Keto Beef Lasagna With Zucchini Slices – Comforting, Low-Carb, and Satisfying

If you love classic lasagna but want to keep things low-carb, this keto version hits the spot. It swaps traditional noodles for thin zucchini slices and keeps all the flavor with rich beef, creamy ricotta, and bubbly mozzarella. The texture is hearty and comforting, and the flavor is bold and balanced.

It’s a weeknight-friendly recipe that also feels special enough for guests. You won’t miss the pasta, and you’ll feel great after eating it.

What Makes This Recipe So Good

• All the flavor, fewer carbs: Zucchini stands in for pasta without losing that layered, cheesy lasagna vibe.
• Comfort food made lighter: It’s satisfying, but not heavy. Perfect for keeping your energy steady.
• Simple ingredients, big payoff: Ground beef, tomatoes, herbs, and cheese do most of the work.
• Meal-prep friendly: It reheats well, and the flavors deepen by the next day.
• Flexible: You can tweak the cheeses, adjust the spice, or add veggies without breaking the low-carb goal.

Shopping List

• Zucchini: 3–4 medium, firm and fresh for easy slicing
• Ground beef: 1 to 1.25 pounds (80–90% lean)
• Olive oil: 1–2 tablespoons
• Yellow onion: 1 small, diced
• Garlic: 3–4 cloves, minced
• Crushed tomatoes: 1 (14–15 oz) can, no sugar added
• Tomato paste: 2 tablespoons
• Italian seasoning: 1–2 teaspoons
• Red pepper flakes: A pinch, optional
• Fresh basil or parsley: A handful, chopped (optional)
• Ricotta cheese: 1 cup (whole milk for best texture)
• Egg: 1 large
• Parmesan cheese: 1/2 cup, finely grated
• Mozzarella cheese: 2 cups, shredded
• Salt and black pepper: To taste
• Cooking spray or extra olive oil: For the baking dish

Instructions

1. Prep the zucchini “noodles”: Trim ends and slice lengthwise into 1/8–1/4-inch slices using a mandoline or a sharp knife.

   Lay slices on paper towels, lightly salt both sides, and let them sit 15–20 minutes to draw out moisture.

2. Pat dry and pre-cook zucchini: Blot the slices well. For extra insurance against a watery lasagna, either grill or pan-sear them for 1–2 minutes per side, or bake on a sheet at 400°F (200°C) for 8–10 minutes. Set aside.
3. Make the beef sauce: Heat olive oil in a large skillet over medium heat.

   Add onion and cook 3–4 minutes until softened. Stir in garlic for 30 seconds. Add ground beef, season with salt and pepper, and cook, breaking it up, until browned.

4. Build the sauce flavor: Stir in crushed tomatoes, tomato paste, Italian seasoning, and red pepper flakes if using.

   Simmer 8–10 minutes to thicken. Taste and adjust salt and pepper. Stir in chopped basil or parsley.

5. Mix the ricotta layer: In a bowl, combine ricotta, egg, Parmesan, a pinch of salt, and a few grinds of pepper.

   Mix until smooth.

6. Preheat and prep dish: Heat the oven to 375°F (190°C). Lightly oil or spray a 9×13-inch baking dish.
7. Assemble the lasagna: Spread a thin layer of beef sauce on the bottom. Add a layer of zucchini slices, slightly overlapping.

   Dollop and spread half the ricotta mixture on top. Sprinkle with a third of the mozzarella. Repeat layers: sauce, zucchini, remaining ricotta, mozzarella.

   Finish with the remaining sauce and the last layer of mozzarella.

8. Bake: Cover loosely with foil (tent it so it doesn’t stick to the cheese). Bake 20 minutes. Remove foil and bake another 10–15 minutes until bubbly and golden in spots.
9. Rest before slicing: Let the lasagna rest 10–15 minutes to set.

   This helps clean slices and better texture.

10. Serve: Garnish with extra herbs if you like. Slice and enjoy warm.

How to Store

• Fridge: Store leftovers in an airtight container for 3–4 days. Reheat covered at 325°F (165°C) until warmed through, or use the microwave in short bursts.
• Freezer: Cool completely.

  Wrap the whole pan tightly or portion into freezer-safe containers. Freeze up to 2 months. Thaw overnight in the fridge before reheating.

• Meal prep tip: Assemble ahead, cover, and refrigerate up to 24 hours before baking.

  Add 5–10 minutes to the bake time if going straight from the fridge.

Why This is Good for You

• Lower in carbs: Zucchini replaces pasta, keeping carbs down while still offering fiber and nutrients.
• Protein-rich: Ground beef and cheese keep you full and support muscle maintenance.
• Balanced fats: Whole-milk ricotta and mozzarella provide satisfying fats, helpful for keto and stable energy.
• Micronutrients: Zucchini adds vitamin C, potassium, and antioxidants, while tomatoes bring lycopene.

Common Mistakes to Avoid

• Skipping moisture control: Not salting and pre-cooking zucchini can lead to a watery lasagna. Don’t skip this step.
• Overloading sauce: Too much liquid in the sauce makes soggy layers. Simmer until it thickens.
• Cutting too soon: If you slice right out of the oven, layers slide apart.

  Rest it first.

• Using very lean beef only: Ultra-lean meat can taste dry. Aim for 80–90% lean for better flavor and texture.
• Uneven zucchini slices: Thick or uneven slices can stay firm. Keep slices consistent for even cooking.

Alternatives

• Protein swaps: Use ground turkey, chicken, or Italian sausage.

  For sausage, reduce added salt and adjust seasoning.

• Cheese options: Cottage cheese can replace ricotta; drain it first for a thicker texture. Add provolone for extra meltiness.
• Veggie boost: Add sautéed mushrooms, spinach, or bell peppers. Make sure to cook off excess moisture first.
• Spice profile: Add smoked paprika, fennel seeds, or a pinch of nutmeg in the ricotta for a classic lasagna note.
• Sauce tweak: If you prefer a creamier version, swirl a few tablespoons of heavy cream into the sauce while it simmers.

FAQ

Do I need a mandoline to slice the zucchini?

You don’t have to use one, but it helps create consistent thin slices.

A sharp chef’s knife works too—aim for 1/8–1/4-inch slices so they cook evenly and layer well.

How do I keep the lasagna from getting watery?

Salt and rest the zucchini, then pat it dry. Pre-cook the slices and simmer the sauce until thick. Let the baked lasagna rest before slicing so the juices settle.

Can I make this dairy-free?

Yes.

Use dairy-free ricotta and mozzarella alternatives, and skip the Parmesan or use a vegan version. Make sure your cheese substitutes melt well for the best texture.

Is this recipe freezer-friendly?

It freezes well either baked or unbaked. For best texture, freeze after baking and cooling.

Thaw overnight and reheat covered until hot and bubbly.

What size pan should I use?

A 9×13-inch baking dish is ideal. If using a smaller dish, you may have thicker layers and need a slightly longer bake time.

Can I make it spicier?

Absolutely. Add more red pepper flakes, use hot Italian sausage for part of the meat, or stir a touch of chili paste into the sauce.

How many carbs are in a serving?

It varies based on brands and serving size, but typically falls around 6–10 net carbs per serving.

Check your ingredient labels and calculate based on your portions.

Can I skip the egg in the ricotta?

You can. The egg helps bind and set the ricotta layer, but it’s optional. If skipping, expect a slightly softer texture.

Wrapping Up

Keto Beef Lasagna with Zucchini Slices gives you everything you want from lasagna—savory meat sauce, creamy cheese, and satisfying layers—without the carb-heavy pasta.

It’s simple to make, easy to customize, and great for leftovers. With a few moisture-control tricks, you’ll get perfect slices every time. Add it to your weekly rotation and enjoy a cozy, low-carb dinner that feels like a treat.