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+ servings

Ultimate Keto Zucchini Lasagna

Ultimate keto zucchini lasagna recipe image
Prep Time 25 mins
Cook Time 1 hr
Resting time 15 mins
Servings 8 servings
Calories 630 kcal
Net Carbs 7.8 g
A hearty and meaty keto zucchini lasagna with less than 8g of net carbs per serving! This recipe features a meat lovers tomato sauce with ground beef and Italian sausage, oven roasted parmesan zucchini noodles, and a creamy ricotta cheese filling.


  • Knife and Cutting Board
  • large frying pan
  • spatula
  • Baking sheet
  • Parchment Paper
  • lasagna pan/roasting pan


Low Carb Meat Sauce

  • 1 pound ground beef
  • 1 pound Italian sausage ground, casings removed
  • 2 cloves garlic minced
  • 2 cups low carb tomato sauce see notes for substitute

Zucchini Lasagna Noodles

  • 3 medium zucchini sliced into noodles
  • 2 tablespoons olive oil
  • 2 tablespoons parmesan cheese
  • salt and pepper

Ricotta Cheese Filling

  • 1 cup ricotta cheese, whole milk
  • 1 large egg
  • ¼ cup parmesan cheese
  • ¼ cup sour cream
  • 2 tablespoons parsley
  • 2 tablespoons green onion


  • 1 cup cheddar cheese grated
  • 1 cup mozzarella cheese grated


Low Carb Meat Sauce

  • Start the meat sauce by browning ground beef and Italian sausage meat in a large frying pan over medium heat. If using whole Italian sausage, remove the casings and crumble meat before browning.
  • Once browned and cooked through, drain off most of the rendered fat leaving only a few tablespoons.
  • Add finely chopped garlic and fry for 1-2 minutes until the smell of garlic is quite strong.
  • Next add tomato sauce of choice and reduce the heat to a gentle simmer. Continue to simmer to reduce and thicken the sauce. The sauce should be quite thick, a watery sauce will create a watery lasagna.

Low Carb Zucchini Noodles

  • Heat oven to 375°F [190°C]
  • Using a large knife, remove the tip and tail of each zucchini. Lay the zucchini flat and cut in half width wise so you have 2 smaller pieces. This makes is easier to cut into noodles and make the finished lasagna easier to cut into pieces.
  • Stand up each half on its end cut into 1/4 inch [6-7mm] slices down the length with a smooth slow cut. (see recipe images in the post above)
  • Place the cut zucchini slices in a large bowl with olive oil, parmesan cheese, salt and pepper. Toss well until the zucchini is fully coated.
  • Space evenly on a parchment lined baking sheet and cook at 375°F [190°C] for 15-20 minutes until the outside just begins to brown. This step is to reduce the moisture in the zucchini to avoid a watery mess of a keto lasagna.
  • Once cooked, set aside for assembly.

Ricotta Cheese Filling

  • In a large bowl, combine, ricotta cheese, sour cream, raw egg, parmesan cheese and parsley and green onion. Mix well until fully combined. The mixture should be smooth and spreadable. Add more sour cream if the mixture is too thick. Set aside for assembly.

Assembling a Keto Zucchini Lasagna (images in post above)

  • Heat oven to 425°F [220°C]
  • In a large lasagna pan, spread a thin layer of sauce on the bottom to prevent sticking.
  • Next layout cooked zucchini lasagna noodles in an even layer, followed by another thicker layer of meat sauce.
  • Dollop in a portion of the ricotta cheese filling and use the back of a spoon or an offset spatula to spread evenly across the entire pan.
  • Repeat the layering process (noodles, meat sauce, cheese filling) until the pan is full. Ending on a ricotta cheese layer ensures a nice smooth topping surface.
  • Finish the lasagna by topping with a generous layer of grated cheese.
  • Place uncovered in the middle of a 425°F [220°C] oven for 20-25 minutes until the cheese is melted fully and starting to brown.
  • Remove and let the lasagna rest for 10 to 15 minutes before slicing. This will let the lasagna firm up and the liquid reabsorb making it easier to slice, serve, and eat.
  • Use a knife to cut into slices and serve!


Meat Sauce: Be sure to drain off extra fat from the pan before adding tomato sauce, too much grease will ruin the lasagna. 
In place of my 20 minute keto marinara, a store bought low carb tomato sauce such as Rao's can be used, or substitute for 4-5 tablespoons of tomato paste. 
Zucchini Noodles: Hand slicing the zoodles is the easiest method and results in a thicker noodle which is better for lasagna, a mandolin or cheese slices is finicky and makes the noodle too thin. 
Ricotta Cheese Filling: In place of ricotta cheese, a full fat cottage cheese can be used.
Make sure the cheese filling is a smooth spreadable consistency. 
Assembling the Lasagna: There is no wrong way to assemble a lasagna, have fun and just go for it, it will taste amazing either way. 
Leftovers and Reheating: Store leftovers in the fridge for use within a week. Just pop some foil over the pan to seal in any leftovers in the fridge. 
When ready to reheat, place uncovered in a 400°F [205°C] oven until the cheese is melted and the lasagna is warmed through. 
Meal Prepping: This recipe is perfect for making large batches and it actually tastes better the next day making it ideal for weekly keto meal prepping. 
The large quantities in this recipe are also great for low carb entertaining.
Nutritional information is an approximation based on the ingredients I used. For accurate nutritional information you should always use a recipe calculator such as the one provided by Cronometer.


Calories: 630kcalCarbohydrates: 9.4gProtein: 39gFat: 48.5gSodium: 980mgPotassium: 765mgFiber: 1.5gSugar: 4.7gVitamin A: 1143IUCalcium: 399mgIron: 3.28mgSugar Alcohols: 0.09gNet Carbs: 7.8g
Did you give this a try?Mention @yummyforadam or use #yummyforadam on instagram!
Looking for a different low carb recipe?Something you don't see here or looking for a low carb version of your favourite recipe? Let me know so I can get working on it! Contact me directly or leave a comment!
Keywords: keto lasagna, low carb lasagna, Zucchini