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prep time
25 min
cook time
1 h 20 min
ready time
1 h 45 min
Low Carb Lasagna
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
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Ground Beef
22 ounce
Cream Cheese
9 ounce
Cherry Tomatoes
6 cherry
Tomato Puree
3 tablespoon
Zucchini
2 small
Herbs Dried Bay Leaves by Melissa's
2 tbsp
Spices Oregano Dried
2 tsp, leaves
Onions
1 small
Celery
1 strip or stick
Garlic
1 clove
Parmesan Cheese
1 tablespoon
Balsamic Vinegar
1 tbsp
Olive Oil
1 tablespoon
Beef Stock Pot by Knorr
0.5 cup
Parmesan Cheese
1 tablespoon
Beverages Almond Milk Unsweetened Shelf Stable
½ cup
Spices Nutmeg Ground
⅕ tsp
Salt
½ teaspoon
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 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 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 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 5
Roughly chop the tomatoes. Add the tomatoes to the skillet along with the tomato puree and balsamic vinegar. Stir again to combine.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 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 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 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 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 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 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 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 14
Transfer the lasagne to the oven. Bake for 45 minutes until piping hot through and golden brown on top. Slice and serve hot.
Comments
GryphonGlobe 13 days ago
This is definitely a make again. The serving size is big. Even my non keto husband wants this on the menu again
OutstandingRadish134916 9 months ago
Do you think this could be made the day before and then baked?
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 6 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 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 2 years ago
Wow, this is absolutely awesome. Not a quick weekday meal but a nice weekend meal. Our favorite!
Ydivadior 3 years ago
One of my favourite Keto recipes my family loves it and I make it frequently!
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 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 3 years ago
Family loved this recipe. Will definitely be making this again
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 3 years ago
I would give this 10 stars if I could... everyone in our family loved it!
Spurge 3 years ago
Problem with values. It shows o carbs, 3 calories????
recipewriter 3 years ago
Hi, if there is an issue with the nutrition info you can select the 'report it' button above.
Nwaller48 4 years ago
Delicious! Changed I Up a little based on ingredients I had on hand. Just amounts. Very tasty!
Lynnmcfad 4 years ago
Outstanding!
MadcapMonster 4 years ago
Loved it, going to be having that loads more
Big Cheese 4 years ago
Just made this. It is amazing and came out great.
Allycatblues 4 years ago
Tasted amazing, husband loved it too!
Kylac4256 4 years ago
Tastes great. Didn’t look the best. Had a difficult time getting the zucchini cut to the right thickness.
Ned 4 years ago
Did you use a Mandoline slicer? This will help cut thin long slices
recipewriter 4 years ago
Thank you for your feedback :)
Luce 4 years ago
It’s in the oven now! Can’t wait to eat.
recipewriter 4 years ago
Hope you enjoyed it :)
Nwaller48 4 years ago
Gonna make this tonight. If I use cream how does it change the numbers?
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 4 years ago
Wow!!!! That was amazing 👍 Absolutely delish! I will certainly be including this dish with my regular favourites X
recipewriter 4 years ago
Thanks so much :)
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 4 years ago
Thank you! :)