Home » Low Carb Recipes » Keto Lasagna Noodles Recipe
|

Keto Lasagna Noodles Recipe

Keto Lasagna Noodles Recipe

Keto Lasagna Noodles Recipe
I am beyond excited to share with you the perfect Keto Lasagna Noodles Recipe I’ve ever created! Now, before you read any further I am going to ask for your trust. Trust me when I tell you that these Keto Lasagna Noodles are worth trying out. Trust me when I say they are delicious. And, trust me when I say I hate raw radishes!!  These are the only noodles I’ve tried that actually taste like a real lasagna noodle!

Have you seen the Copycat Keto Zuppa Toscana Soup recipe that’s made with radishes? I’ve tried it and it’s pretty amazing! I think it’s way better than using cauliflower honestly.

I was experimenting in the kitchen the other day and saw leftover roasted radishes. I do not like raw radishes at all but I love roasted radishes with salt and rosemary. They have the most similar texture to potatoes that I’ve ever tried on Keto. Maybe my palate has changed so much that I don’t even remember what a potato tastes like? Either way, I’m happy to have found something I love that reminds me of potatoes.

We’ve already tried this Keto Noodles recipe with kale and spinach too.  Both of those are excellent options for noodles!!  They turn green but they are delicious!  It’s an excellent way to add more greens to your diet too.

Newsletter
Join Our Newsletter

Get free meal plans, recipes, and more straight to your inbox!

This Keto Lasagna Noodles recipe uses radishes though.  If I had to rate my favorites.  The radishes would be #1 on my favorite list.  They really do taste like a noodle.

This is the Keto Lasagna recipe we used but we substituted the Folios cheese wraps and used this Keto Lasagna noodle recipe instead. I love this recipe!

 

Keto Lasagna Noodles Recipe Ingredients

  • 3 eggs
  • 4 oz mascarpone (or cream cheese)
  • 1 cup roasted radishes  (you can use 1 cup of raw kale or 1 cup of raw spinach in place of radishes)
  • 1/2 cup mozzarella cheese, low moisture

Note:  Mascarpone has a higher fat content and works wonderfully in this recipe but you can use cream cheese too.

 

Keto Lasagna Noodles Recipe Instructions

  1.  Roast the radishes on a baking sheet for 25 to 30 minutes, until tender, at 400 degrees.  Place aside to cool for about 5 to 10 minutes.
  2. Add all of the ingredients in a blender and pulse until it’s liquefied.
  3. Lay out a big piece of parchment paper on a large baking sheet.
  4. Pour the mixture on to the parchment paper.
  5. Bake at 350 degrees for 10 to 12 minutes.

Keto Lasagna Noodles Recipe Nutrition

Serves 6

Calories 132, Total C 1.6g, Fiber 0.4g, Net C 1.2g, Sugars 1.1g, Fat 10.5g, Protein 7g

 

How to Roast Radishes

  1. To roast radishes simply preheat the oven to 450 degrees, then line a baking sheet with parchment paper.
  2. Cut the radishes in quarters.  Add them in a bowl and drizzle with olive oil, thyme, and salt for flavor.
  3. Spread the radishes out evenly on the baking sheet and cook them for about 15 to 20 minutes until tender.

 

Here are a few photos we took while making these Keto Lasagna Noodles recipe!

Keto Lasagna Noodles Recipe

 

Keto Lasagna Noodles Recipe
Keto Lasagna Noodles Recipe
Keto Lasagna Noodles Recipe
Keto Lasagna Noodles Recipe
Keto Lasagna Noodles Recipe

 

Keto Lasagna Noodles Recipe
Keto Lasagna Noodles Recipe
Keto Lasagna Noodles Recipe
Keto Lasagna Noodles Recipe
Keto Lasagna Noodles Recipe
Keto Lasagna Noodles Recipe

 


Keto Lasagna Noodles Recipe

Keto Lasagna Noodles Recipe

Trust me when I tell you that these Keto Lasagna Noodles are worth trying out. Trust me when I say they are delicious. And, trust me when I say I hate raw radishes!!  These are the only noodles I've tried that actually taste like a real lasagna noodle!
5 from 9 votes
Servings 6 servings
Calories 132

Ingredients
  

Keto Lasagna Noodles Recipe Ingredients

  • 3 eggs
  • 4 oz mascarpone  or cream cheese
  • 1 cup roasted radishes  you can use raw kale or raw spinach in place of radishes
  • [1/2] cup mozzarella cheese low moisture

Instructions
 

  • Roast the radishes on a baking sheet for 25 to 30 minutes, until tender, at 400 degrees.  Place aside to cool for about 5 to 10 minutes.
  • Add all of the ingredients in a blender and pulse until it’s liquefied.
  • Lay out a big piece of parchment paper on a large baking sheet.
  • Pour the mixture on to the parchment paper.
  • Bake at 350 degrees for 10 to 12 minutes.

Video

Notes

Note:  Mascarpone has a higher fat content and works wonderfully in this recipe but you can use cream cheese too.

Nutrition

Serving: 1serving | Calories: 132 | Carbohydrates: 1.6g | Protein: 7g | Fat: 10.5g | Fiber: 0.4g | Sugar: 1.1g
Nutrition facts are provided as a courtesy. Have a question about our calculations or why you got a different result? Please read our nutrition policy.
Tried this recipe?Mention @KetoFriendlyRecipes or tag #KetoFriendlyRecipes!

Similar Posts

16 Comments

  1. I printed the recipe and I plan on making it but part of the recipe was left out about the ricotta cheese part. I will have to remember the video and watch again for full recipe.

  2. Not sur eif my comment went through I was wondering if the spinach or kale needed to be cooked before measuring or if they are used raw in place of the radishes. Also do they get the same measurement as the radishes?

  3. 5 stars
    I just made these noodles tonight. I made two batches because I was using a rectangle 13 X 9 casserole dish. The first batch I forgot to turn down the oven to 350* (because I had it at 450* to roast the radishes). So, I cooked it for 11 minutes on 450*. A tiny bit of the edges burned so I just used the pizza cutter to cut them off. I lowered the oven to 350* for the next batch and cooked it for 12 minutes. Let me tell you, I MUCH preferred the batch I cooked at 450*! It was easy to handle and didn’t break at all. The batch at the lower temperature broke when I was trying to lift them and seemed wetter than the first batch. When I make these again, I will cook them at 450*, but maybe 9-10 minutes so the edges don’t burn.

    As for the taste and consistency – my Italian husband said that he would have never known they weren’t regular lasagna noodles! He actually preferred these because it’s easier to eat with a fork. These noodles are an awesome alternative!!

    fyi – I used three bunches of radishes, quartered them, and after they cooked, I had exactly two cups worth. I also used the mascarpone cheese (which I have never even heard of before this recipe).

    Thanks for this recipe Jennifer! Every recipe I’ve made from either your website or your cookbook have been a hit with my family!

  4. 5 stars
    So as making the noodles I can use 1 cup of raw spinach and blend it up with the rest of the ingredients for the noodle recipe I never had radishes before will spinach taste just as good as the radish it seems like it would cut out some time making the noodles you want have to wait for the radish to cook

  5. 5 stars
    Absolutely fabulous! I assembled my lasagna 2 days before I baked it. The “noodles” were a bit softer than when I first made them so I wonder if they would have held their firmness if I had cooked it right away. However, this was a fantastic noddle replacement – so much better than others I have tried. My kids loved it and my son who doesn’t think he likes anything keto, ate two helpings.

  6. If you are replacing radishes with spinach, do you use raw spinach and do you cook the spinach prior to blending with cheese?

    1. I use raw spinach! Thanks for asking! I will update the instructions to make this more clear.

  7. 5 stars
    I had trouble with pull the cooked noodle of the parchment paper. But I still used it even if it broken up. This came out absolutely delicious. My daughter said oh gross radishes but in the end said this was so good mom. 😌 It was so good !!!! Thank you

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating