Here’s a Keto Low Carb Lasagna Recipe that is sure to win the whole family over. It is simple to make, and it tastes just like the real deal. By using the Natural Heaven Palm Heart Lasagna Noodles, we not only inadvertently reduce the calories in this dish compared to traditional pasta, but we dramatically reduce the carbohydrate count too. The Palm Heart Noodles are low carb and high fiber, leaving you with hardly any net carbs in the entire box. It’s a win-win, though they do cost about 2-3 times as much as regular lasagna noodles.

For the marinara sauce you can either go with something like a Rao’s Sensitive Marinara Sauce if you are looking to shave off potentially one more carb per serving, or you can go with the Mezzetta Marinara Sauce that I used in the video, which costs about half as much as the Rao’s and has only one extra carb per serving. Considering that this entire tray of lasagna only uses about 2 servings of Marinara Sauce anyways, it’s up to you which route to go. Definitely check your labels on the Marinara you buy if you purchase any other brand, as some brands have as much as 5 times as many sugars in them as the Rao’s or Mezzetta.

Another tip for picking the Ricotta and Mozzarella Cheeses is to go with the Whole Milk (Full Fat) cheeses, and do NOT use any of the Part Skim or Reduced Fat varieties. You will not only want those Full Fat cheeses for their delicious fat content, but the other types generally have higher carbohydrate counts in them too.

You can make larger batches of this if you want, as this recipe makes a 9″x9″ tray os Low Carb Lasagna as shown. You could double the recipe and make it in a larger baking dish if you have those available, and it really would not increase the prep or cook time by very much at all. This stores excellently in the refrigerator for days, so you can save the leftovers for a quick and easy meal later, or make this for meal prep for the entire week if you want also.

Keto Lasagna Recipe Right Diagonal







PREP TIME: 20 Minutes

COOKING TIME: 20 Minutes

TOTAL TIME: 40 Minutes

Keto Lasagna Recipe Nutrition Facts



  1. Preheat the Oven to 350*F.
  2. Warm up a Large Non-Stick Skillet on the stove over Medium-High Heat, and add the 1 Pound of Hot Italian Sausage.
  3. Chop the sausage up and cook until browned, which will take about 10 minutes or so.
  4. In a Medium Mixing Bowl combine the Ricotta Cheese with the Italian Herbs and Granulated Garlic and set aside.
  5. Shred the 8 Ounces of Mozzarella Cheese and set aside for assembly.
  6. Once the Hot Italian Sausage is browned, begin assembling the layers of your lasagna in your baking dish.
  7. I always place a couple tablespoons of the Marinara Sauce on the bottom of the baking dish to prevent the noodles from sticking to it. Then assemble in any combination of layers that you choose.
  8. I always top the Lasagna with the last bit of Mozzarella Cheese so that it has a nice baked cheese topping.
  9. Place the Lasagna in the oven at 350*F for about 15-20 minutes. You will want the cheese to start bubbling before you take it out. This can take more or less time depending on your oven, altitude, or the brand of Mozzarella Cheese used.

SPECIAL NOTE: You can use the left over Marinara Sauce to make some Keto Pepperoni Pizza or our Keto Calzones!

Amanda Dawn

HI! I'm Amanda. A trained chef, nutritionist, and writer who is passionate about helping people live a healthy lifestyle. I lost 75 lbs in my journey and I love to help others enjoy great, wholesome food!

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  1. Were do we find out were fined out were go to get the noodles. Can’t make it if I can’t find the noodles?

    1. In the ingredients list the noodles are clickable, and take you to Amazon where I got mine.

        1. They were out of stock for me too but I just typed into google and ordered from Natural Heaven, Got 4 boxes for $25.00. Just made the lasagna and it’s very good!!!

          1. I think they finally got them back in stock a few weeks ago, because we were able to finally re-order some for ourselves too. When we first posted this recipe it wiped them out completely.

    2. Try zucchini noodles instead! Start by cutting the zucchini ribbons which replace the noodles in this dish. You will need a mandolin (affiliate link) fitted with adjustable thickness settings to cut the zucchini into thin 1/8th inch thick ribbons, it’s quick and easy but please be careful you don’t cut yourself.
      Since zucchini tends to be very watery, grilling it first is a must (I use my grill pan). After it’s grilled, I leave it on paper towels to soak up extra water while I make the sauce.
      I take this a step further and leave it uncovered in the oven while it bakes for half of the bake time, which lets the heat from the oven dry out any more moisture. The results are worth the extra steps, don’t skip them!

      1. how much zucchini do i need to get for this size of the pan?

    3. I wish I could send you these boxes I have left over. I bought a pack of 6 from Amazon and used one for this recipe. Definitely not for me. Had to pitch it out for the raccoons to eat.

    4. Really Need Those noodles. Please let me know where you got them. Glo

      1. I guess they totally sold out nationwide. Oops, I guess this recipe was a success!

    5. I tried this recipe tonight, and it is very close to the real thing. I am a chef on keto, taste is paramount, and if it doesn’t taste good I won’t make it again. I will definitely make this again, again. Heart palm lasagna sheets are very pricey, but I got a 6 pack.

    6. We are to get noodles

    7. I used eggplant in place of the noodles.

      1. How was the flavor using eggplant?

    8. Whole Foods sells the noodles

  2. So how were those palm heart noodles? Have been wanting to know.

    1. By themselves they have a faint artichoke heart flavor, which is good/bad depending on your feelings about artichoke hearts. I personally like them both so that was a good thing for me. In a dish like this Lasagna, none of their flavor came through so it just tasted like normal lasagna either way. And one of the best parts is that the texture was also REALLY close to that of noodles in the lasagna too.

  3. Do you cook or prepare the noodles before assembly or layer them as they are? Looking at your recipe and the one of the box, it appears you just layer them. Right?

    1. Layer them just as they are. Don’t even need to rinse or drain them when taking them out of the vacuum sealed bag. Makes them really easy to work with.

      1. I click on the noodles and Amazon the only thing they have posted is a review of them. I don’t know how much they are? can’t find them. Only the review…

        1. I am guessing that listing on Amazon must have sold out then. They cost around $5 per box, and are generally sold in bundles of 3 to 6 boxes per order. The manufacturer’s name is Natural Heaven. I think they may sell them on their own site too.

  4. Can you make it more easily to ‘print’ out the recipe without several pages. I really just want the recipe. Thank you.

    1. If you hit the pdf button you can just print the page with the recipe on it!

  5. I used zucchini and just cut them into thin, long strips. The dish came out awesome! This is my first Keto recipe to try and so far my favorite!!

  6. It only takes 15-20 minutes to cook the noodles?

    1. These are not your normal noodles. They are already cooked, and are made from Heart of Palm.

      1. Do they have a different flavor as compared to a true noodle and if so how? And for using zucchini or eggplant I wonder if you dehydrated them in a dehydrator first of it would help suck up the moisture has they rehydrated during cooking.

        1. They have a very similar texture to thick lasagna noodles. In the dish there is no detectible flavor from them. On their own they taste a little like Artichoke Hearts, as Heart of Palm tends to do.

      2. You can also use zucchini or cabbage (steamed) instead of noodles its 😋

  7. I normally use zucchini and eggplant sliced in long strips, and baked till dry- I season with salt, pepper and garlic powder before baking. I don’t digest ricotta well, so I make a ground meat and veggie sauce with chopped zucchini , celery, onion, little carrot, mushrooms, peppers- and layer that with shredded mozzarella and parmigiano and maybe goat Gouda-
    But the baking off the “noodles” is a project- can’t wait to try these ”noodles “!

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