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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