Keto zucchini lasagna is a delicious healthy beef lasagna dish made with lasagna noodles instead of pasta. Rediscover your favorite Italian pasta dish without the carbs using flavorsome Italian seasoned beef, marinara sauce, and cheesy ricotta Parmesan white sauce.
Zucchini lasagna is noodle-free lasagna. In fact, it uses zucchini ribbons called zucchini noodles to replace the regular wheat lasagna sheets. Therefore, this beef lasagna is very low in carbs but retains all the classic Italian flavors.
Zucchini noodles are long, thin ribbons of zucchini that mimic the regular lasagna sheets in a zucchini lasagna. To create perfect zucchini layers for your lasagna, you must follow 3 steps.
For this recipe, you will use about 3 large zucchinis of about 300g (10.5oz) each. First, wash the zucchinis, pat them dry, keep the skin on, and trim the ends.
Next, use a mandolin, set it on 1/8-inch (0.3mm) thickness, and slice the zucchini lengthwise to form long, thin zucchini noodles. Finally, place all the zucchini ribbons into a colander.
You must extract all the water from the zucchini before using your zucchini noodles. To do so, sprinkle 1 teaspoon of sea salt all over the prepared noodles.
Then, toss with your hands to bring the salt in contact with all zucchini surface. Set aside 20 minutes to let the zucchini sweat and extract their water.
After this time, the zucchini noodles will be thinner, softer, and look sweaty on the surface.
The last step consists of removing the water from the surface of each zucchini noodle.
The more water you pat dry, the less watery your lasagna dish will be. First, lay a large piece of absorbent paper onto your countertop, about 12 inches (30 cm).
Then, lay each zucchini side by side, but do not let them overlap if you can. Press another piece of absorbent paper on top and gently extract all the water from the zucchinis.
Your noodles are now ready to be used, set aside on a plate.
This recipe uses a meat sauce made of the following ingredients :
This is a lasagna recipe for people on a keto diet. Therefore, it doesn’t use a regular white sauce that contains wheat flour, milk, and lots of carbs. Instead, the white sauce is replaced by a cheesy sauce made of:
Ricotta and Parmesan are among the lowest carb dairy product with respectively 1.7 grams and 0.9 grams of net carbs per ounce.
As for regular lasagna, you will assemble layers of ingredients until you fill your 9-inch x 13-inch baking dish. This recipe makes 3 layers of zucchinis, which means that for each layer you will use about 1/3 of the total amount of each ingredient: meat sauce, white sauce, and zucchini noodles.
Since the shredded mozzarella cheese is also used on top of the dish, you will use only 1/4 of the total amount per layer. Like for any lasagna dish, it doesn’t have to be overly precise. Do your best to add a similar amount of each sauce between the zucchini pasta layers to make the dish balanced. However, it would still taste good if you did not. If you want to reduce saturated fat in this dish, you can use some low-fat shredded mozzarella.
Bake the dish at 400F (200C) for about 20-30 minutes. You know it’s ready when bubbles form on the sides of the baking dish, and the baked zucchini are soft but still tender if you insert a knife into the dish.
I won’t lie to you; zucchini lasagna can look unappealing even though they are extremely tasty! In fact, even if you successfully extracted all the water from the zucchini, the dish will be more watery than regular lasagna simply because it consists of mostly liquid layers.
However, the longer the dish cools down, the less watery/soupy the lasagna will be.
If you really want to serve beautiful zucchini lasagna, make the dish ahead, and store it in the fridge overnight. Slice them cold the next day and rewarm in the microwave or oven on a single-serve dish/plate.
Honestly, I care about taste more than presentation when it comes to lasagna, so I usually only cool the dish for 15 minutes at room temperature.
Zucchini lasagne are juicy, and there is nothing better than a piece of keto bread to dip in the meat marinara sauce! I recommend a piece of my keto garlic bread or keto bread rolls. It will pair really well with this low-carb keto lasagna dish.
If you love this recipe, I have plenty more zucchini keto recipes for you to try, all gluten-free too!
If you love this zucchini lasagna recipe, leave me a review or comment below. You can also share a picture of your creation with me on Instagram!
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