Keto Zucchini No-Noodle Lasagna

A cheesy, low-carb lasagna made with thin slices of zucchini instead of pasta. It’s hearty, flavorful, and perfect for a keto-friendly dinner.

Prep Time: 20 minutes
Cook Time: 45–50 minutes
Total Time: 1 hour 10 minutes
Servings: 6

Approximate Nutrition (per serving)

• Calories: 390
• Protein: 30 g
• Net Carbs: 7–9 g
• Fat: 26 g

Ingredients

For the Meat Sauce

• 1 lb (450 g) ground beef or Italian sausage
• 1 tablespoon olive oil (if needed)
• 1 small onion, diced
• 3 cloves garlic, minced
• 2 cups (480 ml) sugar-free marinara sauce
• 1 teaspoon Italian seasoning
• ½ teaspoon dried basil
• ½ teaspoon salt
• ¼ teaspoon black pepper

For the Cheese Filling

• 15 oz (425 g) ricotta cheese
• 1 large egg
• ½ cup grated Parmesan cheese
• 2 tablespoons chopped fresh parsley (optional)

For the Layers

• 2–3 medium zucchini, sliced lengthwise into ⅛-inch (3 mm) strips
• 2 cups shredded mozzarella cheese
• ¼ cup grated Parmesan cheese

Instructions

1. Prepare the zucchini: Sprinkle the zucchini slices lightly with salt and let them sit for 15–20 minutes to draw out excess moisture. Pat dry with paper towels.
2. Cook the meat sauce: In a skillet over medium heat, brown the ground beef or sausage. Drain excess fat if needed. Add the onion and cook for 3–4 minutes, then stir in the garlic for 30 seconds. Add the marinara sauce, Italian seasoning, basil, salt, and pepper. Simmer for 10 minutes.
3. Mix the cheese filling: In a bowl, combine the ricotta, egg, Parmesan, and parsley.
4. Preheat the oven to 375°F (190°C).
5. Assemble the lasagna in a greased 9×13-inch baking dish:
   • Spread a thin layer of meat sauce.
   • Add a layer of zucchini slices.
   • Spread one-third of the ricotta mixture.
   • Sprinkle with mozzarella.
   • Repeat the layers, finishing with meat sauce, mozzarella, and the remaining Parmesan.
6. Cover with foil and bake for 30 minutes.
7. Remove the foil and bake for another 15–20 minutes, until the cheese is golden and bubbly.
8. Let the lasagna rest for 10–15 minutes before slicing. This helps it set and makes serving easier.

Tips

• For an even firmer lasagna, grill or roast the zucchini slices for 3–5 minutes before assembling.
• Use whole-milk mozzarella and freshly grated Parmesan for the best flavor and texture.
• Leftovers taste even better the next day as the flavors continue to develop.

Storage

• Refrigerator: Store in an airtight container for up to 4 days.
• Freezer: Freeze individual portions for up to 3 months. Thaw overnight in the refrigerator and reheat in the oven or microwave.