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Keto Zucchini Lasagna

A low-carb, keto-friendly zucchini lasagna that swaps traditional noodles for zucchini slices — all the comfort of classic lasagna with a fraction of the carbs.
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 25 minutes
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

  • 4-5 medium zucchini, sliced lengthwise into ¼-inch strips
  • 1 pound ground beef or Italian sausage
  • 2 cups low-carb marinara sauce
  • 2 cups full-fat ricotta cheese
  • 2 large eggs
  • 3 cups shredded mozzarella, divided
  • 1 cup grated Parmesan cheese, divided
  • 1 tablespoon Italian seasoning
  • salt and pepper to taste

Method
 

  1. Preheat oven to 375°F (190°C).
  2. Prepare zucchini slices by salting, draining, and pre-cooking as described above.
  3. Brown meat in a skillet, drain excess fat, then add marinara sauce and simmer.
  4. In a bowl, combine ricotta, eggs, 1 cup mozzarella, ½ cup Parmesan, and seasonings.
  5. In a 9x13 baking dish, layer: thin spread of sauce, zucchini slices, ricotta mixture, meat sauce, and cheese.
  6. Repeat layers 2-3 times, finishing with mozzarella and Parmesan on top.
  7. Bake uncovered for 35-40 minutes until bubbly and golden.
  8. Let rest for 15 minutes before serving to allow lasagna to set.

Notes

Salt and drain the zucchini slices for 15-20 minutes and pat them dry thoroughly before assembling — this is the key to avoiding a watery lasagna. Let the finished lasagna rest 15 minutes before serving so it sets.