Description
This Keto Zucchini Lasagna brings all the comfort and rich flavors of traditional lasagna but without the carbs, making it a healthy family favorite.
Ingredients
Scale
- 4–5 medium zucchini (about 2–2.5 pounds)
- 1 teaspoon sea salt (for drawing out moisture)
- 1 pound ground beef (80/20 lean-to-fat ratio)
- ½ pound Italian sausage, casings removed
- 3 cloves garlic, minced
- ½ medium onion, finely diced
- 1 tablespoon olive oil
- 1 can (14.5 oz) crushed tomatoes
- 2 tablespoons tomato paste
- 1 tablespoon Italian seasoning
- ½ teaspoon red pepper flakes (optional)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 15 oz whole milk ricotta cheese
- 2 cups shredded mozzarella cheese, divided
- ½ cup grated Parmesan cheese, divided
- 1 large egg
- 2 tablespoons fresh basil, chopped (or 2 teaspoons dried)
- 1 tablespoon fresh parsley, chopped (or 1 teaspoon dried)
- ¼ teaspoon nutmeg (optional)
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- Wash and trim the ends off the zucchini.
- Using a mandoline slicer or sharp knife, slice the zucchini lengthwise into thin strips (about â…› inch thick).
- Lay the zucchini strips on paper towels and sprinkle with salt. Let sit for 15–20 minutes to draw out excess moisture. Pat dry thoroughly.
- Heat olive oil in a large skillet over medium-high heat. Add onion and cook for 3–4 minutes until translucent. Add garlic and sauté for 30 seconds.
- Add ground beef and sausage; cook until browned, about 7–8 minutes. Drain excess fat if needed.
- Stir in crushed tomatoes, tomato paste, Italian seasoning, red pepper flakes, salt, and pepper. Simmer on low for 10–15 minutes until thickened. Adjust seasoning as needed.
- In a mixing bowl, combine ricotta, 1 cup mozzarella, ¼ cup Parmesan, egg, basil, parsley, nutmeg (if using), salt, and pepper. Mix until well incorporated.
- Spread a thin layer of meat sauce in the bottom of a 9×13-inch baking dish.
- Layer zucchini slices over the sauce, slightly overlapping. Spread half the ricotta mixture, then half the remaining meat sauce. Repeat with zucchini, remaining ricotta, and remaining meat sauce.
- Top with a final layer of zucchini slices and sprinkle with remaining 1 cup mozzarella and ¼ cup Parmesan.
- Cover with foil (tent it slightly so it doesn’t touch the cheese) and bake for 30 minutes. Uncover and bake an additional 10–15 minutes until bubbly and golden.
- Let rest for 15 minutes before slicing and serving.
Notes
- Don’t skip salting the zucchini—it’s key to avoiding watery lasagna.
- Pre-roasting the zucchini slices helps further reduce moisture and improve texture.
- Full-fat dairy options offer better flavor and texture, especially for keto.
- Simmer your sauce long enough to reduce moisture and enhance flavor.
- Letting it rest after baking helps the lasagna set for clean slices.
- Refrigerate leftovers in an airtight container for up to 4 days or freeze for up to 3 months.
- Prep Time: 45 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 385
- Sugar: 4g
- Sodium: 520mg
- Fat: 28g
- Saturated Fat: 13g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 27g
- Cholesterol: 95mg