Keto Zucchini Lasagna: A Low-Carb Comfort Food Classic
Traditional lasagna may be off-limits on a keto diet, but that doesn’t mean you have to give up on its comforting flavors. This Keto Zucchini No-Noodle Lasagna swaps out pasta for thinly sliced zucchini, creating a dish that’s rich, cheesy, and satisfying—all while keeping carbs in check.
Ingredients
For the Zucchini Layers
- 3-4 medium zucchinis
- 1-2 tablespoons olive oil
- Salt and pepper, to taste
For the Meat Sauce
- 1 pound (450g) ground beef (or turkey/sausage)
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 (15 oz) can no-sugar-added tomato sauce
- 1 (6 oz) can tomato paste
- ½ cup water
- 1 tablespoon Italian seasoning
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper, to taste
For the Cheese Mixture
- 1½ cups ricotta cheese
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 large egg
- 1 tablespoon chopped fresh parsley (optional)
Instructions
1. Prepare the Zucchini
- Preheat oven to 375°F (190°C).
- Slice zucchini lengthwise into ⅛-inch-thick strips.
- Lay slices on paper towels, sprinkle with salt, and let sit for 10 minutes to draw out moisture. Pat dry.
- Heat olive oil in a skillet and lightly sauté zucchini slices 1-2 minutes per side until golden and tender. Alternatively, roast at 400°F (200°C) for 15-20 minutes. Set aside.
2. Make the Meat Sauce
- In the same skillet, cook ground beef over medium heat until browned. Drain excess fat.
- Add onion and garlic, cooking until onion is soft.
- Stir in tomato sauce, tomato paste, water, and seasonings. Simmer for 15-20 minutes until thickened.
3. Prepare the Cheese Mixture
- In a bowl, mix ricotta, mozzarella, Parmesan, egg, and parsley (if using) until well combined.
4. Assemble the Lasagna
- Spread a thin layer of meat sauce at the bottom of a 9×13-inch baking dish.
- Add a layer of zucchini slices, followed by the cheese mixture.
- Repeat layers, finishing with a layer of meat sauce on top.
- Sprinkle additional mozzarella on top, if desired.
5. Bake
- Cover with foil and bake for 30 minutes.
- Remove foil and bake for another 10-15 minutes until cheese is golden and bubbly.
- Let cool for 10 minutes before slicing.
Tips for Perfect Keto Lasagna
- Avoid Excess Moisture – Zucchini has a high water content. Salting, drying, and pre-cooking the slices prevents a watery lasagna.
- Experiment with Cheese – Provolone, asiago, or gouda can add unique flavors to the dish.
- Enhance with Fresh Herbs – Add fresh basil or oregano to the sauce or cheese mixture for a flavor boost.
Why This Recipe Works for Keto
This lasagna is low in carbs but packed with protein and healthy fats, making it an ideal keto-friendly meal.
✅ Zucchini – High in vitamins A and C, plus antioxidants.
✅ Protein-Packed – Ground meat and cheese provide essential nutrients for muscle repair.
✅ Calcium-Rich – Cheese adds a healthy dose of calcium for strong bones.
Serving Suggestions
Pair with a fresh green salad drizzled with olive oil and lemon or serve alongside steamed broccoli or asparagus for a well-rounded meal.
Storage & Reheating
- Refrigerate: Store leftovers in an airtight container for up to 3 days.
- Reheat: Warm in the microwave for 1-2 minutes or in the oven at 350°F (175°C) until heated through.
By swapping pasta for zucchini, this Keto Zucchini No-Noodle Lasagna delivers all the comfort of classic lasagna while keeping your carbs in check. Enjoy a dish that’s both flavorful and keto-friendly!
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