Keto Zucchini Lasagna – A Low-Carb Comfort Classic

If you love lasagna but want to keep things low-carb, this Keto Zucchini Lasagna hits the spot. It has all the cozy flavors—rich meat sauce, creamy cheeses, and melty topping—without the pasta. Thin ribbons of zucchini stand in for noodles, soaking up the sauce and keeping things light.

The best part? It’s not complicated, and you can prep some parts ahead. Simple ingredients, big flavor, and a satisfying dinner that won’t knock you out of ketosis.

What Makes This Recipe So Good

• Low in carbs, high in satisfaction: Zucchini keeps things light while the meat and cheese bring serious comfort.
• Great texture: Properly salted and dried zucchini “noodles” hold up well and don’t turn soggy.
• Meal prep friendly: You can assemble it ahead and bake when you’re ready.
• Flexible: Use ground beef, turkey, or Italian sausage.

  Swap cheeses if needed and still get great results.

• Family-friendly: Even non-keto eaters enjoy it because it tastes like classic lasagna.

Ingredients

• 3–4 medium zucchini, sliced lengthwise into thin strips (about 1/8 inch)
• 1 pound ground beef (or Italian sausage, or a 50/50 mix)
• 1 small onion, finely diced
• 3 cloves garlic, minced
• 1 1/2 cups low-carb marinara sauce (no added sugar)
• 1 teaspoon dried oregano
• 1/2 teaspoon dried basil (or Italian seasoning)
• 1/2 teaspoon crushed red pepper (optional)
• Salt and black pepper, to taste
• 1 1/2 cups whole-milk ricotta
• 1 large egg
• 1/2 cup grated Parmesan, plus more for topping
• 2 cups shredded mozzarella
• 2 tablespoons olive oil
• Fresh basil or parsley, chopped, for garnish (optional)

Step-by-Step Instructions

1. Prep the zucchini “noodles”: Trim ends and slice zucchini lengthwise into thin, even strips. A mandoline works best. Lay strips on paper towels, sprinkle lightly with salt, and let sit 15–20 minutes to draw out moisture.

   Pat very dry. For extra insurance, you can quickly grill or bake the strips for 5–7 minutes at 400°F to reduce moisture further.

2. Make the meat sauce: Heat olive oil in a large skillet over medium heat. Add onion and cook 3–4 minutes until softened.

   Stir in garlic for 30 seconds. Add ground beef and cook, breaking it up, until browned. Drain excess fat if needed.

   Stir in marinara, oregano, basil, red pepper, salt, and pepper. Simmer 5–10 minutes to thicken slightly.

3. Mix the ricotta layer: In a bowl, combine ricotta, egg, Parmesan, a pinch of salt, and black pepper. Stir until smooth.
4. Preheat the oven: Set to 375°F (190°C).

   Lightly oil or spray a 9×13-inch baking dish.

5. Assemble the lasagna: Spread a thin layer of meat sauce on the bottom of the dish. Add a single layer of zucchini strips, slightly overlapping. Dollop and spread some ricotta mixture over the zucchini, then sprinkle with mozzarella.

   Repeat layers—sauce, zucchini, ricotta, mozzarella—until you run out, finishing with sauce and a generous layer of mozzarella and extra Parmesan on top.

6. Bake: Cover loosely with foil (tent it so it doesn’t stick to the cheese). Bake 20 minutes. Remove foil and bake another 15–20 minutes, until bubbling and the top is golden in spots.
7. Rest before slicing: Let the lasagna rest 10–15 minutes.

   This helps it set and slice cleanly.

8. Garnish and serve: Add chopped basil or parsley if you like. Slice and enjoy.

How to Store

• Refrigerator: Store leftovers in an airtight container for up to 4 days. Reheat in the oven at 325°F until warmed through, or microwave in short bursts.
• Freezer: Assemble unbaked lasagna in a freezer-safe dish, wrap tightly, and freeze up to 2 months.

  Thaw overnight in the fridge, then bake as directed, adding 10–15 minutes if needed.

• Meal prep portions: Slice into individual squares and store in containers for easy lunches.

Health Benefits

• Low-carb and keto-friendly: Zucchini replaces pasta, bringing the net carbs down while keeping fiber and volume.
• Protein-rich: Ground meat, ricotta, and mozzarella provide a solid protein base to keep you full.
• Nutrient-dense: Zucchini adds vitamin C, potassium, and antioxidants without heavy calories.
• Better blood sugar control: Fewer refined carbs can support steadier energy and fewer spikes.
• Satisfying fats: Whole-milk dairy offers fat that supports ketosis and flavor without needing extra fillers.

What Not to Do

• Don’t skip salting and drying the zucchini: That’s your best defense against a watery lasagna.
• Don’t pour in a thin or watery sauce: Simmer it a bit to reduce. A thicker sauce gives better structure.
• Don’t slice the zucchini too thick: Thick slices can stay firm and release more moisture.
• Don’t cut immediately after baking: Resting time keeps layers from slipping and pooling.
• Don’t overpack the dish: Too many layers can trap moisture. Aim for 3–4 layers max.

Alternatives

• Protein swaps: Use ground turkey or chicken for a lighter option.

  For extra flavor, try hot Italian sausage (remove casings).

• Dairy tweaks: Replace ricotta with cottage cheese blended until smooth. For dairy-light, use less mozzarella and more Parmesan for punchy flavor.
• Veggie variations: Try thin slices of eggplant or yellow squash. Just salt, dry, and pre-bake as you would with zucchini.
• Sauce ideas: Add chopped spinach to the ricotta layer, or stir mushrooms and olives into the sauce for extra depth.
• Spice it up: Add fennel seed, more red pepper, or a splash of balsamic vinegar to the sauce for dimension.

FAQ

How do I keep zucchini lasagna from getting watery?

Pat the zucchini very dry after salting, and consider pre-baking or grilling the slices for a few minutes.

Use a thicker sauce, don’t overlayer, and let the lasagna rest before slicing.

Can I make this ahead?

Yes. Assemble it up to 24 hours in advance, cover, and refrigerate. Bake straight from the fridge, adding a few extra minutes.

You can also freeze it unbaked.

What marinara should I use for keto?

Choose a low-sugar marinara (around 4–6 grams net carbs per half cup). Check the label for added sugars like corn syrup or cane sugar.

Do I need a mandoline?

It helps with even, thin slices, but a sharp knife works. Aim for about 1/8-inch thickness for the best texture.

Can I make it vegetarian?

Absolutely.

Skip the meat and use a chunky veggie sauce—think mushrooms, zucchini ends, spinach, and bell peppers—cooked down to remove moisture. Add extra Parmesan for savory depth.

What’s the best way to reheat leftovers?

Oven reheating at 325°F keeps the texture best. Cover with foil and heat until warmed through.

Microwave works in a pinch; reheat in short intervals to avoid sogginess.

How many carbs are in a serving?

Exact carbs vary based on your marinara and portion size, but most versions land around 6–9 net carbs per serving. Read your labels and calculate based on your ingredients.

Can I skip the egg in the ricotta?

Yes, but the egg helps the ricotta set. If skipping, add a little extra Parmesan to thicken and let the lasagna rest longer before slicing.

Wrapping Up

Keto Zucchini Lasagna brings all the cozy, cheesy comfort of the real deal without the pasta.

With a few simple steps—salting the zucchini, thickening the sauce, and letting it rest—you’ll get clean slices and big flavor. It’s easy to customize, great for meal prep, and a reliable crowd-pleaser. Keep this one in your weeknight rotation, and you won’t miss the noodles one bit.

Keto Zucchini Lasagna - A Low-Carb Comfort Classic

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Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Servings: 6 servings

Ingredients Method

Ingredients

  

1x2x3x?

• 3–4 medium zucchini, sliced lengthwise into thin strips (about 1/8 inch)
• 1 pound ground beef (or Italian sausage, or a 50/50 mix)
• 1 small onion, finely diced
• 3 cloves garlic, minced
• 1 1/2 cups low-carb marinara sauce (no added sugar)
• 1 teaspoon dried oregano
• 1/2 teaspoon dried basil (or Italian seasoning)
• 1/2 teaspoon crushed red pepper (optional)
• Salt and black pepper, to taste
• 1 1/2 cups whole-milk ricotta
• 1 large egg
• 1/2 cup grated Parmesan, plus more for topping
• 2 cups shredded mozzarella
• 2 tablespoons olive oil
• Fresh basil or parsley, chopped, for garnish (optional)

Method

 

1. Prep the zucchini “noodles”: Trim ends and slice zucchini lengthwise into thin, even strips. A mandoline works best. Lay strips on paper towels, sprinkle lightly with salt, and let sit 15–20 minutes to draw out moisture. Pat very dry. For extra insurance, you can quickly grill or bake the strips for 5–7 minutes at 400°F to reduce moisture further.
2. Make the meat sauce: Heat olive oil in a large skillet over medium heat. Add onion and cook 3–4 minutes until softened. Stir in garlic for 30 seconds. Add ground beef and cook, breaking it up, until browned. Drain excess fat if needed. Stir in marinara, oregano, basil, red pepper, salt, and pepper. Simmer 5–10 minutes to thicken slightly.
3. Mix the ricotta layer: In a bowl, combine ricotta, egg, Parmesan, a pinch of salt, and black pepper. Stir until smooth.
4. Preheat the oven: Set to 375°F (190°C). Lightly oil or spray a 9x13-inch baking dish.
5. Assemble the lasagna: Spread a thin layer of meat sauce on the bottom of the dish. Add a single layer of zucchini strips, slightly overlapping. Dollop and spread some ricotta mixture over the zucchini, then sprinkle with mozzarella. Repeat layers—sauce, zucchini, ricotta, mozzarella—until you run out, finishing with sauce and a generous layer of mozzarella and extra Parmesan on top.
6. Bake: Cover loosely with foil (tent it so it doesn’t stick to the cheese). Bake 20 minutes. Remove foil and bake another 15–20 minutes, until bubbling and the top is golden in spots.
7. Rest before slicing: Let the lasagna rest 10–15 minutes. This helps it set and slice cleanly.
8. Garnish and serve: Add chopped basil or parsley if you like. Slice and enjoy.

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