Keto Zucchini Lasagna Recipe

Looking for a low-carb comfort food that doesn’t skimp on flavor? Try this easy keto zucchini lasagna recipe—layered with savory meat sauce, thin-sliced zucchini, melty cheese, and fresh herbs. Perfect with a simple side salad.

Keto Zucchini Lasagna Recipe (Step-by-Step)

This keto zucchini lasagna is a delicious and healthy twist on a classic Italian favorite. Instead of pasta, we’re using thin slices of zucchini to cut down on carbs while still keeping all the rich, cheesy, and saucy goodness. It’s simple to make, full of flavor, and perfect for anyone following a keto or low-carb diet.

Ingredients

For the meat sauce:

• 1 lb ground beef (or turkey)
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 cup sugar-free marinara sauce
• 1 tsp dried basil
• 1/2 tsp oregano
• Salt and pepper to taste

For the layers:

• 2–3 medium zucchinis, thinly sliced lengthwise
• 1 ½ cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 cup ricotta cheese
• 1 egg
• 1 tsp dried parsley (or fresh if available)
• Olive oil (for grilling zucchini slices)

Step-by-Step Instructions

Step 1: Prep the Zucchini

1. Wash the zucchinis and cut off the ends.
2. Using a mandoline slicer or sharp knife, slice them lengthwise into thin, even strips (about 1/8-inch thick).
3. Lay the slices on paper towels and sprinkle lightly with salt. Let them sit for 15–20 minutes to draw out moisture.
4. After resting, pat them dry with more paper towels to avoid a watery lasagna.

Step 2: Cook the Meat Sauce

1. In a skillet over medium heat, add a bit of olive oil and sauté the diced onion until soft (about 3 minutes).
2. Add the minced garlic and cook for 1 more minute.
3. Add the ground beef and cook until browned, breaking it up with a spoon.
4. Stir in the marinara sauce, basil, oregano, salt, and pepper. Let it simmer for about 10 minutes, then set aside.

Step 3: Grill the Zucchini (Optional but Recommended)

1. Heat a grill pan or non-stick skillet over medium heat.
2. Brush zucchini slices with olive oil and grill each side for 1–2 minutes. This helps keep the lasagna from getting too soggy.

Step 4: Make the Ricotta Mixture

1. In a bowl, combine the ricotta cheese, egg, parsley, and a pinch of salt.
2. Stir until well blended and creamy.

Step 5: Layer the Lasagna

1. Preheat your oven to 375°F (190°C).
2. In a baking dish (8x8 or 9x9 inch), spread a small amount of meat sauce on the bottom.
3. Add a layer of zucchini slices.
4. Spoon and spread a layer of the ricotta mixture.
5. Sprinkle some shredded mozzarella on top.
6. Repeat the layers: sauce → zucchini → ricotta → mozzarella. Continue until ingredients are used up.
7. Finish with a layer of meat sauce and top with remaining mozzarella and all of the Parmesan cheese.

Step 6: Bake and Rest

1. Cover the dish with foil and bake for 20 minutes.
2. Remove foil and bake uncovered for another 15–20 minutes, or until the top is bubbly and golden.
3. Let it rest for 10 minutes before slicing to allow the layers to set.

Step 7: Serve and Enjoy

Serve a hot slice of zucchini lasagna on a plate with a side salad of mixed greens. Add a sprinkle of fresh basil or parsley if desired. A warm, cozy dish perfect for weeknights or weekend meal prep!

Tips:

• You can store leftovers in the fridge for up to 4 days.
• Freeze portions in airtight containers for easy low-carb meals later.
• Add chili flakes to the meat sauce if you like a little heat.

Enjoy this comforting and satisfying keto zucchini lasagna—it’s all the flavor of lasagna, minus the carbs.