Keto lasagna is a fantastic twist on the classic favorite, replacing traditional pasta with layers of tender zucchini or cheesy eggplant slices. You still get that rich, meaty tomato sauce and gooey cheese that make lasagna such a crowd-pleaser, but without the carb overload. It’s hearty, satisfying, and perfect for anyone following a low-carb or keto lifestyle.
I love making keto lasagna when I want something comforting but still want to stick to my keto goals. One trick I use is to brush the zucchini slices with a little olive oil and roast them lightly first—this helps take away extra moisture, so the lasagna isn’t watery at all. Plus, layering the cheeses and sauce generously means every bite is full of flavor and melts in your mouth.
Serving it with a simple green salad on the side makes a great meal, whether for a cozy family dinner or when friends come over. I find that keto lasagna always makes everyone feel like they’re having something really special, even if they’re watching their carbs. It’s one of those dishes that makes you forget you’re eating healthy because it tastes just like the real deal.
Key Ingredients & Substitutions
Zucchini: This is the star low-carb noodle substitute. I find slicing it thinly and salting it before cooking helps remove extra moisture, so your lasagna won’t be soggy. You can also swap zucchini for thin eggplant slices if preferred.
Ground Meat: Ground beef is classic here, but mixing in ground pork or turkey works well too. Choose a fattier beef for more flavor and moisture, or leaner for a lighter dish.
Cheese: Ricotta, mozzarella, and Parmesan give the creamy, melty texture everyone loves. Use full-fat versions for keto-friendly fat content. Cottage cheese can be a substitute if you don’t have ricotta, but the texture will be slightly different.
Marinara Sauce: Opt for a sugar-free or low-carb sauce to keep carbs down. You can also make your own with canned tomatoes, garlic, and herbs for better control over sugar content.
How Do You Keep Zucchini Noodles from Making the Lasagna Watery?
Zucchini has a lot of water, which can make your lasagna soggy if not handled properly. Here’s how I avoid that:
- Slice zucchini thinly and evenly for better layering.
- Sprinkle salt on the zucchini slices and let them sit for about 10 minutes. This pulls out excess moisture.
- Pat dry the zucchini slices well with paper towels before assembling the layers.
- Optional: Roast the zucchini slices briefly on a baking sheet to remove more moisture and add a bit of flavor.
Taking these steps helps ensure your keto lasagna holds together nicely without being watery, while keeping the zucchini tender but not mushy. This technique really makes a difference in the final dish!
Equipment You’ll Need
- 9×9 inch baking dish – perfect size for layering and baking the lasagna evenly.
- Large skillet – ideal for browning the ground meat and sautéing onions and garlic.
- Mixing bowl – to combine ricotta, egg, and Parmesan easily.
- Sharp knife or mandoline – to slice zucchini thinly and evenly for the noodles.
- Paper towels – essential for drying zucchini slices and preventing soggy layers.
Flavor Variations & Add-Ins
- Swap zucchini for thinly sliced eggplant for a different low-carb noodle option with a richer texture.
- Add cooked spinach or kale to the cheese mixture for extra nutrients and a pop of color.
- Use Italian sausage instead of ground beef for a spicier, more flavorful meat layer.
- Stir in fresh basil or oregano into the ricotta mix to boost herbaceous flavor.
Keto Lasagna Recipe
Ingredients You’ll Need:
For the Meat Sauce:
- 1 lb (450 g) ground beef (or a mix of ground beef and pork)
- 1 cup (240 ml) sugar-free marinara sauce
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon dried basil
- Salt and pepper, to taste
For the Cheese Mixture:
- 1 cup (240 g) ricotta cheese
- 1 large egg
- 1/2 cup (50 g) grated Parmesan cheese, divided
- Salt and pepper, to taste
For the Layers:
- 2 cups (200 g) shredded mozzarella cheese, divided
- 2 medium zucchini, sliced thinly lengthwise or into thin strips (as low-carb noodle substitute)
- Fresh parsley or basil, chopped (for garnish)
- Olive oil
How Much Time Will You Need?
This keto lasagna recipe takes about 15 minutes of prep time and 40-45 minutes of baking time. Include 10 minutes to let the zucchini release excess moisture before assembling, and 10 minutes of resting time after baking to let the lasagna set for easy slicing. Total time: around 1 hour 15 minutes.
Step-by-Step Instructions:
1. Prepare the Zucchini “Noodles”:
Slice the zucchini thinly lengthwise into sheets or strips. Lay the slices on paper towels and sprinkle lightly with salt. Let them sit for 10 minutes to draw out moisture, then pat them dry with fresh paper towels.
2. Make the Meat Sauce:
Heat a drizzle of olive oil in a skillet over medium heat. Sauté chopped onion for about 5 minutes until translucent. Add minced garlic and cook for another minute. Add ground beef, season with salt, pepper, Italian seasoning, and basil, then brown thoroughly. Drain excess fat if needed. Stir in the sugar-free marinara sauce and simmer for 5 minutes to marry the flavors.
3. Prepare the Cheese Mixture:
In a mixing bowl, combine the ricotta cheese, egg, half of the grated Parmesan, and a pinch of salt and pepper. Stir well to create a creamy cheese filling.
4. Assemble and Bake the Lasagna:
Lightly grease a 9×9 inch baking dish. Spread a thin layer of meat sauce on the bottom. Layer zucchini slices over the sauce, then spread some of the ricotta mixture on top, followed by a sprinkle of shredded mozzarella. Repeat the layers — meat sauce, zucchini, ricotta, mozzarella — until all ingredients are used, finishing with meat sauce and the remaining mozzarella and Parmesan cheese on top. Cover with foil and bake at 375°F (190°C) for 30 minutes. Remove foil and bake 10-15 more minutes until bubbly and golden.
5. Rest and Serve:
Remove the lasagna from the oven and let it rest for about 10 minutes to set. Garnish with fresh parsley or basil. Slice and serve warm — enjoy your hearty, keto-friendly lasagna!
Can I Substitute Zucchini with Other Vegetables?
Yes! You can use thinly sliced eggplant or even large portobello mushroom caps as low-carb alternatives to zucchini. Just be sure to roast or salt them first to remove excess moisture.
How Should I Store Leftover Keto Lasagna?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave to keep the cheese melty and flavors fresh.
Can I Make Keto Lasagna Ahead of Time?
Absolutely! Assemble the lasagna and refrigerate it covered for up to 24 hours before baking. This is convenient for meal prep or busy days.
What Can I Do If I Don’t Have Sugar-Free Marinara Sauce?
You can make your own by simmering crushed tomatoes with garlic, herbs, and a pinch of salt, making sure to avoid added sugars. Alternatively, check labels carefully to find a low-carb marinara at your grocery store.
