds until completely smooth and creamy—it should look like thick ricotta.

This is the game-changer that eliminates the chunky texture most people dislike about cottage cheese. The whipped texture mimics traditional ricotta perfectly while delivering way more protein.

Transfer to a bowl and set aside. Don’t skip this step—unblended cottage cheese creates an unpleasant texture contrast.

Phase 4: Assembling the Ultimate Lasagna

Spray a 9″ × 13″ (23 cm × 33 cm) baking dish with avocado oil spray. This prevents sticking and makes serving much easier.

Spread 1-1½ cups meat sauce across the bottom of the dish. This base layer prevents the bottom noodle from drying out.

Place your first pasta sheet in the dish, trimming to fit if necessary. Spread half the whipped cottage cheese evenly over the noodle sheet, going all the way to the edges.

Add another 1-1½ cups meat sauce over the cottage cheese, then sprinkle half the mozzarella (about 6 ounces) over the sauce. The cheese creates a barrier that prevents sogginess.

Add your second pasta sheet, cutting to fit perfectly. Spread the remaining cottage cheese over this layer.

Add another 1-1½ cups meat sauce. Now comes the unique finishing technique: Take those extra noodle pieces and slice them vertically into 4 long strips. Criss-cross these strips across the meat sauce to create an attractive lattice pattern—this isn’t just pretty, it adds structural integrity.

Sprinkle the grated Parmigiano over everything, then add the remaining mozzarella. Finish with a generous sprinkle of Italian seasoning.

Pro tip: Don’t skip the criss-cross pasta strips on top—they create definition between layers and prevent the top from becoming a cheese puddle.

Phase 5: Baking to Perfection

Bake uncovered at 350°F (180°C) for exactly 30 minutes. You’ll know it’s perfect when the cheese is golden and bubbling, and you can see the sauce bubbling at the edges.

Pay close attention to this next part: Let it rest for a full 15 minutes before cutting. I know it’s torture, but this resting period allows the layers to set. Cut too early and you’ll have lasagna soup on your plate instead of defined, Instagram-worthy slices.

After 15 minutes, slice into 12 equal portions. Each piece should hold together beautifully with distinct layers visible.

What Are Common Mistakes When Making Keto Lasagna? 🔧

Problem: Egg noodles crack and break during assembly

Solution: This happens when the noodles are either underbaked or removed from the pan too soon.

• Ensure you bake for the full 12 to 15 minutes until firm
• Allow complete cooling before removing from pan
• Handle gently and support the entire sheet when transferring
• If a sheet does crack, piece it together in the lasagna—the layers will hide small breaks

Problem: Lasagna is watery and doesn’t hold shape when served

Solution: Excess moisture is the enemy of good lasagna structure.

• Use meat sauce that’s been simmered to thicken, not thin soup-like sauce
• If your crock pot sauce is too watery, simmer uncovered on stovetop for 15-20 minutes to reduce
• Don’t overdo the sauce layers—1-1½ cups per layer maximum
• Whip the cottage cheese completely to eliminate water pockets
• Most importantly: WAIT the full 15 minutes after baking before cutting
• Pat excess moisture from mozzarella if it’s particularly wet

Problem: Bottom layer becomes soggy while top dries out

Solution: This indicates baking temperature issues or improper layering.

• Always start with sauce directly on the pan bottom—never a dry noodle first
• Ensure even sauce distribution at each layer
• Don’t place too close to heating element
• If top browns too quickly, tent with foil for last 10 minutes of baking

Problem: Egg noodles taste too “eggy” and not like pasta

Solution: The Italian seasoning and cheese should mask any egg flavour, but if it’s still noticeable:

• Ensure you’re using fresh eggs, not ones nearing expiration
• Add ¼ teaspoon garlic powder to the noodle batter
• Make sure you’re using enough meat sauce—the flavors should dominate
• Let the assembled lasagna rest 5 minutes before baking so flavors meld

Problem: Cottage cheese layer is lumpy and grainy

Solution: Unblended cottage cheese ruins the texture experience.

• Blend for a full 60 seconds minimum until completely smooth
• Use small curd cottage cheese for easier blending
• Add 1 tablespoon heavy cream while blending if needed for smoother consistency
• The 4% milkfat cottage cheese blends more smoothly than lower fat versions

Problem: Lasagna falls apart when freezing and reheating

Solution: Freezer storage requires slight technique adjustments.

• Cut into individual portions before freezing for easier reheating
• Wrap each portion tightly in plastic wrap, then foil to prevent freezer burn
• Thaw in refrigerator overnight rather than microwaving from frozen
• Reheat at 325°F covered with foil to prevent drying out
• Add a tablespoon of water or extra sauce before reheating if it seems dry

Can You Make Variations of Keto MEGA Protein Lasagna? 🎨

White Sauce Chicken Lasagna
Replace the Bolognese with a creamy Alfredo sauce made from heavy cream, cream cheese, and Parmesan. Use shredded rotisserie chicken instead of ground beef, and add spinach between layers for a restaurant-worthy white lasagna. The protein content remains high while creating a completely different flavour profile perfect for those who prefer lighter sauces.

Spicy Mexican Lasagna
Transform this into a low-carb Mexican casserole by swapping Italian seasoning for taco seasoning and using ground beef cooked with peppers, onions, and sugar-free salsa. Replace mozzarella with Mexican cheese blend and add jalapeños between layers. Serve with sour cream, guacamole, and fresh cilantro for a fiesta-worthy dinner.

Vegetarian Pesto Lasagna
Create a meatless version using layers of roasted vegetables—zucchini, eggplant, bell peppers, and mushrooms—combined with homemade keto pesto made from basil, pine nuts, and Parmesan. The egg noodles provide all the protein you need, and the pesto adds healthy fats. This variation is perfect for Meatless Mondays or vegetarian guests.

Breakfast Lasagna
Use the same egg noodle base but fill with breakfast sausage, scrambled eggs, cheddar cheese, and sugar-free maple syrup drizzle. This sweet-and-savory combination makes an incredible brunch dish or meal-prep breakfast that reheats beautifully. Add crispy bacon between layers for extra indulgence.

Seafood Lasagna
Replace ground beef with a mixture of shrimp, crab, and white fish in a creamy white wine sauce. Add fresh dill and lemon zest to the cottage cheese layer for brightness. This elegant variation is perfect for special occasions and delivers even more protein with the seafood addition.

Buffalo Chicken Lasagna
Shred rotisserie chicken and toss with sugar-free buffalo sauce, then layer with a cream cheese and ranch mixture instead of cottage cheese. Top with blue cheese crumbles and mozzarella. This crowd-pleasing variation combines the flavors of buffalo wings with lasagna comfort—perfect for game day gatherings.

How Should You Serve Keto MEGA Protein Lasagna? 🍳

Classic Italian Pairings

• Simple Caesar salad with homemade dressing and Parmesan crisps for crunch without croutons
• Garlic butter green beans sautéed until tender-crisp, complementing the richness with fresh vegetables
• Keto garlic bread made from almond flour or cloud bread brushed with butter and herbs

Hearty Dinner Options

• Roasted Brussels sprouts with bacon and balsamic glaze adding smoky-sweet contrast to the savory lasagna
• Creamy coleslaw with apple cider vinegar dressing providing cool, crunchy texture contrast
• Cauliflower mash with butter and cream creating a low-carb “pasta and potatoes” comfort meal

Elegant Brunch Presentation

• Arugula salad with lemon vinaigrette, shaved Parmesan, and pine nuts for sophisticated lunch entertaining
• Roasted cherry tomatoes with fresh basil bringing bright, fresh notes to balance the richness
• Grilled asparagus with hollandaise sauce for an upscale side that complements without competing

Meal Prep and Lunch Ideas

• Pack individual servings with side salad in separate container for grab-and-go lunches all week
• Pair with bone broth for an incredibly satisfying, warming meal with bonus collagen
• Serve over fresh spinach to add extra volume and nutrients without adding carbs
• Top with dollop of pesto for an instant flavor boost that requires zero cooking
• Add a fried egg on top for breakfast-for-dinner with even more protein

How Do You Store Keto MEGA Protein Lasagna? ❄️

Room Temperature Storage

Not recommended for this recipe due to the dairy content and meat sauce. Lasagna should be refrigerated within 2 hours of baking to prevent bacterial growth.

Refrigerator Storage

Duration: 5-6 days in an airtight container

Store the entire lasagna covered tightly with plastic wrap, then foil to prevent drying. For easier meal prep, slice into 12 individual portions and store in separate containers. This makes grabbing lunch or dinner effortless throughout the week.

Reheating Instructions:

• Microwave: 2-3 minutes on 70% power, covered with damp paper towel to prevent drying
• Oven: 325°F for 20 minutes covered with foil, then 5 minutes uncovered to crisp top
• Air fryer: 325°F for 8-10 minutes for crispy edges
• Add a tablespoon of water or extra sauce before reheating if it looks dry

Freezer Storage

Duration: Up to 3 months when properly wrapped

The egg noodles freeze remarkably well, making this ideal for batch cooking. With 12 servings, you can freeze portions for an entire month of convenient meals. Slice into individual portions before freezing for maximum convenience.

Proper Wrapping Method:

• Wrap each portion tightly in plastic wrap, pressing out air bubbles
• Wrap again in aluminum foil to prevent freezer burn
• Label with date and contents
• Store flat in freezer for space efficiency

Thawing Instructions:

• Transfer to refrigerator 24 hours before serving for best texture
• Can microwave from frozen: 5-6 minutes on 50% power, then 2 minutes on full power
• Oven from frozen: 375°F covered for 45 minutes, then uncovered 10 minutes

Pro Tip: Freeze a double batch when making this recipe. Having protein-packed, keto-friendly meals in your freezer eliminates the temptation to order carb-heavy takeout on busy nights. Each serving provides a complete meal requiring zero thought—just reheat and eat. At only 318 calories and 36g protein, it’s the perfect grab-and-go solution.

How Does This Compare to Traditional Lasagna?

Traditional Lasagna (per serving)

• Net Carbs: 40-50g (mostly from wheat pasta)
• Main Ingredients: Wheat noodles, ricotta, mozzarella, ground beef, marinara
• Calories: 450-550 kcal
• Protein: 20-25g
• Blood Sugar Impact: Significant spike within 30-60 minutes, followed by crash and cravings

Keto MEGA Protein Lasagna (per serving)

• Net Carbs: 7g (primarily from tomatoes in Yo Mama’s sauce and vegetables)
• Main Ingredients: Egg noodles, whipped 4% cottage cheese, mozzarella, Parmigiano, lean ground beef
• Calories: 318 kcal
• Protein: 36g (nearly 50% more!)
• Metabolic Benefits: Stable blood sugar, sustained energy for 4-6 hours, supports ketosis

Texture and Taste Comparison

The texture is not the same as traditional lasagna.  But the noodles are fabulous because you get all this protein all the while building layers in the lasagna.

The flavour profile is satisfying tbecause of the increased protein from eggs and cottage cheese. The whipped 4% cottage cheese mimics ricotta so well that my family didn’t notice the swap until I told them. The Yo Mama’s Sensitive Marinara brings authentic Italian tomato flavour without added sugars or unnecessary ingredients.

The biggest difference? You won’t experience the food coma that follows traditional lasagna. Instead of feeling sluggish and craving a nap, you’ll feel energized and satisfied for hours. That alone makes this version superior, even if you’re not following a keto diet. Plus, with 12 servings instead of the typical 8, you get more meals from one batch.

If there’s one honest difference to mention: the egg noodles are slightly softer than al dente pasta. They won’t give you that firm bite-through sensation of traditional noodles. However, in the context of lasagna where pasta is meant to be soft and integrated with sauce anyway, this texture works perfectly.

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KETO MEGA PROTEIN LASAGNA

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Discover how to make keto MEGA protein lasagna with 36g protein per serving and only 7g net carbs. Learn the egg noodle secret that creates perfect pasta texture without the carbs.

• Author: Shari MAC
• Prep Time: 45
• Cook Time: 30
• Total Time: 75 minutes
• Yield: 12
• Category: Keto Low Carb
• Method: Baking
• Cuisine: Keto Low Carb
• Diet: Diabetic

Ingredients

For the Egg Noodles:

• 12 large eggs
• 1½ teaspoons xanthan gum
• 2 tablespoons collagen peptides
• 1 tablespoon whole psyllium husks

For the Lasagna Layers:

• 2 cups (475 ml) cottage cheese (4% milkfat)
• 6 to 8 cups (1.4 to 1.9 liters) homemade meat sauce (see below)
• 12⅓ ounces (350 grams) shredded mozzarella
• 1 cup (100 grams) grated Parmigiano
• Italian seasoning to taste

For the Crock Pot Bolognese Sauce:

• 1 pound (450 grams) lean ground beef
• 1 green bell pepper, diced
• 1 sweet onion, diced
• 1 cup (150 grams) chopped mushrooms
• 3 tablespoons tomato paste
• 2 jars (25 ounces each) Yo Mama’s Foods Sensitive Marinara Pasta Sauce
• 1 tablespoon Italian seasoning
• 2 cloves garlic, minced (optional)
• Salt and pepper to taste
• Olive oil (optional, for browning)

Instructions

Make the Bolognese Sauce:

1. Optional Step (browning): In a skillet over medium heat, add a little olive oil. Brown the ground beef until no longer pink, breaking it up with a spoon. This adds extra flavor, but you can skip this step and put the raw beef directly in the crock pot if you prefer.
2. Prepare vegetables: Dice the green bell pepper and sweet onion. Chop the mushrooms. Mince the garlic if using.
3. Combine ingredients: In your crock pot, add the browned (or raw) ground beef, green pepper, onion, mushrooms, minced garlic, tomato paste, both jars of Yo Mama’s marinara sauce, and Italian seasoning.
4. Mix well: Stir everything together until the tomato paste is fully incorporated and evenly combined.
5. Cook: Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours. The longer cooking time allows flavors to meld and vegetables to soften nicely.
6. Taste and adjust: Before using, taste the sauce and add salt and pepper if needed.

Make the Egg Noodles:

1. Preheat oven to 350°F (180°C).
2. Spray a non-stick baking pan (15″ × 22″ / 38 cm × 56 cm) with avocado spray. Set aside.
3. To make noodles, add 12 eggs to a food processor. Add xanthan gum, collagen peptides, and whole psyllium husks. On low speed and then high speed, blend the ingredients for 1 to 2 minutes until completely smooth.
4. Pour batter into prepared pan. Using a rubber spatula, smooth out the batter to the edges of the pan, making sure it’s smooth and even throughout.
5. Bake for 15 minutes until noodles are firm. Remove from oven. Let cool completely before removing from pan.
6. Transfer noodle sheet to work surface and cut in half horizontally.

Prepare the Cottage Cheese:

Meanwhile, while noodles are baking, whip cottage cheese in a small blender until completely smooth. Transfer to a bowl. Set aside.

Assemble the Lasagna:

1. Spray a 9″ × 13″ (23 cm × 33 cm) baking dish with avocado spray.
2. Add one layer of meat sauce to the bottom of the dish.
3. Add one pasta sheet, cutting to fit dish.
4. Spread half the cottage cheese on the pasta sheet.
5. Add another layer of meat sauce.
6. Add half the mozzarella on top of meat sauce.
7. Add second pasta sheet, cutting to fit.
8. Add the remaining cottage cheese.
9. Add another layer of meat sauce.
10. Slice the 2 extra pieces of noodles vertically so you have 4 long slices. Criss-cross the pasta strips across the meat sauce.
11. Add grated Parmigiano.
12. Add remaining mozzarella.
13. Season with Italian seasoning.
14. Bake for 30 minutes at 350°F (180°C).
15. Let rest 15 minutes before serving.

Notes

Nutritional Values Per Serving (recipe makes 12 servings):

• Calories: 318 kcal
• Total Carbs: 10g
• Fiber: 3g
• Net Carbs: 7g
• Protein: 36g
• Fat: 15g
• Saturated Fat: 6g
• Sugar: 5g (from tomatoes in sauce)
• Cholesterol: 215mg
• Sodium: 685mg

Note: Values are calculated using 90/10 lean ground beef, 4% cottage cheese, Yo Mama’s Foods Sensitive Marinara (6g net carbs per ½ cup), and standard ingredient databases. Values may vary slightly depending on specific brands used. Recipe makes 12 servings from a 9″×13″ pan.

Why These Macros Are Perfect for Keto

• 36g protein per serving supports muscle maintenance and provides exceptional satiety for 4-6 hours
• 7g net carbs keeps you well within standard keto macros (20-30g daily), allowing room for vegetables and snacks
• 15g healthy fats from eggs, cheese, and beef support ketone production and vitamin absorption
• Protein-to-carb ratio of 5:1 is ideal for muscle building while maintaining ketosis
• Only 318 calories per serving makes this perfect for those combining keto with calorie awareness
• Compare to traditional lasagna: 40-50g net carbs, only 20g protein, and inflammatory wheat—this version provides nearly double the protein while slashing carbs by 85%