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:
- Cheesy Keto Philly Cheesesteak Casserole
- Keto Ground Beef Casserole: Perfect Comfort Dish
- Italian Meatball Casserole
- Low Carb Cheeseburger Casserole
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.
How to make this Keto Lasagna Recipe:
Keto Zucchini Lasagna
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.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
Nutrition
ALYSSA WOTALEWICZ says
CAN YOU MAKE IT BEFORE HAND AND PUT IN THE OVEN THE NEXT DAY?
Mary Trenum says
I would think so but I haven’t tried.
Wendy Vaughan says
I have added this one to my weekly lunch meal prep rotation. It’s really good and I don’t miss the noodles at all.
Mary Trenum says
Awesome!
Lela says
Can you fry the zucchini ahead and freeze for later use?
Mary Trenum says
I haven’t tried that so I’m not sure.
Tami says
Probably one of our favorite recipes – always turns out delicious and so satisfying!
.Kasey says
That’s awesome!
Yadira says
Is the zucchini cut in cubes?! Or how?
.Kasey says
I have described in the comments in the post how I cut my zucchini.
Jeff says
What size jar of Spaghetti sauce are you using?
.Kasey says
24 ounce
Lori says
Followed recipe – however added 2-3 ounces cream cheese dotted on top of ricotta ( used to do the same when made with noodles). This was delicious and very satisfying! Will definitely add to our rotation!
Maria says
I make this all the time and my family absolutely loves it! In fact I’ve given this recipe to countless friends and they all love it too! Thank you for this one. It’s a keeper.
.Kasey says
You’re so welcome, Maria. Glad your family loves it and you’re sharing the recipe with friends!
LaTasha says
Have you ever used cottage cheese instead of ricotta? Not a fan of ricotta cheese and I usually use cottage cheese in my normal lasagna.
Kasey says
I haven’t because I don’t eat cottage cheese but you could give it a try.
Nerissa says
Is it 5 net carbs per serving 1/12 serving size?
.Kasey says
Yes
Denise Freitas says
We made this over the weekend. It was delicious. I will simmer the marinara sauce longer to thicken it. I used one can each petite diced tomatoes and tomato sauce.
.Kasey says
I’m glad you liked this.
Christine says
This is delicious! Holds together well and has tons of flavour. Everyone loved it.
.Kasey says
Fantastic! Glad y’all loved it.
Karen says
Easy and delicious! Thanks Kasey!
.Kasey says
You’re welcome, Karen! Glad you enjoyed it.
Miriam says
I love this recipe. I also make this using spaghetti squash. Thank you for all the amazing food!!
.Kasey says
You’re very welcome! I’m so glad you love this recipe.
Bonnie says
how many oz is a serving
.Kasey says
I’m not sure how many ounces are in a serving. I normally divide the dish equally into the number of servings.
Connie says
Can you make this without the meat?
Kasey says
I’ve only made it as is, so I can’t say from personal experience, but I think it would be fine.
Connie says
It was delicious without the meat! Love your recipes😊
Paige says
My husband found this recipe for me to try. So good! Even my 3 year old requests this “sagna”! I used cottage cheese, since that’s what we had on hand. Also, the “Italian blend” of shredded cheese. We had an abundance of zucchini and yellow squash in our garden this year and both work perfectly well for this! I have made it in the early morning and baked it for dinner and it held nicely. Thank you for the recipe that’s simple and flavorful! We’ve made it twice this week 🙂
Kasey says
Awesome! So glad you all loved it. I love that your 3 year old calls it “sagna.”
Terri says
Can I substitute cottage cheese for the ricotta cheese?
Kasey says
I’ve only made it as is, but it is worth a try.
Lena says
Such a great recipe! Never any leftovers whenever I make this!
Kasey says
Fantastic! Glad you enjoyed it.
Olda Craig Phillips says
Great recipe. Tried for the first time yesterday! It is yummy and a keeper! Wish I had seen this earlier. Thank you, Kasey!
Kasey says
Fantastic. So glad you loved it.
Michelle R Bullock says
I found this recipe as i am struggling to keep my husband and i on keto. the one that i was making wasn’t very good. my husband told me after trying it was that it was the best one I had to make another one because he ate the first on in about 24hours. I am still struggling but this gives me hope. thank you
Kasey says
I’m so glad you enjoyed it.
Whitney says
I’ve made this recipe so many times. It is amazing. My hubby and I prefer it over the traditional noodle lasagna. I would like to make this ahead and freeze it for when I have house guest. Do I bake first then freeze? Or can I put it straight in the freezer after preparing the dish?
Kasey says
You can assemble the casserole and freeze it. Then thaw and bake. It will likely take a bit longer to bake since it will be cold.
Jeannie says
I would probably use a Mandolin and slice it thin and use the Zucchini like Lasagne noodles and layer it. Its really hard to find Spaghetti sauce low in carbs but I will keep looking.. from Ontario Canada. I love all your recipes, so inspiring, and so yummy thanks for sharing.
Kasey says
That would def be an option. I just don’t have the time and patience. lol
So glad you enjoy my recipes! I appreciate your kind words.
Laverne says
What is your take on slicing the zucchini length wise instead of cubes?
Kasey says
With 4 kids, I need easy and that would take too much time for me to cut it that thin. I prefer the ease of cubes personally, but it’s worth ta try.
Lynda M Porter says
SO GOOD!!! I’ve made this 100 times and it seems to taste better every time! I’ve given the recipe to lots of people and they rave about it….my family and extended family love it! Make sure you use Marinara sauce though…it really makes it taste so much better than even an expensive pasta sauce! So quick and easy and VERY filling and VERY tasty!
Kasey says
I’m so glad you all love it! Thanks so much for taking the time to comment. I appreciate it so much and value your opinion.