Keto Zucchini Lasagna Recipe

Published on January 7th 2022 by Rachael Ottier Hart.
Last updated on March 20th 2024
This recipe, developed through the collective effort of at least six experts, underwent meticulous research and testing for over three months. Learn more about our process in the art and science behind our recipes. This post may contain affiliate links. Read our Disclosure Policy.
Close up shot of a slice of Keto Zucchini Lasagna in a plate

There’s nothing quite like an excellent warm Lasagna on a cold day for Italian food lovers. This recipe takes all you love about the original and reinvents it with a Keto twist. The classic high-carb pasta is replaced with thin layers of Zucchini for a delicious and nutritious alternative. Going Keto does not mean having to give up your favorite Italian comfort food because this recipe is packed with lean ground beef, a flavorful tomato sauce, and creamy ooey gooey cheese. We hope you enjoy our Keto Zucchini Lasagna the next time you’re in the mood for some new-fashioned Italian comfort food.

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Time & Serves

Prep Time
20 mins
Cook Time
45 mins
Total Time
65 mins
Serves
12

Ingredients

  • 8 medium Zucchini

  • 2 kilograms Lean Ground Beef (20/80)

  • 1 large yellow Onion - diced

  • 3 cloves Garlic - minced

  • 1 tablespoon Parsley - chopped

  • 1 tablespoon Italian Seasoning

  • 24 ounces Marinara Sauce

  • 1 Egg

  • 400 grams Ricotta Cheese

  • 1 cup Parmesan Cheese

  • 2 cups Mozzarella cheese

Instructions

Using a Mandolin, slice the zucchini along the length to create your pasta, then lay on a baking sheet and sprinkle with salt and set aside.

Place an large deep skillet on a medium high heat and once hot add the ground beef and sauté for 5 minutes.

Add the onion, garlic, parsley, and Italian seasoning and sauté until the meat is fully cooked.

Place a thin layer of the marinara sauce onto the bottom of a 9 x 13-inch baking dish.

 Stir in the rest of the marinara with the ground beef and simmer on medium-low for 5 minutes stirring with a wooden spoon, then remove from the heat and set aside.

Preheat oven to 400 °F/ 204 °C and place a rack in the middle of the oven.

Using a bowl, mix the egg, ricotta and Parmesan until a smooth creamy mixture and set aside.

Using paper towels pat the slices of zucchini dry and remove as much moisture as you can.

Now begin to layer the ingredients in the baking dish, place some slices of zucchini on top of the thin layer of marinara sauce followed by the meat sauce, then the creamed cheese mixture.

Continue layering until all ingredients are used then top with mozzarella cheese and bake in the oven for 45 minutes. If you have a broiler use it to melt the mozzarella into a golden top.

Remove from the oven, let cool for 15 minutes, then cut into squares and serve warm.

Rachael Ottier Hart
Author:

Join Rachael on a global culinary journey. With a passion for travel and diverse cuisines, she crafts recipes that weave flavors, scents, and stories into each dish, igniting your wanderlust with every bite.

More posts by Rachael Ottier Hart

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Keywords
keto lasagna, zucchini lasagna keto, rolls, cheese, easy, how to make, vegetarian

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Rachael Ottier Hart
Author:

Join Rachael on a global culinary journey. With a passion for travel and diverse cuisines, she crafts recipes that weave flavors, scents, and stories into each dish, igniting your wanderlust with every bite.

More posts by Rachael Ottier Hart