Lasagna is a beloved comfort food, rich in flavor and satisfying to the soul. However, traditional lasagna recipes are often high in carbohydrates due to their pasta-based layers. This keto-friendly, low-carb lasagna provides a healthier, guilt-free alternative to enjoy this classic dish without sacrificing taste or texture. By replacing pasta with zucchini slices and using a combination of lean ground meat, cheese, and flavorful seasonings, this keto lasagna delivers all the savory goodness you love, with significantly fewer carbs.

Ingredients for Keto Low-Carb Lasagna

For the Meat Sauce:

  • 1 lb (450g) ground beef or ground turkey (lean)
  • 1 tablespoon olive oil (for sautéing)
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 can (15 oz) crushed tomatoes (look for no added sugar)
  • 1 tablespoon tomato paste
  • 1 tablespoon dried oregano
  • 1 tablespoon dried basil
  • 1 teaspoon red pepper flakes (optional, for a bit of heat)
  • Salt and pepper, to taste

For the Ricotta Layer:

  • 15 oz ricotta cheese (whole milk or part-skim, based on preference)
  • 1 egg
  • 2 tablespoons fresh parsley, chopped (or 1 tablespoon dried parsley)
  • 1 teaspoon dried basil
  • 1 teaspoon garlic powder
  • Salt and pepper, to taste

For the Zucchini Lasagna Sheets:

  • 3 medium zucchinis, thinly sliced lengthwise using a mandolin or a sharp knife
  • Salt, for drawing out moisture

For the Cheese Layer:

  • 2 cups shredded mozzarella cheese (full-fat, for better texture)
  • ½ cup grated Parmesan cheese

Instructions for Keto Low-Carb Lasagna

Step 1: Prepare the Zucchini Lasagna Sheets

  1. Start by slicing the zucchinis thinly lengthwise. You want them to be as thin as possible without being too fragile. Use a mandolin slicer if you have one, as it will give you evenly sized strips.
  2. Lay the zucchini slices on paper towels or a clean kitchen towel, and sprinkle lightly with salt. Let them sit for about 10-15 minutes. This process helps to draw out excess moisture, ensuring your lasagna doesn’t become soggy.
  3. After 15 minutes, gently pat the zucchini slices with paper towels to absorb the released moisture. Set aside.

Step 2: Prepare the Meat Sauce

  1. Heat a large skillet over medium heat and add the olive oil. Once the oil is hot, add the chopped onion and sauté for about 3-4 minutes until soft and translucent.
  2. Add the minced garlic and cook for another 1-2 minutes until fragrant.
  3. Add the ground beef or turkey to the skillet, breaking it apart with a wooden spoon. Cook for 6-8 minutes, or until browned and fully cooked through.
  4. Stir in the crushed tomatoes, tomato paste, oregano, basil, red pepper flakes, and season with salt and pepper to taste. Bring the sauce to a gentle simmer, and let it cook for 15-20 minutes, stirring occasionally. The sauce should thicken and develop a rich flavor. Once done, set aside.

Step 3: Make the Ricotta Cheese Mixture

  1. In a mixing bowl, combine the ricotta cheese, egg, parsley, dried basil, garlic powder, salt, and pepper. Stir well until smooth and fully incorporated.
  2. Set the ricotta mixture aside.

Step 4: Assemble the Keto Lasagna

  1. Preheat your oven to 375°F (190°C).
  2. In a 9×13-inch baking dish, spread a thin layer of the meat sauce on the bottom.
  3. Layer zucchini slices over the sauce, slightly overlapping them, to form the first layer of “noodles.”
  4. Add half of the ricotta cheese mixture over the zucchini layer and spread it evenly.
  5. Add another layer of meat sauce on top of the ricotta.
  6. Repeat the process with another layer of zucchini, the remaining ricotta cheese mixture, and the remaining meat sauce.
  7. Finish with a final layer of zucchini, then top with shredded mozzarella and Parmesan cheeses.
  8. Cover the baking dish with aluminum foil and bake for 25-30 minutes. After 30 minutes, remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.
  9. Let the lasagna sit for about 10 minutes before serving. This helps it set and makes slicing easier.

Nutritional Information (Per Serving)

  • Calories: 340 kcal
  • Protein: 30g
  • Fat: 22g
  • Carbs: 7g
  • Fiber: 2g
  • Net Carbs: 5g
  • Sugars: 4g
  • Sodium: 670mg
  • Cholesterol: 85mg

SmartPoints (WW)

  • Green: 8 SmartPoints per serving
  • Blue: 6 SmartPoints per serving
  • Purple: 5 SmartPoints per serving

Helpful Tips and Variations

  1. Zucchini Noodles: If you don’t want to use zucchini slices, you can use a spiralizer to make zucchini noodles. Just make sure to squeeze out any excess moisture before layering them in the lasagna.
  2. Cheese Alternatives: For a lower-fat version, use part-skim ricotta and mozzarella. Alternatively, if you’re dairy-free, you can use cashew-based ricotta and dairy-free cheese options that melt well.
  3. Meat Choices: You can use ground turkey or chicken for a leaner option, or even use ground pork for a richer flavor. If you’re vegetarian, consider using plant-based meat alternatives like tofu crumbles or lentils, though they will change the carb count slightly.
  4. Make Ahead: This keto lasagna can be assembled ahead of time and stored in the refrigerator for up to 2 days before baking. It can also be frozen for up to 3 months. To bake from frozen, thaw in the fridge overnight and bake as usual.
  5. Serving Suggestions: Serve with a fresh, low-carb salad or a side of roasted vegetables to balance your meal. A drizzle of extra virgin olive oil or a sprinkle of fresh basil will elevate the dish even further.

Why Choose Keto Lasagna?

This keto lasagna is an excellent choice for anyone following a low-carb, ketogenic, or gluten-free diet. It is rich in protein and healthy fats, and low in carbohydrates, making it a perfect fit for weight loss goals or blood sugar control. The zucchini provides a fresh and nutritious alternative to traditional pasta, adding valuable vitamins, antioxidants, and fiber.

Moreover, the nutrient-dense ingredients, like lean ground meat, ricotta cheese, and mozzarella, make this lasagna a filling and satisfying meal, without the dreaded carb crash or bloating often associated with traditional lasagna.

Conclusion

Keto low-carb lasagna offers a flavorful and healthy alternative to the classic dish. With layers of zucchini, seasoned meat sauce, creamy ricotta, and melty mozzarella, it’s sure to satisfy your cravings without derailing your diet. Whether you’re following a keto, low-carb, or gluten-free lifestyle, this recipe is a must-try. Plus, with a generous helping of protein, healthy fats, and low net carbs, this lasagna is a hearty, nutritious, and delicious meal for any occasion.

Enjoy this guilt-free comfort food and share it with family and friends, knowing that you’re treating yourself to a delicious, wholesome meal that fits your dietary goals!