Keto Zucchini Lasagna
Published January 30, 2021 • Updated March 5, 2026
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I’ve been making this for years, and the single biggest lesson is that moisture control is everything. Most versions end up as a watery casserole with liquid pooling at the bottom. Mine doesn’t, because I figured out two things that fix the problem completely.
First, slice the zucchini as thin as you can. I use a vegetable peeler for some batches instead of a mandoline. It sounds counterintuitive (Karen from the comments tried it and said the same thing), but thinner slices trap less moisture between the layers. Second, salt those slices and give them a full 15 minutes to release their water, then blot them dry. Yuki, one of my readers, said it took her four tries before she actually waited the full time, and that was the batch where everything finally held together.
The other detail that sets this apart is the anise seeds in the meat sauce. Most people skip them or have never tried them in lasagna, but that’s the ingredient that makes this taste like a real Italian bake instead of just beef and zucchini stacked in a dish. I’ve had multiple readers bring this up unprompted in the comments, so it’s not just my imagination.
Three cheeses hold the layers together: fresh mozzarella, parmesan, and ricotta mixed with an egg. The egg matters. Without it, the ricotta slides around when you cut a slice. With it, the filling sets firm in the oven and you get clean, neat portions. I tested both ways and the difference is obvious.
Assembly is straightforward once your components are ready. Sauce goes on the bottom of the dish first (this prevents sticking), then a layer of zucchini slices, followed by the beef mixture, ricotta filling, and mozzarella. Repeat the layers and bake at 400 for 25-30 minutes. I let mine rest for at least 5 minutes before cutting, sometimes longer. The layers continue to set as it cools, and you get much cleaner slices if you’re patient.
This is a solid weeknight keto dinner that my family requests regularly. My husband prefers it to traditional pasta lasagna (his words, not mine). If you’re feeding a crowd, double everything in a 9×13 pan and add about 10 minutes to the bake time.
If you like Italian casseroles, I have a few more on the site. My lasagna with deli chicken noodles uses a completely different noodle base. The skillet lasagna comes together in one pan when you don’t feel like layering. Baked spaghetti casserole is another crowd-sized option, and spaghetti with zucchini noodles is great for lighter nights.
How to Layer and Bake This Lasagna
The whole process comes down to three phases: prep the zucchini, build the meat sauce, and layer everything. I salt my zucchini slices for 15 minutes (minimum) to pull out the moisture, brown the beef with anise seeds and marinara, and mix the ricotta filling with an egg so it sets in the oven. Then it’s just stacking: sauce on the bottom, zucchini, beef, ricotta, mozzarella, and repeat. 25-30 minutes at 400 degrees and you have a lasagna that holds its shape when you cut it.
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Ingredients
1 zucchini -
2 tablespoons olive oil
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1 pound ground beef
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1 teaspoon salt
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1/2 teaspoon pepper
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1 tablespoon Italian seasoning
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1/4 teaspoon anise seeds
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1 1/2 cups low-carb marinara sauce, divided
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1/4 cup ricotta cheese
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1/4 cup grated parmesan cheese
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1 egg
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1 teaspoon garlic powder
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12 oz fresh mozzarella cheese, sliced
Step by Step Instructions
Step by Step Instructions
Make zucchini noodles
Slice the ends of the zucchini. Using a mandoline slicer, cut the zucchini into thin strips lengthwise.
Dehydrate noodles
Lay the zucchini down on a plate or cutting board and a very thin layer of salt over the zucchini. Let sit for 15 minutes. Blot moisture out of zucchini afterwards.
Brown ground beef
While zucchini is dehydrating, add olive oil to a skillet over medium heat. Add ground beef and cook for 2-3 minutes. Season with salt, pepper, Italian seasoning and anise. Continue cooking until ground beef has cooked through. Pour in 1 cup marinara sauce. Simmer for 1-2 minutes. Remove from heat and set aside.
Make white sauce
While ground beef is cooking, make the white sauce. In a small bowl, combine ricotta, egg, parmesan and garlic powder.
Assemble lasagna
Assemble the lasagna. Pour 1/2 cup marinara sauce in the bottom of a small casserole dish. Lay down a layer of zucchini noodles.
Keep assembling
Top with half the ground beef mixture. Spread half the white sauce on top. Layer half the mozzarella cheese down. Repeat the layers.
Nutrition disclaimer
The nutrition information provided is an estimate and is for informational purposes only. I am a Doctor of Pharmacy (Pharm.D.); however, this content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always consult your physician or other qualified health provider before making any lifestyle changes or beginning a new nutrition program.
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Get My Macros + Recipes →Frequently Asked Questions
Can I grill the zucchini instead of salting it to remove moisture?
I've tried grilling the slices and it does work. You get some nice char on the edges and it drives off moisture faster than salting. The trade-off is that grilled slices are less flexible for layering, so they don't conform to the dish as neatly. I still prefer the salt method for this recipe because the thin, pliable slices layer better, but grilling is a solid option if you want that smoky flavor in the mix.
Can I assemble this lasagna the night before and bake it the next day?
I do this regularly and it works great. Assemble everything, cover tightly with foil, and refrigerate for up to 2 days. The layers actually meld together better overnight. When you're ready to bake, pull it straight from the fridge and add about 5-10 extra minutes to the bake time since it's starting cold.
Can I freeze keto zucchini lasagna, and how do I reheat it?
I freeze individual portions all the time. Wrap each piece tightly in plastic wrap, then foil, and freeze for up to 3 months. To reheat, I either thaw overnight in the fridge and bake at 375 for 20 minutes, or go straight from frozen at 375 for 25-30 minutes. The texture holds up well either way. I've found that baked-then-frozen reheats better than assembled-then-frozen, so I always bake it first.
Why do I add an egg to the ricotta, and can I skip it?
The egg is what makes the ricotta layer set firm in the oven instead of sliding around when you cut a slice. I've made it both ways, and without the egg, the filling oozes out the side the moment you lift a piece. With the egg, everything stays put and you get clean portions. I wouldn't skip it.
Can I make this in a 9x13 pan for a larger crowd?
I double the recipe and use a 9x13 when I'm feeding more than four people. Same layering approach, just more of everything. Bump the bake time to about 35-40 minutes and check the center with a knife. I've served this at family dinners for 8-10 people and there's never any left.
Can I use other vegetables besides zucchini in the layers?
I've added mushrooms and spinach to the layers and both work well. Saute the mushrooms first so they don't release extra water into the casserole, and tuck fresh spinach between the zucchini slices where it wilts during baking. I'd skip carrots since they're higher carb for keto. Eggplant slices work too, but they need to be salted and drained the same way as the zucchini.
What makes this taste more like real lasagna than other versions?
Anise seeds. That's my not-so-secret ingredient in the meat sauce. Most people leave them out or don't think to add them, but anise is what gives Italian sausage its distinctive flavor. A quarter teaspoon in the beef changes the whole dish. I've had multiple readers mention it in the comments without any prompting from me.
I'd quietly written off lasagna when I went keto, so finding that the salted zucchini trick actually keeps it from going watery made this feel like getting the real thing back.
The anise in the beef is the other half of that. Most people skip it, but it's what makes the meat sauce taste Italian instead of just ground beef.
Brought this to a February dinner at my sister-in-law's (she does Whole30, so it had to hold its own without a disclaimer). The dehydrating step worked better than I thought, no watery mess when she cut into it in front of everyone, and she spent a solid five minutes poking at the layers before I mentioned there was no pasta. Four stars because I'd push the ricotta thicker next time, but as a crowd dish it genuinely surprised me.
Five minutes of layer inspection before you even mentioned it. That's everything. And yeah, more ricotta is right, the 1/4 cup is just a baseline.
Fourth time making this and something finally clicked with the zucchini. I gave the salting step a full 15 minutes this time, actually waited, and the layers held together instead of swimming in liquid. No watery bottom, just clean slices with the ricotta sitting where it should. February cold outside, this hot in the oven, and I'm already thinking about batch five.
Yeah 15 minutes surprised me. I always say 30 but if the slices are thin enough it pulls the moisture faster. Batch five incoming.
Does salting the zucchini really make a big difference? I've made zucchini boats before and skipped that step and they turned out super watery. Wondering if I can get away with it here or if it's actually necessary for lasagna.
Yeah, it really does matter here. Zucchini boats have way more surface area exposed so they drain differently - lasagna traps the moisture between layers and it has nowhere to go. I'd do the 30 minutes with salt, pat them dry, and you should be fine.
Hello,
I made this today and it's a very nice recipe. I would like to add more veggies in it to be honest. I ll make it with carrots and onions next time i think
Onions are great in there. Carrots run pretty high carb for keto though. Mushrooms or spinach are better swaps, they hold up well in the layers.
Hi Annie, Thank you for your wonderful recipes and advice on staying strong while on keto.
I tried this recipe as I love lasagna and I was amazed at the taste. absolutely delicious!
Keep up the fantastic work.
Yeah the anise seeds in the meat sauce are the sneaky part. Most people skip them but that's what makes it taste like real lasagna.
Came out great - thanks for the tips to prevent it from being watery! It never would have occurred to me to use a vegetable peeler to make noodles because it seemed too thin, but that's what made them so good! Thanks!
The peeler was one of those things I almost didn't include because it seemed counterintuitive. Thinner slice, less water trapped in the layers.
saved this to my recipes, may try this tonight !!
Hope you get to it tonight - the anise seeds in the meat layer are what make it actually taste like lasagna instead of just zucchini soup.
I’ve never been a fan of lasagna but I was intrigued by the zucchini. It did not disappoint! My husband who isn’t even doing keto loved it! Not to mention, the flavor was fantastic! Will definitely be making this again very soon!
Ha, non-keto husband approved is the real test. Mine prefers this to regular lasagna.
Love it I let the zucchini sit for 30 min with salt then pat them dry. After cooking I let the lasagna sit for 20 min no moisture.
In your video you have a egg for the ricotta cheese but not in your recipe here I did add an egg.
Thank you
The 20 min rest makes a big difference, especially if you went heavy on the ricotta. And yes, the egg goes in with the ricotta - sounds like it dropped from the recipe card at some point, I'll get that fixed.