Keto Zucchini Lasagna Low Carb Recipe (Tested) | KetoVale
noodleless keto zucchini lasagna

Keto Zucchini Lasagna Low Carb Recipe (Tested)

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What do you expect from lasagna? You expect delicious taste, nutrition, and delicacy. Unfortunately, you also expect unwanted carbs, which can lead to digestive upset, brain fog, and more. 

Did you know that it’s possible to skip the carbs and enjoy the taste of traditional lasagna if you cook Keto Zucchini Lasagna?

My low carb zucchini lasagna recipe uses zucchini “pasta” strips in place of traditional gluten-laden pasta made with white or wheat flour. Basically, it’s a noodle less lasagna.

Zucchini is low-in carbs and high in nutrition. It’s an excellent source of vitamin C. It also provides B vitamins, fiber, water, fiber, antioxidants, and several minerals. 

Because zucchini is a rich source of B-vitamins, especially folate, riboflavin, and B6, it can help to boost energy production in the body. When cooked, you will hardly find a more delicate superfood.

keto zucchini beef lasagna

If you love zucchini, check our list of the best keto zucchini recipes!

You can use ground turkey or chicken for this recipe, but I recommend using beef. This is because beef is an excellent source of protein, niacin, vitamin B12, selenium and zinc. 

It is also high in iron, riboflavin, vitamin B6 and phosphorus, magnesium, potassium and vitamin D. Go with a brand of beef that is organic and grass-finished for the most nutrition.

The cheese and eggs provide a good amount of protein, which has numerous health benefits. 

low carb zucchini lasagna

Protein has been shown to help you lose weight and build lean muscle mass because it’s very satiating (1). You’ll benefit from getting more protein in your diet whether or not you hit the gym!

Go with organic brands of dairy and eggs. I like to recommend buying organic, pasture-raised eggs as they tend to be higher in certain nutrients. 

This no noodle lasagna recipe requires you to cook the beef ahead of time. Then you’ll need to layer the ingredients like you would a normal lasagne dish!

How to Make Low Carb Zucchini Lasagna with Beef and Mushroom

To start, wash the zucchini and trim off the tips. Cut lengthwise into thin strips. This is how to slice zucchini for lasagna without a mandoline. You don’t need it if you have a sharp knife.

Arrange the zucchini on a baking tray and cover with salt. Allow to rest for 10 minutes. Blot the excess water with a paper towel.

slice zucchini for lasagna

Cook the mushrooms, onion, and garlic in butter (or olive oil) in a stovetop pan.

saute mushroom onion garlic

Mix in the freshly chopped tomatoes, beef, salt and pepper. You can use low-carb marinara sauce or tomato sauce if you like. Cook until the beef is browned and the meat sauce reaches your desired consistency. 

add tomatoes and ground beef

In a separate bowl, combine heavy cream, Parmesan cheese, and egg. You can add some ricotta mixture into this if you prefer.

beat egg heavy cream parmesan

In a baking tray, layer the meat, arrange the zucchini, pour the egg and cheese mixture on top, and continue until all ingredients are used. You can throw in some spinach leaves, fresh basil and other fresh herbs in as well for extra flavors.

arrange zucchini beef layers

Sprinkle mozzarella cheese (or cheddar cheese) on top and bake for 20 to 30 minutes.

cheesy zucchini beef lasagna

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noodleless keto zucchini lasagna
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4.92 from 12 votes

Keto Zucchini Lasagna

A low-carb and keto-friendly lasagna dish made with beef and zucchini, perfect for dinner and leftover lunch.
Course Dinner, Main Dish
Cuisine Ketogenic, Low Carb
Keyword keto zucchini lasagna, zucchini lasagna
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 6
Calories 486kcal
Author Tanya K.


  • 1 lb ground beef
  • 4 zucchini medium size, thinly sliced
  • 1/2 cup mushrooms
  • 1 tomato medium size, chopped
  • 1/2 onion diced
  • 1 clove garlic
  • 2 tbsp butter
  • 1 egg large
  • 2 oz Parmesan cheese grated
  • ½ cup heavy cream
  • 2 cups Mozzarella cheese shredded
  • thyme leaves optional
  • oregano leaves optional
  • basil leaves optional
  • salt and pepper to taste


  • After washing the zucchini, chop off both tips and cut lengthwise into thin strips. Arrange zucchini strips on a tray or baking sheet. Do this in batches. Sprinkle with salt and let them rest for 10 minutes to release the moisture. Then blot with a towel.
  • Melt the butter in a frying pan set over medium heat.
  • Sauté the mushrooms with the onion and garlic in the pan for a minute. Salt and pepper just to taste.
  • Mix in the tomato and beef and allow to cook for another 3-5 minutes. Simmer for 5 more minutes, enough to thicken the sauce to your liking. Set aside.
  • Crack the egg in a medium bowl. Add the Parmesan cheese and heavy cream, and beat together.
  • Prepare a baking dish for the lasagna. Layer a bed of meat on the base of the dish, arrange the zucchini slices on top of the meat, and finally pour the egg and cheese mix on the surface. Continue with the remaining lasagna layers until the rest of the ingredients are all used up.
  • Sprinkle the mozzarella cheese on top.
  • Set the oven to 340°F and bake the dish inside. Leave for about 20-30 minutes until the cheese turns golden and melted.
  • Allow to cool for another 3 minutes then serve.
  • Serve sprinkled with chopped basil and your favorite veggies (optional).



Nutrition Facts
Keto Zucchini Lasagna
Amount Per Serving
Calories 486 Calories from Fat 342
% Daily Value*
Fat 38g58%
Saturated Fat 20g100%
Cholesterol 154mg51%
Sodium 500mg21%
Potassium 695mg20%
Carbohydrates 8g3%
Fiber 2g8%
Sugar 5g6%
Protein 28g56%
Vitamin A 1206IU24%
Vitamin C 27mg33%
Calcium 356mg36%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
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Cooking Tips and FAQ

How do you keep zucchini lasagna from being watery?

To prevent zucchini lasagna from being watery, you need to salt the zucchini slices and let them sit for 10-15 minutes to draw out moisture, then pat dry with paper towels before assembling the lasagna. If you want to go the extra mile, you can grill or bake the zucchini slices briefly to evaporate excess moisture before layering.

How to fix watery zucchini lasagna

To fix watery zucchini lasagna (already cooked), I suggest you drain any excess liquid from the baking dish, then return the lasagna to the oven to bake uncovered. This allows the extra moisture to evaporate. For future preparations, pre-salt and pat dry zucchini slices or pre-cook them to release moisture before layering.

Can you use cottage cheese instead of ricotta cheese in lasagna?

Yes, cottage cheese can be used as a substitute for ricotta in lasagna, providing a similar texture and a slightly different, but still delicious, flavor profile. Ultimately, it depends on your personal preferences. I like to experiment with different types of cheese for this dish.

How to store leftover zucchini lasagna

You should store leftover zucchini lasagna in an airtight container in the refrigerator for up to 3 days. For longer storage, consider freezing individual portions. Ideally, you will want to make just enough for a family dinner and consume it fresh.

How to freeze zucchini lasagna

To freeze lasagna, assemble the cooked zucchini lasagna in a freezer-safe dish and let it cool, then cover tightly with foil or a lid and freeze for up to 3 months.

How to reheat zucchini lasagna

To reheat zucchini lasagna, place it in a preheated oven at 375°F (190°C) and bake covered for 15-20 minutes or until heated through. If frozen, thaw in the refrigerator overnight before reheating.

What to serve with lasagna

You can serve zucchini lasagna with a fresh garden salad or keto garlic bread. As you can see from the nutrition label, my recipe is a complete meal with enough protein, fat and calories.

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