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Keto Zucchini Lasagna

Keto zucchini lasagna layers tender roasted zucchini planks with a thick, simmered beef meat sauce and a creamy ricotta mixture, then bake until golden and bubbly. This low carb zucchini lasagna holds together with a proper roast-and-rest method for clean slices.
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Prep Time 30 minutes
Cook Time 55 minutes
Resting 15 minutes
Total Time 1 hour 40 minutes
Servings: 8 servings
Course: Dinner, Main Dish
Cuisine: Italian-American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Zucchini planks
  • 4 zucchini Slice into thin planks.
  • 1 tsp salt For sweating the zucchini.
Keto Meat Sauce
  • 2 lb ground beef 80/20 recommended for browning.
  • 1 onion Small, diced.
  • 5 garlic Minced (about 5 cloves).
  • 1 can (14.5 oz) crushed tomatoes
  • 2 tbsp tomato paste
  • 1 tsp Italian seasoning
  • 0.5 tsp red pepper flakes
  • 0.1 salt and pepper To taste (use as needed).
Ricotta Layer
  • 2 cup whole milk ricotta cheese
  • 2 eggs
  • 0.5 cup parmesan Grated.
  • 2 tbsp fresh parsley Chopped.
  • 2 cup mozzarella cheese Shredded, divided (reserve 2 cups total; 1 cup for mixing, rest for topping).

Equipment

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

Method
 

Sweat and roast the zucchini
  1. Salt the zucchini planks and let sit for 20 minutes, then pat very dry until no moisture beads remain.
  2. Roast the salted, dried zucchini on a sheet pan at 425°F for 10–12 minutes until slightly dried out, which prevents a watery keto lasagna.
Make the keto meat sauce
  1. Brown the ground beef with the diced onion in a Dutch oven, then drain excess fat.
  2. Add the minced garlic and cook briefly until fragrant.
  3. Stir in crushed tomatoes, tomato paste, Italian seasoning, red pepper flakes, salt, and pepper.
  4. Simmer the sauce for 15 minutes until thick.
Mix the ricotta layer
  1. In a mixing bowl, combine ricotta, eggs, parmesan, parsley, 1 cup mozzarella, 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 layer, then repeating meat sauce and zucchini and ricotta, 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 serve
  1. Rest the keto zucchini lasagna for 15 minutes before cutting for cleaner slices.
  2. If any liquid pooled, blot it with paper towels before slicing.

Notes

For the best texture, don’t skip roasting the salted zucchini—slightly dried planks are what keep this keto noodle lasagna from turning watery. Store covered in the refrigerator up to 4 days; reheat portions in the oven or microwave. Freezing is not recommended due to the zucchini’s water content. For a dairy-light option, swap part-skim ricotta and use a reduced-fat mozzarella while keeping the layers and baking time the same.