This comfort-food-approved zucchini lasagna delivers all the cheesy, layered goodness of grandma’s recipe, without the carbs! Learn the 3-step zucchini prep to prevent sogginess, the ricotta-egg trick for perfect layers, and why pepperoni slices make the ultimate keto ‘crust’. 100% family-approved!
⭐ Why This Recipe Works
✔ No watery lasagna – salt-and-drain technique
✔ 3 cheese layers for maximum gooeyness
✔ Meal-prep friendly – tastes even better reheated
Yields: 6-8 servings
Prep time: 30 minutes
Cook time: 45-50 minutes
Ingredients:
For the Zucchini:
- 4-5 medium zucchini, ends trimmed
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Meat Sauce:
- 1 tablespoon olive oil
- 1 pound ground beef or Italian sausage
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 (28-ounce) can crushed tomatoes
- 1 (6-ounce) can tomato paste
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper (or to taste)
- Optional: 1/4 teaspoon red pepper flakes for a little heat
For the Ricotta Mixture:
- 15 ounces full-fat ricotta cheese
- 1 large egg
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
For the Topping:
- 2 cups shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
Equipment:
- Mandoline or sharp knife
- Large skillet or Dutch oven
- Mixing bowl
- 9×13-inch baking dish
Step-by-Step Instructions with Pictures:
Step 1: Prepare the Zucchini
- Thinly slice the zucchini lengthwise using a mandoline or a very sharp knife (about 1/8 inch thick).
- In a large bowl, toss the zucchini slices with olive oil, salt, and pepper.
Step 2: Make the Meat Sauce
- Heat olive oil in a large skillet or Dutch oven over medium heat. Add ground beef or Italian sausage and cook, breaking it apart with a spoon, until browned. Drain off any excess grease.
- Add chopped onion and cook until softened, about 5 minutes. Stir in minced garlic and cook for another minute until fragrant.
- Pour in crushed tomatoes and tomato paste. Stir in dried oregano, dried basil, salt, pepper, and red pepper flakes (if using). Bring to a simmer, then reduce heat and cook for at least 15 minutes, stirring occasionally, to allow the flavors to meld and the sauce to thicken slightly.
Step 3: Prepare the Ricotta Mixture
- In a medium mixing bowl, combine ricotta cheese, egg, grated Parmesan cheese, chopped fresh parsley, salt, and pepper. Mix well until everything is evenly incorporated.
Step 4: Assemble the Zucchini Lasagna
- Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- Spread a thin layer of the meat sauce on the bottom of the prepared baking dish.
- Arrange a layer of zucchini slices over the sauce, slightly overlapping if necessary.
- Spread half of the ricotta mixture evenly over the zucchini.
- Sprinkle with one-third of the shredded mozzarella cheese.
- Repeat the layers: meat sauce, zucchini slices, remaining ricotta mixture, and another one-third of the mozzarella cheese.
- Top with a final layer of zucchini slices, the remaining meat sauce, and the remaining mozzarella cheese and grated Parmesan cheese.
Step 5: Bake the Lasagna
- Cover the baking dish with aluminum foil and bake for 30 minutes.
- Remove the foil and continue baking for another 15-20 minutes, or until the cheese is melted, bubbly, and lightly browned, and the lasagna is heated through.
- Let the lasagna rest for 10-15 minutes before slicing and serving. This allows it to set up a bit, making it easier to serve.
💡 Chef’s Secrets
✔ Extra flavor: Roast zucchini slices 10 minutes before layering
✔ Vegetarian option: Use lentils instead of beef
✔ No-sweat trick: Microwave zucchini 2 mins before salting
🍽️ Serving Suggestions
- With garlic bread (for carb-lovers)
- Side salad with balsamic dressing
- Pair with Chianti
🌡️ Storage
- Fridge: 4 days covered
- Freeze: 3 months (thaw overnight before reheating)
📊 Nutrition (Per Serving)
Calories: 320 | Protein: 25g | Net Carbs: 8g
Enjoy your delicious and guilt-free Keto Zucchini Lasagna!
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