Zucchini Lasagna

Name: Zucchini Lasagna (No Noodles, Sheet Pan, Low Carb)
Cook time: 45 min
Total time: 45 min
Yield: Serves 6
Cuisine: Keto
Ingredients: 4 large zucchini, ends trimmed, sliced lengthwise into thin ¼ inch planks (a mandoline or a peeler works); About 1 lb (450 g) ground beef, plus your favorite spices for the meat sauce; 1 jar (24 oz) marinara sauce, no sugar added; 1 container (15 oz) whole milk ricotta (cottage cheese works too); 2 cups grated low-moisture mozzarella, divided; ½ cup grated parmesan (optional); 2 tbsp chopped parsley; 2 tbsp basil, cut into thin ribbons; 1 egg; 1 garlic clove, grated; ½ tsp Italian seasoning; ¼ tsp crushed red pepper; ¼ tsp salt, plus more for the zucchini; ¼ tsp black pepper

No Noodles, Sheet Pan, Low Carb

Zucchini lasagna in a sheet pan with golden, bubbling mozzarella on top

Thin zucchini planks stand in for the noodles, layered with a ground beef marinara and a creamy ricotta and parmesan filling. All the comfort of lasagna, made in one small sheet pan.

6Serves
1 hrsalting
45 minbake
400°Foven

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By A1 Keto · 64,000+ subscribers cook along on YouTube

Why this works

Thin zucchini planks take the place of the noodles in this lasagna. Everything else stays where you want it: a ground beef marinara, a creamy ricotta and parmesan filling, and a golden, bubbling mozzarella top.

A slice of zucchini lasagna with layers of zucchini, meat sauce and melted cheese

It's made as a small sheet pan lasagna, so it slices into neat squares and keeps well for leftovers. Layer it like a classic lasagna, or use as many zucchini slices as you have.

The recipe

Zucchini Lasagna

Serves 6 · 1 hr salting · 45 min bake · 400°F oven

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Ingredients

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Method

01
Salt the zucchini on both sides and layer it between paper towels. Weigh it down and leave it for 1 hour, then blot it dry.
02
Heat the oven to 400°F (about 200°C). Brown the ground beef with your spices, then stir in the marinara.
03
Mix the ricotta, 1½ cups of the mozzarella, most of the parmesan, the herbs, egg, garlic, Italian seasoning, red pepper, salt and pepper.
04
Spread a little sauce in the dish. Layer zucchini, then some of the cheese mixture, then sauce. Repeat, and finish with a layer of zucchini and cheese mixture.
05
Top with the rest of the mozzarella and parmesan. Bake for 45 minutes, until bubbling and golden brown.
06
Let it cool for at least 30 minutes before slicing so it sets. If there's extra water from the zucchini, spoon it off.

Good to know

Keto swap: check your marinara label. Many jars have added sugar, so pick one with no sugar added (Rao's is a popular choice) to keep this lasagna keto.

Don't skip salting the zucchini. It pulls out the water, so the lasagna doesn't turn soggy.

Slice the planks evenly. A mandoline makes them thin and quick.

Use low-moisture mozzarella. Fresh mozzarella adds extra water.

Let it rest before cutting. Slicing too early is the main reason zucchini lasagna falls apart.

Leftovers keep 3 to 4 days in the fridge. Reheat covered at 350°F for 20 to 25 minutes.

It freezes for up to 2 to 3 months. Thaw it overnight in the fridge first.