Keto Lasagna
A hearty, bubbling keto lasagna that swaps pasta sheets for tender roasted zucchini, layered with rich beef marinara and three cheeses. At just 7.5g net carbs per serving and ready in 1 hour 5 minutes, it delivers all the comfort of the classic without the carb crash.
Head of Nutrition · June 17, 2026
Nutrition per serving
Per serving · makes 8. Values are estimates; brands vary.
This keto lasagna trades carb-heavy pasta for roasted zucchini planks, layering them with a rich beef marinara and a creamy three-cheese filling. It's pure Italian comfort food that keeps you firmly in ketosis.
Ingredients
- 3 medium zucchini (about 1.5 lbs), sliced lengthwise into 1/4-inch planks
- 1 lb ground beef (80/20)
- 1 1/2 cups low-sugar marinara sauce (no added sugar, about 4g net carbs per 1/2 cup)
- 2 cloves garlic, minced
- 1 tsp dried Italian herbs
- 15 oz whole-milk ricotta cheese
- 1 large egg
- 2 1/2 cups shredded whole-milk mozzarella, divided
- 1/2 cup grated Parmesan cheese
- 1 tbsp olive oil
- 1 tsp salt, divided
- 1/4 tsp black pepper
Instructions
- 1
Preheat oven to 400 F. Lay zucchini planks on paper towels, sprinkle with 1/2 tsp salt, and let sit 10 minutes to draw out moisture. Pat thoroughly dry — this is key to avoiding a watery lasagna.
- 2
Arrange zucchini on baking sheets, brush with olive oil, and roast 12-15 minutes until softened and lightly golden. Set aside and reduce oven to 375 F.
- 3
Meanwhile, brown the ground beef in a skillet over medium-high heat, breaking it up, until no pink remains. Drain excess fat, then stir in garlic, Italian herbs, marinara, remaining 1/2 tsp salt, and pepper. Simmer 5 minutes.
- 4
In a bowl, mix ricotta, egg, Parmesan, and 1 cup of the mozzarella until combined.
- 5
In a 9x13-inch baking dish, spread a thin layer of meat sauce. Layer half the zucchini planks, half the ricotta mixture, then a third of the remaining meat sauce. Repeat with remaining zucchini, ricotta, and sauce. Top with the remaining 1 1/2 cups mozzarella.
- 6
Cover with foil and bake 20 minutes. Remove foil and bake another 15-20 minutes until bubbling and the top is golden. Let rest 10 minutes before slicing into 8 portions.
Tips & notes
- Salting and patting the zucchini dry is the single most important step — skipping it makes the lasagna soupy. For extra insurance, blot the roasted planks again before assembling.
- Stores well: refrigerate up to 4 days or freeze individual portions up to 2 months. Reheat covered at 350 F until hot through.
- Swap ground beef for Italian sausage or ground turkey, or use sauteed mushrooms and spinach for a vegetarian version (adjust protein accordingly).
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Frequently asked questions
- How many carbs are in keto lasagna?
- Each serving has 7.5g net carbs (9.5g total carbs minus 2g fiber), 412 calories, 29g protein, and 29g fat. This recipe makes 8 servings, so the whole dish has about 60g net carbs total.
- Why is my keto lasagna watery?
- Zucchini holds a lot of water. Salting the planks for 10 minutes, patting them dry, and roasting them before assembly removes most of that moisture. Letting the baked lasagna rest 10 minutes before slicing also lets it set up.
- Can I make keto lasagna ahead of time?
- Yes. Assemble it fully, cover, and refrigerate up to 24 hours before baking (add 5-10 minutes to the covered bake time). It also freezes well, baked or unbaked, for up to 2 months.
