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Keto zucchini lasagna with a lifted slice showing zucchini, meat sauce, ricotta, and cheese layers

Keto Zucchini Lasagna

This keto zucchini lasagna is a low-carb, high-protein dinner made with thin zucchini slices, rich meat sauce, creamy ricotta, and melted mozzarella.
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Prep Time 30 minutes
Cook Time 45 minutes
Resting Time 15 minutes
Total Time 1 hour 30 minutes
Servings: 8 servings
Course: dinner
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

For the Zucchini Layers:
  • 4 medium zucchini
  • 1 teaspoon salt
  • 1 tablespoon olive oil
For the Meat Sauce:
  • 1 pound lean ground beef or ground turkey
  • 1 small onion finely chopped
  • 3 cloves garlic minced
  • 2 cups low-sugar marinara sauce
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon fine salt
  • 1/4 teaspoon black pepper
For the Cheese Filling:
  • 1 1/2 cups ricotta cheese
  • 1 large egg
  • 1/2 cup grated Parmesan cheese
  • 1 tablespoon chopped fresh parsley
  • 1/4 teaspoon black pepper
For Assembly:
  • 2 cups shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • fresh basil for serving

Equipment

  • 1 9x13-inch baking dish
  • 1 Large skillet
  • 1 sharp knife or mandolin slicer
  • 1 Cutting board
  • 1 Mixing bowl
  • 1 Wooden spoon
  • 1 colander
  • 1 paper towels
  • 1 aluminum foil

Method
 

  1. Preheat the oven to 375°F and lightly grease a 9x13-inch baking dish.
  2. Slice the zucchini lengthwise into thin, even strips using a sharp knife or mandoline slicer.
  3. Arrange the zucchini slices on a clean surface, sprinkle lightly with salt, and let them rest for 15 minutes.
  4. Pat the zucchini slices thoroughly dry with paper towels to remove excess moisture.
  5. Heat the olive oil in a large skillet over medium heat.
  6. Add the ground beef or turkey and cook until browned, breaking it apart with a wooden spoon.
  7. Add the chopped onion and garlic, then cook until softened and fragrant.
  8. Stir in the marinara sauce, Italian seasoning, oregano, salt, and pepper.
  9. Simmer the meat sauce uncovered for 8 to 10 minutes, or until slightly thickened.
  10. In a mixing bowl, combine the ricotta cheese, egg, Parmesan, parsley, and black pepper.
  11. Spread a thin layer of meat sauce over the bottom of the prepared baking dish.
  12. Arrange a layer of zucchini slices over the sauce.
  13. Spread part of the ricotta mixture over the zucchini, then add meat sauce and mozzarella.
  14. Repeat the layers until all ingredients are used, finishing with meat sauce, mozzarella, and Parmesan on top.
  15. Cover the baking dish loosely with aluminum foil and bake for 25 minutes.
  16. Remove the foil and bake for another 15 to 20 minutes, or until the cheese is golden and the edges are bubbling.
  17. Let the keto zucchini lasagna rest for at least 15 minutes before slicing and serving.

Notes

Preventing Watery Lasagna:
Salt the zucchini slices and pat them completely dry before assembling. Removing excess moisture is the most important step for firm lasagna layers.
Zucchini Tip:
Slice the zucchini evenly so all pieces soften at the same rate. Very thick slices may remain firm, while very thin slices may become watery.
Sauce Tip:
Use a thick, low-sugar marinara sauce. Simmering the meat sauce before assembly helps remove extra liquid.
Resting Tip:
Allow the baked lasagna to rest for at least 15 minutes before slicing. This helps the layers firm up and makes serving easier.
Storage:
Store cooled keto zucchini lasagna in an airtight container in the refrigerator for up to 4 days.
Reheating:
Reheat individual portions in the microwave or cover and warm in the oven until heated through.
Freezing:
Freeze fully cooled portions in freezer-safe containers for up to 2 months. Thaw overnight in the refrigerator before reheating.
Protein Note:
Exact protein will vary depending on the ground meat, ricotta, mozzarella, Parmesan, and serving size used.