Table of Contents
Description
This Keto Zucchini No Noodle Lasagna is cheesy, flavorful, low-carb, and packed with veggies — your favorite Italian comfort food without the guilt!
Introduction
If you’re craving classic, cheesy, hearty lasagna but want to stay true to your low-carb or keto lifestyle, this Keto Zucchini No Noodle Lasagna will quickly become a family favorite. 🍽️ Instead of traditional pasta sheets, we use thinly sliced zucchini to create soft, tender, and perfectly layered “noodles” that deliver all the rich Italian flavors you love — without the carbs!
Whether you’re following a keto diet, want a healthier dinner option, or simply need a delicious way to use up fresh zucchini, this easy recipe checks all the boxes. It’s loaded with a seasoned meat sauce, creamy ricotta mixture, and melty cheese in every bite. And the best part? It tastes just as indulgent as traditional lasagna but in a guilt-free, wholesome, low-carb way.
This no-noodle lasagna is perfect for meal-prep, weeknight dinners, or a cozy family evening. It’s freezer-friendly, reheats beautifully, and leaves you satisfied — not sluggish. With simple ingredients, a few easy prep steps, and tons of flavor, this healthy lasagna alternative is about to become the hero of your keto kitchen.
Recipe Equipment
Here are the kitchen tools you’ll need to make this recipe successful:
- Sharp knife or mandoline slicer (for zucchini slices)
- Cutting board
- Large skillet or pan
- Mixing bowls
- 9×13 inch baking dish
- Paper towels or clean kitchen towel
- Oven or Air Fryer (optional if crisping zucchini first)
- Aluminum foil
Recipe Stat Sheet
| Feature | Details |
|---|---|
| Servings | 6–8 servings |
| Prep Time | 20 minutes |
| Cook Time | 35–40 minutes |
| Total Time | ~1 hour |
| Difficulty Level | Easy–Medium |
| Diet Type | Keto, Low-Carb, Gluten-Free |
| Main Flavors | Cheesy, Savory Italian, Comfort Food |
Ingredients
For the Zucchini Layers
- 3–4 medium zucchinis, thinly sliced lengthwise
- 1 tsp salt (to draw out moisture)
For the Meat Sauce
- 1 lb ground beef or ground turkey
- 1 small onion, finely chopped
- 3 garlic cloves, minced
- 1 ½ cups low-carb sugar-free marinara sauce
- 1 tbsp olive oil
- 1 tsp Italian seasoning
- ½ tsp black pepper
- ½ tsp salt (adjust to taste)
- ½ tsp paprika (optional for extra flavor)
For the Cheese Filling
- 1 cup ricotta cheese (or cottage cheese for lower calories)
- 1 large egg
- 1 ½ cups shredded mozzarella cheese (divided)
- ½ cup grated Parmesan cheese
- 1 tsp dried oregano
- ½ tsp garlic powder
Ingredient Notes (Why These Work)
- Zucchini – A low-carb substitute for lasagna noodles; slice thin so they layer well.
- Ricotta + Egg – Helps bind the cheese mixture for a creamy, firm lasagna center.
- Sugar-Free Marinara – Keeps carbs low; check labels to avoid added sugar.
- Italian Seasoning – Gives that classic lasagna aroma and taste.
Step-by-Step Instructions
Step 1: Prep the Zucchini “Noodles”
Slice the zucchinis lengthwise into thin strips using a mandoline or sharp knife. Sprinkle with salt and lay on paper towels for 10–15 minutes to remove excess moisture. Pat dry thoroughly — this prevents a watery lasagna!
Step 2: Cook the Meat Sauce
In a large skillet, heat olive oil over medium heat. Add onion and cook until soft and fragrant. Stir in garlic and sauté 1 minute. Add ground beef and cook until browned. Drain excess fat if needed. Add marinara sauce, Italian seasoning, pepper, and paprika. Let simmer for 5–7 minutes.
Step 3: Prepare the Cheese Mixture
In a bowl, combine ricotta, egg, oregano, garlic powder, Parmesan, and half of the mozzarella. Mix until creamy and well combined.
Step 4: Assemble the Lasagna
In a 9×13 baking dish, layer the ingredients:
- Thin layer of meat sauce (bottom)
- Zucchini slices
- Ricotta cheese mixture
- Meat sauce
- Sprinkle mozzarella
Repeat layers until ingredients are finished. Top with remaining mozzarella.
Step 5: Bake to Perfection
Cover with foil and bake at 375°F (190°C) for 25 minutes. Remove foil and bake another 10–15 minutes until golden and bubbly. Let rest 10 minutes before slicing — this helps it set.
Serving Suggestions
- Pair with a crisp side salad like Caesar or Italian greens
- Serve with keto garlic bread or cheese-stuffed mushrooms
- Add fresh basil or parsley on top for freshness
Pro Tips & Variations
- Extra Firm Lasagna: Pre-grill or air-fry zucchini slices for 5 minutes to remove more moisture.
- White Lasagna Twist: Swap marinara for Alfredo sauce for a creamy white keto lasagna.
- Veggie Boost: Add spinach, mushrooms, or bell peppers to the meat sauce for added nutrition.
- Dairy-Free Option: Use almond-based ricotta and dairy-free shredded cheese.
- Storage: Cover and refrigerate for up to 4 days or freeze up to 2 months.
Storage Information
- Refrigerator: Store in an airtight container for 3–4 days.
- Freezer: Freeze in meal-size portions for up to 2 months. Thaw before reheating.
- Reheat: Microwave 1–2 minutes or bake at 350°F for 10 minutes for best texture.
Nutrition Facts (per serving – approx.)
- Calories: 310
- Fat: 21g
- Carbs: 7g net
- Protein: 24g
Conclusion
This Keto Zucchini No Noodle Lasagna proves you don’t need pasta to enjoy your favorite Italian comfort food. It’s hearty, flavorful, cheesy, and healthy enough to enjoy any night of the week! Give it a try, share it with someone who loves lasagna, and leave a comment below telling us how your low-carb creation turned out. 💬🍽️