Keto Zucchini Lasagna

If you miss lasagna on a keto diet, this one is for you. This keto zucchini lasagna has all the flavors of the classic version but without the pasta and all those extra carbs.

Thinly sliced zucchini takes the place of noodles, and honestly, it works so well. You still get those beautiful layers of meat sauce, creamy ricotta, and melted mozzarella.

The whole thing comes together pretty easily too. It’s mostly just layering everything in a baking dish and letting the oven do the work.

It’s naturally low carb and keto friendly, which makes it a great dinner option when you want something comforting but still want to stay on track.

This is one of those recipes that the whole family can enjoy, even the people who aren’t watching their carbs. It’s just that good.

Why You’ll Love This Recipe

Tastes Like Real Lasagna – The layers of rich meat sauce and melty cheese make this taste just like traditional lasagna without the carbs.

Incredibly Satisfying – Ground beef and three types of cheese make every bite hearty enough to keep you full for hours.

Golden and Bubbly Perfection – It comes out of the oven with a gorgeous golden mozzarella top that looks absolutely irresistible.

Great for Feeding a Crowd – A full 9×13 pan means this is perfect for family dinners or meal prepping your entire week.

Recipe Ingredients

• 3 large Zucchini, sliced lengthwise 1/4-inch thick
• 1 tsp Salt
• 1.5 lb Ground Beef
• 1 small Onion, diced
• 3 cloves Garlic, minced
• 2 cups Sugar-Free Marinara Sauce
• 1 tsp Italian Seasoning
• 1/2 tsp Black Pepper
• 15 oz Ricotta Cheese
• 1 large Egg
• 1/2 cup Grated Parmesan
• 2 cups Shredded Mozzarella
• 2 tbsp Chopped Fresh Basil

How To Make

Step 1

Lay the zucchini slices on paper towels, sprinkle with salt, and let sit for 20 minutes to draw out moisture. Pat dry thoroughly.

Step 2

Preheat the oven to 375°F. Brown the ground beef with the onion in a large skillet over medium-high heat, breaking it up as it cooks. Add the garlic and cook 1 minute more.

Step 3

Drain excess fat and stir in the marinara, Italian seasoning, and black pepper. Simmer for 5 minutes.

Step 4

In a bowl, mix the ricotta, egg, and parmesan until smooth.

Step 5

In a 9×13 baking dish, spread a thin layer of meat sauce. Layer zucchini slices, half the ricotta mixture, more meat sauce, and a third of the mozzarella.

Step 6

Repeat the layers, finishing with zucchini, the last of the meat sauce, and the remaining mozzarella on top.

Step 7

Bake uncovered for 35-40 minutes until bubbly and golden. Let rest for 10 minutes, then top with fresh basil before serving.

Tips

Get as Much Water Out of the Zucchini as Possible

Salting the zucchini and waiting 20 minutes is a great start, but I recommend going further. After you pat them dry with paper towels, lay them out on a clean kitchen towel or fresh paper towels and press down firmly to squeeze out even more liquid.

If you skip this or rush through it, you’ll end up with a pool of water at the bottom of your baking dish. That extra moisture will make the whole lasagna soggy and hard to slice into clean pieces.

Some people even grill or lightly pan-sear the slices for a minute or two on each side before layering. This removes even more water and gives the zucchini a slightly firmer texture that holds up better in the finished dish.

Drain the Ground Beef Really Well

After browning the beef, take an extra minute to drain the fat thoroughly. Tilt the skillet and use a spoon to remove as much grease as you can before adding the marinara.

Just like the zucchini, extra liquid from the beef will settle at the bottom of the dish and make everything watery. A dry meat sauce means cleaner layers and slices that actually hold together when you serve them.

Don’t Make the Zucchini Slices Too Thin or Too Thick

I’ve found that 1/4-inch thick is the sweet spot. If you go thinner, the slices will get mushy and almost disappear into the sauce after baking. If you go thicker, they won’t cook through all the way and you’ll get a crunchy bite that doesn’t work well in a lasagna.

Use a sharp knife or a mandoline slicer to get even, consistent slices. Consistent thickness means everything cooks at the same rate, so you don’t end up with some pieces that are perfect and others that are undercooked.

Also, try to use the wider center slices for your layers and set aside the smaller end pieces. The wide slices give you better coverage so you don’t have big gaps in your layers.

More Recipes

• Keto Zucchini Bread
• Keto Zucchini Parmesan Crisps
• Keto Caprese Stuffed Meatballs
• Keto Garlic Bread Bites
• Keto Cottage Cheese Breadsticks

Frequently Asked Questions

How do I keep the lasagna from getting watery?

The biggest thing is salting and draining the zucchini slices properly. After you sprinkle them with salt and let them sit for 20 minutes, really press down on them with paper towels to squeeze out as much moisture as possible.

You can even go a step further and lightly grill or broil the slices for a couple of minutes on each side before layering. This removes even more water and gives them a slightly firmer texture that holds up better in the dish.