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Keto Zucchini Lasagna

Keto zucchini lasagna with tender roasted zucchini planks, a thick meat sauce, and a creamy ricotta layer baked under bubbly mozzarella. The slice stays firm thanks to sweating the zucchini and a 15-minute rest before cutting.
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Prep Time 30 minutes
Cook Time 55 minutes
Resting 15 minutes
Total Time 1 hour 40 minutes
Servings: 8 servings
Course: Dinner
Cuisine: Italian-American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

zucchini
  • 4 large zucchini Sliced into thin planks
  • 1 tsp salt For sweating
Keto Meat Sauce
  • 2 lb ground beef 80/20
  • 1 small onion Diced
  • 5 garlic cloves Minced
  • 1 can (14.5 oz) crushed tomatoes
  • 2 tbsp tomato paste
  • 1 tsp Italian seasoning
  • 0.5 tsp red pepper flakes
  • salt and pepper To taste
Ricotta Layer
  • 2 cup whole milk ricotta cheese
  • 2 eggs
  • 0.5 cup parmesan Grated
  • 2 tbsp fresh parsley Chopped
  • 3 cup mozzarella cheese Shredded, divided

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Prep the zucchini
  1. Salt the zucchini planks and let them sit for 20 minutes, then pat them very dry with paper towels until not wet-looking.
  2. Roast the zucchini on a sheet pan at 425°F for 10–12 minutes, just until slightly dried out and flexible enough to layer.
Make the meat sauce
  1. Brown the ground beef with the diced onion in a Dutch oven, then drain excess fat.
  2. Add the minced garlic and cook for 30–60 seconds until fragrant.
  3. Stir in crushed tomatoes, tomato paste, Italian seasoning, red pepper flakes, salt, and pepper, then simmer for 15 minutes until thick.
Mix the ricotta layer
  1. Combine ricotta with eggs, grated parmesan, chopped parsley, 1 cup mozzarella, salt, and pepper until smooth and cohesive.
Assemble and bake
  1. Preheat the oven to 375°F and grease a 9x13 baking dish.
  2. Assemble the lasagna by layering meat sauce, zucchini planks, ricotta mixture, meat sauce, zucchini planks, remaining ricotta, then top with meat sauce and the remaining mozzarella.
  3. Cover tightly with foil and bake at 375°F for 40 minutes until hot and bubbling at the edges.
  4. Uncover and bake 15 minutes more at 375°F until deeply golden and visibly bubbly.
Rest and slice
  1. Rest the keto zucchini lasagna for 15 minutes before cutting, blotting any liquid with paper towels if needed for cleaner slices.

Notes

For the best texture, don’t skip drying the zucchini after sweating—excess moisture is the main cause of watery keto lasagna. Refrigerate leftovers in a sealed container for up to 4 days; reheat covered in a 325°F oven until warmed through. Freezing is not recommended because the zucchini texture can soften further. Dietary swap: if you want it dairy-reduced, use a reduced-fat ricotta and half the parmesan, keeping mozzarella for binding.