Keto Zucchini Lasagna

by KetoFocus.com
5 Stars (4 Reviews) 4 Comments

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.

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

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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

Nutritional information & Macros

Nutrition Information

Keto Zucchini Lasagna

Servings: 8

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

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4 Comments

  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

  2. 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!

  3. 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!

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