Keto Zucchini Lasagna

Name: Keto Zucchini Lasagna
Prep time: 30 min
Cook time: 60 min
Yield: 8

keto low-carb zucchini lasagna italian ground beef cheese comfort food

This hearty keto lasagna swaps pasta for thinly sliced zucchini, layered with rich meat sauce and creamy cheese filling to create a satisfying low-carb version that doesn't compromise on flavor or comfort.

Recipe Details

Units:

Metric Imperial

Servings:

Prep: 30 Cook: 60

Ingredients

4 medium4 medium medium zucchini, sliced lengthwise 3mm thick
680g1 1/2 lbs ground beef, 80/20
225g8 oz Italian sausage, casings removed
680ml3 cups sugar-free marinara sauce
450g15 oz whole milk ricotta cheese
450g4 cups mozzarella cheese, shredded
115g1 cup Parmesan cheese, grated
2 large2 large large eggs
4 cloves4 cloves garlic, minced
1 medium1 medium yellow onion, diced
30ml2 tbsp olive oil
15ml1 tbsp Italian seasoning
10ml2 tsp kosher salt
5ml1 tsp freshly ground black pepper
60ml1/4 cup fresh basil, chopped

Instructions

Preheat oven to 190°C (375°F). Slice 4 medium4 medium medium zucchini lengthwise into 3mm (1/8-inch) thick strips using a mandoline or sharp knife.
Lay zucchini slices on paper towels, sprinkle with salt, and let sit for 15 minutes to draw out moisture. Pat completely dry.
Heat 30ml2 tbsp olive oil in a large skillet over medium-high heat. Add 1 medium1 medium yellow onion and cook for 5 minutes until softened.
Add 680g1 1/2 lbs ground beef and 225g8 oz Italian sausage, breaking up with a spoon. Cook for 8-10 minutes until browned and cooked through.
Add 4 cloves4 cloves garlic and 15ml1 tbsp Italian seasoning, cooking for 1 minute until fragrant. Stir in 680ml3 cups sugar-free marinara sauce, 10ml2 tsp kosher salt, and 5ml1 tsp freshly ground black pepper. Simmer for 10 minutes.
In a bowl, combine 450g15 oz whole milk ricotta cheese, 2 large2 large large eggs, half the 115g1 cup Parmesan cheese, and 60ml1/4 cup fresh basil. Mix until smooth.
Grease a 23x33cm (9x13-inch) baking dish. Layer 1/3 of meat sauce, then 1/2 of zucchini slices, then 1/2 of ricotta mixture, then 1/3 of 450g4 cups mozzarella cheese.
Repeat layers, ending with remaining meat sauce, mozzarella, and Parmesan cheese on top.
Cover with foil and bake for 40 minutes. Remove foil and bake 15-20 minutes more until cheese is golden and bubbly.
Let rest for 15 minutes before cutting to allow layers to set.

Ingredients

id: large_zucchini metric: 4 medium imperial: 4 medium name: medium zucchini, sliced lengthwise 3mm thick
id: ground_beef metric: 680g imperial: 1 1/2 lbs name: ground beef, 80/20
id: italian_sausage metric: 225g imperial: 8 oz name: Italian sausage, casings removed
id: sugar_free_marinara metric: 680ml imperial: 3 cups name: sugar-free marinara sauce
id: ricotta_cheese metric: 450g imperial: 15 oz name: whole milk ricotta cheese
id: mozzarella_cheese metric: 450g imperial: 4 cups name: mozzarella cheese, shredded
id: parmesan_cheese metric: 115g imperial: 1 cup name: Parmesan cheese, grated
id: eggs metric: 2 large imperial: 2 large name: large eggs
id: garlic metric: 4 cloves imperial: 4 cloves name: garlic, minced
id: yellow_onion metric: 1 medium imperial: 1 medium name: yellow onion, diced
id: olive_oil metric: 30ml imperial: 2 tbsp name: olive oil
id: italian_seasoning metric: 15ml imperial: 1 tbsp name: Italian seasoning
id: salt metric: 10ml imperial: 2 tsp name: kosher salt
id: black_pepper metric: 5ml imperial: 1 tsp name: freshly ground black pepper
id: fresh_basil metric: 60ml imperial: 1/4 cup name: fresh basil, chopped

Instructions

Preheat oven to 190°C (375°F). Slice {large_zucchini} lengthwise into 3mm (1/8-inch) thick strips using a mandoline or sharp knife.
Lay zucchini slices on paper towels, sprinkle with salt, and let sit for 15 minutes to draw out moisture. Pat completely dry.
Heat {olive_oil} in a large skillet over medium-high heat. Add {yellow_onion} and cook for 5 minutes until softened.
Add {ground_beef} and {italian_sausage}, breaking up with a spoon. Cook for 8-10 minutes until browned and cooked through.
Add {garlic} and {italian_seasoning}, cooking for 1 minute until fragrant. Stir in {sugar_free_marinara}, {salt}, and {black_pepper}. Simmer for 10 minutes.
In a bowl, combine {ricotta_cheese}, {eggs}, half the {parmesan_cheese}, and {fresh_basil}. Mix until smooth.
Grease a 23x33cm (9x13-inch) baking dish. Layer 1/3 of meat sauce, then 1/2 of zucchini slices, then 1/2 of ricotta mixture, then 1/3 of {mozzarella_cheese}.
Repeat layers, ending with remaining meat sauce, mozzarella, and Parmesan cheese on top.
Cover with foil and bake for 40 minutes. Remove foil and bake 15-20 minutes more until cheese is golden and bubbly.
Let rest for 15 minutes before cutting to allow layers to set.

Tips

Zucchini Prep: Salting and draining zucchini is crucial to prevent watery lasagna. Don't skip this step or the dish will be soggy.

Uniform Slicing: Use a mandoline for even slices, or take your time with a sharp knife. Consistent thickness ensures even cooking.

Sauce Thickness: Simmer the meat sauce to reduce excess liquid. A thick sauce prevents the lasagna from becoming watery.

Resting Time: Let the lasagna rest for at least 15 minutes after baking. This allows it to set up and makes cutting much easier.

Make-Ahead: Can be assembled a day ahead and refrigerated. Add 15 minutes to baking time if cooking from cold.

Carb Count: Approximately 8g net carbs per serving, perfect for ketogenic eating.

Freezing: Freezes well for up to 3 months. Thaw overnight and reheat in the oven until heated through.

Cheese Variations: Try adding ricotta salata or fresh mozzarella for different textures and flavors.