Keto lasagna is a delicious twist on the classic Italian favorite, but without the pasta. Instead of traditional lasagna noodles, this version uses layers of thinly sliced vegetables like zucchini or eggplant, combined with rich, cheesy meat sauce and creamy ricotta. The result is a hearty, satisfying dish that feels just as comforting as the original but fits perfectly into a low-carb lifestyle.
I love making keto lasagna when I want something filling and tasty but also want to avoid all the carbs from pasta. One of my favorite tips is to dry the zucchini slices really well before layering so the dish doesn’t get watery. Adding plenty of herbs and garlic to the meat sauce helps keep every bite flavorful and interesting.
Serving keto lasagna feels like a special occasion, even though it’s surprisingly easy to prepare. I like pairing it with a simple green salad or some roasted veggies on the side. It’s always a hit with family and friends—even those who aren’t following keto! It’s proof that eating healthier doesn’t mean missing out on the dishes you love.
Key Ingredients & Substitutions
Zucchini: This is a great low-carb substitute for pasta sheets. Make sure to slice it thin and dry it well to avoid watery lasagna. If you don’t have zucchini, eggplant slices work well too.
Ground Beef & Italian Sausage: These give the dish its rich, meaty flavor. You can swap Italian sausage for spicy chorizo or use just ground beef if preferred.
Ricotta & Mozzarella Cheese: Ricotta adds creaminess while mozzarella melts beautifully on top. For ricotta, cottage cheese mixed until smooth can substitute if needed. Use shredded part-skim mozzarella for a lighter option.
Low-Carb Tomato Sauce: Choose one with no added sugars to keep it keto-friendly. You can make your own with crushed tomatoes, garlic, and herbs if desired.
How Do I Prevent the Zucchini from Making the Lasagna Watery?
Water release from zucchini is the biggest challenge in keto lasagna. Here’s what I do:
- Slice zucchini thinly and spread on paper towels.
- Sprinkle salt over the slices and let them sit for 15 minutes. The salt helps draw out moisture.
- Blot the zucchini dry with fresh paper towels before layering.
- You can also lightly roast the slices beforehand to remove extra water, but this step is optional.
These steps keep the lasagna from becoming soggy and let the flavors shine through perfectly.
Equipment You’ll Need
- 9×9-inch baking dish – just the right size for even cooking and layering your keto lasagna.
- Mandoline slicer or sharp knife – makes slicing zucchini thin and even, so your layers cook uniformly.
- Large skillet – for browning the meat and simmering the sauce in one pan.
- Mixing bowl – to combine the ricotta cheese, eggs, and Parmesan smoothly.
- Aluminum foil – helps keep the lasagna moist while it bakes without drying out the cheese on top.
Flavor Variations & Add-Ins
- Swap ground beef and sausage for ground turkey or chicken for a leaner option.
- Add spinach or kale between layers for extra greens and nutrients.
- Try using sliced eggplant instead of zucchini for a different flavor and texture.
- Mix in some red pepper flakes or chopped jalapeños to add a gentle spicy kick.
Keto Lasagna Recipe
Ingredients You’ll Need:
Meat Sauce:
- 1 lb (450g) ground beef
- 1 lb (450g) Italian sausage (casings removed)
- 1 cup low-carb tomato sauce (no sugar added)
- 2 tsp garlic powder
- 1 tsp dried basil
- 1 tsp dried oregano
- Salt and pepper to taste
- Olive oil (for cooking)
Cheese Mixture:
- 1 ½ cups ricotta cheese
- 2 large eggs
- ½ cup grated Parmesan cheese
- Salt and pepper to taste
Additional Ingredients:
- 2 cups shredded mozzarella cheese
- 2 medium zucchini, thinly sliced lengthwise (about ¼ inch thick)
- Fresh parsley or basil leaves for garnish
Time Needed
This recipe takes about 15 minutes to prepare and 40 minutes to bake, plus 10 minutes of resting time. Altogether, you’ll need roughly 1 hour to have this keto-friendly lasagna ready to enjoy!
Step-by-Step Instructions:
1. Prepare the Zucchini Slices:
Slice your zucchini lengthwise into thin sheets using a mandoline or sharp knife. Place the slices on paper towels, and sprinkle them lightly with salt. Let this sit for 15 minutes to draw out excess water, then blot dry with more paper towels. This helps prevent watery lasagna.
2. Make the Meat Sauce:
Heat a drizzle of olive oil in a large skillet over medium heat. Add the ground beef and Italian sausage, cooking until browned and fully cooked, breaking the meat up as it cooks. Drain any excess fat if necessary. Stir in the low-carb tomato sauce, garlic powder, basil, oregano, salt, and pepper. Lower the heat and let it simmer for 10 minutes so the flavors come together.
3. Mix the Cheese Filling:
In a mixing bowl, combine the ricotta cheese, eggs, Parmesan, salt, and pepper. Mix until smooth and creamy.
4. Assemble the Lasagna:
Preheat your oven to 375°F (190°C). In a greased 9×9-inch baking dish, start by spreading a thin layer of the meat sauce evenly on the bottom. Layer zucchini slices on top. Spread half of the ricotta mixture over the zucchini, then sprinkle with about one-third of the shredded mozzarella. Repeat the layering with meat sauce, zucchini slices, the remaining ricotta, and another third of mozzarella cheese. Finish with a final layer of meat sauce and the remaining mozzarella cheese on top.
5. Bake:
Cover the baking dish with aluminum foil and bake for 25 minutes. Then remove the foil and bake uncovered for an additional 15 minutes, or until the cheese on top is bubbly and golden brown.
6. Rest and Serve:
Allow the lasagna to rest for 10 minutes before cutting. This helps it set nicely and makes serving easier. Garnish with fresh parsley or basil leaves. Serve warm and enjoy your low-carb, cheesy, delicious keto lasagna!
Can I Use Frozen Zucchini for This Keto Lasagna?
It’s best to use fresh zucchini because frozen zucchini contains more water, which can make the lasagna watery. If you only have frozen, thaw it completely and pat it very dry before using.
Can I Make Keto Lasagna Ahead of Time?
Absolutely! You can assemble the lasagna a day ahead and keep it covered in the fridge. Bake it the next day, adding a few extra minutes to the cooking time if it’s cold from the fridge.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat individual portions in the oven or microwave until warmed through.
Can I Customize the Meat Sauce?
Yes! You can swap the Italian sausage and ground beef for any ground meat you prefer, like turkey or chicken. Feel free to add extra herbs or spices to suit your taste.
