introduction
This is a simple keto lasagna recipe that uses thin zucchini slices and a meaty tomato sauce. It keeps carbs low and stays full of flavor. If you like low-carb sides, you might also enjoy these crispy keto onion rings as a crunchy add-on.
why make this recipe
You make this recipe to enjoy lasagna taste without the pasta. It is low in carbs and high in protein. It fits well for keto or low-carb diets. It also uses common ingredients and cooks in one dish.
how to make Keto lasagna
You will slice zucchini thin, make the meat sauce, mix the cheese filling, and layer them in a baking dish. The steps are clear and easy. For a different crunch or side idea try the baked cheese onion rings recipe in a similar low-carb menu: low-carb baked mozzarella onion rings.
Ingredients :
- 3 large zucchinis, sliced lengthwise thin
- 1 lb (450 g) ground beef
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 1/2 cups low-sugar marinara sauce
- 1 cup ricotta cheese
- 1 large egg
- 1 1/2 cups shredded mozzarella
- 1/4 cup grated Parmesan
- 1 tbsp olive oil
- 1 tsp dried oregano
- Salt and pepper to taste
Directions :
- Preheat oven to 375°F (190°C). Lightly oil a baking dish.
- Slice zucchini thin and lay slices on paper towels. Sprinkle a little salt and let sit 10 minutes, then pat dry.
- Heat olive oil in a pan over medium heat. Add chopped onion and garlic. Cook until soft.
- Add ground beef. Cook until browned. Drain excess fat if needed.
- Stir in marinara sauce, oregano, salt, and pepper. Simmer 5 minutes.
- In a bowl mix ricotta, egg, half the Parmesan, and a pinch of salt.
- Place a thin layer of meat sauce in the baking dish. Add a layer of zucchini slices.
- Spread some ricotta mix on zucchini, then sprinkle a little mozzarella. Repeat layers until you finish ingredients. Top with remaining mozzarella and Parmesan.
- Cover with foil and bake 25 minutes. Remove foil and bake 10 more minutes until cheese melts and edges brown.
- Let rest 10 minutes before cutting.
how to serve Keto lasagna
Slice into squares and serve warm. Offer a simple green salad on the side. A small spoon of extra marinara works fine for those who like more sauce.
how to store Keto lasagna
Cool to room temperature. Cover the dish with plastic wrap or move pieces to an airtight container. Store in the fridge for up to 4 days. Reheat in oven at 350°F (175°C) for 10–15 minutes or in microwave until hot.
tips to make Keto lasagna
- Pat zucchini dry well to remove water and avoid a soggy bake.
- Use low-sugar marinara or plain crushed tomatoes to control carbs.
- Let the lasagna rest after baking so it holds together when sliced.
- Use a sharp knife for clean slices.
- If you like more cheese, add a little extra mozzarella on top.
variation (if any)
- Eggplant version: swap zucchini with thin eggplant slices and roast them first.
- Meat options: use ground turkey or a mix of beef and Italian sausage.
- Vegetarian: make sauce with sautéed mushrooms and spinach instead of meat.
FAQs
Q: Can I freeze keto lasagna?
A: Yes. Cool and wrap tightly. Freeze up to 3 months. Thaw in the fridge before reheating.
Q: Do I need to salt the zucchini?
A: Salting helps draw out water. Pat dry after salting to keep the lasagna from getting watery.
Q: Can I make this ahead?
A: Yes. Assemble and keep covered in the fridge for up to 24 hours, then bake as directed.
Q: Is this recipe very high in calories?
A: It is higher in fat, which is normal for keto meals, but you can lower fat by using part-skim cheeses or lean meat.
Conclusion
For a zucchini-based low-carb take on lasagna, see this detailed Keto Lasagna with Zucchini Noodles – Tastes Lovely recipe for more ideas and photos. If you prefer eggplant layers, this Sauteed Eggplant Recipe – Wholesome Yum shows a good way to cook eggplant before layering.