creamy keto lasagna served on plate

Keto Lasagna

Creamy Keto Lasagna with Zucchini

This keto lasagna is creamy, delicious and the perfect comfort food!

It takes a bit of time and technique to assemble and the results are well worth the added effort. This is high on my husband's "favorite keto meals" list and I'm sure you'll agree once you taste it.

Take a look at my tutorial video to learn how to complete this dish with success. I've used one of my fancy dishes which in hindsight was a little too large. A 9x13 pan works flawlessly for this keto dinner recipe. I've got my eye on this one!

You can freeze the finished result and warm it up at lunchtime. This batch can also be doubled or even tripled so that you can serve a crowd or stock your freezer with some keto lunch's for the coming weeks!

To give your keto lasagna a little variety, change up the meat. Use ground turkey, shredded chicken, ground venison or make it vegetarian and use cooked mushrooms instead of meat!

Comment below and tell us your favorite combinations!

keto zucchini lasagna recipe

Macros

70% fat ~ 6% net carb ~ 23% protein

Creamy Keto Lasagna

Course: Keto, Main Dish
Cuisine: Keto
Prep Time: 1 hour 15 minutes
Cook Time: 1 hour
Total Time: 2 hours 15 minutes
Servings: 9 Servings
Calories: 298kcal
Author: Tara Wright
This Creamy Keto Lasagna recipe uses zucchini as the noodles and a white cream sauce to keep the carb count as low as possible. You won't believe how savory and delicious this keto lasagna is!
Print Recipe

Ingredients

For the Noodles:

  • 2 Zucchini large or 3 medium
  • 1 Tbsp Salt for pulling out the water from the zucchini--we rinse this off
  • 2 Tbsp Avocado Oil

Ground Beef Mixture:

For The Ricotta Mixture:

The cheese:

  • 2 Cups Shredded Mozzarella
  • 1 Cup Shredded Sharp White Cheddar

Instructions

  • Preheat your oven to 350 degrees.
  • Slice the zucchini lengthwise into 1/8 - 1/4 inch slices. You can use a sharp knife or a mandolin for this step.
  • Salt both sides of the zucchini and set it on a wire cooling rack over a towel. The salt will pull moisture out of the zucchini and this set-up allows the water to drip down onto a towel leaving less mess. Set this aside while you continue through the recipe. This can sit anywhere from 20-60 minutes.
  • Next, we're going to make the ground beef layer. In a pan of your choice, heat the avocado oil and cook the onion & garlic cloves until the onion is translucent. (3-4 minutes) Then, add one pound of ground beef, salt and Coconut Aminos and cook until the beef is browned. Set Aside.
  • Returning to the zucchini-- rise the salt off and place the slices between two towels. Push down to squeeze out the excess moisture. Now, coat each slice with a thin layer of avocado oil and place on a baking pan. Put the zucchini in the oven for 5-10 minutes while you continue prep work. (5 minutes for 1/8 inch slices and 10 minutes for 1/4 inch slices) Once the zucchini is finished, set aside to cool.
  • Now we will make the ricotta layer. In a medium sized (6-8 cup) bowl, combine the eggs, ricotta, cream fraiche (or cream cheese or mascarpone), Parmigiano-Reggiano and seasonings. Mix to combine. Set Aside.
  • Shred the cheeses and mix together. Set Aside.

To Assemble:

  • Grease the bottom of the pan
    Start with a layer of zucchini on the bottom.
    Ricotta mixture
    Meat mixture
    Cheese Mixture (3/4 cup)
    Zucchini
    Ricotta
    Meat
    Cheese (3/4 cup)
    Zucchini
    Ricotta
    Meat
    Remaining cheese
  • Cover and bake in a 350 degree oven for 40 minutes. Remove the cover and bake an additional 20 minutes.
  • Let sit for 10-15 minutes prior to serving so that when you cut into the low-carb lasagna, the fillings don't all slide out due to it being so hot! Plus, this way you won't burn your mouth.
  • Enjoy with a side salad or vegetable of your choice.

Nutrition

Calories: 298kcal | Carbohydrates: 4g | Protein: 18g | Fat: 22g | Saturated Fat: 8g | Cholesterol: 95mg | Sodium: 1372mg | Potassium: 324mg | Fiber: 1g | Sugar: 2g | Vitamin A: 8.8% | Vitamin C: 10.9% | Calcium: 22.6% | Iron: 9.6%

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Tips for Making Zucchini Keto Lasagna


The key to making lasagna with zucchini is slicing them to a uniform thickness and pre-cooking them.

I've made a number of recipes that use raw zucchini and I always end up with a very watery mess. Pre-cooking the noodles slightly allows most of the water to release earlier in the process so that you have a nice hearty lasagna instead of a watery mess.

Watch the video for a demonstration.

If you like a thicker noodle, slice your noodles a little thicker than I did. I like them on the thin side.


Add-In Options for Keto Lasagna


You can add in all kinds of different vegetables here if you are a vegetable lover like me!

Here's a few ideas:

  • Diced onions, sauteed
  • Sliced mushrooms, sauteed
  • Diced red peppers, sauteed

You can also mix up the meat that you use. This recipe tastes great if you substitute turkey for the beef. It's also great with shredded chicken or turkey. You could even use shredded beef instead of ground beef.


Things Used in Creamy Keto Chicken Chili



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How To Make Creamy Keto Lasagna with Zucchini


This Creamy Keto Lasagna recipe makes 9 servings.

For the Noodles:

2 large or 3 medium zucchini

1 Tbsp salt (for pulling out the water from the zucchini–we rinse this off)

2 Tbsp Avocado Oil

Ground Beef Mixture:

1 lb beef, browned

1/2 tsp salt

1 Tbsp Coconut Aminos

1 Tbsp Avocado Oil

1 medium onion, diced

3 garlic cloves, minced

For The Ricotta Mixture:

2 eggs

1 Tbsp Italian Seasoning

1 Tbsp Basil

1 tsp garlic powder (we love roasted garlic powder)

1/2 tsp salt

1/2 tsp ground pepper

Dash Cayenne Pepper

1 tsp red pepper flakes (optional)

1 cup Whole Milk Ricotta or Cottage Cheese

1 cup cream fraiche (or whole milk mascarpone or cream cheese)

1/2 cup Parmigiano-Reggiano cheese, grated

The cheese:

2 cups shredded mozzarella

1 cup shredded sharp white cheddar

Instructions:

  1. Preheat your oven to 350 degrees.
  2. Slice the zucchini lengthwise into 1/8 – 1/4 inch slices. You can use a sharp knife or a mandolin for this step.
  3. Salt both sides of the zucchini and set it on a wire cooling rack over a towel. The salt will pull moisture out of the zucchini and this set-up allows the water to drip down onto a towel leaving less mess. Set this aside while you continue through the recipe. This can sit anywhere from 20-60 minutes.
  4. Next, we're going to make the ground beef layer. In a pan of your choice, heat the avocado oil and cook the onion & garlic cloves until the onion is translucent. (3-4 minutes) Then, add one pound of ground beef, salt and Coconut Aminos and cook until the beef is browned. Set Aside.
  5. Returning to the zucchini– rise the salt off and place the slices between two towels. Push down to squeeze out the excess moisture. Now, coat each slice with a thin layer of avocado oil and place on a baking pan. Put the zucchini in the oven for 5-10 minutes while you continue prep work. (5 minutes for 1/8 inch slices and 10 minutes for 1/4 inch slices) Once the zucchini is finished, set aside to cool.
  6. Now we will make the ricotta layer. In a medium sized (6-8 cup) bowl, combine the eggs, ricotta, cream fraiche (or cream cheese or mascarpone), Parmigiano-Reggiano and seasonings. Mix to combine. Set Aside.
  7. Shred the cheeses and mix together. Set Aside.

You can choose any size pan that you wish. Here, I've used a very large pan which yields a bit thinner result. A 9×13 pan works perfectly with this recipe.

To Assemble:

  1. Grease the bottom of the pan
  2. Start with a layer of zucchini on the bottom.
  3. Ricotta mixture
  4. Meat mixture
  5. Cheese Mixture (3/4 cup)
  6. Zucchini
  7. Ricotta
  8. Meat
  9. Cheese (3/4 cup)
  10. Zucchini
  11. Ricotta
  12. Meat
  13. Remaining cheese

Cover and bake in a 350 degree oven for 40 minutes. Remove the cover and bake an additional 20 minutes.

Let sit for 10-15 minutes prior to serving so that when you cut into the low-carb lasagna, the fillings don't all slide out due to it being so hot! Plus, this way you won't burn your mouth.

Enjoy with a side salad or vegetable of your choice.



 

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    About the Author

    Tara Wright, CHC, MBA

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    Tara is a Certified Holistic Health Coach who specializes in whole body health & wellness through holistic principles. Her passion is creating low-carb, grain-free, keto-friendly recipes and helping others learn the whole-body benefits of a ketogenic lifestyle.

    When she isn't creating recipes in the kitchen, you can find her hanging with her kids, immersed in a good book, traveling with her husband, attending various educational conferences or just relaxing with her four cats!