Keto lasagna is such a comforting twist on the classic Italian favorite, made without the traditional pasta layers. Instead, it’s filled with layers of rich, cheesy goodness, hearty ground meat, and soft, tender zucchini or eggplant slices that keep it low in carbs but big on flavor and texture.
I love making this keto lasagna when I want something satisfying but also want to stick to my low-carb goals. It’s one of those recipes that feels like you’re enjoying a treat, but it’s actually healthy and keeps you full for hours. Plus, it’s pretty simple to throw together and perfect for making ahead of time.
My favorite way to serve it is warm right out of the oven with a fresh green salad on the side. It’s so creamy and cheesy that it feels like a cozy meal perfect for any night. Whenever I make this, everyone asks for seconds, proving that skipping the pasta doesn’t mean skipping the taste or the fun!
Bake, Serve, Wear the Vibe 👕
Editor-picked tees our Oven To Fork readers love.
We may earn from qualifying purchases at no extra cost to you.
Key Ingredients & Substitutions
Ground Beef: This adds rich flavor and a hearty texture. If you prefer, ground turkey or chicken works well for a lighter option. For a vegetarian twist, try lentils or mushrooms instead.
Zucchini: Using thin slices of zucchini instead of pasta keeps the dish keto-friendly. To avoid sogginess, be sure to salt and drain the zucchini slices to remove excess water.
Ricotta Cheese & Egg: The ricotta adds creaminess, and the egg helps bind it together. Cottage cheese can be swapped for ricotta if needed, though the texture will be a bit different.
Tomato Sauce: Choose a low-sugar or no-sugar-added sauce to keep carbs low. You can also make your own quick tomato sauce with canned tomatoes and herbs.
Cheeses (Mozzarella & Parmesan): These give a golden, melty topping. Feel free to use any mozzarella type you like (fresh or shredded). Parmesan adds sharpness—options like Pecorino Romano work well too.
How Do I Prevent My Zucchini from Making the Lasagna Watery?
Zucchini has a lot of water, so removing moisture keeps the lasagna from becoming soggy. Here’s a simple way I use:
- Slice zucchini thinly and evenly for consistent layers.
- Lay slices on paper towels and sprinkle lightly with salt.
- Let them rest for about 10 minutes, which draws out water.
- Press slices gently with more paper towels to soak up moisture.
- Optionally, you can roast or grill the slices briefly before assembly to reduce water further.
This step helps the zucchini stay firm while baking, keeping your layers tight and tasty.
Equipment You’ll Need
- Baking dish (9×13 inches) – perfect size to layer your lasagna and bake evenly.
- Large skillet – great for browning meat and cooking sauce in one pan.
- Sharp knife – helps you slice zucchini thinly and evenly for noodles.
- Cutting board – a sturdy surface makes slicing safer and easier.
- Mixing bowl – to combine ricotta, egg, and seasoning smoothly.
- Spatula or wooden spoon – handy for stirring sauce and spreading layers.
- Paper towels – essential for draining zucchini moisture and avoiding watery lasagna.
Flavor Variations & Add-Ins
- Swap ground beef for Italian sausage for a spicy and flavorful kick.
- Add sautéed spinach or kale between layers for extra greens and nutrition.
- Use ricotta mixed with fresh herbs like basil or parsley for a fresh taste.
- Try adding mushrooms or roasted red peppers to the meat sauce to boost flavor and texture.
Equipment You’ll Need
- 9×13 inch baking dish – for layering and baking the lasagna.
- Large skillet or frying pan – to cook the meat sauce.
- Sharp knife and cutting board – for slicing zucchini thinly.
- Mixing bowl – to combine ricotta cheese and egg.
- Spoon or spatula – to stir sauce and spread layers evenly.
- Paper towels – to drain moisture from zucchini slices.
- Aluminum foil – to cover the lasagna while baking.
Flavor Variations & Add-Ins
- Meat Options: Swap ground beef for ground Italian sausage, ground turkey, or ground chicken for different flavors and textures.
- Vegetables: Add sautéed spinach, mushrooms, or roasted bell peppers between layers to boost nutrition and taste.
- Cheese Twists: Mix fresh herbs like basil or parsley into the ricotta for extra freshness, or add a layer of shredded cheddar for a sharper cheese flavor.
- Spice it Up: Include red pepper flakes or chili powder in the meat sauce if you like a little heat.
Can I Use Frozen Zucchini for This Keto Lasagna?
Yes, but make sure to thaw it completely and squeeze out as much moisture as possible before using. Frozen zucchini tends to hold more water, so extra draining helps prevent a soggy lasagna.
Can I Prepare Keto Lasagna Ahead of Time?
Absolutely! Assemble the lasagna and refrigerate it for up to 24 hours before baking. Just add a few extra minutes to the baking time if baking straight from the fridge.
How Should I Store Leftover Keto Lasagna?
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, warm it in the oven at 350°F (175°C) until heated through, or microwave individual portions.
Can I Substitute Other Vegetables for Zucchini?
Yes, thinly sliced eggplant or cooked butternut squash can work as low-carb noodle alternatives. Just be sure to remove excess moisture from eggplant like you do with zucchini.
