This hearty, flavorful lasagna is a low-carb twist on a traditional comfort food classic—perfect for chilly nights or whenever you crave something warm and satisfying. By substituting thin slices of zucchini for conventional pasta noodles, you eliminate much of the starchy carbs while retaining the rich, layered taste of a homemade Italian casserole. The key to success is in preparing the zucchini properly to prevent excess moisture; salting and patting the slices dry ensures each bite has just the right texture and holds together beautifully.
A robust sauce made from ground beef or Italian sausage, onions, garlic, and low-carb marinara envelops the zucchini slices in a savory blend of herbs and spices, like oregano and basil. Meanwhile, a creamy ricotta mixture—enriched with mozzarella and Parmesan—brings that classic lasagna indulgence to each forkful. As the dish bakes, these layers meld into a harmonious, bubbling masterpiece that fills your kitchen with enticing aromas.
What truly makes this recipe stand out is its versatility. You can easily tailor the flavors by adding mushrooms, spinach, or a variety of other low-carb vegetables to boost both nutrition and taste. Whether you’re following a strict keto diet or simply reducing carbs, this Keto Zucchini Lasagna captures all the comfort of a traditional lasagna without any of the pasta guilt. Serve it hot from the oven, let it rest so the layers set, and enjoy a meal that’s guaranteed to leave everyone—keto or not—asking for seconds.
- 3–4 medium zucchini (about 1½–2 lbs total), thinly sliced lengthwise
- 1 pound ground beef (or Italian sausage, or a mix)
- ½ cup chopped onion
- 2 cloves garlic, minced
- 1½ cups low-carb marinara sauce (look for a sauce with no added sugar)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil (or Italian seasoning blend)
- 1 teaspoon salt, divided (plus more to taste)
- ½ teaspoon black pepper, divided
- 1 cup ricotta cheese (or cottage cheese if preferred)
- 1 egg
- ¼ cup grated Parmesan cheese
- 1½ cups shredded mozzarella cheese, divided
- Olive oil or cooking spray (to grease the baking dish)
- Preheat the Oven
- Preheat your oven to 375°F (190°C). Lightly coat a 9x13-inch baking dish with olive oil or cooking spray.
- Prepare the Zucchini
- Slice each zucchini lengthwise into thin strips, about ⅛-inch thick.
- Lay the slices on a layer of paper towels.
- Sprinkle them lightly with salt and let them sit for 5–10 minutes to draw out excess moisture.
- Pat the slices dry with more paper towels to prevent a watery lasagna.
- Cook the Meat Sauce
- In a large skillet over medium-high heat, brown the ground beef (or sausage). If using sausage, remove it from its casing first.
- Add the chopped onion and minced garlic; continue cooking until the meat is no longer pink and the onions are softened, about 5–7 minutes. Drain any excess fat if necessary.
- Stir in the marinara sauce, oregano, basil (or Italian seasoning), ½ teaspoon salt, and ¼ teaspoon black pepper. Reduce the heat to low and simmer for about 5 minutes to let the flavors meld.
- Mix the Cheese Filling
- In a medium bowl, combine the ricotta cheese, egg, grated Parmesan, 1 cup of shredded mozzarella (reserve the remaining ½ cup for the top), ½ teaspoon salt, and ¼ teaspoon black pepper.
- Stir until well blended.
- Assemble the Lasagna
- First Layer: Spread a thin layer of the meat sauce on the bottom of the greased baking dish.
- Second Layer: Arrange a layer of zucchini slices over the sauce, slightly overlapping the edges.
- Third Layer: Dollop and spread half of the ricotta mixture over the zucchini slices.
- Fourth Layer: Add another layer of the meat sauce.
- Repeat with another layer of zucchini, the remaining ricotta mixture, and more sauce until all ingredients are used.
- Finish with a layer of zucchini slices, then spoon over the last of the meat sauce.
- Sprinkle the top with the reserved ½ cup shredded mozzarella.
- Bake the Lasagna
- Cover the dish with aluminum foil and bake for 20 minutes.
- Remove the foil and bake for an additional 15–20 minutes, or until the cheese is melted and bubbly, and the casserole is heated through.
- For a golden-brown top, switch the oven to broil for the last 2–3 minutes, watching carefully to avoid burning.
- Rest and Serve
- Let the lasagna rest for about 10 minutes before slicing. This helps the layers set and makes it easier to serve.
- Garnish with fresh basil or parsley if desired.