Keto Zucchini Lasagna Recipe: Amazingly Delicious

Name: Keto Zucchini Lasagna
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Ingredients: 1 pound ground beef; 1/4 small onion, chopped; 3 garlic cloves, minced; 1 jar low carb spaghetti sauce ( I use either Rao’s or Mezzetta’s); 1 cup Ricotta Cheese; 1 egg; 1/2 cup Parmesan Cheese; 3 cups Mozzarella Cheese; 2 cups zucchini, diced; 1 tablespoon butter; 1 tablespoon Italian Seasoning

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This Keto Zucchini Lasagna recipe is the perfect way to enjoy that lasagna taste without the noodles, which add too many carbs for those of us following a keto lifestyle! It is simple to make, as well as delicious and healthy!

Keto Zucchini Lasagna Recipe

I have always loved Italian foods with lasagna being towards the top of my list. Of course, lasagna noodles aren’t low carb. Thankfully, there are many pasta alternatives that satisfy my cravings for my favorite Italian recipes without the added carbs like in this Zucchini Lasagna recipe,

One of the biggest reasons that I love this recipe is that it’s super simple. Isn’t that one of the biggest hassles of actually making lasagna? It seems to take a long time and is quite a labor-intensive recipe! Luckily, this recipe requires little time and effort on your part!

What can I use instead of pasta in lasagna?

There are many different versions of low carb lasagna recipes; my favorite pasta substitute is zucchini. When chopped into small pieces and sauteed, it gives just enough texture to the dish to fool your tastebuds.

Below, I have included a step-by-step pictorial along with tips for making this recipe and substitutions. Make sure to scroll to the bottom of the post for the recipe card with the full ingredient list and instructions.

Start by browning the ground beef in a skillet with chopped onion and minced garlic.

*If you happen to keep ground beef already browned in the freezer like me, it will save you quite a bit of time. Doing so is one of the few meal prep steps that make my week easier explained in these five easy steps to meal prep.

Tip: If you prefer, you can sub turkey for ground beef.

Add a low carb tomato sauce of your preference to the ground beef and simmer. If you prefer to make it yourself, this recipe for a homemade healthy spaghetti sauce with no added sugar has only 5g of net carbs.

What low carb marinara sauce should I use?

If you aren’t familiar with what low carb marinara sauce to use, I’ve listed several below for your convenience. I have found all of these sauces at my local grocery store.

Low Carb Marinara Sauce Options:

Rao’s Homemade Marinara Sauce – 4g net carbs per ½ cup
Rao’s Homemade Tomato Basil Sauce – 3g net carbs per ½ cup
Lucini Italia Organic Tuscan Marinara Sauce – 3g net carbs per ½ cup
Lucini Italia Organic Rustic Tomato Basil – 3g net carbs per ½ cup
Mezzetta Napa Valley Homemade Sauce Marinara – 6g net carbs per ½ cup

Make sure to slice the zucchini in bite-size pieces for this zucchini lasagna. While I typically sautee zucchini in butter, olive oil would work fine. After you have sauteed the zucchini for just a few minutes, set it aside on paper towels so as to absorb the excess moisture.

While some people cut zucchini very thin vertically to mimic lasagna noodles, I find this method of bite-sized pieces much easier and quicker. With four kids and a full life, we just have to make it work sometimes, and easy is the name of the game. If you’d like to try your hand at slicing zucchini, follow the slices instructions here.

How to get the water out of zucchini lasagna?

Zucchini has a high water content, and I don’t like for my lasagna to be watery, so these steps are key to making this low carb lasagna recipe amazing.

Before sauteing the zucchini, salt it just a bit and let it sit for approx 10 minutes. The salt helps draw out moisture to avoid a watery lasagna.
After you saute, the zucchini set it aside on paper towels before layering in the casserole dish.

Now that the tomato sauce and zucchini are ready, it’s time to layer the ingredients in a 9 X 13 baking dish. You’ll need two layers for the lasagna to set up properly starting with the spaghetti sauce and ending with a final layer of mozzarella.

After the zucchini layer, the ricotta cheese mixture is the next step. To make it easier to spread, I spooned it out in rows as pictured above then used the back of the spoon to spread it out.

Repeat the layers then top the keto zucchini lasagna with mozzarella cheese.

Should I cover Lasagna with foil while baking?

To prevent lasagna from drying out, it is best to bake it for at least part of the baking time covered with aluminum foil. Remove the foil at least halfway through the baking time so that the top can brown.

How long should lasagna sit before serving?

It’s not going to be easy to wait, but you should let the lasagna rest approx 15 before cutting to let it set up. Otherwise, the layers will fall apart into a mess

Incredible Italian flavors, a delicious meat sauce, and a zucchini and ricotta cheese layer topped with melted mozzarella make this easy keto recipe a hit. I’ve even had several people comment that they enjoy it more than traditional recipes with real noodles, which blew me away.

Is Keto Lasagna gluten-free?

This recipe should be gluten-free without the noodles. However, I always suggest checking the labels of all the ingredients you use in your kitchen as there could be added gluten that I am not aware of in the ingredients.

How many carbs in low carb lasagna?

With the ingredients I used in my kitchen, this recipe came out to only 5g net carbs per servings, which is impressive. It will definitely be on regular rotation in our home.

How long does Zucchini lasagna last in the fridge?

It can be kept fresh in the fridge for up to 4 days in an airtight container, or frozen for up to six months in a freezer-safe container.

What do I serve with this recipe?

I always serve this delicious keto lasagna with a big leafy garden salad. For a keto-friendly garlic bread, Garlic Cheddar Biscuits, Cheesy Breadsticks, or Keto Garlic Chaffles pair perfectly!

More Keto Ground Beef Casserole Recipes:

Never Miss Out On Another Keto Recipe

You can access all of my Keto/Low Carb Recipes in my Keto/Low Carb Recipe Index or follow me on Pinterest for fabulous Keto/Low Carb Recipe Ideas. If you are just getting started following a keto diet and would like more information, here is a list of fantastic resources.

Don’t miss easy and delicious recipes like this in my weekly keto meal plan. The current and all previous weeks can be found in my Keto Meal Plan Master List.

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How to make this Keto Lasagna Recipe:

Picture of Keto Lasagna on a white place with cut up zucchini in the back ground

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Keto Zucchini Lasagna

This Keto Zucchini Lasagna recipe is the perfect way to enjoy that lasagna taste without the noodles, which add too many carbs for those of us following a keto lifestyle! It is simple to make as well as delicious and healthy!

Prep Time15 mins

Cook Time40 mins

Total Time55 mins

Course: Dinner

Cuisine: American

Keyword: Keto Zucchini Lasagna Recipe

Servings:

Calories: 267kcal

Author: Kasey Trenum

Ingredients

1 pound ground beef
1/4 small onion, chopped
3 garlic cloves, minced
1 jar low carb spaghetti sauce ( I use either Rao’s or Mezzetta’s)
1 cup Ricotta Cheese
1 egg
1/2 cup Parmesan Cheese
3 cups Mozzarella Cheese
2 cups zucchini, diced
1 tablespoon butter
1 tablespoon Italian Seasoning

Instructions

Preheat oven to 350.
Brown ground beef with chopped onion and minced garlic.
Drain.
Add ground beef back to the skillet and dump in the jar of spaghetti sauce. Simmer on low/medium heat covered for 10 minutes.
In a small bowl combine ricotta cheese, egg, and parmesan cheese.
Grease a 9X13 casserole dish.
Before sauteing the zucchini, salt it just a bit and let it sit for approx 10 minutes to prevent the lasagna from being watery.
In a small skillet, melt butter and saute zucchini for 3-5 minutes. Remove from skillet when it is still crisp and sit on paper towels so that some of the moisture drains out.
Cover the bottom of the casserole dish with 1/2 of the spaghetti sauce.
Layer the sauteed zucchini next,
Spoon the ricotta cheese mixture in dollops on top of the zucchini. (see the picture in the post above) then use the back of a spoon to spread it out.
Layer 1/2 of the mozzarella cheese.
Repeat the spaghetti sauce then end with mozzarella cheese.
Sprinkle 1 tablespoon of Italian Seasoning on top.
Bake covered with aluminum foil for 20 minutes, then remove foil and bake for another 20 minutes.
Serve and enjoy!

Video

Notes

What low carb marinara sauce should I use?

If you aren’t familiar with what low carb marinara sauce to use, I’ve listed several below for your convenience. I have found all of these sauces at my local grocery store.