Zucchini Lasagna with Ground Beef

Layer zucchini, ground beef sauce, ricotta and mozzarella for a pasta-free lasagna. Includes preparation and baking instructions.

Ingredients

For the zucchini layers:

3 large green zucchini (about 2 lbs total)
1 tsp salt (for drawing out water)

For the meat sauce (no pork):

1.5 lb ground beef (85/15 or 80/20 for more flavor)
1 small onion, finely chopped
4 cloves garlic, minced
1 can (15 oz) crushed tomatoes (no sugar added)
2 tbsp tomato paste
1 tsp dried oregano
1 tsp dried basil
½ tsp fennel seeds (optional – mimics Italian sausage flavor without pork)
½ tsp red pepper flakes (optional)
Salt and black pepper to taste

For the cheese filling:

15 oz whole milk ricotta cheese
1 large egg
¼ cup grated Parmesan
½ tsp salt
¼ tsp black pepper
2 tbsp fresh parsley, chopped

For topping:

2 cups shredded whole milk mozzarella
¼ cup grated Parmesan

Time Chart

Prep time	Cook time	Total time
20 min	40 min	60 min

Net carbs calculated for 6 servings.

Step-by-Step (6 steps)

Step 1 – Prepare the zucchini
Slice zucchini lengthwise into ¼-inch thick planks using a mandoline or sharp knife. Lay slices on a baking sheet lined with paper towels. Sprinkle both sides with 1 tsp salt. Let rest for 15 minutes. Then pat very dry with fresh paper towels. This step prevents soggy keto zucchini lasagna. I recommend changing the paper towels once during the resting process to absorb maximum moisture. The drier your zucchini planks, the better your keto zucchini lasagna will hold its shape when sliced.

Step 2 – Make the beef sauce
In a large skillet over medium-high heat, brown ground beef (about 8 minutes). Drain excess fat but leave about 1 tablespoon for flavor. Add onion and garlic, cook 3 minutes until soft. Stir in crushed tomatoes, tomato paste, oregano, basil, fennel seeds (if using), red pepper flakes, salt, and pepper. Simmer 10 minutes. Set aside. The fennel seeds add that classic Italian sausage flavor without any pork, keeping your keto zucchini lasagna pork-free. For an even deeper flavor, let the sauce simmer for 15-20 minutes while you prepare other components.

Step 3 – Mix the cheese filling
In a medium bowl, combine ricotta, egg, ¼ cup Parmesan, salt, pepper, and parsley. Mix well. This creamy layer is what makes keto zucchini lasagna taste decadent. Some readers ask if they can use low-fat ricotta – I don’t recommend it because the fat adds creaminess and helps the layers bind. Full-fat dairy is your friend when making a truly satisfying keto zucchini lasagna.

Step 4 – Assemble the layers
Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish. Spread ½ cup meat sauce on the bottom. Place a single layer of zucchini planks (overlapping slightly). Spread half the ricotta mixture over zucchini. Sprinkle ½ cup mozzarella. Add half the remaining meat sauce. Repeat layers: zucchini, ricotta, mozzarella, meat sauce. Finish with a final layer of zucchini, then top with remaining mozzarella and ¼ cup Parmesan. Press down gently on the final layer to compact everything—this helps your keto zucchini lasagna slice cleanly later.

Step 5 – Bake the lasagna
Cover with foil (tent to avoid touching cheese). Bake 25 minutes. Remove foil and bake another 15 minutes until cheese is golden and bubbly. Let your keto zucchini lasagna rest for 10 minutes before slicing. This rest time solidifies the layers. If you cut immediately, the ricotta and zucchini will slide apart. Patience here transforms your keto zucchini lasagna from messy to magnificent.

Step 6 – Serve
Cut into 6 squares. Garnish with fresh basil or parsley. Serve hot. Store leftovers in the fridge for up to 4 days. Reheat gently – a microwave works but an oven at 300°F for 10 minutes preserves the texture of your keto zucchini lasagna much better.

Ingredient choices and recipe notes

Ingredient brands, substitutions and portion sizes change the nutrient totals. We have not verified a reproducible nutrition calculation for this recipe; earlier calorie, carbohydrate and other per-serving nutrition claims have been omitted. Preparation and cooking times are estimates, so allow for all listed steps, preheating, cooling or chilling.

Check the actual labels for allergens and added ingredients, particularly when using sauces, sweeteners or dairy alternatives. Substitutions can change the texture and cooking process as well as the nutrient content. A dietary label does not certify a recipe for a medical condition.

Check ground meat reaches 160°F (71°C), or casseroles 165°F (74°C): FoodSafety.gov chart.