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Keto zucchini lasagna slice showing layered zucchini, meat sauce, and melted cheese

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
Cook Time 35 minutes
Total Time 55 minutes
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

  • 9x13 inch baking dish
  • Large skillet
  • Mixing bowl

Method
 

  1. Preheat your oven to 375°F (190°C) and lightly grease a 9x13 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.