Ultimate Keto Zucchini Lasagna

The Ultimate Keto Zucchini Lasagna transforms the classic Italian dish into a low-carb, gluten-free marvel, perfect for those following a ketogenic lifestyle without sacrificing the rich, comforting flavors of traditional lasagna. With a total prep and cook time of 1 hour and 20 minutes, this recipe serves six, making it an ideal choice for a family dinner or entertaining guests. The innovative use of thinly sliced zucchini as a substitute for pasta layers not only cuts down on carbs but also introduces a fresh, slightly crisp texture that complements the hearty filling.

The lasagna is layered with savory ground beef browned to perfection, then simmered in a low-carb marinara sauce seasoned with oregano, salt, and pepper, creating a flavorful and aromatic base. The ricotta cheese layer, enriched with an egg, a hint of nutmeg, and additional salt, adds a creamy, indulgent element that binds the layers together, while the generous topping of shredded mozzarella and grated Parmesan cheese melts into a golden, bubbly crust under the broiler.

This recipe carefully balances the moisture content by patting the zucchini slices dry before assembly, ensuring that the final dish is not only flavorful but also has the perfect lasagna texture—tender layers with a slightly firm bite. The Ultimate Keto Zucchini Lasagna promises a delightful dining experience, offering all the joys of traditional lasagna tailored to fit a ketogenic diet. It’s a dish that proves that eating healthily doesn’t mean compromising on taste or comfort.

Ultimate Keto Zucchini Lasagna
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Serves: 6
This amazing Keto lasagna is made with fresh zucchini slices instead of pasta for that keto twist. This award winning, low-carb, gluten-free beef lasagna is delicious and satisfying! Pair it with a great Italian salad and keto Italian bread and you will be sure to please your family or guests!
  • 1 ½ large zucchinis, thinly sliced lengthwise
  • 1 tablespoon olive oil
  • 1 pound ground beef
  • 1 ½ cups low-carb marinara sauce
  • 2 teaspoons salt, divided
  • 1 teaspoon dried oregano
  • ½ teaspoon ground black pepper
  • 1 (8 ounce) container ricotta cheese
  • 1 large egg
  • ½ teaspoon ground nutmeg
  • 2 cups shredded mozzarella cheese
  • ¼ cup grated Parmesan cheese
  1. Preheat the oven to 375 degrees F (190 degrees C). Grease an 8-inch baking dish with cooking spray.
  2. Pat dry zucchini slices with a paper towel to remove excess moisture. Set aside.
  3. Heat olive oil in a saucepan over medium-high heat. Add ground beef; cook until browned 5 to 8 minutes)
  4. Add marinara sauce, 1 teaspoon salt, oregano, and pepper; simmer for 10 minutes, then set aside.
  5. Combine ricotta cheese, egg, 1 teaspoon salt, and nutmeg in a bowl; mix well and set aside.
  6. Place a layer of zucchini slices on the bottom of the baking dish and cover with ½ of sauce. Add another layer of zucchini slices, spread ricotta mixture on top, and sprinkle with ½ of the mozzarella cheese. Add the final layer of zucchini slices and cover with the remaining sauce and top with the remaining mozzarella cheese and Parmesan cheese.
  7. Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes. The remove aluminum foil and place back in the oven, baking until top is golden, about 15 minutes more.