Keto Zucchini Lasagna with Ricotta Cheese

Indulge in a deliciously low-carb Keto Zucchini Lasagna with Ricotta Cheese, where fresh zucchini stands in for pasta, layered with a rich, creamy ricotta mixture and savory meat sauce for a comforting meal that aligns perfectly with your keto goals.

Course Dinner

Cuisine Italian

Keyword Keto Dinner, Keto Zucchini Lasagna, Low Carb Lasagna, Ricotta Cheese Lasagna, Zucchini Lasagna

Prep Time 20

Cook Time 45

Total Time 1 5

Servings servings

Calories 320kcal

Equipment

9x13 inch baking dish
Skillet
Mixing bowl
Cutting board
Chef’s knife
Cheese grater

Ingredients

For the Zucchini Layers:

4 medium zucchinis, sliced lengthwise into thin strips (about 1/8 inch thick) (1.2 lbs / 544 g)
1 tsp sea salt (5 g)

For the Ricotta Mixture:

15 ounces whole milk ricotta cheese (425 g)
1 large egg
¼ cup grated Parmesan cheese (20 g)
1 tbsp fresh parsley, chopped (3.8 g)
½ tsp garlic powder (1.5 g)
½ tsp black pepper (1 g)

For the Meat Sauce:

1 pound ground beef (453 g)
1 tbsp olive oil (15 ml)
½ cup onion, finely chopped (80 g)
2 cloves garlic, minced (6 g)
1 cup sugar-free marinara sauce (240 ml)
1 tsp Italian seasoning (2 g)
½ tsp red pepper flakes (optional) (1 g)

For Layering:

2 cups shredded mozzarella cheese (200 g)

Instructions

Preheat your oven to 375°F (190°C).
Begin with the zucchini layers. After slicing the zucchini, sprinkle the slices with sea salt and set aside for 10 minutes to draw out moisture. Pat them dry with paper towels to remove excess water.
In a skillet, heat olive oil over medium heat. Add the onion and garlic, sautéing until translucent. Add the ground beef, breaking it apart with a spatula, and cook until browned. Drain any excess fat.
Stir in the marinara sauce, Italian seasoning, and red pepper flakes to the beef mixture. Simmer for 10 minutes, allowing the flavors to meld. Set aside.
In a bowl, mix ricotta cheese, egg, Parmesan, parsley, garlic powder, and black pepper until well combined.
Assemble the lasagna in a 9x13 inch (23x33 cm) baking dish by spreading a layer of the meat sauce on the bottom. Add a layer of zucchini slices to cover the sauce. Spread half of the ricotta mixture over the zucchini, then sprinkle with a third of the mozzarella cheese.
Repeat the layers, starting with the meat sauce, another layer of zucchini, the remaining ricotta mixture, and another third of the mozzarella cheese.
Finish with a final layer of zucchini and the last third of mozzarella cheese on top.
Bake in the preheated oven for 45 minutes, or until the cheese is bubbly and golden brown. If the zucchini releases more water during baking, carefully drain it.
Allow the lasagna to rest for 10 minutes before slicing. This will help the layers set and make it easier to serve.

Notes

For a vegetarian version, substitute the ground beef with chopped mushrooms or a plant-based meat alternative.

Ensure your marinara sauce is sugar-free to keep this dish keto-friendly.

If your zucchini is particularly watery, consider grilling or broiling the slices for a few minutes on each side to dry them out further before assembling the lasagna.

This lasagna can be stored in the refrigerator for up to 3 days or frozen for a make-ahead meal.

Nutrition