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This Zucchini Lasagna recipe is loaded with meat, cheese and zucchini noodles! A few simple steps results in the perfect keto-friendly lasagna that is not soggy or watery!
Zucchini Lasagna
Lasagna is one of those foods that just evokes comfort. Not only is it a delicious dish to enjoy, but I love the work that goes into preparing it. There is something almost therapeutic about it!
This Zucchini Lasagna recipe is so incredibly delicious I promise you won’t even notice the noodles are missing. Instead of traditional pasta sheets this recipe uses thinly sliced zucchini making this dish gluten free and keto friendly!
It is a great way to pack extra veggies into your families diet. This recipe uses two pounds of fresh zucchini, so it is a great way to lighten up a classic dish!
If you aren’t a big fan of a lot of layering, I highly recommend this Keto Lasagna Skillet or my Spaghetti Squash Lasagna. These are much lighter than the traditional lasagna and require much less work!
How to slice Zucchini for Lasagna
While you can use a good sharp knife, it is a lot easier to prepare this zucchini with a mandoline slicer. I use this mandoline, and use the second setting for my zucchini noodles. Carefully slice the zucchini lengthwise so you have long, thin zucchini noodles.
How do you keep zucchini from being watery?
- Using a mandoline slicer slice the zucchini about 1/8 inch thick. I use setting 2 on this slicer. Place the sliced zucchini on paper towels to absorb moisture as you work.
- Skillet method: Heat a large skillet, griddle or grill to medium heat. Lightly spray the cooking surface with oil and grill the zucchini 1-2 minutes on each side until they have begun to brown and there is very little steam coming off the zucchini. This helps to remove the moisture which will prevent the dish from being soggy. Place the cooked zucchini noodles on paper towels to absorb any extra moisture.
- Oven method: Place the zucchini slices on a lightly greased baking sheet and bake at 400 degrees F for 10-15 minutes, flipping half way through while you prepare the rest of the lasagna. Remove the zucchini from the oven when they have browned slightly and very little steam is coming off the zucchini. Place the cooked zucchini noodles on paper towels to absorb any extra moisture.
How to make Zucchini Lasagna
- Brown the Italian sausage and ground beef over medium heat and drain off any grease. Add the marinara sauce to the skillet and reduce the heat to low. Allow the mixture to simmer while you prepare the rest of the ingredients.
- In a mixing bowl combine the ricotta, parmesan, egg, garlic and Italian seasoning.
- In a greased 11×7 baking dish spread 1/2 cup of the meat sauce in the bottom of the dish. Place the zucchini noodles on top (10-12 slices), then the ricotta mixture, a meat sauce layer, zucchini noodles, ricotta, meat sauce and top with the mozzarella cheese.
How long to cook Zucchini Lasagna
For this recipe we use a high cooking temperature of 400 degrees. This helps to cook out any remaining moisture from this dish so it is not soggy. A zucchini lasagna should be cooked uncovered for 25-30 minutes until the cheese is golden brown and bubbly!
How to store Zucchini Lasagna
Allow the dish to cool to room temperature after cooking. Cover the dish and store in a fridge up to 5 days. To reheat the lasagna microwave single servings in 30 second increments until warmed through.
To heat the entire casserole dish allow it to come to room temperature as the oven preheats. Bake at 350 degrees covered for 10 minutes and uncovered for another 10 minutes.
Is Zucchini Lasagna Keto?
Yes, if using a low carb, sugar free marinara such as this one, this dish is keto-friendly. As directed this recipe contains 8 servings and each serving has 5.4 grams of carbs and 1.2 grams of fiber each. This comes to 4.2 net carbs per slice!
How to use Summer Zucchini
Is your garden overflowing with Summer Zucchini? This is my favorite problem to have! You can try any of these 20+ Amazing Zucchini recipes! Some of my favorites include:
Other Casserole Dinners
- Broccoli Chicken Casserole
- Low Carb Taco Casserole
- Butternut Squash Mac and Cheese
Zucchini Lasagna
Farmlife DIY
This Zucchini Lasagna recipe is loaded with meat, cheese and zucchini noodles! A few simple steps results in the perfect keto-friendly lasagna that is not soggy or watery!
4.27 from 46 votes
Print Recipe Pin Recipe
Cook Time 30 minutes mins
Total Time 30 minutes mins
Course Food
Cuisine Keto
Ingredients
- 3 large zucchini about 2 pounds
- 1 pound Italian sausage
- 1 pound ground beef
- 1 24 ounce jar low carb marinara sauce (if keto)
- 1 1/2 cup ricotta cheese
- 1 tablespoon garlic
- 1 tablespoon Italian seasoning
- 1 lare egg beaten
- 1 cup shredded parmesan
- 1 1/2 cups mozzarella
Instructions
Prepare the Zucchini Noodles
Using a mandoline slicer slice the zucchini about 1/8 inch thick. I use setting 2 on this slicer. Place the sliced zucchini on paper towels to absorb moisture as you work.
Pre cook the zucchini. You can do this using the skillet method or the oven method:
Skillet method: Heat a large skillet, griddle or grill to medium heat. Lightly spray the cooking surface with oil and grill the zucchini 1-2 minutes on each side until they have begun to brown and there is very little steam coming off the zucchini. This helps to remove the moisture which will prevent the dish from being soggy. Place the cooked zucchini noodles on paper towels to absorb any extra moisture.
Oven method: Place the zucchini slices on a lightly greased baking sheet and bake at 400 degrees F for 10-15 minutes, flipping half way through while you prepare the rest of the lasagna. Remove the zucchini from the oven when they have browned slightly and very little steam is coming off the zucchini. Place the cooked zucchini noodles on paper towels to absorb any extra moisture.
Zucchini Lasagna
Preheat the oven to 400 degrees F. Grease an 11×7 baking dish and set aside.
Brown the Italian sausage and ground beef over medium heat and drain off any grease. Add the marinara sauce to the skillet and reduce the heat to low. Allow the mixture to simmer while you prepare the rest of the ingredients.
In a mixing bowl combine the ricotta, parmesan, egg, garlic and Italian seasoning.
In a greased 11×7 baking dish spread 1/2 cup of the meat sauce in the bottom of the dish. Place the zucchini noodles on top (10-12 slices), then the ricotta mixture, a meat sauce layer, zucchini noodles, ricotta, meat sauce and top with the mozzarella cheese.
Bake the lasagna uncovered 25-30 minutes until the cheese is gold and bubbly. Let the lasagna sit 10 minutes before serving, do not skip this step, the dish needs time for any moisture to settle.
Notes
Net carbs 4.2 g per serving
Nutrition
Serving: 1/8 of the casserole dishCalories: 312kcalCarbohydrates: 5.4gProtein: 28gFat: 18gCholesterol: 73.7mgSodium: 752mgFiber: 1.2gSugar: 2.7g
Keyword keto lasagna, low carb lasagna, zucchini casserole, zucchini lasagna
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Reader Interactions
4.27 from 46 votes (46 ratings without comment)
Comments
Michael saysThis looks delicious. We will be having it in the near future. Would love to try more recipes.
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