This is the best zucchini lasagna recipe made without grains or gluten, low in carbs, keto and you'll not care! Just 6 net carbs per serving!
Keto Low Carb Zucchini Lasagna
Using layers of baked zucchini between the traditional layers of ricotta cheese and meat and you've got a winning low carb recipe!
Even non low carbers will enjoy this fabulous and hearty meal! It's picky hubby approved!
When I first thought about trying a grain free noodle lasagna that could be enjoyed on a keto diet, I was a bit skeptical myself. I mean how will zucchini really match in taste in place of pasta?
Once layers of zucchini noodles are seasoned and baked, they take on a soft texture which is perfect for layering and holding up to the layers between them without falling about as a traditional lasagna recipe would be.
Keto Low Carb Lasagna Recipe
Of course this healthy zucchini lasagna won't taste like regular lasagna noodles in a classic lasagna so you can't fool the whole family.
But calling it for what it is and letting them know, yes indeed it's a veggie between the layers, then you've got to just wait, watch and listen for reactions.
It's still a lovely low carb comfort food meal that has amazing flavor and is a really good option for those on a low-carb diet.
I'm always the risk taker so I decided to make this brand new recipe for Christmas this year.
My picky kids weren't fans of course and I knew this would happen, but the hubby and my brother, sister in law and parents were all here and so I had high hopes.
So I guess it's more of an adult meal then a family friendly one, but good enough for company and perfect to make ahead as well.
I really think as long as you include some traditional flavors of Italian food that are familiar to everyone, it's easier to add in something a little different. Especially dealing with Italian family members who are not low carb.
They seemed skeptical, but didn't say anything to me.
They tried it anyway.
They ate it.
They Loved it.
I Nailed it!
I bring you these honest stories of my life and share them to encourage you.
I know how hard it is to want others to be healthier, eat healthier, eat sugar-free and low carb. I deal with this everyday with my own hubby.
You can't make anyone do anything. But you can encourage small changes.
And hopefully the small changes in something you've made for others will make them give a second thought, a new perspective, on how healthier, low carb eating can be just as tasty and terrific.
Can I Make this Ahead?
You can make this ahead of time, just follow the steps and stop before baking at step number 14. Freeze or refrigerate.
Cook, cool, cover leftover zucchini lasagna with plastic wrap and refrigerate for up to 3 days or store individual pieces in airtight container and freeze for up to 3 months.
If frozen, thaw the night before you want it. Let it come to room temperature for about an hour on the counter, then bake as recipe says.
Should I remove excess moisture from zucchini ?
I did not feel the zucchini had excess water and do not think this made for a watery lasagna. If I were using eggplant than I would salt the slices and lay between paper towels, but for the zucchini, I did not do this step as I don't think it's needed. You could certainly do this if you want to ensure it won't be watery. Let the salt sit for about 15 minutes on the zucchini strips than pat with a dry paper towel to remove any extra moisture.
Can I change the meat in the recipe?
Yes you can change the ground beef to ground turkey, ground chicken or even ground Italian sausage.
Can I replace the ricotta cheese mixture?
Yes if you don't have ricotta or prefer not to use it, cottage cheese is a good alternative.
Looking for a keto lasagna recipe that doesn't include zucchini?
I've got a cabbage lasagna recipe you might like as well as a protein lasagna recipe that uses egg wraps instead of traditional pasta noodles.
More Low Carb Pasta Dishes
Best Easy Keto Zucchini Lasagna Recipe
Low Carb Grain Free Zucchini Lasagna
- 2 pounds zucchini sliced lengthwise, ¼ inch thick (For best results use a mandoline slicer or vegetable peeler or sharp knife)
- 1 ½ pounds ground beef
- 1 tablespoon extra virgin olive oil
- 1 clove garlic minced
- ½ teaspoon salt
- ½ teaspoon pepper
- 3 cups marinara sauce divided, no added sugar
- 16 ounces ricotta cheese or see alternatives above
- 2 cups shredded mozzarella cheese
- ½ cup grated parmesan cheese
- 2 eggs
- ½ teaspoon dried oregano or use 2 teaspoons Italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon dried basil
- ½ teaspoon onion powder
- 1 teaspoon dried parsley
- ½ teaspoon salt
- ¼ teaspoon crushed red pepper
- Preheat oven to 375 degrees F.
- Lay sliced zucchini strips onto two greased baking sheet pans.
- Bake for 15 minutes or until fork tender and set aside.
- In a large skillet, over medium heat, cook ground beef in oil with garlic until browned completely.
- Add salt and pepper and 2 cups of tomato sauce. Set aside.
- In a bowl combine ricotta cheese, 1 cup mozzarella (save the other cup for topping), eggs and seasonings.
- To assemble in a 9 by 13 casserole baking dish:
- Place zucchini in a single layer on bottom of dish.
- Spread half the ricotta mixture over the zucchini.
- Spread half the meat sauce over the cheese.
- Lay more zucchini slices over the meat and repeat again with the rest of the cheese and meat mixture.
- Finish with the final slices of zucchini.
- Top with reserved marinara sauce and reserved mozzarella cheese.
- Bake 30 minutes covered then uncovered for 10 minutes until golden brown.
- Give it a quick 1-2 minutes under broil if you like a crispier topping.
This sounds great, but I have congestive heart failure and I’m on a low sodium and diabetic diet, is there some way of reducing the sodium like with no salt diced tomatoes and use mrs dash and Italian seasonings for seasoning the dish and what about the cheese? Is there’s an alternative to all that salty cheese, you are a great at changing recipes and still have them taste good, I would appreciate any help you can give me, eating right now is such a struggle, too many restrictions and allergies and 2 illnesses, I have been following you for quite some time and I love your recipes, but now I need help, Thank you, Jan
I think the changes you mentioned will still produce a delicious lasagna.
I screwed up. Recipe said to add tomato sauce then later I realized that meant marinara sauce!!!
I was wondering if you considered salting the zucchini like you would do eggplant then baking it a bit to remove the rest of the liquid?? My son does a veggie one with mushrooms, eggplant, and zucchini that is delicious. It doesn’t turn out watery since the water has been drained & baked out, but is still very tender.
I don’t care for ricotta, and neither does he. I think he just adds a bit more mozzarella. He hasn’t tried cabbage in it. As far as I’m concerned, his is perfect and the most favorite pasta dish he makes…
His meatballs & spaghetti with homemade spicy sauce ties it!
I mentioned in the blog post how to remove extra moisture from zucchini above. Also, the zucchini slices are baked prior to assembling the lasagna.
I made it today, i notice that there is a lot of missing steps, you didnt use the parmesan cheese, you didnt mention the we should drizzle the zucchini with olive oil and sprinkle with black pepper. As i can see in the pics it has olive oil and pepper.
I made the zucchini lasagna and it was excellent definitely would make it again even my 16-year-old daughter loved it as well
The Kitchen Aid Stand Mixer has a new attachment that is crazy exciting:" The Vegetable Sheet Cutter "!!! Makes SHEETS of zucchini, apples,,etc. similar to lasagna noodles, wraps, tortillas, sushi wraps etc. FABULOUS! And right now the Kitchen Aid Stand Mixer itself that the Vegetable Sheet Cutter attachment goes to is on sale at Best Buy for almost 1/2 off (& free shipping--maybe?)! You've GOT to see the Vegetable Sheet Cutter in action at this video clip here! A revolution in low carb/low calorie possibilities: https://m.youtube.com/watch?v=FQ8ExSwyJ4g&feature=youtu.be
I always bbq my zucchini and use bbq eggplant, red bell pepper and fennel to give my lasagna more flavor. But I really like the dried herbs you add to the cheese - I'll have to try that.
I don't see the Parmesan cheese in the directions....does that get mixed in to the ricotta? Trying it tonight!!