Keto Zucchini Lasagna (Low-Carb, Cheesy & Family-Friendly)

Keto Zucchini Lasagna (Low-Carb, Cheesy & Family-Friendly)

Lasagna Without the Carbs? Yes, Please!

Who says comfort food has to be carb-heavy? This Keto Zucchini Lasagna delivers everything you love about traditional lasagna—rich meat sauce, gooey cheese, and delicious layers—without the pasta.

By swapping noodles for thin zucchini slices, you get all the flavor and texture of a classic Italian dish, but in a keto-friendly version that won’t knock you out of ketosis. Whether you're meal-prepping for the week or making dinner for the family, this dish is a crowd-pleaser even carb-lovers will devour!

Recipe: Low-Carb Zucchini Lasagna

Servings: 6
Prep Time: 25 minutes
Cook Time: 35–40 minutes
Total Time: ~1 hour

Ingredients

For the Zucchini “Noodles”

• 3 medium zucchinis, sliced lengthwise into ¼-inch strips

• 1 teaspoon salt (to draw out moisture)

For the Meat Sauce

• 1 lb ground beef (or Italian sausage)

• ½ small onion, finely chopped

• 2 cloves garlic, minced

• 1½ cups sugar-free marinara sauce

• 1 teaspoon dried oregano

• 1 teaspoon dried basil

• ½ teaspoon salt

• ¼ teaspoon black pepper

For the Cheese Filling

• 1 cup ricotta cheese (or cottage cheese)

• ½ cup grated Parmesan cheese

• 1 large egg

• 1 cup shredded mozzarella cheese

For Topping

• 1 cup shredded mozzarella cheese

• 1 tablespoon fresh basil, chopped (optional)

Instructions

1. Prepare the Zucchini “Noodles”

Lay zucchini slices on paper towels and sprinkle with 1 teaspoon salt. Let sit for 10 minutes to draw out moisture. Pat dry thoroughly to avoid a watery lasagna.
Tip: You can also grill or bake the slices briefly for extra firmness.

2. Cook the Meat Sauce

In a skillet over medium heat, cook ground beef until browned (5–7 minutes).
Add onion and garlic, sautéing for another 2 minutes.
Stir in marinara sauce, oregano, basil, salt, and pepper. Simmer on low for 5 minutes, then remove from heat.

3. Make the Cheese Filling

In a medium bowl, combine ricotta, Parmesan, egg, and 1 cup mozzarella. Mix until smooth and creamy.

4. Assemble the Lasagna

In a 9x9-inch baking dish:

• Spread ¼ cup of meat sauce on the bottom.

• Add a layer of zucchini slices, half of the ricotta mixture, and half of the meat sauce.

• Repeat the layers.

• Top with the final zucchini layer and finish with 1 cup of shredded mozzarella.

5. Bake

Cover with foil and bake at 375°F (190°C) for 25 minutes.
Remove foil and bake an additional 10–15 minutes, until the cheese is bubbly and golden brown.

6. Serve & Enjoy

Let the lasagna rest for 5–10 minutes before slicing—it helps the layers hold together.
Sprinkle with fresh basil if desired, and serve warm.

Why You’ll Love This Keto Zucchini Lasagna

✅ Low in carbs but packed with flavor
✅ Gluten-free & grain-free
✅ Family-approved
✅ Meal prep & freezer friendly

Make It Yours

• Add spinach or mushrooms to the cheese mixture for extra veggies.

• Use spicy Italian sausage for a bold, zesty twist.

• Swap cheeses to suit your taste—goat cheese, asiago, or provolone all work!

Want More Easy Keto Recipes?

👉 Craving more comforting low-carb meals? Don’t miss my 100 Keto Recipes for Weight Loss cookbook—packed with family-friendly favorites, meal-prep tips, and recipes that actually taste good.
Grab your copy here