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Keto Lasagna Recipe

   Published Date: June 6, 2025  Leave a Comment on Keto Lasagna Recipe

Craving lasagna without the carbs? You don’t have to give up lasagna just because you’re on a keto diet. This Keto Lasagna Recipe delivers all the rich, cheesy, and meaty flavors of traditional lasagna but without the carbs. Instead of pasta, we use zucchini slices, keeping the dish both low-carb and packed with flavor. Whether you’re meal-prepping or cooking for family, this recipe is a winner.

Keto lasagna served on a white plate, with visible layers of zucchini, ground beef, and cheese.

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Preparation and Cooking Overview

Start by slicing the zucchini and browning the ground beef. Mix up a quick ricotta filling, then layer everything in a baking dish—meat sauce, zucchini, cheeses—and bake until golden and bubbly.

Chef’s note

Feel free to swap zucchini with eggplant or use both for extra variety. You can also mix in ground sausage with the beef for a richer flavor. Want it extra cheesy? Add a layer of provolone or sprinkle some shredded cheddar between layers.

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  • Prep Time: 20 minutes
  • Cooking Time: 30 minutes
  • Total Time: 50 Minutes
  • Difficulty Level: Easy
  • Recipe Makes 6 Servings

Ingredients for This Keto Lasagna Recipe

  • 3 medium zucchini, sliced thinly lengthwise
  • 1 lb ground beef, 80/20 mix for extra fat
  • 1 cup sugar-free marinara sauce
  • 2 cups shredded mozzarella cheese
  • ½ cup ricotta cheese
  • ¼ cup grated Parmesan cheese
  • 1 large egg
  • 2 tablespoon olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian seasoning
  • Salt and pepper to taste

Ingredient Substitutions

  • Ground beef: Use ground turkey or Italian sausage for a different flavor.
  • Cheeses: Choose cashews or almonds for creaminess instead of cheeses.
  • Zucchini: You can try eggplant slices instead of zucchini.

Additional Ingredients

  • Red pepper flakes: They add a gentle kick of heat that enhances the overall flavor without overwhelming it.
  • Fresh basil or parsley: Fresh herbs brighten the dish with a burst of color and a hint of fresh, herby flavor.
  • Crumbled cooked bacon: It adds a smoky, salty crunch that pairs perfectly with the creamy cheese layers.
  • Sautéed mushrooms: They bring an earthy flavor and a meaty texture that complements the richness of the beef.
  • Chopped spinach: It blends seamlessly into the ricotta layer and adds a pop of color and nutrition.
  • Sun-dried tomatoes: They add a tangy, concentrated flavor that deepens the taste of the marinara sauce.

Cooking Tools Required

  • Mandoline slicer
  • Large skillet
  • 9×13-inch baking dish
  • Mixing bowls
  • Spatula

Tool Substitute Options

  • Mandoline: If you don’t have one, use a sharp knife and slice carefully.
  • Large skillet: A medium-sized pan will work, but you may need to cook the meat in batches.

How to Make Keto Lasagna: Step-by-Step Guide

Cooking Methods

  • Baking

Preparation Steps

  1. Preheat your oven to 375°F (190°C).
  2. Slice the zucchini into thin, even strips using a mandoline or sharp knife.
  3. Season and cook the ground beef in a skillet until browned. Drain any excess fat.
  4. Mix ricotta, parmesan, egg, salt, and pepper in a bowl to create a creamy filling.

Cooking Instructions

  1. Make the meat sauce: Stir in the marinara sauce, garlic powder, and Italian seasoning into the cooked beef. Simmer for 5 minutes.
  2. Assemble the layers: In a baking dish, spread a thin layer of meat sauce, followed by zucchini slices, ricotta mixture, and mozzarella cheese. Repeat until all ingredients are used, finishing with mozzarella.
  3. Bake the lasagna: Bake uncovered for 25-30 minutes or until the top is golden brown and bubbly.

Chef’s pro tip

Avoid a watery lasagna! Lightly salt the zucchini slices and let them sit for 15 minutes to draw out moisture. Then, pat them dry before layering.

What to Serve with Keto Lasagna

Keep it keto-friendly with these sides:

  • Caesar salad (without croutons): It adds a crisp, refreshing contrast that balances the richness of the lasagna with creamy dressing and crunchy romaine.
  • Charred Brussels sprouts: They deliver a smoky, caramelized flavor that enhances the savory depth of the lasagna.
  • Steamed asparagus with butter: It offers a tender, buttery bite that pairs perfectly with the hearty texture of the lasagna.

How to Make It Healthier

  • Lower calories: You can use ground turkey instead of beef to reduce the calorie content.
  • Dairy-free: You can substitute the cheese with plant-based alternatives to make the recipe dairy-free.
  • Less fat: You can reduce the amount of cheese or use part-skim options to lower the fat content.

Time-Saving Tips

  • Use pre-shredded cheese to skip grating.
  • Buy store-bought keto marinara sauce instead of making your own.

What Can I Prepare Ahead of Time?

  • Prepare the meat sauce in advance and refrigerate it for up to 3 days.
  • Pre-slice and salt zucchini ahead of time to remove excess moisture.
  • Mix the ricotta filling the night before for an easier assembly process.

Storage and Reheating Instructions

Storage Instructions

  • Fridge: Store leftovers in an airtight container for up to 4 days.
  • Freezer: Freeze individual portions for up to 3 months.

Best Reheating Instructions

  • Microwave: Reheat each portion in the microwave for 2–3 minutes until heated through.
  • Oven: Reheat the lasagna in a preheated oven at 350°F (175°C) for 10–15 minutes until warm.

Recipe Wrap-Up and Conclusion

This Keto Lasagna has all the classic flavors, without the carbs. With layers of zucchini, meat sauce, and cheesy goodness, it’s a comforting, satisfying meal for anyone on a keto diet. Whether you’re meal-prepping or serving a crowd, this dish will keep everyone happy.

Frequently asked questions

Yes! Eggplant or cabbage leaves make great substitutes.

Yes, but use it in moderation since it contains some carbs.

Absolutely! Freeze individual portions for easy keto meals later.

Zucchini, eggplant, and cabbage leaves are great low-carb alternatives to traditional pasta. These options provide structure while keeping the dish keto-friendly.

Look for sugar-free marinara sauce made with simple ingredients like tomatoes, olive oil, garlic, and herbs. Brands like Rao’s and Yo Mama’s offer keto-friendly options.

Full-fat cottage cheese, mascarpone, or a mix of cream cheese and heavy cream can work as lower-carb alternatives to ricotta.

Cottage cheese contains some natural sugars (lactose), which can increase carb content. However, full-fat versions in moderation can still fit into a keto diet.

If consumed in moderation, full-fat cottage cheese is unlikely to affect ketosis. Stick to small portions and check the carb content per serving.

Yes, most cheeses are low in carbs and high in fat, making them keto-friendly. Stick to natural, full-fat varieties and avoid processed cheese with added fillers.

📖 Recipe

Keto lasagna served on a white plate, with visible layers of zucchini, ground beef, and cheese.

Print

Keto Lasagna

This lasagna is layered with zucchini, rich meat sauce, and plenty of cheese—giving you all the comfort of classic lasagna without the carbs. It’s easy to make, full of flavor, and perfect for meal prep or family dinners.
Course Main Course
Cuisine Italian
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 6
Calories 350kcal

Ingredients

  • 3 medium zucchini sliced thinly lengthwise
  • 1 lb ground beef 80/20 mix for extra fat
  • 1 cup sugar-free marinara sauce
  • 2 cups shredded mozzarella cheese
  • ½ cup ricotta cheese
  • ¼ cup grated parmesan cheese
  • 1 large egg
  • 2 tablespoon olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian seasoning
  • Salt and pepper to taste
US Customary – Metric

Instructions

Preparation Steps

  • Preheat your oven to 375°F (190°C).
  • Slice the zucchini into thin, even strips using a mandoline or sharp knife.
  • Season and cook the ground beef in a skillet until browned. Drain any excess fat.
  • Mix ricotta, parmesan, egg, salt, and pepper in a bowl to create a creamy filling.

Cooking Instructions

  • Stir in marinara sauce, garlic powder, and Italian seasoning into the cooked beef. Simmer for 5 minutes.
  • In a baking dish, spread a thin layer of meat sauce, followed by zucchini slices, ricotta mixture, and mozzarella cheese. Repeat until all ingredients are used, finishing with mozzarella.
  • Bake uncovered for 25-30 minutes or until the top is golden brown and bubbly.

Nutrition

Calories: 350kcal | Carbohydrates: 8g | Protein: 31g | Fat: 22g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 0.3g | Cholesterol: 118mg | Sodium: 587mg | Potassium: 717mg | Fiber: 2g | Sugar: 4g | Vitamin A: 798IU | Vitamin C: 20mg | Calcium: 306mg | Iron: 3mg

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