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zucchini lasagna
Mirha Pretty

Keto Zucchini Lasagna Casserole

A rich, cheesy, and comforting low-carb lasagna made with tender zucchini layers, savory meat sauce, and creamy cheese. This keto-friendly casserole delivers all the classic lasagna flavor without the carbs. Perfect for family dinners and meal prep.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6
Course: Dinner
Cuisine: Italian / Keto
Calories: 450
Ingredients Method Notes

Ingredients
  

  • 3 medium zucchinis sliced lengthwise
  • 500 g ground beef or ground chicken
  • 1 small onion chopped
  • 3 garlic cloves minced
  • 2 cups sugar-free marinara sauce
  • 1 cup ricotta cheese
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated parmesan cheese
  • 1 egg
  • 2 tbsp olive oil
  • 1 tsp Italian seasoning
  • 1/2 tsp paprika
  • Salt to taste
  • Black pepper to taste
  • 1/2 tsp chili flakes optional
  • Fresh basil for garnish

Method
 

  1. Preheat oven to 180°C (350°F)
  2. Lightly salt zucchini slices and let sit for 10 minutes then pat dry
  3. Heat olive oil in a pan and sauté onion and garlic until soft
  4. Add ground beef and cook until browned
  5. Stir in marinara sauce Italian seasoning salt pepper and paprika
  6. In a bowl mix ricotta cheese egg and a pinch of salt
  7. In a baking dish layer zucchini meat sauce ricotta mixture and mozzarella cheese
  8. Repeat layers until ingredients are used
  9. Top with parmesan and remaining mozzarella cheese
  10. Bake for 35–40 minutes until bubbly and golden
  11. Garnish with fresh basil and serve

Notes

  • Removing moisture from the zucchini prevents watery casserole
  • Let it rest 10 minutes before slicing for clean layers
  • Add spinach or mushrooms for extra nutrition
  • Best enjoyed fresh, but can be refrigerated for 3 days

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