Hands down, this is the only thing I’ll eat when I’m on a low carb diet!

Keto-Friendly Zucchini Lasagna

So, you’re craving that comforting hug of an Italian classic, but you’ve banished carbs from your kingdom. Fear not! Because lasagna – that saucy, cheesy, traditionally noodle-laden comfort food – has gotten a keto makeover in my kitchen today. Born in the heart of Italy, lasagna has made its way into the hearts of Americans, but not always our diet plans. But I’m all about making sure we can have our lasagna, and eat it too, minus the carb overload. If you’re threading the needle between indulging in your favorite foods and sticking to your keto goals, this recipe is your golden ticket.

Now, no lasagna is an island, and while this keto version is a hearty, standalone dish, I love serving it with a simple side salad dressed in a zesty vinaigrette. For extra greens, you might also toss up some steamed broccoli or roasted asparagus with a squeeze of lemon. Keep it light and simple – let the lasagna be the star of the show.


  • – 3 large zucchini, sliced lengthwise into 1/4 inch thick strips
  • – 1 tablespoon olive oil
  • – 1 pound ground beef
  • – 1/2 medium onion, finely chopped
  • – 2 cloves garlic, minced
  • – 1 cup low-carb marinara sauce
  • – 1 cup ricotta cheese
  • – 1 large egg
  • – 1/2 cup grated parmesan cheese
  • – 1 1/2 cups shredded mozzarella cheese
  • – Salt and pepper, to taste
  • – Fresh basil leaves, for garnish


  • 1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish.
  • 2. Heat olive oil in a skillet over medium-high heat. Add the onion and garlic, sautéing until fragrant. Toss in the ground beef, breaking it apart with a spatula, and cook until browned. Season with salt and pepper to taste.
  • 3. Stir in the marinara sauce and let the mixture simmer for 10 minutes, allowing flavors to meld.
  • 4. Meanwhile, in a separate bowl, mix together ricotta, egg, parmesan cheese, and a pinch of salt and pepper.
  • 5. Grilled or roast the zucchini strips until just tender, about 2 minutes per side, to remove excess moisture.
  • 6. Now, let’s layer! In your baking dish, lay down a layer of zucchini strips, followed by a layer of the beef sauce, dollops of the ricotta mixture, and a sprinkle of mozzarella cheese. Repeat the layers until all ingredients are used, finishing with mozzarella.
  • 7. Bake in the oven for about 25 minutes, or until the top is golden brown and bubbly.
  • 8. Let the lasagna rest for a few minutes, then garnish with fresh basil before serving.

Variations & Tips

  • – Swap ground beef for ground turkey or Italian sausage based on your preference.
  • – If you tolerate dairy well, mix some cream cheese in with the ricotta for an even creamier filling.
  • – Don’t skip the pre-cooking step for the zucchini. It’s crucial to avoid a watery lasagna!
  • – Make this ahead of time on a Sunday, and you’ve got lunches or dinners ready to go for a busy week.
  • – If you want some extra kick, add a pinch of red pepper flakes to your meat sauce.

Remember, it’s all about making keto work for you without missing out on the joys of a good, hot meal straight from the oven.

Enjoy, friends!