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Keto Lasagna

Keto Zucchini Lasagna Recipe

This Keto Zucchini Lasagna is a low-carb twist on the classic comfort dish. Thinly sliced zucchini replaces pasta for a lighter, gluten-free option .Layered with rich meat sauce, creamy ricotta, and melted mozzarella. Perfect for meal prep, family dinners, and keto-friendly lifestyles.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6 people
Course: Main Course
Cuisine: American, Italian
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 3 medium zucchini thinly sliced lengthwise
  • 1 lb ground beef
  • 1 cup ricotta cheese
  • 1 ½ cups shredded mozzarella cheese
  • ½ cup grated Parmesan cheese
  • 2 cups low-sugar marinara sauce
  • 1 large egg
  • 2 cloves garlic minced
  • 1 teaspoon Italian seasoning
  • 1 tablespoon olive oil
  • Salt to taste
  • Black pepper to taste

Method
 

  1. Preheat oven to 375°F (190°C).
  2. Lightly salt zucchini slices and let sit 10 minutes, then pat dry.
  3. Heat olive oil in a skillet and cook garlic until fragrant.
  4. Add ground beef and cook until browned, then drain excess fat.
  5. Stir in marinara sauce and Italian seasoning and simmer 5 minutes.
  6. In a bowl mix ricotta cheese, egg, Parmesan, salt, and pepper.
  7. Spread a thin layer of meat sauce in a baking dish.
  8. Layer zucchini slices over sauce.
  9. Spread ricotta mixture over zucchini.
  10. Add meat sauce and sprinkle mozzarella on top.
  11. Repeat layers and finish with mozzarella.
  12. Bake 30–35 minutes until bubbly and golden.
  13. Let rest 10 minutes before slicing and serving.

Notes

Patting zucchini dry prevents watery lasagna.
Grill zucchini slices briefly for extra flavor.
Use ground turkey instead of beef for a lighter option.
Store leftovers in refrigerator up to 4 days.
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