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Cheesy Keto Lasagna with Zucchini Noodles – Family Favorite

Keto Lasagna with Zucchini Noodles

Arif
This keto lasagna is simple and tasty. It uses zucchini instead of pasta. It is low in carbs and full of flavor. Perfect for an easy dinner at home.
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Prep Time 20 minutes
Cook Time 40 minutes
Resting Time 10 minutes
Total Time 1 hour 10 minutes
Course baking
Cuisine Italian-Inspired
Servings 6
Calories 320 kcal

Equipment

  • Knife or vegetable peeler
  • Cutting board
  • Large skillet or pan
  • mixing bowl
  • Baking dish
  • Oven

Ingredients
  

  • 3 –4 medium zucchinis sliced thin
  • 1 lb ground beef
  • 2 cups ricotta cheese
  • 1 ½ cups shredded mozzarella
  • ½ cup grated parmesan
  • 1 egg
  • 2 cups sugar-free marinara sauce
  • 2 cloves garlic minced
  • 1 tsp Italian seasoning
  • Salt and pepper
  • 1 tbsp olive oil

Instructions
 

  • Slice zucchini into thin strips. Sprinkle salt and let sit for 10–15 minutes. Pat dry.
  • Heat oil in a pan. Cook garlic and ground beef until browned. Add sauce and seasoning. Simmer for 5–10 minutes.
  • In a bowl, mix ricotta, egg, and parmesan.
  • Layer baking dish with zucchini, meat sauce, cheese mix, and mozzarella. Repeat layers.
  • Bake at 375°F (190°C) for 30–40 minutes until golden.
  • Let it rest before cutting and serving.

Notes

Remove water from zucchini to avoid soggy lasagna.
Use thick marinara sauce for best texture.
Let it rest before serving so layers stay firm.
Nutritional Facts (Per Serving Approx)
Calories: 320
Protein: 22g
Fat: 24g
Carbohydrates: 6–8g