Best Keto Zucchini Lasagna

A slice of baked lasagna with ground meat and cheese on a white plate with a fork, next to sliced zucchini.

This zucchini lasagna layers tender zucchini, rich meat sauce, and creamy cheese for a lighter take on a classic comfort dish. It delivers all the cozy lasagna flavor without the heaviness of noodles. With the right method, you get a satisfying, sturdy slice every time.

Course Main Course, Main dishes

Cuisine American, International

Keyword best zucchini lasagna, ground beef, keto, Keto Zucchini Lasagna, lasagna recipes, low carb, meat sauce, ricotta, zucchini lasagna, zucchini lasagna recipe, zucchini slices

Prep Time 15

Cook Time 40

Resting Time 10

Servings Servings

Calories 567kcal

Author Zuzana Paar

Equipment

Ingredients

1 Pound Ground Beef
3 Pieces Zucchinis medium, sliced thin lengthwise
1 Cup Ricotta Cheese
1½ Cups Mozzarella shredded
½ Cup Parmesan Cheese grated
1 Cup Marinara Sauce sugar-free
1 Piece Egg large
1 teaspoon Italian Seasoning
1 teaspoon Olive Oil for brushing
1 Pinch Salt to taste
1 Pinch Pepper to taste

US Customary - Metric

Instructions

Preheat the oven to 375°Fahrenheit (190°Celsius) and gather all ingredients: ground beef, zucchini, cheeses, egg, sauce, and seasonings so assembly is quick and organized.
Slice the zucchini thinly, sprinkle with salt, let sit 10 minutes to draw out moisture, then pat the slices dry to prevent a watery lasagna.
Brown the ground beef, drain the grease, then stir in marinara and Italian seasoning and let it simmer briefly to deepen the flavor.
Combine ricotta, egg, salt, and pepper in a bowl until smooth to create the creamy white layer for the lasagna.
Brush a baking dish with olive oil, then layer zucchini, ricotta, meat sauce, and mozzarella, repeating until used up and finishing with mozzarella and Parmesan.
Cover with foil and bake 25 minutes, uncover and bake 15 more until bubbly and golden; rest 10 minutes so the slices hold together.

Notes

Salt and Dry the Zucchini: Sprinkle salt on zucchini slices and let them sit for about 10 minutes to draw out excess water. Pat them dry with paper towels so your lasagna stays firm, not soggy.
Use Thick Zucchini Slices: Cut zucchini into medium-thick slices instead of super-thin ones. This helps the “noodles” hold up better during baking.
Layer Ingredients Evenly: Spread meat sauce, cheese, and zucchini in even layers for the best flavor in every bite. Uneven layers can cause some parts to be too wet or too dry.
Let the Lasagna Rest Before Serving: After baking, let the lasagna rest for 10–15 minutes before cutting. This helps it set and makes slicing easier without everything falling apart.

Nutrition