PROTEIN NOODLE LASAGNA
I once adored going to Olive Garden for lasagna (which is a huge hit in the book Keto Restaurant Favorites). But when Craig lost his job, and we couldn’t afford to go out to eat, I started cooking our favorite restaurant meals at home! Not only was it a great way to save money, but we both lost a lot of weight eating healthier versions at home!
Check out our favorite restaurant recipes made keto in my best-selling cookbook Keto Restaurant Favorites! Click HERE to find it on SALE!
Yum! Comfort food without the guilt. I made this Protein Noodle Lasagna ahead of time, froze it and the day I wanted to serve it, I placed it in my oven before I left for work on a “delay timer.” It was a nice way to end the day.
I served this with my homemade GARLIC BREAD.
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Check out this video of me and Kai making this delicious Lasagna!
1 pound Italian sausage
¾ pound grass-fed ground beef
1/2 small onion, chopped
2 cloves garlic, minced
4 cups no sugar marinara sauce
16 oz. ricotta cheese
½ tsp REDMOND REAL sea salt
12 ounces mozzarella cheese, sliced
¾ Cup Parmesan cheese
Thinly sliced organic deli Chicken Breast (protein noodles) (16 slices or about 8 ounces) (click HERE)
Preheat oven to 425 degrees.
In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in marinara sauce.
In a mixing bowl, combine ricotta cheese with egg, and 1/2 tsp salt. To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9×13 inch baking dish. Arrange chicken breast slices over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray or make sure the foil does not touch the cheese. Bake for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving. Makes 8 servings.
NUTRITIONAL COMPARISON (per serving):
561 calories, 42g fat, 42g protein, 4g carb, 0.3g fiber
On our canoe adventure we packed my Protein Noodle Lasagna in these little thermos containers. Happy summer eating!
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When I make this, I layer noodles/ricotta/mozzarella/noodles, etc., then
I top it with the sauce and meat. I like the way the cheese keeps the noodles together..My friend from Italy always makes her lasagne that way.
Maria…I just bought your book on Amazon for my Kindle…I can’t believe how many recipes there are and I decided to try everyone of them. I’ll let you know how they come out but thanks so much for doing this. It has so much variety and we never will have to feel deprived…Best Regards…Betty Henderson( I am coach for the 800 calorie protocol)….I bought the one Nutricious and Delicious:)
Thanks SOOOO much Betty! I really appreciate your kind words!
I also appreciate your support and purchasing my cookbook:)
Keep up the word of health!!!
Made this for my family and they loved it!! Super easy to make also
Looks so good, ever try making a Mexican Lasagna version? 🙂
Thanks Connie! Here you go!: http://mariahealth.blogspot.com/2012/01/enchilada-casserole.html
Made this for dinner tonight and forewarned my husband before we ate that he may not like his meal but just to remember it is good for him. His comment after his second helping was,”it is sure better than the normal lasagna, it must have health noodles in it cause it doesn’t have those big hunks of those other noodles in it.” I couldn’t agree more and can’t believe how filling it is. A keeper!
Thanks Marilyn! That makes me sooooo happy!!!!
Oh my goodness, the lasagna is a amazing!!! I will have to admit, that I was apprehensive about the “noodles”, but like Marilyn mentioned this recipe is a “keeper”.
Thanks Penne! I’m REALLY happy you liked it:))))
Hi Maria, I used this recipe this weekend. I must say that it was really good. I used turkey meat instead of chicken, it’s Medford…. I tried to hide what I was doing from my husband as he would NOT approve, but he came home while I was putting it together. We ate it with reservation and I must say both LOVED it. I don’t see the need to ever, and I really mean this, ever put the noodle in again. I made a few changes, had some fresh basil and parsley that I put into he sauce….Thank you…..Tammy,
Yay! I love when the whole family likes a recipe. 🙂
Maria- I am getting around 620 calories and 14 c per serving on this. I made 8 servings from my pan. Is that correct?
Hi, I only listed the difference in noodles. I updated it above to have nutritional comparison for the whole recipe. I get about 12 servings out of this. 🙂
At what point would you freeze this meal, if you were making it ahead? Sorry, I’m just starting to try this, and I thought this would be the perfect meal to start with! Thanks!
How far ahead of time? I make this on Sunday and freeze it right away for the week. 🙂
I am very new to this “healthy lifestyle” and am very excited for my families “healthy” future. Where does one find nitrate free deli chicken? My family would love this recipe and I am anxious to make it. Thank you!
I use Applegate lunch meats. I get mine at Trader Joe’s but you can check at your grocery store. 🙂
About how much chicken do you buy for this recipe & how thick are the slices sliced? Then do you layer just one slice thickness at a time in the pan or a multiple slice thickness? Can’t wait to try this!
I get as thinly sliced as the deli will do. 🙂
Where do you buy protein noodles?
It is just thinly shaved chicken breast. 🙂
Do you consider butternut squash too starchy? Are there any other veggies besides corn, carrots, and potatoes that you consider too starchy?
It is a bit starchy at 22g per cup. I would limit it. I also limit peas and beets. 🙂
That’s great to know. Thanks!
I sure wish I could understand your lifestyle Maria…how do you prepare 3 meals a day for your family, every single day? I live in the kitchen these days. I have a crock pot on the way, but yikes, it’s an endless round of meal planning, shopping, prep, and clean up. I cannot bake every morning…what are some simple options for breakfasts, other than smoothies? I send my husband off every morning after his coconut/pineapple/whey smoothie, but I cannot drink that so it’s another meal for me. I am worn out from 35 years of meal prep; there must be a simplified breakfast plan out there. If I do drink a smoothie, I want to chew something within 30 minutes and it undoes my efforts. Oy, it’d be great to have some simplified breakfast ideas w/o baking.
I love the information in your books, trying to absorb and implement as much as I can. So grateful for all I’m learning…
Hi C Lyons,
I make Marias waffles in advance and freeze them. Last week I made three different flavors. Chocolate, strawberry and vanilla. This helps me a few days a week. When I bake, I make at least three recipes at a time. That saves me on electricity and time. The added bonus is to clean the kitchen once after three dishes. I can make two batches of cookies, a chocolate torte and a lasagna simultaneously. Everything gets portioned and frozen . I too have a children and a busy life and I know is not easy but it works. Last week I made some salmon bakes covered with cauliflower mash at the top. They were easy and delicious. They froze well. Now my freezer is full of Maria’s foods. I messed up some of the recipes but I am learning, so that’s ok.
The salmon bakes sound delicious…where can I find that recipe?
Great ideas Cynthia, thank you! Need a bigger fridge and freezer; need a reno on the kitchen it seems. I can find room for waffles though.
I know what you mean C Lyons. I could use a standing mixer. My life will be a lot easier if I could mix things that easily. As per the space, I understand. I kept my old refrigerator when my kitchen was updated years ago. Up until now I only used it for ice and water. Now is loaded with all manners of food. Who knew?? I am 43 and learning to cook for the first time. Is never too late. After a couple of months eating the Maria way, my fridge is finally getting healthified. I noticed that after I got rid of the frankenfoods I have a lot more space. I am sure that next year at this time, we will find this a lot easier. Is a journey.
How much marinara sauce is in the jar you use?
26 ounces. 🙂
I made this Thursday night! It was wonderful!!
what do you do to artichoke hearts to turn them into ziti
I just break them into chunks. 🙂
What are protein noodles & where do you get them from? thanks
Oh I just saw it, sorry. I often use zoodles & cabbage, but never thought to make a lasagne with it. Thanks
I made this for dinner tonite, but it’s very runny… what did I do wrong? it looks more like soup. 🙁
Any vegetarian substitutions for the chicken?
Maybe eggplant. 🙂
The main thing my husband misses is pasta/pizza since we started low carbing. I saw this recipe and thought I’d try it. I tweeked it a bit to be more like my lasagna-I make my own gravy & I added pepperoni. My husband is thrilled, he loved it! I am adding this to my low carb life! Thank you for the idea.
Thanks! Love when the whole family likes my recipes. 🙂
Hi Maria this looks very tasty. Do you bake this before you freeze it?
Yes, I bake before freezing. Thanks!
Hi Maria, Love the slow-cooker version of the lasagna but would like to try this. Wondering if I can substitute cottage cheese for the ricotta and shredded mozzarella for sliced? Thanks!!
That will work. 🙂
Maria, this looks absolutely amazing! I cannot wait to try this.
Thanks! This is a family favorite in our house. 🙂
Made this tonight and SUCCESS all around! I have adult children and the garlic bread was the topic of dinner conversation. One child described it as “cheese flavored PEEPS”. Once they decided to not think about it as “bread” the pan disappeared! Thanks so much for all the work you’ve done!
do you have any dairy-free options for this? some recipes, it seems, just HAVE to be made with cheese (like lasagna) but for people like me who can’t have dairy, I’m having to either skip many meals in your meal plans or make a very odd/blah version. Am I not thinking about an alternative to cheese I could be using in some of these recipes? I love your idea about using sliced ckn breast for the noodles! That’s so genius! Do you have any genius ideas for cheese replacements?? 😉
Well, cheese is a tough one. You could try goats milk cheese (many people sensitive to dairy can still have goats milk). 🙂
I have been meaning to try this recipe for months now and last night I finally made if for dinner. I was a little skeptical about the texture the turkey would give but I have to tell you this is by far the BEST low carb lasagna I have ever made. My husband LOVED it, and my son had no idea he was not eating pasta. Thank you for yet another delicious healthy alternative to one of my favorite comfort foods!
With Dairy sensitivity, would you recommend goat or sheep cheese? Thanks so much.
Depends on your taste. They taste different so which ever you prefer. 🙂
This was really good! I also used turkey in place of the chicken and made my own sauce. I am so grateful for this blog and the terrific recipes. Thank you! I am always telling people (friends and social media strangers about this blog).
Thank you so much! 🙂
I used my own meat sauce. I oven-roasted planks of zuch & yellow squash, and sautéed mushrooms and used them as additional layers to incorporate veggies. My hubby and I both LOVE this! It portions easily and freezes and reheats well and TASTES LIKE LAZAGNA WITH NOODLES! Great recipe…
How many oz/lbs of protein noodles? Another protein lasagna recipe of yours lists 1 lb of chicken breast slices. Is that about correct for this one too?
Yes, that will work. I usually get thinly shaved from the delay and about 20 slices works.
Hi, I was wondering do you count the carbs in the meat as part of the total carb count? Because I’m having a hard time getting any veggies in due to my meats and dairy carbs totaling 10-20 carbs a day.
I count all carbs, yes. If trying to lose weight (and stay at 10-20g) you have to limit some veggies for now. 🙂
You mention placing it (frozen?) in the oven on a delayed timer. I do this too and it makes my afternoons so much easier. My current oven needs to be replaced and am shopping around for a new convection oven. What do you use and are you happy with it?
We have a convection and I love it. 🙂
one jar of marinara…is how many grams?
Typically 24 ounces or 680 grams. 😉
Maria, how much chicken approximately? Maybe I missed this?
About 4 ounces should cover it, depending on how thick the shavings are. 🙂
I’m confused about this response. In another comment, you say 1 pound if thinly sliced deli chicken. How many ounces should we be using?
Depends how thick it is cut. If it is thicker cut enough slices to cover will weight more. If it is very thin it will weight less. Just just need enough slices to cover each layer.
I read all the posts and didn’t see anyone ask about ORGANIC turkey or chicken. What do you think of that option? I haven’t eaten beef or pork for 37 years. At that time I was a full vegetarian. I did start eating poultry and fish, but I’m now scared of fish since the Japan meltdown putting radioactivity into the water.
I am interested what you think of organic poultry, however. I’m willing to pay the extra…a lot extra, for organic poultry.
I try to get my partner to purchase grass-fed beef, but he doesn’t like how lean it tends to be. Ideas?
Thanks for your work and time!
Organic is always best. It can be a good addition to something like this where you are getting lots of healthy fats from the rest of the dish. By itself (a chicken breast) is very high in protein and low in fat. So you need to add lots of healthy fats to balance it out. 🙂
I had some guest over for dinner. They aren’t super carb conscience and I didn’t know if you they would like something like this. I bought a Stoffer’s Lasagna for them and made this for me. Maria! This lasagna was so amazing!!! Genius! I like zucchini noodles but they do give off a ton of water. This looked and stayed together like a ‘noodle’ lasagna. One of the guest tried my lasagna and loved it. I should have made two of these and not said a word! Live and learn! It’s in my database as my top pick for lasagna recipes! Thanks so much!
How long will it freeze for? As in if I make a double batch and pop one in the freezer.
It should last a couple months in a good freezer.
I just made this tonight. This was ridiculously good. I am new to low carb and sometimes feel like I will have to be satisfied with certain things or do without. Not the case with this. Absolutely wonderful. Thank you so much for this mouth-watering recipe. It is taking everything for me not to go upstairs and get seconds. LOL
Oh no! About to make this for dinner for the first and realized I only have shredded mozzarella cheese. Would that work? I do have provolone slices…would that be better than shredded mozzarella?
Yes, I think provolone would be better. 🙂
Maybe I missed it, but at what point do you freeze it… Do you just assemble and freeze at that point or go through the full cooking process and cool, then freeze?
Yes, I assemble and freeze. 🙂
Maria~ I have been making your recipes for a few of years. I follow your blog weekly and love living the Keto lifestyle. I had to tell you how much my family enjoyed this recipe. This is just delicious!!! It’s hard to find meals the grain and sugar addicts in my family will enjoy with me! Thank you so much for all you have done for me ( and you didn’t even know)! 😉
Thank you for writing!!!!
You never cease to amaze me with your low carb creations. This was so awesome.
I made this dish tonight for dinner and I don’t know where I went wrong. But, this came out super salty and mushy. It had a lot of liquid/grease the top and sides. Any ideas from anyone what I missed on this recipe?
Did you let it rest after baking?
Even regular lasagna is very liquidy first out of the oven.
Sometimes I sprinkle my lasagna (the sauce) with a little with a tsp of xanthum gum. That helps with all the liquid- and I let it cool after baking.
I just had this for dinner and followed the recipe exactly. I was concerned it would be runny so I waited 25 minutes to eat it. I was disappointed with the result. It was like salty, greasy, lasagna soup. I baked it at 425 degrees as instructed. My convection oven deducts 25 degrees, so the convection temp was 400. I don’t want to make this again and waste good ingredients. Is there anything you can suggest we do to help it to solidify, even a little? Would glucommanan in the sauce help?
I’m sorry you are so disappointed. It could be the sauce you used.
I would try it leftover. It may set up better after it rests a day.
I used homemade super thick marinara so I don’t think it was the sauce. I think it might be either the baking temperature you specify is too high, or the baking time too long. It was a super bubbly hot mess when it came out of the oven, most of the cheese separated and became gloppy and watery. I really want this recipe to work, as my family used to love lasagna.
Sorry. Most people commented they love it.
I found this post quite confusing to be honest. I think the recipe sounds good, however the bulk of the article was about how chicken wasn’t all that great for you and then used it as a sub for the noodles……
I’m sorry you didn’t like the article.
Made this yesterday for a funeral I was attending. Everyone who tried it absolutely loved it and wanted the recipe! I did use cottage cheese instead of ricotta. I’m so excited to try your enchilada casserole next!
What are your thoughts on using something like liver wurst slices from the deli to up the fat content/keep protein lower?
PS you’re awesome!
Yes. That could work.
Correct me if I’m wrong , but I have made this recipe at least three times……I have never been able to figure out the repeat layers?
1.Where do you start for the first repeat after you have done the meat sauce then parmesN layer ?
2.i have never been le to get more than 10 slices of noodle/deli chicken layer.
3. I have to end with mozzarella ?= 4oz or 1/3 of the total?
4. Could you please help with clarifying the math of the layers ask am a bit frustrated? Even my DH had problems figuring it out..
Thanks from someone ho loved this dush but is frustrated
(Same happened with the enchilada recipe as I am embarrassed to recommend it to friends!) please help? Thanks jo from Canada .
Add one layer of each and then repeat. So if you do 2 layers, 1/2 in each layer. If you do 3, 1/3 in each.
Thanks Maria I will try this method……excellent tasting!
Maybe others could help me if they were able to create enough layers to use up 3 layers of the noodles???
Om nom nom…can’t even tell it doesn’t have noodles. Perfect! I love lasagna so much my husband refers to me as Garfield, but I also don’t like to feel bloated and nasty. This was perfect. Thanks so much, never would have thought of sliced chicken as a “noodle” layer 🙂
Mine came out very watery. I used a turkey baster to siphon off the excess water. Still, it was very tasty! The next time, I eliminated the fresh sliced mozzarella and used the bagged, pre-grated mozzarella. This time, it was not watery. Perfection! Thank you for this recipe!
I’m from South Africa and never heard of “protein noodles” am I correct in assuming that it’s thinly sliced chicken breast… I’ve never even seen that? We have chicken slices but that’s all processed crap… Please help
Just wanted to say the boys made me smile! They’re getting so big!
You totally made my day!!!
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