Cheesy Keto Lasagna Bowls with Beef and Zucchini | KetoVale
keto lasagna bowls

Cheesy Keto Lasagna Bowls with Beef and Zucchini

Share to save for later!

Traditional lasagna calls for pasta noodles that are high in carbs. But what if you can have baked lasagna in a bowl that is keto-friendly?

My Keto Lasagna Bowls recipe takes a low-carb approach to a classic starchy dish. I used zucchini in place of pasta. When combined with the right ingredients, you won’t even miss the carbs!

This low carb zucchini lasagna bowl is the perfect way to serve a fun dish. It is also properly portioned for those seeking to cut back on calories.

For an authentic Italian flavor, I used ricotta cheese, minced garlic, and Italian seasoning. When combined, these ingredients are high in amino acids, manganese, and vitamins that help facilitate muscle recovery after a workout.

low carb zucchini beef lasagna bowls

The zucchini slices are rich in several vitamins, minerals, and other beneficial plant compounds. Research shows that may even help fight against tumor cells (1). I like using it in pasta recipes because it takes on the flavor of just about anything you cook it with.

Zucchini contains a high water content. This means you will need to be careful not to overcook it or else you’ll be left with soggy noodles. In this recipe, you will need to salt the zucchini slices and let them sit to reduce excess moisture.

You will want to use high-quality ground beef for this lasagna in a bowl recipe to enhance the flavor. Look for a brand that comes from grass-finished and pasture-raised sources if possible. It should be free from antibiotics and hormones.

The marinara sauce is an excellent source of potassium, vitamin C, lycopene, and vitamin A. Research shows that lycopene may help protect heart health (2). Look for a brand that does not contain added sugars.

You can even make these bowls ahead of time and serve as appetizers before dinner!

How to Make Low Carb Lasagna Bowls

Mix ricotta cheese, minced garlic, Italian seasoning, and salt and pepper in a bowl. Set aside.

mix ricotta garlic italian seasoning

Slice the zucchini lengthwise into strips. Coat with salt and let sit for 10 minutes to release the moisture. Then blot dry with a paper towel.

slice zucchini coat salt

Cook the ground beef, dried parsley, onion powder, and red pepper flakes in a stovetop pan over medium heat until the beef is cooked through. 

cook meat parsley spices

Prepare the marinara sauce and put all ingredients in bowls.

put ingredients small bowls

Layer a bed of meat into the bottom of a bowl. Add a layer of ricotta cheese mixture and then a zucchini slice. Repeat this process until all ingredients are used.

layer meat ricotta zucchini marinara

Pour the marinara sauce on top and sprinkle with mozzarella cheese. Bake for 20 minutes at 375F or until golden brown. Serve hot!

keto beef zucchini lasagna bowls

Have you also tried these similar recipes?

keto lasagna bowls
Print Pin This!
5 from 2 votes

Keto Lasagna Bowls

Prepare these low-carb mini lasagna bowls and satisfy all your Italian cheesy food cravings while sticking to your ketogenic diet.
Course Dinner
Cuisine Ketogenic, Low Carb
Keyword keto mini lasagna bowls, mini lasagna bowls
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 2
Calories 678kcal
Author Tanya K.


  • ½ lb ground beef
  • ½ tsp parsley dried
  • ¼ tsp onion powder
  • ¼ tsp red pepper flakes
  • 1 zucchini medium, thinly sliced
  • 1 cup ricotta cheese
  • 1 clove garlic
  • ½ tsp Italian seasoning
  • 1 tbsp olive oil
  • 2 tbsp marinara sauce
  • ½ cup mozzarella shredded
  • 2 tsp Parmesan grated (for garnish optional)
  • 1 tbsp parsley chopped (for garnish optional)
  • salt and black pepper to taste


  • Preheat oven to 375F.
  • In a bowl, combine ricotta with minced garlic, Italian seasoning, and salt and pepper. Mix well and set aside.
  • Slice zucchini into thin round slices using a mandoline slicer or sharp knife. Arrange zucchini slices on a tray or baking sheet, sprinkle with salt and let them rest for 10 minutes to release the moisture. Blot with a towel.
  • Heat olive oil in a frying pan. Add ground beef, dried parsley, onion powder, and red pepper flakes. Season with salt and pepper and cook for 5-7 minutes or until lightly golden.
  • Prepare oven safe ramekins or bowls. Layer a bed of meat on the base of each ramekin. Add a ricotta layer and arrange the zucchini slices on top. Continue with the lasagna layers until the rest of the ingredients are all used up.
  • Pour a bit of marinara sauce over top and sprinkle with shredded mozzarella cheese.
  • Transfer to the oven and bake for 20 minutes or until the cheese turns golden and melted.
  • Serve sprinkled with Parmesan and chopped parsley.



Nutrition Facts
Keto Lasagna Bowls
Amount Per Serving
Calories 678 Calories from Fat 477
% Daily Value*
Fat 53g82%
Saturated Fat 24g120%
Cholesterol 166mg55%
Sodium 463mg19%
Potassium 762mg22%
Carbohydrates 10g3%
Fiber 1g4%
Sugar 4g4%
Protein 42g84%
Vitamin A 1232IU25%
Vitamin C 22mg27%
Calcium 452mg45%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.
Pin To Save This Recipe
Scroll to Top