Low Carb Lasagna

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  • prep time

    prep time

    25 min

  • cook time

    cook time

    1 h 20 min

  • ready time

    ready time

    1 h 45 min

Low Carb Lasagna

104 ratings

This Keto lasagna is the ultimate in low carb comfort food. Rich with cheese and a meaty tomato sauce, this low carb lasagna uses thin slices of zucchini in place of sheets of pasta. This makes a hearty dinner option, perfect for the whole family to enjoy.

Is Zucchini Lasagna Keto Friendly?

Unlike traditional pasta based lasagna, our zucchini lasagna is Keto friendly. By replacing carb heavy pasta sheets with layers of sliced zucchini, it is easy to recreate all the flavors and textures of lasagna minus the guilt! This Keto lasagna tastes just like the real deal and you won’t feel like you are missing out!

How to Get Water out of Zucchini for Lasagna

Zucchini is the perfect Keto pasta alternative, however this low carb squash holds a lot of moisture and it is important to remove as much as possible before layering your lasagna. Once the zucchini is prepared it is lightly salted and rested to draw the moisture out. You can then simply blot the zucchini with paper towels to dry.

  • Net Carbs

    9.1 g

  • Fiber

    1.8 g

  • Total Carbs

    10.8 g

  • Protein

    47 g

  • Fats

    44.9 g

639 cals

Low Carb Lasagna

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play


  • Ground Beef

    Ground Beef

    22 ounce

  • Cream Cheese

    Cream Cheese

    9 ounce

  • Cherry Tomatoes

    Cherry Tomatoes

    6 cherry

  • Tomato Puree

    Tomato Puree

    3 tablespoon

  •  Zucchini


    2 small

  • Herbs Dried Bay Leaves by Melissa's

    Herbs Dried Bay Leaves by Melissa's

    2 tbsp

  • Spices Oregano Dried

    Spices Oregano Dried

    2 tsp, leaves

  • Onions


    1 small

  • Celery


    1 strip or stick

  • Garlic


    1 clove

  • Parmesan Cheese

    Parmesan Cheese

    1 tablespoon

  • Balsamic Vinegar

    Balsamic Vinegar

    1 tbsp

  • Olive Oil

    Olive Oil

    1 tablespoon

  • Beef Stock Pot by Knorr

    Beef Stock Pot by Knorr

    0.5 cup

  • Parmesan Cheese

    Parmesan Cheese

    1 tablespoon

  • Beverages Almond Milk Unsweetened Shelf Stable

    Beverages Almond Milk Unsweetened Shelf Stable

    ½ cup

  • Spices Nutmeg Ground

    Spices Nutmeg Ground

    ⅕ tsp

  • Salt


    ½ teaspoon

  • Black Pepper

    Black Pepper

    ⅕ tsp

Recipe Steps

steps 14

1 h 45 min

  • Step 1

    Begin by cutting the tops and bottoms off the zucchini. Taking a vegetable peeler, peel the zucchinis into wide, thick strips. Arrange on a tray or in a shallow dish and sprinkle over a generous pinch of salt -about ½ teaspoon. Toss the zucchini in the salt and set aside for 20 minutes to help draw out any excess water. After this time, blot the zucchini dry with kitchen paper, taking off any excess moisture and salt.
    Step 1
  • Step 2

    Heat the olive oil in a large skillet over a medium heat. Add the beef and cook until well browned all over. Remove the beef from the pan with a slotted spoon, retaining any fat in the pan. Add to a bowl and set to one aside.
    Step 2
  • Step 3

    Finely dice the onion and celery and add to the skillet used to cook the beef. Pan fry gently over a low/medium heat until tender – about 3-4 minutes. Crush the garlic and add to the pan, sweating for a minute or two until soft and fragrant.
    Step 3
  • Step 4

    Return the beef to the skillet. Season with a little salt and pepper and add the dried oregano. Stir everything together well to combine.
    Step 4
  • Step 5

    Roughly chop the tomatoes. Add the tomatoes to the skillet along with the tomato puree and balsamic vinegar. Stir again to combine.
    Step 5
  • Step 6

    Add the bay leaves and stock to the pan. Stir well to combine. Bring to a gentle boil, then simmer uncovered for 20 minutes to reduce the sauce right down.
    Step 6
  • Step 7

    Preheat the oven to 375 degrees Fahrenheit. Whilst the beef is simmering, you can prepare the sauce. Add the cream cheese, the half cup of parmesan and the almond milk to a large saucepan over a low/medium heat. Stir together until melted and fully combined, but do not boil.
    Step 7
  • Step 8

    Add a pinch of black pepper and the nutmeg. Stir well until you have a thick, smooth, creamy sauce. Set the sauce to one side ready to layer the lasagna.
    Step 8
  • Step 9

    To assemble the lasagne, remove the bay leaves from the cooked meat. Divide the beef mixture into thirds. Spoon one third across the bottom of an oven proof dish (roughly 8x5 inches) in an even layer.
    Step 9
  • Step 10

    Take one third of the zucchini strips and arrange in a layer over the meat. You will need to overlap the zucchini to create a solid layer. This is to create your Keto pasta sheet.
    Step 10
  • Step 11

    Spoon one third of the cheese sauce mixture over the layer of the zucchini strips. Ensure that the layer of sauce is evenly spread. You can use a spatula to smooth this over.
    Step 11
  • Step 12

    Repeat this process two more times using the remaining 2/3rds of each mixture. You should have enough to create two more layers of meat, zucchini and sauce. Make sure each layer is even.
    Step 12
  • Step 13

    Sprinkle a heaped tablespoon of grated parmesan over the top layer of lasagna. Scatter it evenly so that the lasagna is lightly dusted all over.
    Step 13
  • Step 14

    Transfer the lasagne to the oven. Bake for 45 minutes until piping hot through and golden brown on top. Slice and serve hot.
    Step 14

Comments 30

  • OutstandingRadish134916

    OutstandingRadish134916 7 months ago

    Do you think this could be made the day before and then baked?

    • MDRowland

      MDRowland a year ago

      i’m confused … ingredients lists 2 - 1 Tbsp Parmesan Cheese? then the recipe references to add “the half cup of parmesan”. also, after the ground beef browns, are we supposed to combine the celery and onions to the retained grease and fat in the pan?

      • Cawsgirl

        Cawsgirl 5 months ago

        I was wondering the same thing about the Parmesan. I think the ingredients list has a typo and should say 1/2 cup + 1 tablespoon. That looks like a 1/2 cup of Parmesan in the picture in step 7. Regarding the celery and onions, as of today (10/11/23), step 3 does say to add them to the oil that you browned the meat in and removed from. 👍🏻

    • UpbeatMacadamia724635

      UpbeatMacadamia724635 2 years ago

      It was okay. I was hoping for more marinara sauce and some mozzarella rather than cream cheese. I imagine those must be carb heavy though. It took quite a while to prepare. Not sure I will make this one again.

      • RemarkableArugula690587

        RemarkableArugula690587 2 years ago

        Wow, this is absolutely awesome. Not a quick weekday meal but a nice weekend meal. Our favorite!

        • Ydivadior

          Ydivadior 2 years ago

          One of my favourite Keto recipes my family loves it and I make it frequently!

          • OutstandingArugula196426

            OutstandingArugula196426 3 years ago

            Delicious!!! We have had different variations of low carb zucchini before, BUT this recipe was the best by far!! We used the Vasta to cut the zucchini into strips. Salting the zucchini to remove moisture was way better than using the oven.

            • Marialma

              Marialma 3 years ago

              Delicious and very filling! Added some basil, spinach and chopped up 4 mushrooms. Even hubby(not keto) asked to have some for his lunch the next day😮.

              • Ginawaygood

                Ginawaygood 3 years ago

                Family loved this recipe. Will definitely be making this again

                • Gad1966!

                  Gad1966! 3 years ago

                  This recipe was amazing!!! I will be making this again! My husband even loved it. I used tomato sauce instead of puree because That’s all I had!!!

                  • UnbelievableAvocado459731

                    UnbelievableAvocado459731 3 years ago

                    I would give this 10 stars if I could... everyone in our family loved it!

                    • Spurge

                      Spurge 3 years ago

                      Problem with values. It shows o carbs, 3 calories????

                      • recipewriter

                        recipewriter 3 years ago

                        Hi, if there is an issue with the nutrition info you can select the 'report it' button above.

                    • Nwaller48

                      Nwaller48 3 years ago

                      Delicious! Changed I Up a little based on ingredients I had on hand. Just amounts. Very tasty!

                      • Lynnmcfad

                        Lynnmcfad 3 years ago


                        • MadcapMonster

                          MadcapMonster 3 years ago

                          Loved it, going to be having that loads more

                          • Big Cheese

                            Big Cheese 3 years ago

                            Just made this. It is amazing and came out great.

                            • Allycatblues

                              Allycatblues 4 years ago

                              Tasted amazing, husband loved it too!

                              • Kylac4256

                                Kylac4256 4 years ago

                                Tastes great. Didn’t look the best. Had a difficult time getting the zucchini cut to the right thickness.

                                • Ned

                                  Ned 4 years ago

                                  Did you use a Mandoline slicer? This will help cut thin long slices

                                • recipewriter

                                  recipewriter 4 years ago

                                  Thank you for your feedback :)

                              • Luce

                                Luce 4 years ago

                                It’s in the oven now! Can’t wait to eat.

                                • recipewriter

                                  recipewriter 4 years ago

                                  Hope you enjoyed it :)

                              • Nwaller48

                                Nwaller48 4 years ago

                                Gonna make this tonight. If I use cream how does it change the numbers?

                                • recipewriter

                                  recipewriter 4 years ago

                                  Hi, you can select 'Copy to My Foods' using the three-dot tab in the top right. From there you can edit ingredients and see the macro changes. Hope this helps.

                              • Jannicakes

                                Jannicakes 4 years ago

                                Wow!!!! That was amazing 👍 Absolutely delish! I will certainly be including this dish with my regular favourites X

                                • recipewriter

                                  recipewriter 4 years ago

                                  Thanks so much :)

                              • Windysue

                                Windysue 4 years ago

                                Thus was truly an easy recipe to put together. Tasted great and lots of leftovers for lunch or dinner. Using fresh veggies out of mybgarden right now, so just a great taste. Really let the zucchini dry out. Not mushy at all.

                                • recipewriter

                                  recipewriter 4 years ago

                                  Thank you! :)

                              • Heronda40

                                Heronda40 4 years ago

                                The only thing I changed was the almond milk out for heavy cream, it was delicious and everyone in the house ate it!!