Craving a hearty, cheesy Italian dinner but want to skip the heavy carbs? This Keto-Friendly Zucchini Lasagna is the perfect solution. By swapping traditional flour-based pasta sheets for thinly sliced zucchini, you get all the rich flavors of a classic lasagna without the "carb coma" afterward.
.png)
Whether you are following a strict ketogenic diet or just looking for a gluten-free dinner option, this recipe is a total game-changer.
Why You’ll Love This Low-Carb Lasagna
Low Carb & Keto-Friendly: Only a fraction of the carbs found in traditional lasagna.
Gluten-Free: Naturally grain-free and perfect for those with gluten sensitivities.
Packed with Veggies: An easy way to sneak more greens into your family’s diet.
Meal Prep Friendly: It tastes even better the next day!
The Secret to Non-Soggy Zucchini Lasagna
The biggest challenge with zucchini lasagna is excess moisture. Zucchini is about 95% water! To ensure your lasagna isn't watery, follow these two essential steps:
Salt the Slices: Sprinkle salt on your zucchini ribbons and let them sit for 15 minutes. This draws out the moisture.
Pre-Roast or Grill: Briefly roast the zucchini slices in the oven at 200°C for about 5–8 minutes before layering. This "sets" the texture.
Ingredients You’ll Need
For the "Pasta" Layers:
3 large zucchinis, sliced into thin long strips (using a mandoline or sharp knife).
For the Meat Sauce:
500g ground beef (or Italian sausage).
1 small onion, diced.
2 cloves garlic, minced.
400ml sugar-free marinara sauce.
1 tsp dried oregano & 1 tsp dried basil.
For the Cheese Mixture:
250g Ricotta cheese.
1 large egg (to bind).
1/2 cup grated Parmesan cheese.
300g Shredded Mozzarella cheese.
Step-by-Step Instructions
Prepare the Zucchini: Slice the zucchini into 1/4 inch thick strips. Salt them, pat dry with paper towels, and pre-roast as mentioned above.
Cook the Meat Sauce: In a skillet, brown the ground beef with onions and garlic. Drain excess fat. Stir in the marinara sauce and herbs. Simmer for 10 minutes.
Mix the Cheese: In a small bowl, combine the ricotta, egg, and half of the parmesan.
Layer the Lasagna: * Spread a thin layer of meat sauce in a baking dish.
Add a layer of zucchini strips.
Spread a layer of the ricotta mixture.
Sprinkle with mozzarella.
Repeat until all ingredients are used, finishing with a thick layer of mozzarella on top.
Bake: Bake at 190°C (375°F) for 30–35 minutes until the cheese is golden and bubbly.
Rest: Let it sit for at least 15 minutes before slicing. This is crucial for the layers to set!
Nutritional Breakdown (Per Serving)
| Ingredient | Amount |
| Net Carbs | 6g |
| Protein | 22g |
| Fat | 18g |
| Calories | ~310 kcal |
Final Pro-Tip
If you want to add a spicy kick, add half a teaspoon of red chili flakes to your meat sauce. It pairs beautifully with the creamy ricotta!
.png&description=Keto-Friendly Zucchini Lasagna (No Pasta!): The Ultimate Low-Carb Comfort Food){kind=link}