Introduction

Hey there, friend! Are you craving that warm, hug-in-a-dish feeling that only a big plate of lasagna can give you? Me too! But sometimes, you want all that comfort without the traditional pasta layers, maybe you’re keeping things low-carb or just want to sneak in some extra veggies. Well, get ready, because this Keto Zucchini Lasagna is about to become your new favorite go-to. It’s got all the savory goodness, the cheesy layers, and that satisfying feeling, but uses tender zucchini instead of noodles. And guess what? It’s surprisingly easy to pull together, even on a weeknight. Trust me, you’re going to love this!

Why You’ll Love This Recipe

Fast-ish: Okay, lasagna takes a little layering love, but for a dish this impressive and comforting, it comes together quicker than you might think!
Easy: No tricky pasta boiling here! Just some simple layering and baking.
Giftable: Baked in a dish, this makes a wonderful meal to share with friends or family who need a little comfort food.
Crowd-Pleasing: Even folks who aren’t doing keto often rave about this dish! It’s just that delicious.

Ingredients

Gather ’round, let’s talk about what you’ll need for this cheesy, meaty masterpiece. Everything here is pretty standard and easy to find!

1 lb Zucchini: About 3 medium ones. These are our lovely low-carb “noodles”!
3 tbsp Olive oil: Divided. Good quality olive oil adds great flavor.
Sea salt: Essential for seasoning every layer and drawing out moisture from the zucchini.
4 cloves Garlic: Minced. Because is it even Italian-inspired without lots of garlic?
2 lb Ground beef: I usually go for 80/20 or 85/15 for good flavor, but use your favorite!
2 cups Marinara sauce: Make sure it’s a low-sugar, keto-friendly one! Read those labels.
12 oz Ricotta cheese: Full-fat is key for creaminess and flavor.
1/2 cup Grated parmesan cheese: Adds that sharp, salty bite that is just perfect.
3 cups Mozzarella cheese: Shredded. This is where we get those epic cheese pulls!
1 large Egg: Helps bind the ricotta layer together so it doesn’t run everywhere.

How to Make It

Alright, apron on? Let’s get this deliciousness going, step by step!

First things first, you’ll want to prep your zucchini. Slice the zucchini lengthwise into about 1/8 to 1/4-inch thick strips. You can use a mandoline if you have one, just be careful! Lay the slices out on paper towels or a clean kitchen towel and sprinkle them generously with sea salt. Let them sit for about 15-20 minutes. This is a SUPER important step because the salt helps draw out excess water, which prevents your lasagna from being watery. While they’re sweating, gently blot them dry with more paper towels.

While the zucchini is doing its thing, preheat your oven to 375°F (190°C). Grab a large skillet and heat 2 tablespoons of the olive oil over medium heat. Add your minced garlic and cook for just about 30 seconds until fragrant – don’t let it burn! Toss in the ground beef and break it up with a spoon. Cook until it’s nicely browned, then drain off any excess grease.

Now, pour in the marinara sauce with the ground beef. Stir it all together, bring it to a simmer, then reduce the heat and let it gently bubble away for about 10-15 minutes. This lets the flavors meld beautifully. Season with more salt if needed, but your sauce and beef should have plenty of flavor already.

In a separate bowl, whisk together the ricotta cheese, Parmesan cheese, the egg, and a pinch of salt. This is your lovely, creamy middle layer!

Okay, time to assemble! Lightly grease a 9×13 inch baking dish with the remaining 1 tablespoon of olive oil. Lay a layer of your dried zucchini slices on the bottom, overlapping them slightly. Don’t worry if they don’t cover every single inch perfectly.

Next, spoon about half of the meat sauce evenly over the zucchini layer.

Spread all of the ricotta mixture over the meat sauce. Take your time to get it as even as possible.

Sprinkle about 1/3 of the shredded mozzarella cheese over the ricotta layer.

Add another layer of zucchini slices. Then top with the remaining meat sauce.

Follow that with another 1/3 of the mozzarella cheese.

Finally, top with the last layer of zucchini, and then pile the remaining mozzarella cheese right on top! You can even add a little extra sprinkle of Parmesan here if you like!

Cover the baking dish loosely with foil and bake for 25 minutes. Then, remove the foil and bake for another 15-20 minutes, or until the cheese is bubbly, golden brown, and the lasagna is heated through. Let it rest for 10-15 minutes before slicing and serving. This resting time helps it set so it doesn’t fall apart when you cut into it!

Substitutions & Additions

Want to mix things up? Here are a few ideas:

Meat: You can absolutely swap the ground beef for ground turkey, pork, or a mix. Italian sausage (check the carbs!) is also delicious.
Veggies: Sautéed mushrooms, spinach (make sure to squeeze out all the water!), or even roasted red peppers would be great additions to the meat sauce layer.
Cheese: Feel free to add a sprinkle of provolone, fontina, or even some goat cheese to the layers for extra flavor.
Spice: A pinch of red pepper flakes in the meat sauce gives it a nice little kick.

Tips for Success

Don’t skip salting the zucchini! Seriously, this is the number one mistake people make. Salting and drying is crucial for preventing a watery lasagna.
Slice the zucchini evenly. Aim for consistent thickness so it all cooks at the same rate.
Let it rest! I know it’s hard to wait, but letting the lasagna sit for 10-15 minutes after baking allows the layers to set and makes slicing much easier.
Prep Ahead: You can assemble the entire lasagna ahead of time, cover it tightly with plastic wrap and foil, and refrigerate for up to 24 hours. When you’re ready to bake, let it sit at room temperature for about 30 minutes before baking as directed, adding maybe 5-10 minutes to the initial covered bake time.

How to Store It

Got leftovers? Lucky you! This lasagna stores really well.

Simply cover the baking dish tightly with plastic wrap and then foil, or transfer individual portions to airtight containers. It will keep in the refrigerator for 3-4 days.

You can also freeze baked and cooled lasagna. Wrap individual portions or the entire dish tightly in plastic wrap and then foil. It will last in the freezer for up to 2-3 months. Thaw overnight in the fridge and reheat in the oven or microwave.

FAQs

Here are a couple of common questions I get about this recipe:

Do I have to salt the zucchini?

Yes, please do! It’s the best way to remove excess moisture and avoid a soggy lasagna. It also helps season the zucchini slices.

Can I use jarred marinara sauce?

Absolutely! Just make sure to check the label for added sugars if you’re keeping it strictly keto. There are many great low-carb options available now.

Will my kids eat this?

Often, yes! The cheesy, meaty layers are familiar and comforting. The zucchini layers are less noticeable than whole pieces of squash might be. It’s definitely worth a try!

Amazing Keto Zucchini Lasagna (Low-Carb & Comforting!)

A comforting, low-carb lasagna recipe that uses tender zucchini slices instead of traditional pasta noodles, layered with a savory meat sauce, creamy ricotta mixture, and lots of cheese. It's surprisingly easy and perfect for those following a keto or low-carb diet.

Print Recipe Pin Recipe

Prep Time 40

Cook Time 45

Equipment

Large skillet
9x13 inch baking dish
bowl
Mandoline Optional, for slicing zucchini
foil For covering the baking dish

Ingredients

Main Ingredients

1 lb Zucchini About 3 medium ones
3 tbsp Olive oil Divided
Sea salt
4 cloves Garlic Minced
2 lb Ground beef 80/20 or 85/15 recommended
2 cup Marinara sauce Low-sugar, keto-friendly
12 oz Ricotta cheese Full-fat
0.5 cup Grated parmesan cheese
3 cup Mozzarella cheese Shredded
1 large Egg

Instructions

Prep the zucchini: Slice lengthwise into about 1/8 to 1/4-inch thick strips. Lay slices on paper towels or a clean kitchen towel and sprinkle generously with sea salt. Let sit for 15-20 minutes to draw out moisture, then gently blot dry with more paper towels.
While zucchini salts, preheat your oven to 375°F (190°C).
Heat 2 tablespoons of the olive oil in a large skillet over medium heat. Add minced garlic and cook for about 30 seconds until fragrant.
Add the ground beef and break it up. Cook until browned, then drain off excess grease.
Pour in the marinara sauce with the ground beef. Stir, bring to a simmer, reduce heat, and let bubble for 10-15 minutes. Season with more salt if needed.
In a separate bowl, whisk together the ricotta cheese, Parmesan cheese, the egg, and a pinch of salt.
Assemble the lasagna: Lightly grease a 9x13 inch baking dish with the remaining 1 tablespoon of olive oil. Lay a layer of dried zucchini slices on the bottom, overlapping slightly.
Spoon about half of the meat sauce evenly over the zucchini layer.
Spread all of the ricotta mixture over the meat sauce.
Sprinkle about 1/3 of the shredded mozzarella cheese over the ricotta layer.
Add another layer of zucchini slices. Top with the remaining meat sauce.
Follow that with another 1/3 of the mozzarella cheese.
Add the last layer of zucchini, then pile the remaining mozzarella cheese right on top! Optionally, add an extra sprinkle of Parmesan.
Cover the baking dish loosely with foil and bake for 25 minutes.
Remove the foil and bake for another 15-20 minutes, or until the cheese is bubbly, golden brown, and the lasagna is heated through.
Let the lasagna rest for 10-15 minutes before slicing and serving.

Notes

Don't skip salting the zucchini! This is crucial for preventing a watery lasagna. Slice the zucchini evenly for consistent cooking. Let the lasagna rest for 10-15 minutes after baking to allow the layers to set, making slicing easier. Can be assembled up to 24 hours ahead and refrigerated.