For best results, use a mandoline to slice the zucchini evenly. You can substitute ground turkey or sausage for the ground beef. If you don't have fresh herbs, you can use dried herbs instead. Use half the amount of dried herbs as you would fresh herbs. To prevent the lasagna from becoming watery, make sure to drain the zucchini well after salting.
Low-Carb Keto Lasagna
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PREP TIME30 mins
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COOK TIME1 hrs 5 mins
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TOTAL TIME1 hrs 35 mins
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SERVING12 People
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VIEWS12
Indulge in the comforting flavors of lasagna without the carbs! This keto-friendly version uses zucchini slices in place of traditional pasta, creating a satisfying and delicious meal that's honestly better than the original.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate11 g
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Cholesterol70 mg
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Fiber2 g
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Protein24 g
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Saturated Fat9 g
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Sodium820 mg
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Sugar5 g
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Fat20 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
5 mins
Preheat the oven to 350 degrees F (175 degrees C).
02
Step
15 mins
Use a vegetable peeler to create long, thin slices of zucchini, avoiding the seedy center. Lay slices on paper towels and sprinkle lightly with salt. Let sit at least 15 minutes.
03
Step
15 mins
Place ground beef in a skillet over medium heat; add olive oil, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Add tomato sauce, vinegar, 1 teaspoon parsley, garlic paste, basil paste, onion powder, and red pepper flakes. Cover skillet, reduce heat, and simmer sauce 15 minutes.
04
Step
5 mins
Mix ricotta cheese, 1 tablespoon parsley, 1/2 teaspoon salt, and 1/4 teaspoon black pepper together in a bowl.
05
Step
10 mins
Layer 1/3 of the sauce into a 9x13-inch glass baking dish. Add 1/2 the sliced zucchini and 1/2 the ricotta cheese mixture. Repeat layering another 1/3 of the sauce, remaining zucchini, remaining ricotta mixture, and remaining sauce. Top with mozzarella cheese. Coat a sheet of aluminum foil with cooking spray and cover lasagna with it, oiled-side down.
06
Step
50 mins
Bake in the preheated oven for 45 minutes. Remove aluminum foil and continue baking until bubbly and browned, 5 to 10 minutes more.
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RECIPE REVIEWS
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Please Rate
Santino Hane
Jul 1, 2025Make sure to salt the zucchini well. I didn't the first time and it was a little watery.
Jimmie Ebert
Jun 30, 2025I've made this several times and it's always a hit. It's a great way to sneak in extra vegetables.
Joanny Batz
Jun 29, 2025The zucchini slices work perfectly as a pasta substitute. My family loved it!
Mathias Larkin
Jun 24, 2025This recipe is a game-changer! I never thought I could enjoy lasagna on keto, but this is so good!
Waldo Grady
Jun 17, 2025Super easy to follow and the results are amazing. I highly recommend this recipe!
Mariana Mcclure
Jun 13, 2025This is my go-to recipe when I'm craving lasagna but don't want all the carbs.
Lexie Buckridge
Jun 11, 2025I added some diced mushrooms to the sauce and it was even better. Thanks for the great recipe!
Lucio Predovic
Jun 10, 2025I was skeptical about zucchini lasagna, but this recipe proved me wrong. It's so flavorful and satisfying!
Oral Reilly
Jun 8, 2025The only change I made was using Italian sausage instead of ground beef. Delicious!