Keto Zucchini Lasagna

Name: Keto Zucchini Lasagna
Prep time: 15 min
Cook time: 30 min
Yield: 8
Cuisine: Italian
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

by KetoFocus.com

5 Stars (4 Reviews) 4 Comments

Casserole

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.

layers of beef, tomato, cheese and zucchini make up a slice of lasagna

a white casserole dish with lasagna and green herbs scattered around

bubbly cheese on the top layer of lasagna

45 Mins

Nutrition Facts

Servings

333

Calories

25.5g

Fat

19.9g

Protein

2.5g

Net Carb

3.8g

Total Carbs

Keto Zucchini Lasagna Recipe Video

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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

STEP

1

Preheat oven

Preheat the oven to 400 degrees
STEP

2

Make zucchini noodles

Slice the ends of the zucchini. Using a mandoline slicer, cut the zucchini into thin strips lengthwise.
STEP

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.
STEP

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.
STEP

5

Make white sauce

While ground beef is cooking, make the white sauce. In a small bowl, combine ricotta, egg, parmesan and garlic powder.
STEP

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.
STEP

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.
STEP

8

Bake

Bake at 400 degrees for 25 to 30 minutes. Let sit for 3-5 minutes to cool before serving.

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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.

Slice the zucchini into thin strips. The thick the strips, the more zucchini you have, the more moisture you have.
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.

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.

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.

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

Nutritional information & Macros

Amount Per Serving
Calories	333
Fat	25.5g
Protein	19.9g
Total Carbs	3.8g
Net Carbs	2.5g

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