Keto lasagna is a comforting, low-carb twist on the classic Italian favorite. Instead of traditional pasta sheets, this version uses layers of tender zucchini or creamy cheese to keep it light but still full of cheesy, meaty goodness. With rich tomato sauce, plenty of melted mozzarella, and savory ground beef or sausage, this dish is packed with flavor and perfect for anyone watching their carbs.
I love making keto lasagna because it feels like a treat without the guilt, and it’s surprisingly easy to put together. One tip I always follow is to let the zucchini slices sit with a little salt for a bit before using them—this helps get rid of extra water so the lasagna isn’t soggy. It’s those small steps that really make a difference in the final dish!
For me, keto lasagna works best served hot and fresh from the oven, with a crisp green salad on the side. It’s ideal for a cozy family meal or when friends come over, and everyone can enjoy hearty food without feeling weighed down. Plus, leftovers taste great the next day, which always makes me happy.
Key Ingredients & Substitutions for Keto Lasagna
Zucchini: This is the star replacement for pasta. Make sure to slice it thin and salt it to pull out moisture, so your lasagna isn’t watery. If you don’t have zucchini, eggplant works well, but roast it first for better texture.
Ground Beef: I use beef because of its rich flavor, but ground turkey or chicken are good lighter options. For extra flavor, try a mix of beef and Italian sausage.
Ricotta & Mozzarella Cheese: These cheeses create creamy layers and melty topping. If ricotta isn’t available, cottage cheese can be a substitute, though it’s wetter. Fresh mozzarella gives the best melt but shredded works fine too.
Low-Carb Marinara Sauce: Use a sugar-free sauce or make your own with canned tomatoes and herbs to keep carbs low. Store-bought sauces often have hidden sugars, so check labels.
How Do You Prevent Keto Lasagna from Becoming Watery?
One common struggle with keto lasagna is excess water making it soggy. Here’s how I avoid that:
- Salt the zucchini slices and let them sit for 10-15 minutes to draw out moisture. Then, pat them dry with paper towels before layering.
- Use a hot skillet to brown the meat and drain fat well to avoid excess grease.
- Don’t overload layers with sauce; spread thin even layers for better texture.
- Let the lasagna rest after baking so leftover steam evaporates and it firms up before slicing.
Equipment You’ll Need
- 9×9-inch baking dish – perfect size for layering and baking keto lasagna evenly.
- Large skillet – for browning the meat and sautéing onions and garlic easily.
- Mixing bowl – to combine ricotta, egg, and Parmesan smoothly.
- Paper towels – to soak up moisture from zucchini slices and keep the dish from getting soggy.
- Sharp knife or mandoline – for slicing zucchini into thin, even noodles.
Flavor Variations & Add-Ins
- Swap ground beef for Italian sausage to add a spicy, herby kick.
- Use sliced eggplant instead of zucchini for a firmer, less watery noodle option.
- Mix chopped spinach or kale into the ricotta layer for extra greens and punch of nutrients.
- Add red pepper flakes or Italian seasoning into the meat sauce for extra aroma and subtle heat.
How to Make Keto Lasagna
Ingredients You’ll Need:
- 1 lb ground beef
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup low-carb marinara sauce (sugar-free)
- 1 large egg
- 2 medium zucchini, thinly sliced lengthwise (for noodles)
- 2 tbsp olive oil
- 1 tsp dried oregano
- 1 tsp dried basil
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This keto lasagna takes about 15 minutes of preparation time and about 40 minutes baking time. Allow an additional 10 minutes for resting the lasagna before serving. So, in total, you’ll spend roughly 1 hour from start to finish.
Step-by-Step Instructions:
1. Prepare the Oven and Zucchini Noodles:
Preheat your oven to 375°F (190°C). Lay out your thin zucchini slices on paper towels, sprinkle lightly with salt, and let them rest for 10 to 15 minutes. This helps soak up extra moisture. After that, gently pat them dry with fresh paper towels.
2. Cook the Meat Sauce:
Heat olive oil in a large skillet over medium heat. Add the chopped onion and minced garlic. Sauté for about 3 to 4 minutes until fragrant and translucent. Add the ground beef, season it with salt, pepper, oregano, and basil, and cook until browned, breaking it up as it cooks. Drain any excess fat. Stir in the low-carb marinara sauce and simmer for 5 minutes, then remove from heat.
3. Mix the Cheese Layer:
In a medium bowl, combine ricotta cheese, egg, and grated Parmesan cheese. Mix well until smooth and blended together.
4. Assemble the Lasagna:
In a 9×9-inch baking dish, spread a thin layer of the meat sauce. Add a layer of zucchini slices on top, followed by a spread of the ricotta mixture, and then sprinkle some shredded mozzarella cheese. Repeat these layers—meat sauce, zucchini, ricotta, mozzarella—until all ingredients are used. Finish with a layer of mozzarella cheese on top.
5. Bake and Serve:
Cover the dish loosely with foil and bake in your preheated oven for 25 minutes. Then remove the foil and bake for another 15 minutes until the cheese is bubbly and golden on top. Let the lasagna rest for about 10 minutes before slicing. Garnish with fresh chopped parsley and enjoy!
Can I Use Frozen Zucchini for Keto Lasagna?
Yes, but make sure to fully thaw and drain it well before using to avoid extra moisture. Pat dry with paper towels to keep the lasagna from becoming soggy.
Can I Make Keto Lasagna Ahead of Time?
Absolutely! You can assemble the lasagna a day ahead and keep it covered in the fridge. When ready, bake it as directed, adding a few extra minutes if it’s cold from the fridge.
How Should I Store Leftovers?
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 the textures intact.
Can I Substitute the Zucchini with Another Vegetable?
Yes, thinly sliced eggplant or even thin slices of cabbage can work. Just make sure to reduce excess moisture the same way by salting and drying before layering.
