Are you wondering how you'll ever go without lasagna now that you are watching your carbs? Is there such a thing as Keto Lasagna?
There certainly is! Sliced zucchini stands in for pasta in this amazing recipe for Keto Zucchini Lasagna that has all of the flavor, meat and cheese that you love in a traditional lasagna, plus it's not watery!
You should check out our Keto Eggplant Parmesan and Keto Pizza recipes next. It is possible to make amazing Italian food low carb with a few simple swaps.
Why you'll love this recipe
Thinly sliced zucchini is your secret weapon when it comes to building a low carb lasagna that everyone will love.
This recipe has a flavorful sauce made with ground beef, ricotta, garlic, onions, herbs and marinara sauce.
It's not watery, as we use a trick to sweat the zucchini to remove as much moisture before cooking.
Recipe ingredients
Zucchini - I used three medium-sized zucchinis for this recipe. It's best to slice them with a mandolin so that they are very thin and even. These slices make our "noodles".
Ground Beef - A hearty meat sauce starts with beef.
Onion and Garlic - Sauteed and added to the sauce, these aromatic veggies give the dish depth.
Keto Marinara Sauce - Pick up your favorite keto-friendly sauce at the store. Be sure to check for added sugars - many pasta sauces are not keto-friendly. You can also make your own Keto Tomato Sauce.
Herbs - Dried basil and oregano, while dried parsley adds brightness to the ricotta cheese filling.
Seasoning - Simple salt and pepper ensure that your sauce is perfect.
Ricotta Cheese - Choose whole milk ricotta to keep this recipe low carb.
Parmesan - Freshly grated parmesan cheese is classic and flavorful.
Mozzarella - This melty cheese creates the most amazing top layer to this casserole.
Egg - a whole egg is mixed with ricotta to add stability. This is what keeps the cheese from running out of the lasagna after you slice it.
If you have any questions about making this recipe, please leave a comment below and I will get back to you.
Step by step instructions
Start by preheating the oven to 375°F and spraying a 9x13 inch baking dish with cooking spray.
- Use a mandoline to carefully slice the zucchini into ⅛-inch thick slices. Lay the slices onto a flat kitchen surface and sprinkle them salt to draw out some of the moisture. Wait a minimum of 15 minutes, then pat the zucchini dry with a towel.
- Make the sauce. Brown the beef, onion, and garlic in a large saucepan breaking the meat apart as it cooks, cooking until fully browned and cooked through.
- Add the marinara sauce, basil, oregano, salt, and pepper and stir until combined. Bring the sauce to a boil then reduce the heat and simmer for 5 minutes, stirring occasionally.
- Make the filling. Combine the whisked egg, ricotta cheese, parmesan cheese, and dried parsley.
- Layer the lasagna. Spread a little sauce on the bottom of the baking dish first.
- Add a layer of zucchini noodles over the sauce
- Spread ⅓ of the ricotta mixture over the zucchini, followed by ⅓ of the meat sauce. Sprinkle with a half cup of mozzarella cheese.
- Repeat the layers (zucchini, ricotta, sauce, mozzarella) two more times.
Finish the lasagna by baking it in the oven as directed in the printable recipe card below.
For the full list of ingredients and instructions, please see the recipe below.
Best tips
My best tip for zucchini lasagna is that you NEED to salt the sliced zucchini and dry it off before layering the dish.
Be sure to generously salt the zucchini slices and lay out on a wire rack or flat kitchen surface for at least 15 minutes, no more than 30 minutes. At that point you can take a kitchen towel or paper towels and blot them dry while removing excess salt.
Another way to dry out the zucchini slices, is to place them in a 350F degree oven. You will want to use a wire rack on a baking sheet to lay the slices on. This allows the dry air to freely circulate. Bake for around 20 minutes.
Use a mandoline as it ensures you get even, thin slices. If you do not own one, cut the zucchini in half (crosswise), stand up on its end and use a sharp knife to make long thing slices.
Substitutions
Different meats. You could consider using half Italian sausage and half ground beef to add more flavor. Ground turkey, chicken or lamb also work well. The choice is yours.
Different cheese. Instead of mozzarella, use Gruyere. Another great melty cheese, with a complex nutty and creamy flavor.
Vegetarian. Leave out the beef or replace it with different veggies like mushrooms and peppers. Make sure to roast your veggies for 20 minutes to remove moisture and ensure they are cooked through.
Variations
Mexican. Instead of marinara and ricotta, use salsa and sour cream. Mix in some cilantro and jalapenos to spice things up.
Creamy white lasagna. Switch out the marinara for alfredo sauce.
Storage instructions
Fridge. Store in an airtight container for 4 to 5 days. Can be easily made the day before and then warmed in the oven for serving.
Freezer. Allow to cool after baking. Either cover tightly with plastic wrap or place in an airtight container. Stays good for 3 months.
Reheat. Can be warmed in the oven, microwave or stovetop. If frozen, allow to defrost overnight in the fridge.
FAQs
ARE ZUCCHINI NOODLES KETO?
Zucchini sliced into thin sheets is the perfect keto replacement for lasagna noodles. Spiralized zucchini also makes an excellent keto pasta substitute.
WHAT ELSE CAN I USE INSTEAD OF LASAGNA NOODLES?
Low carb recipe creators are some of the most creative people out there! There are keto lasagna recipes that use deli turkey instead of noodles, and some recipes that use a homemade low carb cheese noodle to do the job instead.
There are also products available, such as hearts of palm lasagna noodles and cauliflower lasagna noodles.
We like zucchini noodles the best because it's easy to make, doesn't require any special ingredients, and the zucchini adds great flavor and nutrition to the dish too.
IS ZUCCHINI THE SAME AS COURGETTE?
Yes it is! Courgette is the word used in the UK to describe what folks in the US call zucchini.
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📖 Recipe
Keto Zucchini Lasagna
Equipment
Ingredients
- 3 medium zucchinis
- 1 pound ground beef
- ½ cup chopped onion
- 2 cloves garlic minced
- 24 oz keto marinara sauce
- 1 tablespoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 egg whisked
- 2 cups ricotta cheese
- ½ cup grated Parmesan
- 1 tablespoon dried parsley
- 2 ½ cups shredded Mozzarella
Instructions
- Preheat oven to 375 degree F. Spray a 9 x 13 - inch baking pan with oil; set aside.
- Use a mandoline to carefully slice the zucchini into ⅛-inch thick slices. Lay onto a wire rack or flat kitchen surface and sprinkle with salt, to draw out extra moisture. After 15 minutes, pat dry with a towel.
- For the sauce: In a large saucepan cook beef, onion, and garlic until the meat is brown. Break the meat apart as it cooks.
- Add the marinara sauce, basil, oregano, salt, and pepper and stir until combined.
- Bring the sauce to a boil then reduce the heat and simmer for 5 minutes, stirring occasionally.
- For the ricotta filling: combine the whisked egg, ricotta, Parmesan cheese, and dried parsley.
- To layer the keto lasagna: Spread a little sauce on the bottom of the pan. Add a layer of zucchini noodles over the sauce. Spread ⅓ of the ricotta mixture over the zucchini. Then spread ⅓ of the sauce mixture over the zucchini. Sprinkle with ½ cup of mozzarella. Repeat the layers two more times starting with zucchini, following with ricotta, sauce, and mozzarella.
- Cover the lasagna pan with foil, place it on a baking sheet and bake for 30 to 35 minutes, or until heated through. Remove the foil, then bake for an additional 10 minutes.
- Remove from the oven and let rest for 10 minutes before serving.
Notes
- It's important to let the lasagna rest before slicing it. The cheese mixture needs to cool a bit so that your slices stay together.
- The nutrition facts here are a guide. Your lasagna may have more or less net carbs per serving, depending on the ingredients that you use.
- To avoid unnecessary carbs in shredded cheese, buy a block of cheese and shred it yourself rather than using bagged cheese.
- Another way to dry out the zucchini slices, is to place them in a 350F degree oven. You will want to use a wire rack on a baking sheet to lay the slices on. This allows the dry air to freely circulate. Bake for around 20 minutes.
- Fridge. Store in an airtight container for 4 to 5 days. Can be easily made the day before and then warmed in the oven for serving.
- Freezer. Allow to cool after baking. Either cover tightly with plastic wrap or place in an airtight container. Stays good for 3 months.
- Reheat. Can be warmed in the oven, microwave or stovetop. If frozen, allow to defrost overnight in the fridge.
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