I reimagined lasagna by swapping pasta for thin zucchini ribbons in this Zucchini Lasagna, layering creamy ricotta, herby tomato sauce, and melted mozzarella to keep the classic structure while cutting carbs.
I never expected a lasagna could feel this light and kind of reckless, but Healthy Keto Lasagna With Zucchini Noodles does it. The zucchini noodles give the whole thing a satisfying chew while ricotta cheese sneaks in creamy pockets that keep you guessing.
It’s one of those meals that looks familiar but tastes like it reinvented itself, like Keto Lasagna With Zucchini made its own rules. I keep wanting to tell people it’s my go to when I need a Low Carb Lasagna that actually makes you forget the carbs, but then I save it for company instead.
Ingredients
- Low carb, high fiber veggie holds up as lasagna noodles, soaks up sauce.
- Big source of protein and iron, adds savory depth and texture.
- Adds spice and fat, optional but boosts flavor and richness.
- Creamy, protein rich binder for layers, gives mild tang and creaminess.
- Melts beautifully, it’s high in fat and protein, gooey cheesy bliss.
- Tomato based, gives vitamin C and natural sweetness, watch sodium.
- Heart healthy fats, adds richness and helps brown meat.
- Pungent kick, antioxidants present, a little goes a long way.
- Fresh herb brightness, lifts flavors and smells amazing fresh on top.
- Salty umami punch, high in calcium, use sparingly for big flavor.
Ingredient Quantities
- 4 medium zucchini, sliced thin lengthwise or spiralized into noodles
- 1 tablespoon olive oil
- 1 pound ground beef, 85 percent lean
- 8 ounces Italian sausage, casings removed, optional
- 1 small yellow onion, finely chopped
- 3 cloves garlic, minced
- 24 ounces no sugar added marinara sauce
- 2 tablespoons tomato paste, optional for a thicker sauce
- 1 1/2 cups ricotta cheese
- 1 large egg
- 1 teaspoon Italian seasoning
- 1/2 cup grated Parmesan cheese, divided
- 2 cups shredded mozzarella cheese, divided
- 1/4 cup fresh basil, chopped plus extra for garnish
- 1/4 cup fresh parsley, chopped, optional
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes, optional
How to Make this
1. Preheat oven to 375°F and lightly grease a 9×13 baking dish with a tiny bit of the olive oil.
2. Prep the zucchini: slice thin lengthwise or spiralize. Sprinkle about half the salt over the slices, let sit 8 to 10 minutes to draw out water, then blot and squeeze dry with paper towels or a salad spinner. Lightly oil the zucchini or toss on a rimmed baking sheet and roast 8 to 10 minutes to remove extra moisture if you want firmer “noodles”.
3. Make the meat sauce: heat the 1 tablespoon olive oil in a large skillet over medium. Sauté the chopped onion until soft, add the garlic for 30 seconds, then add ground beef and the Italian sausage if using. Brown, breaking up the meat, and drain excess fat if there’s a lot.
4. Add the sauce ingredients: stir in the 24 ounces marinara and the optional 2 tablespoons tomato paste if you want a thicker sauce. Split the 1 teaspoon Italian seasoning between sauce and ricotta (about 1/2 tsp here), add most of the 1 teaspoon salt, the 1/2 teaspoon pepper and the optional 1/4 teaspoon red pepper flakes. Simmer 8 to 10 minutes to thicken and taste for seasoning.
5. Make the ricotta filling: in a bowl combine 1 1/2 cups ricotta, the large egg, about 1/4 cup grated Parmesan (half of the 1/2 cup), 1/2 tsp Italian seasoning, the chopped 1/4 cup basil (reserve a little for garnish), the optional 1/4 cup parsley, and a small pinch of salt and pepper. Mix till smooth so it holds together.
6. Assemble the lasagna: spread a thin layer of meat sauce on the bottom of the dish, then a single layer of zucchini or a nest of spiralized noodles, dollop and gently spread some ricotta mix, sprinkle with about 1 cup shredded mozzarella and a little of the remaining Parmesan. Repeat to make 2 to 3 layers, finishing with meat sauce and the remaining mozzarella on top.
7. Cover tightly with foil and bake 25 minutes at 375°F, then remove foil and bake another 10 to 15 minutes until cheese is bubbly and starting to brown.
8. Let it rest 10 to 15 minutes before slicing so it sets up and doesnt fall apart. Garnish with the extra chopped basil and a dusting of Parmesan before serving.
9. Quick hacks and tips: if you used spiralized zucchini squeeze it thoroughly after salting or pan-sear briefly to avoid a watery bake; use the optional tomato paste to thicken sauce fast; broil 1 to 2 minutes at the end for a super bubbly top but watch it close; leftovers keep 3 to 4 days in the fridge.
Equipment Needed
1. 9×13 baking dish, for assembling and baking
2. Chef’s knife and cutting board, for slicing zucchini and chopping onion
3. Spiralizer or mandoline (or a vegetable peeler if you wanna make thin ribbons)
4. Salad spinner or paper towels to blot and squeeze the zucchini, dont skip this or it gets watery
5. Rimmed baking sheet, for roasting zucchini if you want firmer “noodles”
6. Large skillet, for browning the meat and simmering the sauce
7. Mixing bowls plus a rubber spatula or wooden spoon, for the ricotta filling and mixing stuff together
8. Measuring cups and spoons, plus a grater for the Parmesan and oven mitts for handling the hot dish
FAQ
Healthy Keto Lasagna With Zucchini Noodles Recipe Substitutions and Variations
- Zucchini noodles: swap for shirataki noodles (konjac) for the lowest carbs and squishy noodle feel, or try hearts of palm / palmini noodles, or thinly sliced eggplant for layered slices if you want something meatier.
- Ground beef: use ground pork or Italian sausage for more fat and flavor, or ground turkey / chicken if you want leaner meat just add a tablespoon olive oil, or go with ground lamb for a richer, slightly gamier taste.
- Ricotta cheese: blend cottage cheese until smooth to mimic ricotta, or use mascarpone or cream cheese loosened with a splash of heavy cream, or strained Greek yogurt for tang and fewer carbs.
- No sugar added marinara: swap for canned crushed tomatoes or passata seasoned with garlic, herbs and a bit of tomato paste, or use blended canned diced tomatoes then simmer down, or for a different take use pesto or a creamy alfredo for a white lasagna version.
Pro Tips
– Salt and get the zucchini really dry: after salting and resting, squeeze or blot until almost dry, then roast or quickly pan-sear the slices or noodles so they release less water in the oven — this keeps the bake from getting soupy.
– Brown and season the meat well: cook until it’s nicely caramelized, drain excess fat, then simmer the sauce a few extra minutes and add the tomato paste if it feels thin; concentrated sauce = less sogginess and more flavor.
– Make the ricotta firmer so it holds: mix the egg and Parmesan in, taste for salt, and if the ricotta seems watery, let it sit in the fridge in a fine mesh strainer for 10 minutes or stir in a tablespoon of breadcrumbs to help it set.
– Layer smart, not thick: spread a thin base of sauce, use single zucchini layers (overlapping makes pockets of steam), and keep cheese layers moderate so the bake sets instead of sliding apart when sliced.
– Finish and rest: broil just 1 to 2 minutes at the end to brown the top but watch it close, then let the casserole rest 10 to 15 minutes before cutting so it firms up; leftovers reheat best covered with a splash of water to keep the zucchini from drying out.
Healthy Keto Lasagna With Zucchini Noodles Recipe
I reimagined lasagna by swapping pasta for thin zucchini ribbons in this Zucchini Lasagna, layering creamy ricotta, herby tomato sauce, and melted mozzarella to keep the classic structure while cutting carbs.
6
servings
680
kcal
Equipment: 1. 9×13 baking dish, for assembling and baking
2. Chef’s knife and cutting board, for slicing zucchini and chopping onion
3. Spiralizer or mandoline (or a vegetable peeler if you wanna make thin ribbons)
4. Salad spinner or paper towels to blot and squeeze the zucchini, dont skip this or it gets watery
5. Rimmed baking sheet, for roasting zucchini if you want firmer “noodles”
6. Large skillet, for browning the meat and simmering the sauce
7. Mixing bowls plus a rubber spatula or wooden spoon, for the ricotta filling and mixing stuff together
8. Measuring cups and spoons, plus a grater for the Parmesan and oven mitts for handling the hot dish
Ingredients
4 medium zucchini, sliced thin lengthwise or spiralized into noodles
1 tablespoon olive oil
1 pound ground beef, 85 percent lean
8 ounces Italian sausage, casings removed, optional
1 small yellow onion, finely chopped
3 cloves garlic, minced
24 ounces no sugar added marinara sauce
2 tablespoons tomato paste, optional for a thicker sauce
1 1/2 cups ricotta cheese
1 large egg
1 teaspoon Italian seasoning
1/2 cup grated Parmesan cheese, divided
2 cups shredded mozzarella cheese, divided
1/4 cup fresh basil, chopped plus extra for garnish
1/4 cup fresh parsley, chopped, optional
1 teaspoon salt, or to taste
1/2 teaspoon black pepper
1/4 teaspoon red pepper flakes, optional
Directions
- Preheat oven to 375°F and lightly grease a 9×13 baking dish with a tiny bit of the olive oil.
- Prep the zucchini: slice thin lengthwise or spiralize. Sprinkle about half the salt over the slices, let sit 8 to 10 minutes to draw out water, then blot and squeeze dry with paper towels or a salad spinner. Lightly oil the zucchini or toss on a rimmed baking sheet and roast 8 to 10 minutes to remove extra moisture if you want firmer "noodles".
- Make the meat sauce: heat the 1 tablespoon olive oil in a large skillet over medium. Sauté the chopped onion until soft, add the garlic for 30 seconds, then add ground beef and the Italian sausage if using. Brown, breaking up the meat, and drain excess fat if there's a lot.
- Add the sauce ingredients: stir in the 24 ounces marinara and the optional 2 tablespoons tomato paste if you want a thicker sauce. Split the 1 teaspoon Italian seasoning between sauce and ricotta (about 1/2 tsp here), add most of the 1 teaspoon salt, the 1/2 teaspoon pepper and the optional 1/4 teaspoon red pepper flakes. Simmer 8 to 10 minutes to thicken and taste for seasoning.
- Make the ricotta filling: in a bowl combine 1 1/2 cups ricotta, the large egg, about 1/4 cup grated Parmesan (half of the 1/2 cup), 1/2 tsp Italian seasoning, the chopped 1/4 cup basil (reserve a little for garnish), the optional 1/4 cup parsley, and a small pinch of salt and pepper. Mix till smooth so it holds together.
- Assemble the lasagna: spread a thin layer of meat sauce on the bottom of the dish, then a single layer of zucchini or a nest of spiralized noodles, dollop and gently spread some ricotta mix, sprinkle with about 1 cup shredded mozzarella and a little of the remaining Parmesan. Repeat to make 2 to 3 layers, finishing with meat sauce and the remaining mozzarella on top.
- Cover tightly with foil and bake 25 minutes at 375°F, then remove foil and bake another 10 to 15 minutes until cheese is bubbly and starting to brown.
- Let it rest 10 to 15 minutes before slicing so it sets up and doesnt fall apart. Garnish with the extra chopped basil and a dusting of Parmesan before serving.
- Quick hacks and tips: if you used spiralized zucchini squeeze it thoroughly after salting or pan-sear briefly to avoid a watery bake; use the optional tomato paste to thicken sauce fast; broil 1 to 2 minutes at the end for a super bubbly top but watch it close; leftovers keep 3 to 4 days in the fridge.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 452g
- Total number of serves: 6
- Calories: 680kcal
- Fat: 39g
- Saturated Fat: 15g
- Trans Fat: 0.2g
- Polyunsaturated: 3g
- Monounsaturated: 13g
- Cholesterol: 155mg
- Sodium: 1000mg
- Potassium: 620mg
- Carbohydrates: 13g
- Fiber: 1.3g
- Sugar: 5g
- Protein: 46g
- Vitamin A: 2500IU
- Vitamin C: 20mg
- Calcium: 330mg
- Iron: 1.2mg
