Zucchini slices are used in keto lasagna in place of pasta. This delicious, filling, low-carb, gluten-free beef lasagna is a hit with everyone!
| Prep Time: | 20 mins |
| Cook Time: | 1 hr |
| Total Time: | 1 hr 20 mins |
| Servings: | 6 |
| Yield: | 1 8-inch baking dish |
Ingredients
- cooking spray
- 1 ½ large zucchinis, thinly sliced lengthwise
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 ½ cups low-carb marinara sauce
- 2 teaspoons salt, divided
- 1 teaspoon dried oregano
- ½ teaspoon ground black pepper
- 1 (8 ounce) container ricotta cheese
- 1 large egg
- ½ teaspoon ground nutmeg
- 2 cups shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- aluminum foil
Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Grease an 8-inch baking dish with cooking spray.
- Pat dry zucchini slices with a paper towel to remove excess moisture. Set aside.
- Heat olive oil in a saucepan over medium-high heat. Add ground beef; cook until browned, 5 to 8 minutes.
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- Add marinara sauce, 1 teaspoon salt, oregano, and pepper; simmer for 10 minutes. Set aside.
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- Combine ricotta cheese, egg, 1 teaspoon salt, and nutmeg in a bowl; mix well. Set aside.
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- Arrange one layer of zucchini slices in the prepared baking dish. Cover with 1/2 of the sauce. Add another layer of zucchini slices. Spread ricotta mixture on top. Sprinkle with 1/2 of the mozzarella cheese. Add another layer of zucchini slices; cover with remaining sauce and top with remaining mozzarella cheese and Parmesan cheese. Cover the baking dish with aluminum foil.
- Dotdash Meredith Food Studios
- Dotdash Meredith Food Studios
- Bake in the preheated oven for 30 minutes. Remove aluminum foil and bake until top is golden, about 15 minutes more.
- Dotdash Meredith Food Studios
- Dotdash Meredith Food Studios
Nutrition Facts
| Calories | 424 kcal |
| Carbohydrate | 15 g |
| Cholesterol | 117 mg |
| Dietary Fiber | 3 g |
| Protein | 30 g |
| Saturated Fat | 12 g |
| Sodium | 1427 mg |
| Sugars | 8 g |
| Fat | 27 g |
| Unsaturated Fat | 0 g |
Reviews
A mandoline slicer is a must-have for this recipe. If the Zucchini is sliced too thick and is undercooked it ruins the texture for the dish. I sometimes substitute half the ground beef for Italian Sausage (drain the fat) and make a low carb marinara from scratch. This has become a family favorite, I like it better than actual noodles!
Delicious! I roasted my zucchini on a grate first in order to cut down on the water, loved the ricotta mixture! Will definitely be keeping this recipe and doubling it next time.
The cooking time was not enough. Zucchini wasn’t done enough. Overall was runny but tasty.
Delicious! Made it many times. Thanks.
I made it using ground chicken and added parm cheese to my riccotta. I also added garlic to the cheese for a little more and everyone loved the garlic
First time making a zucchini lasagna, I always add shrimp to my meals because I don’t particularly like ground meats, and all I can say is that I will never make lasagna again using pasta
I didn’t have ricotta cheese so I used cottage cheese. Hubby thought is was the best ever. I really enjoyed it too. Not to rich or heavy.
Air frying the zucchini is definitely good advice. Turned out delicious everybody loved it.
Wonderful! Mine was a little to runny so I should have pulled more water out of the zucchini slices.
Yummy, everyone loved it, will definitely make again!
I used ground chicken and it tasted great. Easy to make!
The whole family loves it! I dry out the zucchini in the air fryer before assembling, this works really well to cut down on water. I also use half the tomato sauce as well to cut down on the liquid. These 2 modifications make the lasagna less watery.
We exchanged pepperoni slices for the hamburger. We used marinara sauce with extra tomato paste and sun dried tomatoes. We also added chopped onion and green peppers to the sauce. We omitted the ritacotta and just used motozella.
Great meal. Adjust spices to your taste. I doubled recipe. 1# ground meat doesn’t go far in my house.
Really happy with this dish–couldn’t wait to make it again. A few notes: 1st time, my 8×8 baking pan was too shallow, so I used a 9×13–however, I felt like this was too big. It was still delicious but lacked the depth that makes it look so great in the video ;). 2nd time, I used a 7×9 pan but that was deeper and I think the size was perfect. I used a vegetarian”Beyond Beef” style beef. Both times the dish was a bit wet at the bottom, but I didn’t mind this. And it reheats beautifully–it’s even better the 2nd day.
good
I used the salt on dried zucchini slices, deleted the olive oil and nutmeg and cooked in a 9×13 pan. The slices were 1/16″ thick so the moisture was not an issue. I doubled all the cheeses and kept the meat and tomato as directed. Very good, I’ll definitely make this again.
Excellent!!! My family loved it..
Delicious! I only made a few adjustments. I decided to use an 8×12 baking dish, since an 8×8 seemed too small for the quantity of ingredients. I skipped adding the olive oil, and used only a light coating of cooking spray to the beef skillet. I added about a teaspoon of garlic powder to the meat mixture and a bit of sauce to the baking dish before the first layer of zucchini. To top it off, I added a bit more shredded Parmesan than what is called for. I will definitely make it again. Warning: It’s so good don’t count on six servings. Four is about right.
Very tasty… even my spouse loved it.
Yummy! I used mozzarella instead of ricotta and ground turkey for the sausage/beef. Definitely will make this again