Keto Lasagna Recipe with Zucchini: Healthy & Guilt Free
Introducing the ultimate guilt-free comfort food: Keto Lasagna with Zucchini! Indulge in layers of savory ground meat, gooey cheese, and zucchini, all while staying true to your low-carb lifestyle. This recipe is a delicious twist on a classic favorite, providing all the flavors you love without the guilt. Give it a try and enjoy this hearty lasagna, keto-style!
Growing up, I always loved when my mom made lasagna. The rich flavors, the melty cheese, and the satisfying layers of pasta made it one of my favorites! When I decided to eat healthier, I made my version of a low-carb lasagna with zucchini instead of pasta.
I was amazed by the results. The zucchini provided a tender, slightly crisp texture that complemented the savory meat sauce and creamy cheese layers. Since then, this keto lasagna recipe has become a go-to in my kitchen for a delicious and easy weeknight meal.
Why I Think You’ll Love This Recipe
Healthier Twist: Indulge guilt-free with zucchini replacing traditional lasagna noodles, adding nutrients and cutting down carbs.
Quick and Easy: With simple steps, you can whip up this mouthwatering keto lasagna, impressing everyone at the dinner table.
Leftovers? No Problem! This lasagna tastes even better the next day, making it a delicious meal prep option.
Family-Friendly: This keto lasagna with zucchini is kid-friendly, and even fussy eaters will enjoy it.
Is traditional lasagna keto-friendly?
Traditional lasagna is not considered keto-friendly due to its high-carb content, including regular pasta noodles and sauce with added sugar.
Those regular pasta noodles and high-carb sauce with added sugar don’t have to hold you back. The good news is, making a low-carb version is a piece of cake (well, not literally cake because that’s definitely not keto-friendly).
What can I use instead of pasta for Lasagna?
Keto lasagna noodles made out of fresh zucchini are the perfect low-carb alternative. If you don’t like zucchini, give low-carb tortillas, egg wraps, cheese wraps, or Palmini lasagna.
Ingredients You’ll Need for Low-Carb Lasagna
Ground beef: The savory ground beef adds a delicious and hearty flavor to the lasagna, making it oh-so-satisfying!
Onion: With its sweet and aromatic taste, the chopped onion enhances the overall deliciousness of the dish.
Garlic: Those minced garlic cloves bring a rich and irresistible depth of flavor to the lasagna – it’s simply mouthwatering!
Low-carb spaghetti sauce: The secret sauce for a guilt-free incredible taste is a delicious spaghetti sauce with no added sugar.
Ricotta Cheese: Creamy and dreamy, the ricotta cheese makes each layer of the lasagna irresistibly smooth and delightful.
Egg: The egg helps bind all the ingredients together, giving the lasagna that perfect, cohesive texture we love.
Parmesan Cheese: With its salty and nutty goodness, Parmesan cheese takes the cheesiness factor to a new level of yumminess.
Mozzarella Cheese: When this melty, stretchy goodness blends in, you’ll experience the ultimate cheesy pleasure with every bite!
Zucchini: Say hello to a healthier twist! The diced zucchini replaces the noodles, adding a fresh and nutritious element to the lasagna.
Butter: A touch of buttery richness elevates the flavors, making the lasagna more delectable.
Italian Seasoning: A blend of herbs and spices like basil, oregano, thyme, and rosemary infuses the lasagna with authentic Italian flavors that make it irresistible.
Below, you’ll find a brief step-by-step pictorial of making this recipe for keto lasagna with zucchini. From selecting the freshest zucchini to crafting a flavorful meat sauce and assembling the layers, I’ll share all the tips and tricks I’ve learned along the way, FAQs, and different variation options.
*scroll to the bottom of this post for the printable recipe card with the complete list of ingredients and detailed instructions.
How to make keto lasagna with zucchini?
Step One: Preheat your oven to 375°F (190°C). Cook your ground beef in a large skillet with chopped onion and minced garlic over medium heat until it’s browned. Make sure to break it up into small pieces as it cooks. Once it’s done, drain any excess fat.
Tip: I save time by browning my ground beef in advance and keeping it in the freezer for quick, easy meals. It is one of my favorite simple meal prep steps. I’ve included all the details in Five Easy Steps to Meal Prep.
Step 2: While your ground beef is browning, wash your zucchini thoroughly and dry. Dice into small bite-size pieces. If you are new to dicing zucchini, you can find detailed instructions in this post How to Dice Zucchini.
How to get the water out of zucchini lasagna?
Before sautéing the diced zucchini, sprinkle a bit of salt over them and let them sit for about 10 minutes. This trick works like magic as the salt helps draw out the excess moisture from the zucchini.
Next, after you’ve finished sautéing the zucchini, place them on some paper towels. This helps to soak up any remaining moisture, giving you a perfectly dry and delicious base for your lasagna layers.
Step 3: Add your favorite low-carb tomato sauce to the ground beef mixture and simmer. If you prefer to make the sauce yourself, this homemade healthy spaghetti sauce recipe has only 5g of net carbs.
What low-carb marinara sauce should I use?
Wondering what marinara sauce to look for at the grocery store with no added sugar? I’ve got you covered! Check out the list below for available options at your local grocery store. Happy cooking!
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
Step 4: Now, it’s time to layer everything together. Grab your greased 9 x 13 casserole dish and spread a thin layer of the marinara sauce with ground beef on the bottom. Then, add a layer of diced zucchini slices.
Step 5: In a separate bowl, mix the ricotta cheese, egg, garlic powder, and parmesan cheese.
Step 6: Now that the zucchini layer is in place, it’s time for the creamy ricotta mixture! I spooned it out in neat rows to make it easier to spread, just like in the picture. Then, I gently used the back of the spoon to spread it out evenly. Repeat the layers, then top the keto zucchini lasagna generously with mozzarella cheese.
Step 7: Pop your lasagna into the oven and bake for 30-35 minutes or until the cheese is golden and bubbly.
Tips & Tricks: Making the BEST Keto-Friendly Lasagna
- Use parchment paper to line the baking dish for easy cleanup and serving.
- When chopping the zucchini, aim for even-sized pieces so they cook evenly and perfectly!
- Don’t forget to sprinkle salt on the diced zucchini and let them sit for 10 minutes. It helps draw out extra moisture to keep it from being watery.
- Don’t go overboard with the sauce. We want our lasagna to be just right, not swimming in watery sauce!
- The hardest part is letting your lasagna rest for 10-15 minutes after it’s out of the oven. Trust me; it’s worth it!
- Garnish the lasagna with fresh basil leaves or parsley for a pop of color and added freshness.
- Consider adding a sprinkle of red pepper flakes for a touch of heat.
- Experiment with different spices and seasonings to customize the flavors to your liking.
- If you prefer a drier lasagna, reduce the amount of tomato sauce. It’s all about finding that perfect balance for your taste buds!
- Press the layers gently while layering to create a compact, neatly stacked lasagna.
- If you like to meal prep, assemble your lasagna earlier and pop it in the freezer before baking. You’ll have a delicious, ready-to-go meal when you need it most!
FAQ’s
Should I cover Lasagna with foil while baking?
Absolutely! To prevent the lasagna from drying out, it’s a good idea to cover it with aluminum foil while baking. This helps retain moisture and keeps the lasagna tender and delicious. Remember to remove the foil during the last half of baking, so the top layer can get that beautiful golden brown color.
How long should lasagna sit before serving?
Before serving your lasagna, give it about 15 minutes to rest. This little break allows it to set up. Since this recipe uses diced zucchini instead of traditional lasagna noodles for structure, the layers may not set up as firmly as you’re used to.
Should I peel the zucchini before using it in my lasagna?
Answer: It’s totally up to you! Zucchini skin is edible and contains extra nutrients, so leaving it on can be a great choice. However, if you prefer a smoother texture, feel free to peel it. Both options will work well in your keto lasagna.
How do I prevent my zucchini lasagna from becoming watery?
To avoid excess moisture, lightly salt the diced zucchini slices and let them sit for about 10 minutes. Then, pat them dry with a paper towel before layering them in your lasagna. Additionally, cook the zucchini until it’s slightly tender before assembling the dish.
Can I use store-bought marinara sauce in my keto zucchini lasagna?
Absolutely! Just make sure to check the label for added sugars or high-carb content. Many stores offer low-carb or sugar-free marinara sauces perfect for a keto-friendly lasagna. I included a list of low-carb marinara sauces above to look for at the grocery store. Alternatively, you can make your sauce using fresh tomatoes and herbs.
How can I add more flavor to my zucchini lasagna?
There are plenty of ways to enhance the flavor of your keto lasagna. Add garlic, onions, cracked red pepper, or fresh herbs like basil and oregano to your sauce. You can also layer in some sautéed mushrooms and spinach.
Can I cut my zucchini into ribbons?
While some people cut zucchini very thin vertically to mimic lasagna noodles, I find this method of bite-sized pieces much easier and quicker. If you’d like to try slicing zucchini in strips, follow the slices instructions here.
How long should I bake my zucchini lasagna?
Answer: Generally, baking your lasagna at 375°F (190°C) for 30-40 minutes should do the trick. However, monitor it and adjust the baking time as needed. You want the cheese to be melted and bubbly.
Is Keto Lasagna gluten-free?
It should be gluten-free since this recipe uses zucchini noodles instead of pasta. However, it’s always best to double-check the labels of all the ingredients you use, just in case there’s any hidden gluten I might not be aware of.
How many carbs are in this low-carb lasagna recipe?
Great news! With the ingredients I used, this recipe turned out to be only 5g net carbs per serving – pretty impressive, right? Keep in mind that the carb count may vary depending on the specific ingredients you choose to use.
Can I add more vegetables to the lasagna?
Absolutely! Feel free to get creative and add your favorite veggies like spinach, mushrooms, or bell peppers to enhance the flavors and for added nutrition.
Is this lasagna suitable for vegetarians?
The original recipe includes ground beef, but you can easily modify it to make it vegetarian-friendly. Substitute the ground beef with plant-based meat alternatives or add more veggies for a delicious meatless version.
Can I prepare the Zucchini Lasagna Recipe ahead of time?
Absolutely! This lasagna is great for meal prepping. You can assemble it ahead of time, cover it, and refrigerate it until you’re ready to bake it.
How long does Zucchini lasagna last in the fridge?
It can be kept in the fridge for up to 4 days in an airtight container or frozen for up to six months in a freezer-safe container.
Variations to this simple Keto Zucchini Lasagna
1. Flavor Additions:
- Spicy: Add red pepper flakes or diced jalapenos for a kick.
- Italian herbs: Enhance the flavor with dried oregano, basil, and thyme.
- Garlic lovers: Increase or add roasted garlic for a more pungent taste.
- Smoky: Incorporate smoked paprika or chipotle powder for a smoky twist.
2. Alternative Toppings:
- Crispy bacon: Sprinkle cooked and crumbled bacon on top before baking.
- Fresh herbs: Garnish with chopped parsley, basil, or cilantro for freshness.
- Parmesan cheese: Sprinkle-grated Parmesan on top for an extra cheesy crust.
3. Ingredient Substitutions:
Meat options: Replace ground beef with ground turkey, chicken, Italian sausage, or pork.
Vegetarian: For a wholesome and vegetarian twist, omit the meat and elevate the tomato sauce with a healthy combination of any of the following spinach, mushrooms, colorful bell peppers, tender asparagus, and nutritious cauliflower, creating a satisfying and deliciously veggie-packed dish!
Dairy-Free Option: To make this recipe dairy-free, you can use ghee as a butter substitute. Instead of traditional cheese, opt for dairy-free alternatives like almond or coconut-based cheese. You can also replace ricotta cheese with a homemade dairy-free version or look for ready-made dairy-free ricotta. Sprinkle some nutritional yeast on each layer to add a cheesy flavor without dairy.
4. To give this recipe a Mexican-inspired twist, season the meat with homemade or store-bought taco seasoning, and layer zucchini slices with salsa for an extra burst of flavor!
5. To infuse Mediterranean flavors into this recipe, crumble some feta cheese on top for a tangy touch, and sprinkle chopped Kalamata olives for a delightful briny flavor!
How to store and reheat
To store keto lasagna with zucchini, allow it to cool completely before transferring it to an airtight container or wrapping it tightly with plastic wrap.
It can be stored in the refrigerator for 3-4 days. If you want to freeze it, assemble the lasagna but do not bake it, then wrap it tightly with plastic wrap and aluminum foil before placing it in the freezer for up to 3 months.
What do I serve with this recipe?
I always serve this delicious low-carb lasagna bake with a big leafy garden salad. Garlic Cheddar Biscuits, Cheesy Breadsticks, or Keto Garlic Chaffles pair perfectly with keto-friendly garlic bread!
More Italian-Inspired Keto Casserole Recipes
- Mouthwatering Crustless Pizza Keto Recipe
- Italian Meatball Casserole
- Italian Keto Beef Skillet
- Spaghetti Squash Lasagna Boats
- Keto Spaghetti Squash Casserole
Easy Zucchini Keto 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 your oven to 350°F (175°C).
- In a skillet, brown the ground beef with chopped onion and minced garlic. Once it's cooked, drain any excess fat.
- Add the ground beef back to the skillet, and pour in the jar of spaghetti sauce. Simmer the mixture on low/medium heat, covering it, for about 10 minutes.
- In a small bowl, mix together the ricotta cheese, egg, and parmesan cheese.
- Grease a 9x13 casserole dish to prevent sticking.
- Chop the zucchini into even-sized pieces. Before sautéing the zucchini, sprinkle a bit of salt on it and let it sit for around 10 minutes. This helps to remove excess water and prevent a watery lasagna.
- Melt butter and sauté the zucchini in a small skillet for 3-5 minutes. You don't want it to become too soft. Remove it from the skillet and place it on paper towels to drain moisture.
- Now it's time to layer the lasagna! Start by covering the bottom of the casserole dish with half of the spaghetti sauce.
- Next, layer the sautéed zucchini on top of the sauce.
- Spoon the ricotta cheese mixture in dollops over the zucchini and use the back of a spoon to spread it out evenly.
- Add half of the mozzarella cheese as the next layer.
- Repeat the layers with the remaining spaghetti sauce, zucchini, ricotta cheese, and mozzarella cheese.
- Sprinkle 1 tablespoon of Italian seasoning on top for extra flavor.
- Cover the casserole dish with aluminum foil and bake it in the oven for 20 minutes. Then, remove the foil and bake for an additional 20 minutes.
- Allow the lasagna to rest for approx 15 min before serving. Enjoy!
Video
Notes
Keto lasagna noodles made out of fresh zucchini are the perfect low-carb alternative. If you aren't a fan of zucchini, give low-carb tortillas, egg wraps, cheese wraps, or Palmini lasagna. 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. No added sugar 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
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?
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.
I always freeze the leftover zucchini lasagna and it reheats great. I defrost it in the microwave then reheat.
Such a good freezer meal! Glad you enjoy it!
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.
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.
What is your take on slicing the zucchini length wise instead of cubes?
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.
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!
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.
Wonderful! I’ve made this several times now. My husband loves it too.
So glad you all enjoy it.
Chopping up the zucchini was brilliant!! Harder for my 19 year old to taste……so definitely a win!! The taste was great too!! Definitely will be added to the regular menu, thank you!!
Awesome! I’m so glad it worked for you.
Does all the zucchini go on the bottom? That’s how I’m reading it. They layer the other ingredients on top? Thank you.
Can you please tell me what size marinara jar you use for this recipe
I have used both a 24 oz jar and a 32 oz.
My husband and I love this recipe! It tastes amazing , it’s easy to make and you never miss the carbs. We’ve served to those not watching their carbs and it got rave reviews. Thank you for sharing!
So glad y’all love it!