This Keto Zucchini Lasagna is a game-changer for anyone craving comfort food without the carbs. Thinly sliced zucchini replaces traditional noodles, creating a light yet satisfying base layered with rich, savory marinara, creamy ricotta, and gooey melted mozzarella. In just over an hour, you’ll have a dish that’s bursting with bold Italian flavors and a perfect balance of textures—crisp edges, tender zucchini, and a cheesy, golden-brown top.
Packed with wholesome ingredients, this lasagna is as nourishing as it is indulgent. The zucchini adds a fresh, slightly sweet note, while the hearty meat sauce and melty cheese deliver that classic comfort you love. Whether you’re keto-curious or just looking for a veggie-packed twist, this recipe is a crowd-pleaser that’s ready in no time.
Ingredients for Keto Zucchini Lasagna
- 3 medium zucchinis (sliced into ⅛-inch thick slices using a mandoline)
- 1 pound ground beef (substitute with ground turkey or chicken for a lighter option)
- ½ cup chopped onion
- 2 cloves garlic, minced
- 24 oz keto marinara sauce (look for low-carb options or make your own)
- 1 tablespoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon salt (plus extra for drawing moisture from zucchini)
- 1 teaspoon pepper
- 1 egg, whisked
- 2 cups ricotta cheese (substitute with cottage cheese for a different texture)
- ½ cup grated Parmesan cheese
- 1 tablespoon dried parsley
- 2 ½ cups shredded Mozzarella cheese
Step-by-Step Instructions
- Preheat the oven to 375°F (190°C). Spray a 9 x 13-inch baking pan with oil and set aside.
- Prepare the zucchini: Use a mandoline to slice the zucchini into ⅛-inch thick slices. Lay them on a wire rack or flat surface, sprinkle with salt, and let sit for 15 minutes to draw out moisture. Pat dry with a towel.
- Make the sauce: In a large saucepan, cook the ground beef, onion, and garlic over medium heat until the meat is browned. Break the meat apart as it cooks. Add the marinara sauce, basil, oregano, salt, and pepper. Stir to combine, bring to a boil, then reduce heat and simmer for 5 minutes, stirring occasionally.
- Prepare the ricotta filling: In a bowl, combine the whisked egg, ricotta cheese, Parmesan cheese, and dried parsley. Mix well.
- Layer the lasagna:
- Spread a thin layer of sauce on the bottom of the prepared pan.
- Add a layer of zucchini slices over the sauce.
- Spread ⅓ of the ricotta mixture over the zucchini.
- Top with ⅓ of the sauce mixture.
- Sprinkle with ½ cup of shredded Mozzarella.
- Repeat the layers two more times, ending with a layer of Mozzarella on top.
- Bake the lasagna: Cover the pan with foil and place it on a baking sheet. Bake for 30 to 35 minutes, or until heated through. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
- Rest and serve: Remove from the oven and let the lasagna rest for 10 minutes before slicing and serving.
Perfect Pairings: Serving Suggestions
This Keto Zucchini Lasagna pairs beautifully with a crisp green salad tossed with olive oil and lemon juice or roasted vegetables like asparagus or Brussels sprouts. For a heartier meal, serve with a side of garlic butter cauliflower rice. These sides complement the lasagna without adding extra carbs.
Keep It Fresh: Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze individual portions for up to 2 months. To reheat, cover with foil and bake at 350°F for 15-20 minutes or microwave until warmed through. Pro tip: Add a splash of marinara sauce before reheating to keep it moist.
Mix It Up: Recipe Variations
Swap ground beef for ground turkey or Italian sausage for a different flavor profile. For a vegetarian twist, replace the meat with sautéed mushrooms and spinach. Feeling adventurous? Add a layer of roasted eggplant slices between the zucchini for extra texture.
Quick and Easy: Time-Saving Tips
To save time, use pre-sliced zucchini from the grocery store or a vegetable spiralizer for faster prep. You can also prepare the sauce and ricotta filling a day ahead and store them in the fridge. Assembly is a breeze when everything is ready to go!
Kitchen Essentials: Equipment Guidance
A mandoline slicer or sharp knife is key for uniform zucchini slices, ensuring even cooking. Use a 9×13-inch baking dish and aluminum foil to cover while baking. A wire rack helps draw out moisture from the zucchini, preventing a soggy lasagna.
Keto Zucchini Lasagna
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.