Keto zucchini lasagna
October 3, 2026 · 3 min read
Zucchini lasagna is the one that makes you stop missing the noodles. Thin planks of zucchini stand in for pasta, and once they're salted and dried they hold a layer the same way — no mushy middle, no puddle in the dish. Underneath is a proper beef marinara and a ricotta-mozzarella layer, so a square eats like the real thing at about 8g net carbs.
The water in zucchini is the whole game. Salt it, let it weep, and pat it bone dry before it ever touches the dish.
Ingredients
- 2 lb zucchini (about 3 medium), sliced lengthwise into thin planks
- 1 teaspoon salt, for sweating the zucchini
- 1 lb ground beef
- 1/2 medium onion, diced
- 2 cloves garlic, minced
- 2 cups low-sugar marinara sauce
- 1 teaspoon dried oregano
- 15 oz whole-milk ricotta
- 1 large egg
- 1/2 cup grated Parmesan
- 2 cups shredded mozzarella
- Fresh basil, to serve
Steps
- Slice the zucchini lengthwise into thin planks, lay them on paper towels, salt both sides, and leave 15 minutes. Pat dry hard — pulling the water out now is what keeps the lasagna from going soupy.
- Heat the oven to 375°F. Brown the ground beef with the onion in a skillet over medium-high, 6 to 8 minutes. Add the garlic for 30 seconds, then stir in the marinara and oregano and simmer 5 minutes.
- Mix the ricotta with the egg, half the Parmesan, and a pinch of salt.
- Layer in a 9x13 dish: a little meat sauce, a row of zucchini planks, ricotta, mozzarella, meat sauce. Repeat, finishing with sauce, the rest of the mozzarella, and the last of the Parmesan.
- Bake 35 to 40 minutes until bubbling and golden. Rest 15 minutes before slicing so it sets, then scatter with basil.
How it comes together
Makes 6 servings — read left to right; each column combines what's behind it.
PrepSlice the zucchini thin and salt it first — 15 minutes of sweating and a hard pat dry is what keeps a crustless lasagna from turning watery.
| 2 lb · 905 g zucchiniabout 3 medium, in thin planks | Sweat the zucchini | |||
| 1 tsp saltfor sweating | ||||
| 1 lb · 455 g ground beef | Make the meat sauce | |||
| ½ onionmedium, diced | ||||
| 2 cloveses · 6 g garlicminced | ||||
| 2 cups · 480 g low-sugar marinara | ||||
| 1 tsp dried oregano | ||||
| 15 oz · 425 g whole-milk ricotta | Mix the ricotta | |||
| 1 egg | ||||
| ½ cup · 50 g grated Parmesan | ||||
| 2 cups · 225 g shredded mozzarella | Layer and bake | |||
| fresh basilto serve |
Scaling adjusts quantities only — cooking times and pan sizes may need judgment. Grams are rounded for the kitchen.
Notes and swaps
Grill or roast the zucchini planks for a few minutes first if you want insurance against wateriness — it drives off more moisture and adds a little char. Ground turkey or Italian sausage swap in for the beef, and a handful of spinach wilted into the meat sauce adds a vegetable without changing the carbs much. Cottage cheese stands in for ricotta if that's what's in the fridge; drain it first. Leftovers firm up overnight and reheat better than fresh, so this is a good one to make ahead.
Watch the marinara. A jarred sauce can hide 6 to 10g of sugar per half cup, so read the label and pick one under about 5g.
The macros here are an estimate. Tell Copper Keto Companion "a square of zucchini lasagna" and it works out the net carbs on the portion you actually cut.
FAQ
How do you keep zucchini lasagna from getting watery? Salt the planks, let them sit 15 minutes, and pat them very dry before layering. For extra insurance, grill or roast them a few minutes first. Skipping this step is the main reason a crustless lasagna turns soupy.
How many net carbs are in a serving? About 8g per square across six servings, most of it from the zucchini and the marinara. The exact number swings with your sauce, so check the label for added sugar.
Can I make it ahead? Yes. Assemble it a day ahead and refrigerate, then add about 10 minutes to the bake time from cold. It also freezes well, baked or unbaked.
Can I use a different cheese? Drained cottage cheese works in place of ricotta, and provolone or a little extra Parmesan can join the mozzarella on top. Keep the total cheese roughly the same so the macros hold.
What else can I make in this style? If you like the no-noodle approach, keto chicken Parmesan and keto fathead pizza scratch the same Italian itch without the carbs.