Keto Zucchini Lasagna – Classic Comfort Without the Carbs

If you're looking for a hearty, satisfying, and low-carb alternative to traditional lasagna, you're in for a treat. This Keto Zucchini Lasagna is rich in flavor, packed with protein, and layered with creamy cheese and a bold meat sauce – all without a single noodle. Instead of pasta, we’re using thin strips of zucchini to create the perfect lasagna layers. It’s a great way to cut down on carbs, sneak in more veggies, and still enjoy that warm, melty, Italian-style goodness.

DINNER

4/7/20252 min read

✨ Why You’ll Love This Recipe

Classic lasagna taste – with zero pasta

Keto and gluten-free friendly

High-protein, high-fat meal to keep you full

Perfect for meal prep or family-style dinners

Comfort food without the carb crash

📋 Recipe Overview

Category: Dinner / Main Dish

Servings: 6

Prep Time: 25 minutes

Cook Time: 45 minutes

Rest Time: 10 minutes

Total Time: 1 hour 20 minutes

🛒 Ingredients

Zucchini “Noodles”

3 large zucchini, sliced lengthwise into thin strips

Salt, to draw out moisture

Meat Sauce

1 lb ground beef (or half beef, half Italian sausage)

1/2 small onion, finely chopped

2 garlic cloves, minced

1 1/2 cups sugar-free marinara sauce

1/2 tsp Italian seasoning

Salt & pepper to taste

Cheese Filling

1 cup ricotta cheese

1 egg

1/4 cup grated Parmesan

1 tsp dried basil

1/2 tsp garlic powder

Topping

1 1/2 cups shredded mozzarella cheese

2 tbsp grated Parmesan

🔥 Instructions

1. Prep the Zucchini

Slice zucchini lengthwise using a mandoline or sharp knife. Lay out the slices and sprinkle with salt. Let them sit for 15–20 minutes to release moisture, then blot dry with paper towels.

2. Make the Meat Sauce

Brown the beef in a skillet. Add chopped onion and garlic, sauté until soft. Stir in marinara sauce, Italian seasoning, and simmer for 10 minutes. Season with salt and pepper to taste.

3. Mix the Cheese Filling

In a bowl, combine ricotta, egg, Parmesan, basil, and garlic powder until smooth.

4. Assemble the Lasagna

In a 9x13” baking dish:

Spread a thin layer of meat sauce

Add zucchini slices

Spread half of the ricotta mixture

Sprinkle mozzarella

Repeat layers (zucchini, ricotta, sauce, mozzarella)

Finish with zucchini, sauce, and top with mozzarella and Parmesan

5. Bake

Cover with foil and bake at 375°F (190°C) for 30 minutes.
Uncover and bake for another 10–15 minutes until cheese is golden and bubbly.

6. Rest & Serve

Let lasagna rest for 10 minutes before slicing. This helps everything set perfectly.

📊 Nutrition Snapshot (Per Serving – Approximate)

Calories: 380

Protein: 28g

Carbs: 7g (Net Carbs: 5g)

Fat: 26g

Fiber: 2g

Sugar: 4g

Note: Values vary depending on marinara sauce and cheese brands used.

🔄 Easy Swaps & Variations

Customize Your Lasagna:

No beef? Sub ground turkey, chicken, or plant-based keto crumbles

Vegetarian? Use mushrooms, spinach, or zucchini with marinara

Dairy-Free? Use almond ricotta and shredded plant-based cheese

No egg? Skip it – just add a little extra Parmesan to bind the ricotta

🧠 Pro Tips for the Perfect Keto Lasagna

Don’t skip the salting step! It prevents watery lasagna

Use a thick marinara sauce – the less watery, the better

Let it cool before slicing – clean layers are worth the wait

Freezer-friendly: Assemble, cover tightly, and freeze for up to 2 months

💬 Final Thoughts

This Keto Zucchini Lasagna delivers everything you love about classic lasagna – melty cheese, bold meat sauce, and layered comfort – without the carbs. It’s the kind of low-carb meal that keeps you full, energized, and satisfied.

🍽️ Love this Keto Zucchini Lasagna? Share your creation with us on Instagram or Pinterest! Snap a photo, tag @savoryritual, and use the hashtag #KetoZucchiniLasagna so we can see your delicious twist on this low-carb classic. We’d love to feature your beautiful plates on our page! 💚✨