Keto Zucchini Lasagna Recipe: Amazingly Delicious

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’m not gonna lie. There are times at the beginning of my keto lifestyle change that I still craved noodles. It’s understandable, right? But, once I understood how much better I felt when I didn’t eat food items like that, I knew that the keto lifestyle was the perfect choice for my family and me. Luckily, this Zucchini Lasagna recipe gives me the taste of lasagna that I crave but keeps me on track of my healthy eating.

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 Keto Zucchini Lasagna recipe is the opposite of that and requires little time and effort on your part!

Any time that I can create a recipe that is truly packed with flavor, I’m 100% down! Plus, my kiddos have given this recipe two thumbs up time and time again!

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. Amazon has several excellent books you may want to check out here.

Plenty of Cheesy Goodness in this Low Carb Zucchini Lasagna Recipe

One of the great parts about living the Keto lifestyle? All the abundance of cheese that you can eat! This keto zucchini lasagna recipe doesn’t cut out that fantastic option, and I love that there are three different types of cheeses included!

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 5 easy steps to meal prep.

My two favorite low carb marinara sauces are Rao’s and Mezzetta’s. I’ve found both at Walmart. Mezzetta’s has a few more carbs than Rao’s, but the price point is much cheaper. They both make an incredible keto-friendly meat sauce that my entire family always enjoys.

Make sure to chop up the zucchini in bite-size pieces for this zucchini lasagna. It’s up to you if you want to peel the zucchini. I typically leave it on. While I typically sautee zucchini in butter, olive oil would work fine too. After you have sauteed the zucchini for just a few minutes, set it aside on paper towels so that they can absorb the excess moisture. Zucchini has a high water content, and I don’t like for my lasagna to be watery, so this step is key to making this low carb lasagna recipe amazing.

Now that the ground beef is browned and the zucchini is ready, it’s time to layer the ingredients in a casserole dish.

While some people cut zucchini very thin vertically to mimic lasagna noodles, I find this method 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.

To make the ricotta cheese mixture easier to spread, I spooned it out all over the low carb zucchini lasagna recipe. Then, I used the back of a spoon to spread it out.

Yum! The cheesy mozzarella goodness in this keto zucchini lasagna is on point! This recipe could also be gluten-free without the noodles. I would suggest checking the nutritional 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.

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

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

Don’t forget to pair up this delicious zucchini lasagna keto recipe with these Garlic Cheddar Biscuits or Cheesy Breadsticks! We also make a nice leafy garden salad.

How to Store Keto Zucchini Lasagna Recipe:

This Keto Zucchini Lasagna recipe may be kept fresh in the fridge for up to 4 days in an airtight container, or frozen for up to six months.

Weekly Keto Meal Plan:

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.

Other Keto Recipes:

Jalapeno Popper Soup

Hamburger Soup

Low Carb Chicken Pot Pie

How to Make Keto Zucchini Lasagna Recipe:

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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: 12

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. 
• 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 25 minutes, then remove foil and bake for another 15 minutes. 
• Serve and enjoy!

Nutrition

Calories: 267kcal | Carbohydrates: 5g | Protein: 18g | Fat: 17g | Saturated Fat: 8g | Cholesterol: 76mg | Sodium: 559mg | Potassium: 238mg | Sugar: 2g | Vitamin A: 410IU | Vitamin C: 4.1mg | Calcium: 251mg | Iron: 1.4mg

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