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.
8
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
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Preheat oven
Preheat the oven to 400 degrees
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Make zucchini noodles
Slice the ends of the zucchini. Using a mandoline slicer, cut the zucchini into thin strips lengthwise.
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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.
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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.
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Make white sauce
While ground beef is cooking, make the white sauce. In a small bowl, combine ricotta, egg, parmesan and garlic powder.
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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.
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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.
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Bake
Bake at 400 degrees for 25 to 30 minutes. Let sit for 3-5 minutes to cool before serving.
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
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!
saved this to my recipes, may try this tonight !!
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!
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.
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