Keto-Friendly Zucchini Lasagna Recipe

Keto zucchini lasagna completely transformed my Tuesday dinners when I was desperately trying to satisfy my family’s pasta cravings without derailing our low-carb lifestyle. I’ll never forget the first time I served this—my teenager actually asked for seconds before realizing there wasn’t a single noodle in sight!

This isn’t just another vegetable substitute recipe that leaves you missing the real thing. The magic happens when you pre-cook those zucchini strips to remove excess moisture, creating layers that hold together beautifully while delivering all the rich, cheesy comfort you’re craving. Each bite gives you 25+ grams of protein from the ground beef and cheese combination, making it a complete meal that actually keeps you satisfied. It’s quickly become one of our go-to recipes, just like our High-Protein Cheesy Buffalo Chicken Burritos that check both the comfort food and macro-friendly boxes.

What makes this keto zucchini lasagna special is how it captures that authentic Italian flavor while fitting perfectly into your macros. The meat sauce simmers with garlic and herbs, the ricotta mixture gets that perfect creamy texture, and the melted mozzarella creates those gorgeous golden-brown bubbles on top.

Let’s get cooking!

Why You’ll Love This Keto Zucchini Lasagna

I’ve made this countless times for meal prep Sunday, and it honestly gets better each day in the fridge. The flavors meld together beautifully, and unlike traditional lasagna that can feel heavy, this version leaves you satisfied but not sluggish. The zucchini adds a subtle sweetness that complements the savory meat sauce perfectly, while the three-cheese blend creates that indulgent richness we all crave. My family loves how it reheats without getting soggy—a game-changer for busy weeknight dinners. Plus, at just 6 net carbs per serving, you can enjoy a generous portion without guilt. It stores just as well as our Cottage Cheese Chicken Salad, making it a meal prep favorite.

Storage & Serving Tips

Store your finished lasagna covered in the refrigerator for up to four days, and I recommend letting it rest for at least 10 minutes before serving to allow the layers to set properly. For reheating, I always use the oven at 350°F rather than the microwave—it takes a bit longer but maintains that perfect texture and prevents the cheese from becoming rubbery. Pro tip from my kitchen: if you’re making this ahead, assemble everything but wait to add the final mozzarella layer until you’re ready to bake. This prevents the top from drying out during storage. The lasagna freezes beautifully for up to three months when wrapped tightly in plastic wrap and foil.

What to Serve with Keto Zucchini Lasagna?

This hearty lasagna pairs wonderfully with fresh, crisp sides that complement its rich, cheesy flavors without adding unnecessary carbs.

Simple Arugula Salad: The peppery bite of arugula dressed with lemon vinaigrette cuts through the richness perfectly—try it with our Mediterranean Chickpea Chicken Salad for extra staying power and added protein.

Roasted Asparagus: Those tender spears with a hint of garlic and parmesan echo the Italian flavors while adding a beautiful green contrast to your plate.

Steamed Broccoli with Butter: In my kitchen, I often serve this classic combo because the mild broccoli lets the lasagna shine while adding important fiber and nutrients. For a cheesy variation, try our Low-Carb Crispy Broccoli Cheese Rounds.

Garlic Bread Alternative: Use our 2-Ingredient Cottage Cheese Flatbread to get that satisfying bread experience without breaking your macros.

Conclusion

Keto-Friendly Zucchini Lasagna Recipe

This keto-friendly zucchini lasagna replaces traditional pasta with thinly sliced zucchini for a low-carb version of the Italian classic. Packed with ground beef, ricotta, and melted cheese, this comforting dish delivers all the flavors you love without the carbs.

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Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Servings: 6 portions

Course: Main Course

Cuisine: American, Italian

Calories: 385

Ingredients Equipment Method Notes

Ingredients

  

• 3 large zucchini sliced lengthwise into 1/4 inch thick strips
• 1 tbsp olive oil
• 1 pound ground beef
• 1/2 medium onion finely chopped
• 2 cloves garlic minced
• 1 cup low-carb marinara sauce
• 1 cup ricotta cheese
• 1 large egg
• 1/2 cup grated parmesan cheese
• 1 1/2 cups shredded mozzarella cheese
• salt and pepper to taste
• fresh basil leaves for garnish

Equipment

• 9×13 inch baking dish
• Large skillet
• Mixing bowl

Method

 

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish.
2. Heat olive oil in a skillet over medium-high heat. Add the onion and garlic, sautéing until fragrant. Add the ground beef, breaking it apart with a spatula, and cook until browned. Season with salt and pepper to taste.
3. Stir in the marinara sauce and let the mixture simmer for 10 minutes, allowing flavors to meld.
4. Meanwhile, in a separate bowl, mix together ricotta, egg, parmesan cheese, and a pinch of salt and pepper.
5. Grill or roast the zucchini strips until just tender, about 2 minutes per side, to remove excess moisture.
6. Layer the lasagna: In your baking dish, lay down a layer of zucchini strips, followed by a layer of the beef sauce, dollops of the ricotta mixture, and a sprinkle of mozzarella cheese. Repeat the layers until all ingredients are used, finishing with mozzarella.
7. Bake in the oven for about 25 minutes, or until the top is golden brown and bubbly.
8. Let the lasagna rest for a few minutes, then garnish with fresh basil before serving.

Notes

Don’t skip the pre-cooking step for the zucchini – it’s crucial to avoid a watery lasagna. Can substitute ground beef with ground turkey or Italian sausage. Mix cream cheese with ricotta for extra creaminess if desired. Add red pepper flakes to meat sauce for extra kick.