Keto Zucchini Lasagna

Say goodbye to carb-heavy comfort food and hello to "Keto Zucchini Lasagna," a low-carb, gluten-free twist on the classic Italian favorite. This irresistible dish swaps traditional pasta for thinly sliced zucchini, creating a delicious and satisfying meal that’s perfect for keto enthusiasts or anyone looking for a lighter way to enjoy lasagna. Layers of tender zucchini, rich and savory meat sauce, and a creamy, cheesy ricotta blend are baked to golden perfection, delivering all the flavors you crave without breaking your diet plan. Ready in just over an hour, this protein-packed, veggie-forward recipe is ideal for family dinners, meal prep, or impressing guests with a healthy yet indulgent dish. Whether you're a fan of zucchini or just looking for a guilt-free comfort food alternative, this Keto Zucchini Lasagna will have you coming back for seconds!

Nutriscore Rating: 65/100

Prep Time:25 mins

Cook Time:40 mins

Total Time:65 mins

Servings: 6

Ingredients

• 3 large Zucchini
• 1 pound Ground beef
• 2 cups Marinara sauce
• 2 cloves Garlic
• 0.5 medium Onion
• 1 cup Ricotta cheese
• 0.5 cup Parmesan cheese
• 2 cups Mozzarella cheese
• 1 Egg
• 1 tablespoon Olive oil
• 1 teaspoon Dried oregano
• 1 teaspoon Dried basil
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Using a mandoline or a sharp knife, slice the zucchini lengthwise into thin, even strips (about 1/8-inch thick) to mimic lasagna noodles. Lay the slices on a baking sheet or cutting board, sprinkle with a little salt, and let them sit for 10 minutes to release excess moisture.

Step 3

While the zucchini rests, heat olive oil in a large skillet over medium heat. Add finely chopped onion and minced garlic, cooking until fragrant and softened, about 3 minutes.

Step 4

Add the ground beef to the skillet, breaking it up into small pieces with a wooden spoon. Cook until browned and fully cooked, about 5-7 minutes. Drain any excess grease.

Step 5

Stir in the marinara sauce, dried oregano, dried basil, salt, and black pepper. Let the mixture simmer on low heat for 5 minutes, then remove from the heat.

Step 6

In a medium mixing bowl, combine the ricotta cheese, 1 cup of shredded mozzarella cheese, the Parmesan cheese, and the egg. Mix until smooth and set aside.

Step 7

Pat the zucchini slices dry with paper towels to remove excess moisture.

Step 8

In a 9x13-inch baking dish, spread a thin layer of the meat sauce on the bottom. Layer zucchini slices over the sauce, slightly overlapping. Add a layer of the cheese mixture, followed by another layer of meat sauce. Repeat the layers until all the ingredients are used, finishing with a layer of meat sauce on top.

Step 9

Sprinkle the remaining 1 cup of shredded mozzarella cheese on top of the lasagna.

Step 10

Cover the baking dish with aluminum foil (to prevent the cheese from over-browning) and bake in the preheated oven for 20 minutes. Then remove the foil and bake for another 20 minutes, or until the cheese is bubbly and golden brown.

Step 11

Remove from the oven and let the lasagna rest for 10 minutes before slicing and serving. Enjoy your keto-friendly zucchini lasagna!

Nutrition Facts

Serving size	(2358.9g)

Amount per serving	% Daily Value*
Calories	2903.9

Total Fat 197.5g	0%
Saturated Fat 89.5g	0%
Polyunsaturated Fat 5.3g
Cholesterol 839.2mg	0%
Sodium 12639.9mg	0%
Total Carbohydrate 109.1g	0%
Dietary Fiber 11.7g	0%
Total Sugars 70.0g
Protein 192.6g	0%

Vitamin D 84.2IU	0%
Calcium 3288.2mg	0%
Iron 13.3mg	0%
Potassium 3460.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 59.6%

Protein: 25.8%

Carbs: 14.6%