This keto lasagna - with zucchini noodles - is everything you want in a lasagna. Flavour, texture, colour, HEIGHT... without being watery!
I once made a 20 lb traditional lasagna for my husband when we were dating long distance. I was visiting him, and just threw together this MONSTER of a lasagna, so he’d have meals for the next month... or two. Wild.
Anyway, I’ve been making various versions of this keto friendly lasagna for a few years, so I figured it was about time to work it up into an actual easy keto lasagna recipe for sharing.
Yes, there’s a fair amount of ingredients, and yeah - the instructions seem long. I promise it goes quickly and easily - it took me 35 minutes of work to get it in the oven, and that’s WITH stopping to take progress photos!
The best part? This cheesy lasagna is VERY similar to the real thing - a low carb comfort food for the whole family!
I think a key part of sticking to a ketogenic diet is not only making food that YOU like, but food that the entire family will enjoy. Cook one meal, and be done with it!
Like many low-carb lasagnas, I use zucchini “noodles” for this recipe. They’re a good idea for a few reasons - it’s easy, readily accessible, tastes great, and adds nutrition to the dish.
Don't skip the salting and blotting steps - it's important to get rid of as much of the liquid in the zucchini as possible, or you'll end up with a runny dish.
Salting and blotting the zucchini ensures the best results!
The Nutritional Information
This low carb recipe makes a huge, 12 serving lasagna. Those servings are pretty big, too - you could definitely stretch it to 15 if you want.
That said, the nutritional information below is on 1/12 of the recipe.
This recipe comes in at only 328 calories per serving, with 31 grams of protein.
Each serving has 9 grams of carbs*, with 2 grams coming from fiber - so 7 net carbs per serving - Perfect for anyone on a keto diet!
So, give this keto zucchini lasagna a try - I bet it’ll become a favorite keto recipe in your house, too!
* Note: The nutrition software doesn't have an option for sugar free / keto marinara, so the carb count is shown a bit higher than if you use a specifically keto / sugar free tomato sauce.
Equipment
Aside from the bowls, pot, measuring implements, etc that you’re likely to have, there are two main pieces of equipment you’ll need in order to make this delicious keto lasagna:
Mandoline Slicer
I use a mandoline for cutting my zuchinni slices. I like a bit more thickness than you’d get from a vegetable peeler, and I just can’t be arsed to cut them by hand.
I’ve had a few different mandolines over the past couple decades, both traditional models, and smaller, handheld mandoline.. Planes?
A few months ago, I upgraded to this Mueller Multi Blade Adjustable Mandoline Slicer, and I LOVE it.
It’s much more sturdy than others I’ve tried, good and sharp, and adjustable - which is definitely nice when it comes to making these noodles.
Lasagna Pan
You’ll need something to assemble and cook your keto lasagna bake in. I use a 9 x 13" glass casserole dish, usually, but sometimes I’ll use my 9 x 13" nonstick baking dish for it.
Ideally, you’ll want something with fairly high sides, as this is a *lofty* low carb lasagna recipe!
I also recommend having a large cookie sheet on hand, to put that baking pan on - it helps keep any drips from falling to your oven floor and burning there.
Zucchini Lasagna Ingredients
This recipe has a WHOLE laundry list of ingredients. Mostly pretty simple ingredients, mind you.
Anyway, I’ve got a few things to say about some of the main ingredients, to help you ensure the best results from your lasagna:
Zucchini
I call for 3 lbs Zucchini to make the keto lasagna noodles, but that could vary a bit, +/-, depending on a few factors.
If you can have an extra ½ lb or so on hand, you may avoid floundering at the last minute, running out of zucchini slices.
In general, medium sized zucchini work best. Large zucchini make low carb noodles that are easier to work with, but also tend to have really big seeds or not-great texture.
If you have a choice, aim for straight zucchini - straight zucchini noodles make things a bit easier when placing the layers.
Keto Marinara
I use keto friendly pasta sauce - whether Rao’s marinara (which has no added sugar), or my Keto Marinara Sauce as the tomato sauce base for the meat sauce. Just aim for a low-carb marinara sauce or tomato sauce.
Spinach
I use a block of frozen spinach - thawed, drained, and squeezed - for the sake of ease.
If you prefer to use fresh, sautee about a pound of it until it’s wilted down as far as it will go. Allow to fully cool, then squeeze any remaining liquid out of it.
Everything Else
These are the rest of the ingredients you’ll need:
Ground Beef
Mozzarella cheese
Parmesan cheese
Ricotta
Onion
Garlic cloves
Large egg
Olive oil
Dried Basil
Dried Oregano
Ground Black Pepper
Salt
Pan Spray
Note: You can use Italian Seasoning in place of the dried basil and oregano, if that’s what you have on hand.
How to Make Keto Lasagna
The full recipe is in the recipe card at the bottom of this post, here is a pictorial walk through with additional tips and information.
Prepare the Zucchini “Noodles”
Cut the ends off your zucchini and discrard.
Using a mandoline, slice the zucchini lengthwise into very thin slices - about ⅛" thick.
Place the zucchini slices in a large bowl. Sprinkle with the 1 ½ teaspoon salt, and GENTLY toss to distribute the salt. Allow to sit for 10 minutes.
This is all I had left. It takes more zucchini than you may think, so it's best to prepare extra.
Once the time is up, lay the zucchini slices out on a double layer of paper towels, and cover with another layer of paper towels.
Blot well to absorb the excess moisture - you'll want to continue blotting throughout the whole assembly process, for best results!
Gently press to absorb excess moisture, set zucchini aside.
Make the Meat Sauce
Next, make the quick homemade bolognese sauce for the meat layer.
In a large skillet or nonstick pan, saute the onion in the olive oil over medium-high heat until translucent and tender. Add garlic, continue to cook for 1 minute.
Add the ground beef and continue to cook, using a spatula to break up the beef as it cooks.
Add keto marinara sauce, dried basil and oregano, stir well to combine.
Bring to a boil, turn the heat down and simmer on medium heat for 5 minutes.
Season with salt and pepper, to taste.
Make the Ricotta Filling
:
Squeeze your thawed spinach well, draining all excess water from it.
Add spinach to a large or medium bowl, along with the ricotta and egg. Stir well to combine.
Note: Feel free to add some extra salt, a pinch of nutmeg, or a bit of fresh or dried herbs, if you like. I usually add some chopped fresh basil, if I have it on hand!
Assemble & Bake the Lasagna
Preheat oven to 350, grease a 9 x 13" baking pan with cooking spray, set aside.
For the first layer, place a single layer of zucchini slices in the bottom of the pan, overlapping the edges SLIGHTLY.
Gently spread ⅓ of the sauce over the noodles, scatter 1 cup of the mozzarella on top of the meat layer.
Add another layer of zucchini, blotting with paper towels as you go.
Gently spread ½ of the ricotta mixture, followed by another layer of zucchini. Place some paper towels over the surface, and gently press down to compress. Discard paper towels.
Spread another ⅓ of the sauce, then another cup of the mozzarella. Top with another layer of zucchini, again blotting and compressing.
Spread remaining ricotta , followed by the last layer of zucchini.
Compress, then top with remaining sauce.
Scatter remaining mozzarella over the top, as well as the Parmesan cheese.
Bake uncovered for 45 minutes in the preheated oven, or until the cheese is golden brown and bubbly.
Tip: Place the lasagna on a larger baking sheet to catch any boiled-over sauce as it bakes.
Remove baked lasagna from the oven and allow to rest for 10-15 minutes before cutting and serving.
Once lasagna is cooled to room temperature, it can be covered and stored in the fridge for up to 5 days.
Keto Lasagne Variations
I love this recipe as a default, but sometimes I feel like switching things up a bit. Here are a few ways I like to customize it:
Swap out the Meat
Can’t handle beef, or prefer other meats? You can swap the ground beef out for ground chicken, ground turkey, ground pork... venison, whatever.
Italian sausage can be used in place of some or all of the ground beef, just keep an eye on the ingredients / carb count.
Add Some Spice
Some Red Pepper Flakes and/or Smoked Serrano Powder in the sauce gives a nice kick. Hot Italian sausage is a great addition / sub, also!
Swap the Cheese
The ricotta can be swapped out in favour of well drained cottage cheese. Feel free to change out some or all of the mozzarella for provolone, smoked provolone, smoked mozzarella, etc.
More Keto Italian Recipes
Missing your dinners out at Italian restaurants? Here are a few options to make low carb versions at home!
Keto Mozzarella Sticks
Low Carb Chicken Piccata Zoodles
Keto Marinara Sauce
Keto Tiramisu
Pesto Chicken Lasagna
Keto Spinach Feta Lasagna [Spanakopita Lasagna]
Portabello Mushroom Pizzas
Keto Biscotti
Keto Chicken Parmesan
Keto Italian Wedding Soup
Keto Spaghetti and Meatballs
Keto Stromboli Meatloaf
Share the Love!
Before you chow down, be sure to take some pics of your handiwork! If you Instagram it, be sure to tag me - @LowCarbHoser - or post it to My Facebook Page - so I can cheer you on!
Also, be sure to subscribe to my free email newsletter, so you never miss out on any of my nonsense. Well, the published nonsense, anyway!
... and hey, if you love the recipe, please consider leaving a star rating and comment!
Keto Lasagna
Equipment
- Mandoline slicer
- 1 9 x 13 baking dish
Ingredients
- 3 lbs Zucchini
- 1 ½ teaspoon Salt
Meat Sauce:
- 1 tablespoon Olive oil
- 1 Small onion
- 4 Cloves Garlic Pressed or finely minced
- 2 lbs Lean ground beef
- 2.5 cups Keto marinara
- 1 teaspoon Dried basil
- ½ teaspoon dried Oregano
- Salt and pepper
Ricotta Layer:
- 1 block Frozen Spinach thawed (300 grams, about 10.5 oz)
- 1 lb Ricotta
- 2 Large eggs
Assembly
- Pan spray
- 3 cups Mozzarella cheese
- ½ cup Parmesan cheese
Instructions
Prepare the Zucchini “noodles”:
- Cut the ends off your zucchini and discrard.
- Using a mandoline, slice the zucchini lengthwise into very thin slices - about ⅛" thick.
- Place the zucchini slices in a large bowl. Sprinkle with the 1 ½ teaspoon salt, and GENTLY toss to distribute the salt. Allow to sit for 10 minutes.
- Once the time is up, lay the zucchini slices out on a double layer of paper towels, and cover with another layer of paper towel. Gently press to absorb excess moisture, set zucchini aside.
Meat Sauce:
- In a large nonstick pan, saute the onion in the olive oil until translucent and tender. Add garlic, continue to cook for 1 minute.
- Add the ground beef and continue to cook, using a spatula to break up the beef as it cooks.
- Add keto marinara sauce, dried basil and oregano, stir well to combine.
- Bring to a boil, turn the heat down and simmer for 5 minutes.
- Season with salt and pepper, to taste.
Ricotta Layer:
- Squeeze your thawed spinach well, drained all excess water from it.
- Add spinach to a large bowl, along with the ricotta and egg. Stir well to combine.
Assembly:
- Preheat oven to 350, grease a 9 x 13" baking pan with pan spray, set aside.
- Place a single layer of zucchini slices in the pan, overlapping the edges SLIGHTLY.
- Gently spread ⅓ of the sauce over the noodles, scatter 1 cup of the mozzarella over the sauce.
- Add another layer of zucchini, blotting with paper towels as you go.
- Gently spread ½ of the ricotta filling, followed by another layer of zucchini. Place some paper towels over the surface, and gently press down to compress. Discard paper towels.
- Spread another ⅓ of the sauce, then another cup of the mozzarella. Top with another layer of zucchini, again blotting and compressing.
- Spread remaining ricotta , followed by the last layer of zucchini. Compress, then top with remaining sauce.
- Scatter remaining mozzarella over the top, as well as the Parmesan cheese.
- Bake uncovered for 45 minutes, or until the cheese is golden brown and bubbly.
- Remove baked lasagna from the oven and allow to rest for 10-15 minutes before cutting and serving.
Most keto recipe links make my eyes glaze over. Kudos to making it succinct and interesting!
Eggplant is a great ingredient for a dish like this. Similar salt treatment, you can use keto breading and bake it, and it's amazing. I've also used whatever I had to make layers, precooking them. Spaghetti squash is a bit carb heavy, but it and butternut squash work too as layers.
The corners are always filled with liquid. I used to put a table spoon of couscous in each corner of the lasagna pan. I will try chia seeds next time in that role.
Thanks for doing international foods. Spices and flavors is what make low carb/keto a doable way of eating.