Whether you follow a Keto Lifestyle or a low-carb lifestyle or not this recipe is one for the rotation. Low Carb Keto Friendly Zucchini Lasagna Recipe (Easy) is the easiest and most delicious method I’ve found for using up summer zucchini and still getting those delicious Italian flavors! This low carb lasagna recipe is sure to please anyone who also loves the real thing!
What do I need to make Low Carb Keto Friendly Zucchini Lasagna
You have a lot of options, but I keep this super simple with your favorite marinara sauce, sliced zucchini , lean ground beef, mozzarella cheese and creamy ricotta cheese. I want this to be something you can throw together on a week night without any fuss.
I simply brown my ground beef, add my marinara and then I usually add in some garlic powder and italian seasoning to the ground beef mixture. I also like to grate parmesan cheese over the top of this lasagna before I put it under the broiler.
If you don’t want to use ground beef, you could use italian sausage or ground turkey. Any meat you enjoy will be great in this keto lasagna recipe. WhatI love about this recipe is that you don’t need some kind of expensive keto lasagna noodles, which let’s be honest- probably don’t taste great anyway! You need easy pantry ingredients and zucchini which is very cheap!
Easy Low-Carb Lasagna- How To
The first thing I’ll say is yes- the zucchini does add water to your dish. I personally don’t mind it and virtually none of the things I’ve tried have fixed that. Some recipes will tell you to grill the zucchini noodles first, place them between paper towels for hours. I’ve tried all those and nothing works as well as being sure your sauce is nice and thick to start with and adding a little extra cheese make up for that moisture content.
You are going to use zucchini slices which are super easy to make with a mandolin slicer or a nice sharp knife! A quick saute takes some of that moisture out, but then you are good to go!
Often a low-carb diet or a keto diet will require all of this extra prep, but this recipe tkaes those steps away so you aren’t in the kitchen forever. This is also just such a great way to enjoy that summer zucchini!
You have to just see the zucchini as holding a lot of water and deal with that best way you can. The sauce in this recipe really just kind of makes that not matter. It’s still delicious! The excess moisture is some what absorbed by the thick sauce and the quick saute on the zucchini.
This recipe is good in it’s own right. If I’m going to enjoy a recipe like this, I need it to stand on it’s own. I cannot be sitting there comparing it to regular lasagna the entire time.
Substitutions for this Recipe
If you don’t like ricotta you could do cottage cheese. I like the ricotta dollops, but if you prefer a ricotta mixture with egg and herbs and cheese-no problem. Feel free to use what you would in your regular lasagna recipe. I can’t recommend cream cheese, but it would just melt too much.
I make this in a cast iron skillet, but if you don’t have a skillet that transfers to the oven, feel free to transfer it to a casserole dish. Either way works just fine!
Listen, I know people use those egg crepes, hearts of palm noodles and everything else trying to make a keto or low carb friendly lasagna, but I just prefer that things be what they are. This is in fact zucchini in place of the noodles. They aren’t zucchini noodles and they definitely aren’t traditional lasagna noodles. They are just fantastic on their own.
Simple Ingredients make a Great Recipe
You don’t need a long list of ingredients to make this meal and if you are going to stay on any kind of a healthy eating plan, you need that easy recipe you can pull from your back pocket. That recipe that saves you when you’d rather run through a drive through.
All you need is about 30 minutes- a large skillet and the rest of the ingredients are things you can easily stock in your friedge and pantry. Even if you added a side salad, the whole thing is ready to go in less time than it would take to go get something less healthy!
Leave a Recipe Rating and Review
When you need low carb recipes, but still need a meal your whole family will love, this is the one! I will even make my family a side of noodles so they will be more apt to eat it 🙂 I don’t mind it one bit without and it’s a great recipe for meal prep!
Please leave a star rating and review if you make it! I love to hear your feedback! 🙂
Check out my other Zucchini Forward Recipes!
Italian Zucchini Pepper Casserole
Low -Carb Zucchini Crust Pizza
Low Carb Healthy Zucchini Tots
Pin for Later!
Low Carb Keto Friendly Zucchini Lasagna (Easy)
Ingredients
- 4 cups Thin Sliced Zucchini I had smaller zucchini so for me this was 3. Just make sure you have about 4-5 cups.
- 1.5 lbs. Lean Ground Beef I use 90% Lean
- 1 tsp. Garlic Powder
- 1 tsp. Oregano
- Salt and Pepper to taste
- 20 ounces Pasta Sauce I use jarred marinara like Rao's Brand
- 1.5 cups Part Skim Mozzarella Cheese
- 1 cup Part Skim Ricotta Cheese
- 1/2 cup Parmesan Cheese Finely grated over the lasagna
- Basil for Garnish
Instructions
- Slice your zucchini very thin using a knife or a mandolin slicer. You want nice thin slices.4 cups Thin Sliced Zucchini
- Brown your ground beef and add salt and pepper, garlic powder and oregano to season. Pour over marinara and allow to simmer for at least 20 minutes on low.1.5 lbs. Lean Ground Beef, 1 tsp. Garlic Powder, 1 tsp. Oregano, Salt and Pepper, 20 ounces Pasta Sauce
- When the meat sauce has had a chance to simmer- get out a skillet (preferably one you can transfer to an oven) and heat a little olive oil over medium heat.
- Add the zucchini to the pan and saute for about 5-10 minutes. I like my zucchini to have some bite- so stay towards the 5 minute mark. You can cook to your liking.
- When you are done with the zucchini, make sure it's evenly distributed across the pan OR if you are using a casserole dish, then transfer it there.
- Pour the sauce over top the zucchini. Add the mozzarella, dollop the ricotta over top in about 4-6 dollops and then grate the Parmesan over top.1.5 cups Part Skim Mozzarella Cheese, 1 cup Part Skim Ricotta Cheese, 1/2 cup Parmesan Cheese
- Turn your oven to broil and broil for 4-5 minutes ( watch it because broilers can burn things fast!)
- Remove from the oven and garnish with basil. Serve!Basil for Garnish