Keto Zucchini Lasagna

by KetoFocus.com
5 Stars (1 Reviews)
Casserole
Print Recipe
Nutrition Facts

8

Servings

333

Calories

25.5g

Fat

19.9g

Protein

2.5g

Net Carbs

Scan me to find recipe on Ketofocus.com. QR code for Keto Zucchini Lasagna
Keto zucchini lasagna is gluten free a great way to sneak in vegetables into your family dinner. This keto lasagna with zucchini recipe has a couple of tricks to make this classic Italian dish less watery and more cheesy, beefy layers.

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Zucchini Lasagna Ingredients

  • 1 zucchini
  • 2 tablespoons olive oil
  • 1 pound ground beef
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 tablespoon Italian seasoning
  • 1/4 teaspoon anise seeds
  • 1 1/2 cups low carb marinara sauce, divided
  • 1/4 cup ricotta cheese
  • 1/4 cup grated parmesan cheese
  • 1 egg
  • 1 teaspoon garlic powder
  • 12 oz fresh mozzarella cheese, sliced

Keto Zucchini Lasagna Directions

  • 1

    Preheat oven

    Preheat the oven to 400 degrees
    red led 400 degree on a black background
  • 2

    Make zucchini noodles

    Slice the ends of the zucchini. Using a mandoline slicer, cut the zucchini into thin strips lengthwise.
    cutting sheets of zucchini with a madoline slicers
  • 3

    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.
    blotting zucchini slices with a paper towel
  • 4

    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.
    ground beef browning in a skillet
  • 5

    Make white sauce

    While ground beef is cooking, make the white sauce. In a small bowl, combine ricotta, egg, parmesan and garlic powder.
    whisking white sauce in a clear bowl
  • 6

    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.
    sheets of lasagna noodles in a dish
  • 7

    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.
    piling cheese on top a lasagna
  • 8

    Bake

    Bake at 400 degrees for 25 to 30 minutes. Let sit for 3-5 minutes to cool before serving.
    baked lasagna in a casserole dish
Print Recipe

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Low Carb Zucchini Lasagna Recipe

a plate with beefy lasagna and sheets of zucchini

A low carb version of classic comfort food, this keto zucchini lasagna is an easy low carb dinner you can make up for the whole family to enjoy. Rich flavors of pasta sauce, beef and three types of cheese fill the layers of zucchini lasagna noodles. This healthy, hearty casserole is a crowd pleaser and good option to for a weeknight keto dinner.

There are many zucchini noodle lasagna recipes out there because many of them turn out to be so watery, it is unappetizing. However, I have some tricks counteract this so your keto zucchini lasagna turns out fabulous!

cheesy lasagna casserole with basil on top

Tips to Make Zucchini Lasagna Less Watery

The main complaint people have with lasagna made from zucchini is that the casserole can be watery. I have a few tips to help with that. Zucchini is actually made up of a lot of water. When it is cooked, much of that moisture can be release in the keto lasagna casserole.

  1. Slice the zucchini into thin strips. The thick the strips, the more zucchini you have, the more moisture you have.
  2. Sprinkle salt on your zucchini noodles and let sit for 15 minutes. The salt will pull out the moisture. Then blot with paper towels to soak up excess moisture.

water coming off zucchini sheets

Other Keto Lasagna Noodle Options

If you decide that you don’t want to use zucchini or maybe you stumbled upon this recipe and decide that you don’t want to use zucchini, you can use these other keto lasagna noodle options.

  • Protein Noodle – Use sheets of deli slice chicken or turkey to make a classic no noodle lasagna.
  • Hearts of Palm – A few companies are making lasagna noodles out of hearts of palm. They are my favorite to use in a skillet lasagna recipe.
  • Cabbage – Sheets of cabbage work fine for making a low carb zucchini. Some people don’t like the taste however.

bending a zucchini noodle

Three Cheese Lasagna

This keto zucchini lasagna uses three cheeses – fresh mozzarella, parmesan cheese and ricotta cheese. Feel free to mix up the cheeses if you would like. You can use shredded mozzarella cheese if desired. Try using cottage cheese or cream cheese. Maybe even add some provolone or smoked gouda.

browned cheese layer on top the lasanga

How to Store Lasagna

Store your baked lasagna in the refrigerator for 3 to 5 days. You can also freeze it too!

lasagna casserole with cheese and basil on top

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1 Comment

  1. 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

    Reply

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Annie

I strive to find meals that your whole family can enjoy (kids and relatives too) while you are on your keto quest. You can still have your favorite foods on the keto diet, you just have to be creative with how you make them.

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