Keto lasagna is a fantastic twist on the classic comfort food we all love, but it’s made without the traditional pasta. Instead, this version uses layers of thinly sliced zucchini or eggplant, creamy ricotta, melted mozzarella, and rich meat sauce to give you all the hearty flavors without the carbs. It’s cheesy, meaty, and perfect for anyone following a low-carb lifestyle.
I’ve found that keto lasagna is always a crowd-pleaser, even for those who aren’t on keto. I love making it on weekends when I have some extra time because it feels like a special meal, but it’s surprisingly simple to pull together. One tip I swear by is to squeeze the zucchini slices before layering so they don’t make the dish watery—this little step really keeps the texture just right.
When I serve keto lasagna, I like to pair it with a fresh green salad or some roasted veggies to keep things light and balanced. It’s such a cozy dish, perfect for sharing with family or friends on a chilly night. Every time I dig in, it reminds me how tasty healthy eating can be without missing out on the good stuff.
Key Ingredients & Substitutions
Zucchini or Eggplant: These veggies serve as our noodle substitute. Zucchini is lighter, while eggplant adds a richer flavor. Remember to salt and drain them well to avoid watery layers.
Ground Beef: Beef is classic here, but you can swap for ground turkey or chicken for a lighter option. For a vegetarian take, try crumbled tofu or mushrooms.
Cheeses: Ricotta, mozzarella, and Parmesan create that creamy, melty texture. If you want lower fat, use part-skim mozzarella. Cottage cheese can replace ricotta, but the texture will be a bit different.
Marinara Sauce: Use a low-carb, sugar-free marinara to keep carbs down. You can also make your own with crushed tomatoes and herbs for better control.
How Do You Prevent a Watery Keto Lasagna?
Water can make this dish soggy, especially from zucchini or eggplant. Here’s how to keep it perfect:
- Slice the zucchini evenly and sprinkle salt on both sides. Let them sit for 10-15 minutes to draw out moisture.
- Pat the slices dry with paper towels before layering. You can even press them gently to remove extra water.
- Drain any fat from the cooked meat to avoid greasy sauce.
- Don’t skip resting the baked lasagna after cooking; it helps the layers set and prevents leaking when cut.
These small steps ensure your keto lasagna is firm and delicious, with layers that hold together beautifully.
Equipment You’ll Need
- Baking dish (9×9 inch) – perfect size for layering and baking your lasagna evenly.
- Large skillet – great for cooking the ground beef and sauce all in one pan.
- Sharp knife or mandoline – helps you slice zucchini or eggplant thinly and evenly.
- Paper towels – essential for drying zucchini slices to avoid watery layers.
- Mixing bowls – for combining ricotta with egg and cheese smoothly.
Flavor Variations & Add-Ins
- Try ground turkey or chicken instead of beef for a lighter flavor and fewer calories.
- Add sautéed mushrooms or spinach layers to boost veggies and texture.
- Use fresh basil or oregano in the meat sauce for extra herbal brightness.
- Swap mozzarella for provolone or fontina cheese for a different melty taste.
How to Make Keto Lasagna
Ingredients You’ll Need:
Vegetable “Noodles”:
- 2 medium zucchinis, thinly sliced lengthwise (or use thinly sliced eggplant)
Meat Sauce:
- 1 lb (450g) ground beef
- 1 cup marinara sauce (sugar-free, low-carb)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 tsp dried Italian seasoning (or mix oregano, basil, thyme)
- Salt and pepper, to taste
Cheese Mixture:
- 1 ½ cups ricotta cheese
- 1 large egg
- 1/2 cup grated Parmesan cheese
- 2 cups shredded mozzarella cheese, divided
Garnish:
- Fresh parsley or basil, chopped
How Much Time Will You Need?
This dish takes about 20 minutes to prepare, including slicing and cooking the meat sauce, plus around 40 minutes to bake. Allow an additional 10 minutes to rest before serving. So, set aside roughly 1 hour and 10 minutes in total.
Step-by-Step Instructions:
1. Prep the Veggies:
Slice your zucchini thinly lengthwise. Lay the slices on paper towels, sprinkle with salt, and let them sit for 10-15 minutes to draw out excess moisture. Gently blot dry with paper towels to keep your lasagna from getting watery.
2. Make the Meat Sauce:
Heat olive oil in a large skillet over medium heat. Sauté your onion and garlic for 3-4 minutes until soft and fragrant. Add ground beef, cooking until browned and fully cooked, breaking it apart as it cooks. Drain excess fat. Stir in marinara sauce and Italian seasoning, simmer for 5 minutes. Season with salt and pepper to taste, then remove from heat.
3. Prepare Cheese Mixture:
In a bowl, combine ricotta cheese, egg, and half of the Parmesan cheese. Season lightly with salt and pepper and mix until smooth.
4. Assemble and Bake:
In a 9×9 inch baking dish, spread a thin layer of meat sauce on the bottom. Layer zucchini slices to cover the sauce, then spread part of the ricotta mixture on top. Sprinkle with mozzarella. Repeat layers (meat sauce, zucchini, ricotta, mozzarella) until all ingredients are used, ending with a generous layer of mozzarella and the remaining Parmesan. Cover with aluminum foil and bake at 375°F (190°C) for 25 minutes. Remove foil and bake an extra 10-15 minutes until the cheese bubbles and browns.
5. Rest and Serve:
Let your lasagna sit for 10 minutes after baking to set. Garnish with fresh parsley or basil, then slice and serve warm.
Can I Use Frozen Zucchini for Keto Lasagna?
Yes, but make sure to fully thaw and drain the zucchini before using. Squeeze out as much moisture as possible to avoid a watery lasagna.
Can I Make Keto Lasagna Ahead of Time?
Absolutely! Assemble the lasagna and store it covered in the fridge for up to 24 hours before baking. You may need to add a few extra minutes to the baking time if baking straight from the fridge.
How Should I Store Leftovers?
Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave to maintain the best texture and flavor.
Can I Substitute the Ground Beef with Other Proteins?
Definitely! Ground turkey, chicken, or even Italian sausage work well. Just adjust cooking time as needed and drain excess fat to keep the dish from being greasy.