Zucchini Lasagna with Ground Beef

Why This Is Strictly Keto

The lasagna noodles are replaced entirely with thin planks of fresh zucchini — no pasta, no low-carb noodle substitute. The meat sauce is ground beef simmered with crushed tomatoes, garlic and Italian herbs, and the creamy layer is whole-milk ricotta bound with egg and Parmesan. Salting and draining the zucchini first pulls out the water that would otherwise make the dish soupy, so the finished lasagna slices cleanly and stays around 6 grams of net carbs per serving.

Ingredients

Zucchini layers

• 3 large zucchini, sliced lengthwise into 1/8-inch planks
• 1 teaspoon salt

Meat sauce

• 1 tablespoon olive oil
• 1 1/2 pounds ground beef (85% lean)
• 1/2 medium onion, finely chopped
• 3 garlic cloves, minced
• 1 (14 oz) can crushed tomatoes
• 2 tablespoons tomato paste
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Cheese layer

• 15 oz whole-milk ricotta
• 1 large egg
• 1/2 cup grated Parmesan
• 2 cups shredded mozzarella

Instructions

1. Draw out the zucchini water: Lay the zucchini planks on paper towels, sprinkle with the 1 teaspoon salt and let sit 20 minutes. Blot dry firmly with more paper towels.

2. Make the meat sauce: Heat the olive oil in a large skillet over medium-high. Add the ground beef and onion and cook, breaking up the meat, until browned, 7–8 minutes. Add the garlic and cook 1 minute. Stir in the crushed tomatoes, tomato paste, oregano, basil, salt and pepper. Simmer 10 minutes until thickened.

3. Mix the cheese layer: Stir together the ricotta, egg and Parmesan in a bowl.

4. Assemble: Preheat the oven to 375°F. Spread a thin layer of meat sauce in a 9x13-inch baking dish. Add a layer of zucchini planks, half the ricotta mixture, a third of the mozzarella, then more meat sauce. Repeat, finishing with meat sauce and the remaining mozzarella.

5. Bake: Bake uncovered 40–45 minutes until bubbling and golden on top. Let rest 15 minutes before slicing so the layers set.

Nutritional Info (per serving, approximate)

Tips

• Don’t skip the salt-and-blot step — it is the difference between clean slices and a watery pan.
• Grill or roast the zucchini planks for 5 minutes first if you want an even drier, firmer lasagna.
• The dish reheats well and the flavor deepens overnight, so it is a good make-ahead dinner.