Keto Zucchini Lasagna | Low Carb, Cheesy & Comforting Recipe

Keto Zucchini Lasagna is a low carb (high fat) version of a classic comfort dish that does not skimp on rich cheesy and saucy deliciousness. Paper-thin zucchini replaces the usual pasta, stacked with well-seasoned ground meat, creamy ricotta, tangy marinara and lots of melted mozzarella squares. It’s totally great for anyone on a ketogenic diet, or just a great lighter veggie based meal.

The zucchini slices do more than substitute for the pasta nicely, they add a nice cool contrast to the meat and cheese. The result is that each bite delivers a satisfying combination of flavours, textures, and scents—with none of the extra carbs. And it’s just as good whether you’re throwing together a weeknight quickie or looking to meal prep ahead Over the weekend.

The best part? This is not a “diet” recipe. But no, it’s so substantial, you can serve it to the entire family without the ‘I deserve this’ guilt factor. Loaded with protein, good fats and fiber, keto zucchini lasagna will keep you full and satisfied. Most crucially, it shows that comfort food can be as nourishing as it is indulgent.

Keto Zucchini Lasagna Recipe

And now, let’s make some zucchini lasagna keto-style! In this section we will discuss the major ingredients, preparation method and the nutrition facts. Zucchini are great as a sub for pasta sheets, and with the right treatment of the layers they don’t go watery.

We will also give cooking and resting times so that your lasagna slices without collapsing into a mess. Whether you’re a keto cooking pro or someone who is just starting out, this recipe is easy to make and gives you a tasty, wholesome, low-carb take on traditional lasagna. With the following processes you will be able to maintain a flawless batch every time.

Keto Zucchini Lasagna

A low-carb, cheesy, and hearty lasagna made with thin zucchini slices instead of pasta. Perfectly keto-friendly yet comforting!

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Prep Time 20 minutes mins

Cook Time 45 minutes mins

Resting Time 10 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings: 6 Persons

Course: Main Course

Cuisine: Italian

Calories: 320

Ingredients Equipment Method Notes

Ingredients

  

• 3 medium zucchinis, thinly sliced lengthwise
• 1 lb ground beef or turkey
• 1 cup ricotta cheese
• 2 cups shredded mozzarella cheese
• 1 cup grated parmesan cheese
• 2 cups low-carb marinara sauce
• 1 large egg
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp dried oregano
• 1 tsp dried basil
• Salt and pepper to taste

Equipment

• 1 Sharp knife or mandoline slicer
• 1 Large Skillet
• 1 Mixing bowls
• 1 9x13 baking dish
• 1 Wooden spoon
• 1 Cheese grater

Method

 

1. Make the zucchini: Using a mandoline or sharp knife, slice zucchinis into very thin strips. Season the zucchini with a light sprinkling of salt, and allow to stand for 10 minutes to draw out excess liquid. Pat dry with a paper towel.
2. Cook the meat: In a skillet, heat olive oil, sauté garlic, then add ground beef. Cook until browned. Stir in marinara sauce, oregano, basil, salt, and pepper. Simmer for 5 minutes.
3. Make the cheese filling: In a medium bowl, mix together ricotta, egg, and half of the parmesan. Mix until smooth.
4. Layer the lasagna: In the baking dish, spread a thin layer of meat sauce, add zucchini slices, then cheese mixture. Repeat layers until all ingredients are used. Top with mozzarella and remaining parmesan.
5. Bake: Cover with aluminum foil and bake at 375°F (190°C) 30 minutes. Uncover, and bake 15 more minutes until golden and bubbly.
6. Let it rest: Allow the lasagna to rest 10 minutes before cutting.

Notes

• Make sure to evenly thinly slice the zucchini using a mandoline.
• Generously salt the zucchini for a non-pourable lasagna.
• For added flavour, grill or roast zucchini slices before layering them.
• Substitute ground beef with chicken, sausage, or a mix for variety.
• Allowing the lasagna to rest before serving allows the layers to set up firmly.

Keto Zucchini Lasagna Nutrition

Frequently Asked Questions

Ques: Can I freeze keto zucchini lasagna?
Ans: Yes, freeze portions in airtight containers for up to 3 months.

Ques: Do I need to peel the zucchini?
Ans: No, keep the peel—it adds texture and nutrients.

Ques: How do I keep the lasagna from getting watery?
Ans: Salt zucchini and pat dry, or lightly grill slices before layering.

Ques: Can I make this vegetarian?
Ans: Yes, just skip the meat and add more veggies or mushrooms.

Ques: What’s the best cheese substitute for ricotta?
Ans: Cottage cheese or cream cheese works well.

Ereka Vetrini

Hi, I’m Ereka Vetrini, the editor and voice behind KetoRecipesMom.com – a space dedicated to helping busy moms and families embrace the keto lifestyle with ease, confidence, and delicious food!

As a mom, home cook, and health-conscious foodie, I understand the daily challenge of preparing meals that are both nutritious and kid-approved. That’s why I started this blog—to share simple, family-friendly keto recipes that save time in the kitchen and make healthy eating truly enjoyable.