Prep Time: 20 minutes
Cook Time: 50 minutes
Rest Time: 10 minutes
Total Time: 1 hour 20 minutes
Servings: 8
Difficulty: Moderate
Cuisine: Italian-American
Diet: Keto, Low-Carb, Gluten-Free
Ingredients
- 3 medium zucchini, sliced lengthwise into thin strips
- 1 pound ground beef
- 2 tablespoons olive oil
- 2 cups sugar-free marinara sauce
- 1 cup ricotta cheese
- 2 cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 large egg
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1 teaspoon dried basil
- ½ teaspoon onion powder
- Salt and black pepper to taste
- Fresh parsley or basil for garnish
Instructions
Step 1: Prepare the Zucchini
Wash the zucchini thoroughly and slice them lengthwise into thin strips using a sharp knife or mandoline slicer. Lay the slices on paper towels and sprinkle them lightly with salt. Allow them to rest for about 15 minutes so they release excess moisture. Pat them dry with additional paper towels.
Step 2: Cook the Meat Sauce
Heat olive oil in a large skillet over medium heat. Add the minced garlic and cook for about one minute until fragrant. Add the ground beef and cook until browned, breaking it apart with a spoon.
Drain excess fat if needed. Stir in the marinara sauce, Italian seasoning, basil, onion powder, salt, and pepper. Simmer the sauce for 10 minutes until thickened.
Step 3: Make the Cheese Mixture
In a medium mixing bowl, combine ricotta cheese, egg, half of the Parmesan cheese, and one cup of mozzarella cheese. Mix until smooth and creamy.
Step 4: Assemble the Lasagna
Preheat your oven to 375°F (190°C).
Lightly grease a 9×13-inch baking dish.
Spread a thin layer of meat sauce on the bottom.
Arrange zucchini slices over the sauce.
Spread one-third of the ricotta mixture over the zucchini.
Top with more meat sauce.
Repeat the layers until all ingredients are used.
Finish with the remaining mozzarella cheese and Parmesan cheese on top.
Step 5: Bake
Bake uncovered for 45–50 minutes until the cheese is bubbly and golden brown.
If desired, broil for the last 2–3 minutes for an extra golden cheese topping.
Step 6: Rest and Serve
Allow the lasagna to rest for 10 minutes before slicing. This helps the layers hold together beautifully.
Garnish with freshly chopped parsley or basil before serving.
Tips for Success
- Salting the zucchini beforehand removes excess moisture and prevents a watery lasagna.
- Use a sugar-free marinara sauce to keep the carbohydrate count low.
- Freshly grated mozzarella melts more smoothly than pre-shredded cheese.
- Letting the lasagna rest before serving improves the texture and makes slicing easier.
- This recipe tastes even better the next day, making it ideal for meal prep.
Storage
Store leftovers in an airtight container in the refrigerator for up to four days.
Freeze individual portions for up to three months. Thaw overnight in the refrigerator before reheating.
Reheat in the microwave or oven until warmed through.
Serving Suggestions
Serve Keto Zucchini Lasagna with:
- Caesar salad without croutons
- Garlic butter roasted broccoli
- Steamed asparagus
- Roasted Brussels sprouts
- Keto garlic bread made with almond flour
Why You’ll Love This Recipe
- Low in carbohydrates
- High in protein
- Gluten-free
- Family-friendly
- Perfect for meal prep
- Rich and cheesy
- Full of authentic Italian flavors
- Easy to customize with your favorite herbs and cheeses
Nutrition Information (Per Serving)
- Calories: 340
- Protein: 28g
- Fat: 22g
- Total Carbohydrates: 8g
- Fiber: 2g
- Net Carbs: 6g
- Sugar: 4g
- Saturated Fat: 9g
- Cholesterol: 95mg
- Sodium: 620mg
- Potassium: 620mg
- Calcium: 290mg
- Iron: 2.8mg