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Gluten Free Lasagna Noodle Layer

Keto and Gluten Free Lasagna “Noodle”

  • Author: alittleinsanity - Shannon
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: two 8"×12" sheets
  • Cuisine: Gluten Free


A delicious, gluten free lasagna noodle recipe that won’t turn your lasagna into a soggy mess (like some vegetable substitutes can). :)


• 3 eggs

• 5.2 oz (150g or 1 regular size package) of Boursin (flavor of your choice — I typically use Basil & Chive)

• 2 cups of shredded cheese (I use a blend of Edam and Mozzarella)


  1. Preheat oven to 350ºF.
  2. Mix eggs and Boursin together in a large bowl and mix well.
  3. Add shredded cheese and mix well.
  4. Pour contents of the bowl onto a parchment lined sheet pan and spread evenly. Roughly a tenth of an inch thick is good.
  5. Put on the middle rack of the oven and bake for 25 minutes.
  6. Cut to the size of your lasagna dish (saving scrap bits to fill in gaps if your pieces don’t fit perfectly).


  1. Feel free to use it right away or keep it in the fridge or freezer until you’re ready to assemble your lasagna.


  • Serving Size: Two 4"×4" squares
  • Calories: 240
  • Sugar: 0
  • Fat: 20 g
  • Carbohydrates: 1 g
  • Protein: 16 g

Keywords: Keto and Gluten Free Lasagna Noodle Recipe