A Low-Carb Take on a Comfort Food Favorite

Who says you can’t have lasagna on a keto diet? This Keto Beef and Cheese Zucchini Lasagna takes a classic comfort food and transforms it into a low-carb, high-protein meal that’s as satisfying as it is delicious. With thinly sliced zucchini standing in for traditional pasta sheets, this dish is packed with savory beef, marinara sauce, and a cheesy filling that will make you forget it’s keto.

Zucchini is the perfect low-carb replacement for lasagna noodles. It adds a fresh, tender bite while soaking up the flavors of the beef and marinara sauce. Paired with a creamy ricotta cheese mixture and melted mozzarella, this lasagna offers all the comforting flavors of the original—without the carbs.

This recipe is not only keto-friendly but also incredibly versatile. You can easily switch up the ground beef for ground turkey or chicken, or add extra veggies like spinach or mushrooms for an even heartier dish. Whether you’re feeding your family or prepping meals for the week, this lasagna is perfect for a hearty meal that fits within your low-carb lifestyle.

Ready to enjoy a healthier version of lasagna that’s full of flavor and nutrients? This Keto Beef and Cheese Zucchini Lasagna is a must-try recipe that you’ll love serving for dinner. Try it today and enjoy a low-carb twist on a classic favorite!

COOKING TIME: 40 minutes
PREPPING TIME: 15 minutes
SERVINGS: 6

Nutritional Information (per serving):

  • Calories: 360
  • Protein: 30g
  • Fat: 25g
  • Carbohydrates: 8g
  • Fiber: 3g
  • Net Carbs: 5g

Recipe Block Summary:

This Keto Beef and Cheese Zucchini Lasagna replaces traditional pasta with thinly sliced zucchini for a low-carb alternative, all while delivering the savory goodness of a classic lasagna with ground beef, marinara sauce, and melty cheese. Perfect for keto dieters and anyone craving a healthy, indulgent dish.

Ingredients:

  • 3 medium zucchinis, thinly sliced lengthwise
  • 1 lb (450g) ground beef
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 ½ cups marinara sauce (sugar-free)
  • 2 cups ricotta cheese
  • 2 cups shredded mozzarella cheese
  • 1 cup grated Parmesan cheese
  • 1 egg
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • Salt and pepper, to taste
  • 1 tbsp olive oil (for sautéing)

Instructions:

  1. Prepare Zucchini: Preheat your oven to 375°F (190°C). Slice the zucchini lengthwise into thin strips, about ¼ inch thick. Lay them on paper towels and sprinkle lightly with salt to draw out excess moisture. Let sit for 10 minutes, then blot with a paper towel to remove any remaining water.
  2. Cook Beef: Heat olive oil in a large skillet over medium heat. Add diced onion and garlic, sautéing for 2-3 minutes. Add ground beef, breaking it apart as it cooks, until browned and fully cooked through. Stir in marinara sauce, oregano, basil, salt, and pepper, and simmer for 5 minutes.
  3. Prepare Cheese Mixture: In a bowl, combine ricotta cheese, 1 cup of mozzarella, Parmesan cheese, and egg. Stir until smooth and well combined.
  4. Assemble Lasagna: In a 9×13-inch baking dish, spread a thin layer of the meat sauce on the bottom. Layer zucchini strips over the sauce, followed by a layer of the cheese mixture. Repeat the layers, finishing with the remaining meat sauce on top. Sprinkle with the remaining mozzarella cheese.
  5. Bake: Cover with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the top is golden and bubbly.
  6. Serve: Let the lasagna cool for a few minutes before slicing. Garnish with fresh basil or parsley if desired, and serve hot.

Equipment Needed:

  • 9×13-inch baking dish
  • Skillet
  • Knife and cutting board
  • Mixing bowls
  • Paper towels

Notes:

To avoid excess moisture from the zucchini, make sure to salt and drain the slices before assembling the lasagna. This dish can be stored in the refrigerator for up to 3 days and reheated easily. If you prefer a more cheesy lasagna, feel free to add extra layers of mozzarella!