Sliced zucchini stands in for pasta in this amazing Keto Zucchini Lasagna with hot bubbling cheese, seasoned meat, and all of the flavors found in a traditional lasagna, plus it's not watery!
You should check out our Keto Eggplant Parmesan and Keto Pizza recipes next. With a few simple swaps, you can enjoy amazing Italian food that is also low carb!
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Why you'll love this recipe
Thinly sliced zucchini is your secret weapon when it comes to building a low carb lasagna that everyone will love.
This recipe has a flavorful sauce made with ground beef, ricotta, garlic, onions, herbs, and marinara sauce.
It's not watery, as we use a trick to sweat the zucchini to remove as much moisture before cooking.
Another great recipe packed with zucchini is our keto chocolate zucchini muffins.
Key ingredients
Zucchini - Three medium-sized zucchini are used for this recipe. To create thin and even slices it's best to use a mandolin. These slices provide our "noodles." We also use a mandolin when making our sauteed zucchini recipe.
Ground Beef - high protein and rich flavor for a hearty meat sauce.
Keto Marinara Sauce - Pick up your favorite keto-friendly sauce at the store. Be sure to check for added sugars - many pasta sauces are not keto-friendly. You can also make your own Keto Tomato Sauce.
Ricotta Cheese - Choose whole milk ricotta to keep this recipe low carb.
Parmesan - Freshly grated parmesan cheese wins for texture and flavor over the pre-grated processed and packaged varieties. Also, fresh parmesan is free of additives like cellulose (wood pulp). We sometimes add freshly grated parmesan to our easy marry me chicken.
If you have any questions about making this recipe, please leave a comment below and we will get back to you.
Use up the rest of your zucchini by making our keto zucchini bread.
Substitutions
Different meats. You could consider using half Italian sausage and half ground beef for a unique flavor combination. Ground turkey, chicken, or lamb are also delicious in this recipe.
Different cheese. Instead of mozzarella use Gruyere with its decadent creamy, melty texture, and complex nutty flavor.
Vegetarian. Leave out the beef or replace it with different veggies like mushrooms and peppers. Make sure to roast your veggies for 20 minutes to remove moisture and ensure they are cooked through.
For a cheesy vegetarian dish, try our keto cauliflower mac and cheese.
Variations
Mexican. Instead of marinara and ricotta, use salsa and sour cream. Mix in some cilantro and jalapenos to spice things up. Try layering in pepper jack cheese.
Creamy white lasagna. Switch out the marinara for alfredo sauce.
This recipe has a few steps but is so worth it. For your next meal, if you want something easier, look through our list of 30 minutes or less easy dinner recipes.
Step by step instructions
Step 1: Use a mandoline to carefully slice the zucchini into ⅛-inch thick slices. Lay the slices onto a flat kitchen surface and sprinkle them with salt to draw out some of the moisture. Wait a minimum of 15 minutes, then pat the zucchini dry with a towel.
Step 2: Make the sauce. Brown the beef, onion, and garlic in a large saucepan breaking the meat apart as it cooks, until fully browned and cooked through.
Step 3: Add the marinara sauce, basil, oregano, salt, and pepper and stir until combined. Bring the sauce to a boil then reduce the heat and simmer for 5 minutes, stirring occasionally.
Step 4: Make the filling. Combine the whisked egg, ricotta cheese, parmesan cheese, and dried parsley.
Step 5: Layer the lasagna. Spread a little sauce on the bottom of the baking dish first.
Step 6: Add a layer of zucchini noodles over the sauce.
Step 7: Spread ⅓ of the ricotta mixture over the zucchini, followed by ⅓ of the meat sauce. Sprinkle with a half cup of mozzarella cheese.
Step 8: Repeat the layers (zucchini, ricotta, sauce, mozzarella) two more times. Finish the lasagna by baking it in the oven as directed
For the full list of ingredients and instructions, please see the printable recipe card below.
Don't forget dessert, Try our keto chocolate cupcakes.
Best tip
My best tip for zucchini lasagna is that you NEED to salt the sliced zucchini and dry it off before layering the dish.
Be sure to generously salt the zucchini slices and lay out on a wire rack or flat kitchen surface for at least 15 minutes, no more than 30 minutes. At that point you can take a kitchen towel or paper towels and blot them dry while removing excess salt.
Another way to dry out the zucchini slices, is to place them in a 350F degree oven. You will want to use a wire rack on a baking sheet to lay the slices on. This allows the dry air to freely circulate. Bake for around 20 minutes.
For another low carb Italian inspired dish, give our crispy keto chicken parmesan a try.
FAQs
Besides sweating your zucchini, you have to let the baked lasagna rest for at least 10 minutes before serving. This allows the cheese to cool and not be so runny.
Low carb recipe creators are some of the most creative people out there! There are keto lasagna recipes that use deli turkey instead of noodles, and some recipes that use a homemade low carb cheese noodle to do the job instead.
There are also products available, such as hearts of palm lasagna noodles and cauliflower lasagna noodles.
We like zucchini noodles the best because it's easy to make, doesn't require any special ingredients, and the zucchini adds great flavor and nutrition to the dish too.
Yes it is! Courgette is the word used in the UK to describe what folks in the US call zucchini.
Storage instructions
Fridge. Store in an airtight container for 4 to 5 days. Great for meal prep, this dish can be made the day before. Heat through in a 350 F oven (for approximately 25 minutes) and serve, enjoy!
Freeze for up to 3 months. Allow this dish to cool before wrapping and storing. Either cover tightly with plastic wrap or place in an airtight container.
Reheat. Heat through in the oven, microwave, or on the stovetop. If frozen, allow to defrost overnight in the fridge
More Italian inspired dishes
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📖 Recipe
Keto Zucchini Lasagna
Equipment
Ingredients
- 3 medium zucchinis
- 1 pound ground beef
- ½ cup chopped onion
- 2 cloves garlic minced
- 24 oz keto marinara sauce
- 1 tablespoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 egg whisked
- 2 cups ricotta cheese
- ½ cup grated Parmesan
- 1 tablespoon dried parsley
- 2 ½ cups shredded Mozzarella
Instructions
- Preheat oven to 375 degree F. Spray a 9 x 13 - inch baking pan with oil; set aside.
- Use a mandoline to carefully slice the zucchini into ⅛-inch thick slices. Lay onto a wire rack or flat kitchen surface and sprinkle with salt, to draw out extra moisture. After 15 minutes, pat dry with a towel.
- For the sauce: In a large saucepan cook beef, onion, and garlic until the meat is brown. Break the meat apart as it cooks.
- Add the marinara sauce, basil, oregano, salt, and pepper and stir until combined.
- Bring the sauce to a boil then reduce the heat and simmer for 5 minutes, stirring occasionally.
- For the ricotta filling: combine the whisked egg, ricotta, Parmesan cheese, and dried parsley.
- To layer the keto lasagna: Spread a little sauce on the bottom of the pan. Add a layer of zucchini noodles over the sauce. Spread ⅓ of the ricotta mixture over the zucchini. Then spread ⅓ of the sauce mixture over the zucchini. Sprinkle with ½ cup of mozzarella. Repeat the layers two more times starting with zucchini, following with ricotta, sauce, and mozzarella.
- Cover the lasagna pan with foil, place it on a baking sheet and bake for 30 to 35 minutes, or until heated through. Remove the foil, then bake for an additional 10 minutes.
- Remove from the oven and let rest for 10 minutes before serving.
Notes
- It's important to let the lasagna rest before slicing it. The cheese mixture needs to cool a bit so that your slices stay together.
- For the best flavor and to avoid additives and unnecessary carbs in shredded cheese, buy a block of cheese and shred it yourself rather than using bagged cheese.
- Another way to dry out the zucchini slices, is to place them in a 350F degree oven. You will want to use a wire rack on a baking sheet to lay the slices on. This allows the dry air to freely circulate. Bake for around 20 minutes.
- Fridge. Store in an airtight container for 4 to 5 days. Can be easily made the day before and then warmed in the oven for serving.
- Freezer. Allow to cool after baking. Either cover tightly with plastic wrap or place in an airtight container. Stays good for 3 months.
- Reheat. Can be warmed in the oven, microwave or stovetop. If frozen, allow to defrost overnight in the fridge.
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