Layered lasagna with zucchini instead of noodles
Keto Zucchini Lasagna
Prep Time
25 min
Cook Time
45 min
Total Time
1 hr 10 min
Servings
6
1 casserole
Difficulty
Medium
Cost
Budget
$
Keto Zucchini Lasagna
Layered lasagna with zucchini instead of noodles
★4.2(9)
Thinly sliced zucchini replaces pasta sheets in this meaty, cheesy lasagna loaded with ricotta and mozzarella. All the comfort of classic lasagna with dramatically fewer carbs.
25m
Prep Time
45m
Cook Time
70m
Total Time
6
Servings
Medium
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
Zucchini lasagna delivers every layer of flavor you love—rich meat sauce, creamy ricotta, and bubbly mozzarella. Salting the zucchini slices draws out moisture so the lasagna sets firm rather than soupy.
Italian cooking is built on a foundation of simplicity and quality ingredients. This recipe honors that tradition while being approachable for home cooks of any skill level.
Ingredients
- 4 medium zucchini, sliced lengthwise 1/4-inch thick
- 1 lb ground beef or Italian sausage
- 2 cups marinara sauce (no sugar added)
- 1 cup whole-milk ricotta cheese
- 2 cups shredded mozzarella cheese
- Salt and pepper to taste
Instructions
- 1
Slice zucchini lengthwise, lay on paper towels, sprinkle with salt, and let drain 15 minutes. Pat completely dry.
- 2
Brown ground beef in a skillet, drain fat, and stir in marinara sauce. Simmer 10 minutes.
- 3
Preheat oven to 375°F. Spread a thin layer of meat sauce in a 9x13 baking dish.
- 4
Layer zucchini slices, ricotta dollops, meat sauce, and mozzarella. Repeat layers twice, ending with mozzarella on top.
- 5
Bake 35-40 minutes until bubbly and golden. Rest 15 minutes before slicing.
Serving Suggestions
Ways to Serve This Dish
Serve with crusty artisan bread for dipping
Finish with a drizzle of high-quality extra virgin olive oil
Pair with a simple arugula salad dressed in lemon vinaigrette
Serve with classic coleslaw and cornbread on the side
Substitutions
RicottaCottage cheese blended smooth
Higher protein and slightly tangier
Ground beefGround turkey
Leaner option that works equally well with the sauce
Tips & Storage
Pro Tips
Use a mandoline for perfectly even zucchini slices that layer neatly.
Let the lasagna rest a full 15 minutes after baking so it sets and slices cleanly.
Let the protein rest for 5-10 minutes after cooking to allow the juices to redistribute for maximum tenderness.
Season each component individually rather than seasoning at the end — this builds deeper, more complex flavor throughout.
Storage
Refrigerate covered for up to 4 days or freeze individual portions for up to 2 months.
Reheating
Reheat individual portions in a 350°F oven for 15-20 minutes.
Nutrition Facts
Per serving (90mg) · 6 servings
Calories340
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein22g
Carbohydrates8g
Fat28g
Fiber520mg
Sugar2g
Sodium4g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Why is my lasagna watery?
- The zucchini was not salted and drained long enough. Take time to remove as much moisture as possible.
- Can I use eggplant instead?
- Yes, thinly sliced and salted eggplant works beautifully as another low-carb swap.
Explore More
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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