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The Best Zucchini Lasagna Keto Friendly Recipe

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Zucchini Lasagna is a keto lasagna that uses no true noodles. Your thinly sliced zucchini takes the layer of traditional noodles, for a hearty yet light lasagna!

Want even more keto recipes to try out on your keto diet? Keto buffalo chaffles, steak rolls with asparagus, or carb free cloud bread.

The Best Zucchini Lasagna

Zucchini Lasagna

Zucchini noodle lasagna is the perfect way to use up your fresh zucchini from the garden or farmer’s market. It is total comfort food but without the excess carbs like a traditional lasagna.

How To Use Zucchini In Replace of Lasagna Noodles

Use a mandoline slicer to get even and thin slices of zucchini. You will slice them nice and thin to mimic a pasta noodle.

Slicing Zucchini for Zucchini Lasagna

The secret is to sprinkle the noodles with salt and lay out on a paper towel. This is going to help release the liquid in the zucchini, so your zucchini doesn’t end up super watery.

Then once ready assemble your low carb zucchini and prep your lasagna.

Does This Taste Like Regular Lasagna

The flavoring of a low carb zucchini lasagna paired to a classic is similar. You will find the flavor is slightly different but overall it is very similar in taste. The zucchini slices add nice flavor to the dish.

Zucchini Lasagna

How to Make Keto Zucchini Lasagna From Scratch

Step 1: Slice your zucchini lengthwise with your slicer. Thin is important. Place on paper towels in a single layer and sprinkle with salt. Let set to release any juice from the zucchini.

Salted Zucchini

Step 2: Work on your homemade meat sauce, or reach for a keto marinara sauce you bought in a store. Just watch sugar level on store bought jars.

Meat Sauce for Zucchini Lasagna

Step 3: Once your sauce and zucchini are ready take a bowl and mix your ricotta cheese, parmesan cheese or romano, garlic, mozzarella cheese, and eggs.

Ricotta Mixture

Do a thin layer of a sauce, layer of zucchini, meat sauce, cheese mix, and repeat the process. The full directions are in the printable recipe card below.

Zucchini Lasagna Ingredients

Step 4: Then bake in the oven as directed until the cheese mixture on top gets nice and golden brown. Once done remove and let sit to set up.

What Meat To Use

Go meatless if you would like, reach for ground beef, or even Italian sausage. Just cook up your meat in a skillet and then mix with your tomato-based sauce.

Looking For More Easy Zucchini Recipes

Can I Double This Keto Recipe

If you want to make extra go right ahead. Just reach for a larger baking dish or make in two different pans so that you don’t have it in too many layers. Then bake until it is golden brown on top.

Top of Zucchini Lasagna out of Oven

Storing Leftovers

If you have leftover lasagna just place in the fridge in a proper container. This will store for a few days. You might find the zucchini produces more juice as it sits.

Just reheat in the microwave for a fast reheat or cover in foil and place in the oven at 350 degrees for a slower reheat.

The Best Zucchini Lasagna Keto
The Best Zucchini Lasagna

The Best Zucchini Lasagna Keto Friendly Recipe

Yield: 1
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes

Zucchini Lasagna is a keto lasagna that uses no true noodles. Your thinly sliced zucchini takes the layer of traditional noodles, for a hearty yet light lasagna!


  • 3 Large Zucchini's 
  • 16 oz mozzarella cheese
  • 32 oz Ricotta Cheese 
  • 1 egg
  • 45 oz Marinara Sauce
  • 1 pound ground beef or sausage (I used hot sausage) 
  • 1 tsp garlic powder


  1. Preheat oven to 350
  2. On medium heat cook ground beef or bulk pork until crumbled and done.
  3. Add your marinara sauce. Set meat sauce aside
  4. Slice your zucchini's using a mandolin slicer lengthwise.
  5. Place all slices on a paper towel and sprinkle with salt.
  6. Let rest about 15 minutes.
  7. Dab tops of zucchini with a paper towel or clean cloth removing all excess water.
  8. In a large bowl mix together ricotta, egg, half the mozzarella 8 oz, and garlic powder
  9. Coat the bottom of a 9x13' pan with meat sauce.
  10. place a layer of zucchini on top of the meat sauce.
  11. Top with a layer of ricotta mixture.
  12. Top with more meat sauce
  13. Continue layering top with a layer of zucchini, meat sauce, and the rest of the mozzarella cheese.
  14. Bake for one hour in the oven.
  15. Remove and let sit for 15-20 minutes to cool

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Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 412Total Fat: 25gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 108mgSodium: 941mgCarbohydrates: 15gFiber: 3gSugar: 7gProtein: 31g

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