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Keto Zucchini Lasagna

Keto zucchini lasagna that uses roasted zucchini planks instead of noodles for a low carb zucchini lasagna with layered meat sauce, creamy ricotta, and golden bubbling mozzarella. You’ll sweat the zucchini, roast it hot, then bake covered until thick and sliceable.
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Prep Time 30 minutes
Cook Time 55 minutes
Resting 15 minutes
Total Time 1 hour 40 minutes
Servings: 8 servings
Cuisine: Italian-American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Zucchini base
  • 4 large zucchini Slice into thin planks.
  • 1 tsp salt For sweating to prevent watery layers.
Keto Meat Sauce
  • 2 lb ground beef (80/20) Brown and simmer to thicken.
  • 1 small onion Diced.
  • 5 cloves garlic Minced.
  • 1 can (14.5 oz) crushed tomatoes
  • 2 tbsp tomato paste
  • 1 tsp Italian seasoning
  • 0.5 tsp red pepper flakes
  • salt and pepper to taste
Ricotta Layer
  • 2 cups whole milk ricotta cheese
  • 2 eggs
  • 0.5 cup parmesan, grated
  • 2 tbsp fresh parsley, chopped
  • 3 cups mozzarella cheese, shredded Divided (use 1 cup in ricotta and reserve the rest for topping).

Equipment

  • 1 sheet pan
  • 1 cast iron skillet
  • 1 Dutch oven

Method
 

Prepare zucchini
  1. Salt the zucchini planks and let them sit for 20 minutes, then pat very dry with a towel to remove excess moisture.
  2. Roast the dried zucchini on a sheet pan at 425°F for 10–12 minutes until slightly dried out, using this step to prevent watery keto lasagna.
Make keto meat sauce
  1. Brown the ground beef with the diced onion in a cast iron skillet, then drain the fat.
  2. Add the minced garlic and cook briefly, then stir in crushed tomatoes, tomato paste, Italian seasoning, red pepper flakes, salt, and pepper.
  3. Simmer the sauce for 15 minutes until thick, stirring occasionally.
Mix ricotta layer
  1. Mix ricotta with eggs, grated parmesan, chopped parsley, 1 cup of mozzarella, and salt and pepper until smooth and evenly combined.
Assemble and bake
  1. Preheat the oven to 375°F and grease a 9x13 baking dish.
  2. Assemble the lasagna by spreading meat sauce, layering zucchini planks, adding the ricotta mixture, then adding another meat sauce layer, another zucchini layer, and another ricotta layer, ending with meat sauce and the remaining mozzarella on top.
  3. Cover tightly with foil and bake at 375°F for 40 minutes.
  4. Uncover and bake at 375°F for 15 minutes until deeply golden and bubbling.
Rest and slice
  1. Rest the lasagna for 15 minutes before cutting so the layers set.
  2. If any liquid pools, blot it with paper towels before serving.

Notes

For the best slice, don’t skip sweating and roasting the zucchini—this is what keeps the layers from turning watery. Store covered in the fridge for up to 4 days; reheat slices in a 350°F oven until warmed through. Freezing is not recommended because the zucchini can weep after thawing. To make it dairy-reduced, use a part-skim ricotta and reduce mozzarella slightly while keeping the bake time the same.