BEST Keto Zucchini Lasagna

Learn how to make the best keto zucchini lasagna that’s rich, cheesy, and full of classic Italian flavor—without the carbs! This low-carb lasagna recipe replaces traditional pasta with thinly sliced zucchini, making it a gluten-free and keto-friendly dinner that satisfies every comfort food craving.

Packed with layers of seasoned ground beef, creamy ricotta cheese, marinara sauce, and melty mozzarella, this zucchini lasagna is everything you love about the original—just lighter and better for you. Each serving has just 8g net carbs, making it perfect for low-carb or ketogenic lifestyles.

Whether you’re meal prepping for the week or planning a cozy family dinner, this easy keto lasagna recipe is a guaranteed hit. And yes, it tastes even better the next day!

Once I tried this keto zucchini lasagna, it instantly became a staple in our house. I reach for this recipe anytime I want to make something that’s both easy and incredibly satisfying for dinner.

Made with thin slices of zucchini, a hearty meat sauce, and layers of gooey melted cheese, this low-carb lasagna delivers all the flavor and comfort of traditional lasagna—without the carbs. It’s rich, cheesy, and packed with flavor in every bite.

Who says you have to give up lasagna on a keto diet? This recipe proves you can still enjoy your favorite comfort food while keeping things keto-friendly and gluten-free. The zucchini noodles make a perfect low-carb swap for pasta, and honestly, they taste even better than the real thing.

Is Zucchini Lasagna Keto-Friendly?

Absolutely! Zucchini lasagna is 100% keto-friendly because it’s made with zucchini slices instead of traditional pasta noodles, which drastically reduces the carb count. Combined with low-carb ingredients like ground meat, cheese, and sugar-free marinara sauce, this dish offers all the rich, hearty flavor of classic lasagna without the added carbs. It’s a perfect choice for anyone following a keto or low-carb lifestyle and craving something warm, cheesy, and satisfying.

Why You’ll Love This Keto Zucchini Lasagna Recipe

• Low in Carbs, Big on Flavor – Each serving contains only 8g net carbs, making it perfect for a keto or low-carb lifestyle without sacrificing the comforting taste of traditional lasagna.
• Made with Naturally Low-Carb Ingredients – Fresh zucchini slices, homemade meat sauce, and melty cheese layers ensure a clean, wholesome meal you can feel good about.
• Tastes Just Like Classic Lasagna – Even without pasta, this recipe delivers all the rich, cheesy, meaty flavor you’d expect from a traditional Italian lasagna.
• Gluten-Free & Grain-Free – Perfect for anyone with gluten sensitivity or those following a grain-free diet.
• Meal Prep Friendly – You can make it ahead of time and store it in the fridge or freezer, making it an ideal choice for busy weeknights or batch cooking.
• Family-Approved – Even picky eaters or non-keto family members will enjoy this hearty, cheesy lasagna.
• Easy to Customize – Add layers of spinach, ricotta, or your favorite herbs for a twist on the classic. You can even swap in ground turkey or sausage.
• Great for Leftovers – It tastes even better the next day as the flavors meld, making it a perfect make-ahead dish.
• One-Pan Comfort Food – Everything bakes in one dish, making cleanup a breeze and giving you maximum flavor with minimal effort.
• Perfect for Entertaining – Serve it at dinner parties, holiday gatherings, or casual family dinners—it’s guaranteed to be a hit.

Ingredients You’ll Need for Keto Zucchini Lasagna

This easy low-carb lasagna recipe comes together with just a handful of wholesome, pantry-friendly ingredients. Each one plays a key role in making this dish cheesy, hearty, and full of flavor—without the carbs. Here’s what you’ll need:

• Zucchini – This is your keto noodle replacement! Choose medium-sized, firm zucchini with smooth skin. They hold their shape well and make for perfect low-carb lasagna layers.
• Ground Beef – Go for 85% lean ground beef for the best flavor-to-fat ratio. It cooks down nicely without being too greasy, so you won’t need to drain much fat.
• Onion&Garlic – These aromatics add depth and rich flavor to the meat sauce. Freshly minced garlic and diced onion are always best for that classic Italian taste.
• Mix Of Cheese – A combination of shredded mozzarella, grated Parmesan, and creamy ricotta cheese makes this lasagna irresistibly cheesy and comforting. Feel free to add provolone or a sprinkle of asiago if you like it extra cheesy!
• Tomato Sauce – Use your favorite sugar-free marinara or make a homemade low-carb version. Look for labels that say “no sugar added” or “keto-friendly” to keep the carbs in check.
• Olive Oil – A little olive oil is perfect for sautéing your aromatics and browning the beef. You can also use avocado oil for a neutral, heat-stable alternative.
• Basil&Oregano – These classic Italian herbs bring out that traditional lasagna flavor. You can also toss in some red pepper flakes or Italian seasoning for extra punch.
• Salt&Pepper – Simple seasonings, but essential for balancing and boosting all the other flavors. Season to taste throughout the cooking process.

How To Make Keto Zucchini Lasagna (Step-by-Step)

This low-carb zucchini lasagna is not only rich and satisfying, but also super easy to make. With just a few simple steps and no boiling noodles required, you’ll have a wholesome, gluten-free lasagna that’s packed with flavor.

Preheat the Oven

Preheat your oven to 190°C (375°F). This ensures even cooking and a bubbly, golden top.

Prepare the Zucchini Noodles

• Using a mandoline slicer or sharp knife, cut the zucchini into 1/8-inch thick slices.
• Lay the slices on a clean paper towel and sprinkle both sides with a bit of salt.
• Let them sit for 10–15 minutes to draw out excess moisture (this helps prevent watery lasagna).
• After resting, pat dry thoroughly with a clean towel.

Make the Keto Meat Sauce

• Heat 1 tbsp olive oil in a skillet over medium heat.
• Add the diced onion and minced garlic, and sauté for about 3 minutes, until softened and fragrant.
• Stir in the ground beef, cooking until browned and no longer pink.
• Pour in your low-carb tomato sauce, and add dried basil, oregano, salt, and pepper to taste.
• Let the sauce simmer for 5 minutes to thicken slightly and develop flavor.

Assemble the Zucchini Lasagna

• Lightly grease a casserole dish with olive oil or nonstick spray.
• Start layering:
  • Spoon a layer of meat sauce on the bottom.
  • Add a single layer of zucchini slices.
  • Top with spoonfuls of ricotta cheese, then sprinkle shredded mozzarella and Parmesan.
  • Repeat the layers until all ingredients are used, finishing with a generous layer of cheese on top.

Bake to Perfection

• Cover the dish with aluminum foil and bake for 30 minutes.
• Remove the foil and continue baking for another 15–20 minutes, or until the top is bubbly and golden.

Cool & Serve

• Remove from the oven and let it cool for 5–10 minutes before slicing. This helps the layers set and makes serving easier.
• Garnish with fresh chopped basil or parsley, and enjoy!

Tips and Variations for the Best Keto Zucchini Lasagna

Make your low-carb zucchini lasagna turn out perfect every time with these helpful tips and delicious variations. Whether you’re meal prepping or making dinner for the family, these tricks will elevate your dish.

• Grill or Roast the Zucchini First – Grilling or roasting the zucchini slices before layering helps remove excess moisture and adds a slightly smoky, rich flavor. Just bake them at 400°F (200°C) for 5–7 minutes per side or grill them until slightly tender.
• Salt and Pat Dry the Zucchini Thoroughly – This is one of the most important steps. Salting draws out moisture, and patting the slices dry prevents a watery lasagna. Don’t skip it!
• Don’t Overbake – Too much time in the oven can dry out the cheese and make the lasagna rubbery. Bake just until the cheese is melted and bubbly.
• Let it Rest Before Slicing – Allow the lasagna to cool for 10–15 minutes before slicing. This gives the layers time to firm up, making it easier to serve without falling apart.
• Use Full-Fat Dairy for Best Texture – Full-fat ricotta, mozzarella, and Parmesan help keep the lasagna rich, creamy, and keto-approved. If needed, you can substitute ricotta with cream cheese for a denser, tangier filling.
• Add a Kick of Heat – Stir in red pepper chili flakes, diced jalapeños, or a splash of hot sauce into the meat sauce for a spicier version.
• Add More Veggies – Incorporate chopped spinach, mushrooms, or sautéed kale between the layers to boost nutrition and texture.
• Make It Vegetarian – Skip the ground beef and swap in a hearty veggie mix with eggplant, mushrooms, and spinach. Add extra cheese to keep it satisfying.
• Use Different Meats – Try Italian sausage (check for no added sugar), ground turkey, or a mix of beef and pork for different flavor profiles.
• Try a Pesto Twist – Add a layer of keto-friendly basil pesto between the zucchini and cheese for a herby, fragrant boost.
• Use Store-Bought Zucchini Sheets – Short on time? Many grocery stores now sell pre-sliced zucchini “noodles” or sheets—perfect for quick prep!

Storing Ideas

• Fridge – you can store the leftovers in an airtight container in the fridge for up to 5 days.
• Freezer – you can also freeze this lasagna in individual containers for up to one month.

Thaw it in the fridge overnight and reheat it in the microwave.

Frequently Asked Questions

Keto Zucchini Lasagna

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Prep time 20 minutes mins

Cook Time 50 minutes mins

Yelds 4 servings

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Description

 

Learn how to make the best keto zucchini lasagna that’s rich, cheesy, and full of classic Italian flavor—without the carbs! This low-carb lasagna recipe replaces traditional pasta with thinly sliced zucchini, making it a gluten-free and keto-friendly dinner that satisfies every comfort food craving.

Ingredients

 

US CustomaryMetric

 

1x2x3x

• 2-3 zucchini medium, sliced 1/8 inches thick
• 1 lb ground beef
• 1 onion medium, chopped
• 2 cloves garlic minced
• 1 1/2 cups mozzarella shredded
• 1/2 cup parmesan cheese
• 1/2 cup ricotta
• 15 oz tomato sauce
• 2 tbsp olive oil
• 3 tsp dried oregano
• 1 tsp dried basil
• 1/4 tsp pepper
• 2 tsp salt
• 1/2 tsp ground cayenne pepper

Instructions

 

• Preheat the oven to 375°F /190°C.
• Slice the zucchini into 1/8″ thick slices using a mandoline and arrange them on a plate lined with paper towels.
• Salt the zucchini slices on both sides, and set aside for 10 minutes. This step will help to remove the excess moisture.
• Pat dry the zucchini with a clean paper towel.
• In a medium saucepan, heat the olive oil and saute the onion and the garlic for about 2 minutes.
• Add the ground beef and cook for 10 minutes until no longer pink. Drain any excess fat.
• Add the tomato sauce and seasonings and mix until well combined.
• Simmer on low for 5 minutes until the sauce slightly thickens.
• Combine the mozzarella, ricotta, and parmesan in a mixing bowl.
• Grease an 8X8″ casserole with olive oil. Spread 1/2 cup of meat sauce on the bottom and top with a layer of zucchini. Over the zucchini, add 1/3 of the cheese filling, spreading it as evenly as possible. Repeat until all the ingredients are used up. Sprinkle with the remaining mozzarella on top.
• Cover with aluminum foil and bake for about 30 minutes. Uncover and bake for 20 more minutes until the edges look crispy. Let it cool for about 20 minutes before slicing.

Nutrition Facts

Amount per serving.

Calories

434kcal

Total Carbs

8g

Net Carbs

Protein

26g

Fat

33g

Fiber

2g

Sugar

4g

How do we calculate the nutrition info?

These nutrition facts listed are determined using nutrition information from the USDA Food Database. Our nutrition facts are accurate, but if you are using different products, please make your calculations. Net carb count is calculated by subtracting both fiber and sugar alcohols because they don’t raise blood sugar.

Course dinner

Cuisine American

Keyword Keto Lasagna

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