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+ servings

keto zucchini lasagna

Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Course: dinner
Cuisine: Italian
Servings: 9 servings
Calories: 328kcal
Author: Heather Serody


  • 2 large zucchini sliced 1/8" thick
  • finely ground sea salt 
  • 1 lb grass-fed ground beef
  • 3 cloves garlic minced
  • 1 - 24 oz. jar Mario Batali marinara sauce
  • 1 tsp. ground turmeric optional
  • 1 handful of chopped fresh basil
  • 10 turns of freshly ground black pepper or to taste
  • 1 1/2 cups full-fat ricotta
  • a handful of fresh parsley chopped, or 2 TBS dried
  • 1/4 cup Parmigiano Reggiano + more for garnish if desired
  • 1 large egg
  • 8 oz. 2 cups shredded full-fat mozzarella cheese


  • Preheat oven to 400ºF
  • Slice zucchini into 1/8" thick ribbons. Lightly sprinkle finely ground sea salt over both sides of the zucchini ribbons & set them on paper towels or a tea towel for 10-15 minutes to allow the salt to pull the water out of the zucchini. This is necessary to keep the zucchini from making your lasagna too watery. 
  • While zucchini sweats, set a large frypan over medium heat, add ground beef & 1 tsp. salt. Cook about 5 minutes, or until no longer pink.  
  • Add garlic & turmeric to the ground beef & stir for about 1 minute to allow the garlic to cook. Add marinara sauce, basil & pepper and cook until heated through and bubbling. 
  • Simmer on low for about 10 minutes, until the sauce has reduced a bit and is no longer watery. Set aside. 
  • Using a clean tea towel or paper towels, blot the excess moisture from the zucchini.  
  • Line 2 cookie sheets with parchment paper & arrange zucchini ribbons on top. Roast zucchini for approximately 15 minutes, or until just starting to brown. Remove from oven. Set aside to cool. 
  • Reduce oven temperature to 375ºF
  • In a medium bowl mix ricotta cheese, parsley, parmesan cheese, and egg. Stir well.
  • In a 9" x 9" or 10" x 10"square baking dish alternate your ingredients according to this pattern starting at the bottom: 1/2 of the meat sauce, 1/2 of the zucchini to cover,  1/2 of the ricotta cheese mixture, 1 cup of the mozzarella cheese. You should have two layers of each with the final layer of mozzarella on top. 
  • Bake uncovered with a sheet pan underneath to catch any spills for approximately 30 minutes or until warmed through & bubbling & the top layer of cheese is melted and just starting to brown.
  • Allow lasagna to cool & set for at least 10 minutes before serving. Garnish with additional parmesan cheese, if desired. 




Serving: 1/9th lasagna | Calories: 328kcal | Carbohydrates: 8g | Protein: 24g | Fat: 21g | Fiber: 1g