Low-Carb Zucchini Lasagna (Keto Friendly)

How to Make Low-Carb Zucchini Lasagna (Keto Friendly)

1. 1

   Step 1: Prepare zucchini 'noodles'

   Preheat the oven to 375°F (190°C). Trim the ends of the zucchini and, using a mandoline or sharp knife, slice lengthwise into 1/8-inch (3 mm) thick strips. Lay the slices on paper towels, sprinkle lightly with salt and let them sweat for 10 minutes, then pat dry; arrange in a single layer on a baking sheet and roast 6–8 minutes to remove excess moisture.

   For this step

   • 4 mediumZucchini (medium)
   
2. 2

   Step 2: Make the meat sauce

   Heat the olive oil in a large skillet over medium heat and add the minced garlic, cooking 30 seconds until fragrant. Add the ground beef and cook, breaking it up, until browned and cooked through (6–8 minutes). Stir in the crushed tomatoes and dried Italian seasoning, reduce heat and simmer until slightly thickened, about 8–10 minutes; taste and season with salt and pepper.

   For this step

   • 1 tbspOlive oil
   • 1 lbGround beef (80/20)
   • 2 clovesGarlic (minced)
   • 1 1/2 cupsNo-sugar-added crushed tomatoes
   • 1 tspDried Italian seasoning
   
3. 3

   Step 3: Mix the ricotta filling

   In a medium bowl, stir the ricotta and the large egg until smooth and combined; seasoning with a pinch of salt and pepper if desired. This mixture will add creaminess and help the layers bind during baking.

   For this step

   • 1 cupWhole-milk ricotta
   • 1 largeLarge egg
   
4. 4

   Step 4: Assemble the lasagna

   Spread a thin layer of meat sauce in the bottom of an 8x8-inch (or similar) baking dish. Layer roasted zucchini slices to cover, dollop half the ricotta mixture and spread lightly, then spoon more meat sauce and sprinkle a third of the shredded mozzarella. Repeat layers (zucchini → ricotta → sauce → mozzarella), finishing with remaining sauce, the rest of the mozzarella and the grated Parmesan on top.

   For this step

   • 2 cupsShredded mozzarella
   • 1/3 cupGrated Parmesan
   
5. 5

   Step 5: Bake and rest

   Cover the dish with foil and bake at 375°F (190°C) for 20 minutes, then remove the foil and bake an additional 10–15 minutes until cheese is bubbly and lightly golden. Let the lasagna rest 10–15 minutes before slicing into 6 portions so it sets and is easier to serve.
   

1. Preheat the oven to 375°F (190°C). Trim the ends of the zucchini and, using a mandoline or sharp knife, slice lengthwise into 1/8-inch (3 mm) thick strips. Lay the slices on paper towels, sprinkle lightly with salt and let them sweat for 10 minutes, then pat dry; arrange in a single layer on a baking sheet and roast 6–8 minutes to remove excess moisture.
2. Heat the olive oil in a large skillet over medium heat and add the minced garlic, cooking 30 seconds until fragrant. Add the ground beef and cook, breaking it up, until browned and cooked through (6–8 minutes). Stir in the crushed tomatoes and dried Italian seasoning, reduce heat and simmer until slightly thickened, about 8–10 minutes; taste and season with salt and pepper.
3. In a medium bowl, stir the ricotta and the large egg until smooth and combined; seasoning with a pinch of salt and pepper if desired. This mixture will add creaminess and help the layers bind during baking.
4. Spread a thin layer of meat sauce in the bottom of an 8x8-inch (or similar) baking dish. Layer roasted zucchini slices to cover, dollop half the ricotta mixture and spread lightly, then spoon more meat sauce and sprinkle a third of the shredded mozzarella. Repeat layers (zucchini → ricotta → sauce → mozzarella), finishing with remaining sauce, the rest of the mozzarella and the grated Parmesan on top.
5. Cover the dish with foil and bake at 375°F (190°C) for 20 minutes, then remove the foil and bake an additional 10–15 minutes until cheese is bubbly and lightly golden. Let the lasagna rest 10–15 minutes before slicing into 6 portions so it sets and is easier to serve.