Healthy Keto Lasagna With Zucchini Noodles Recipe

I reinvented a classic using ribbons of courgette in my Lasagna With Zucchini Noodles, and the recipe reveals clever ingredient swaps and simple pantry tricks for a lighter, low-carb dinner.

I love taking lazy weeknight ingredients and turning them into something slightly unexpected. This Healthy Keto Lasagna With Zucchini Noodles is my stubborn answer to heavy, stodgy pasta dinners.

Thin ribbons of zucchini meet a creamy ricotta cheese that somehow feels indulgent without wrecking your carb count. Its part comfort part experiment, the kind of dish that makes you question what lasagna even has to be.

I dont always get it right on the first try but when the flavors click it becomes a new staple in my Keto Lasagna rotation. Try it and tell me what you change.

Ingredients

• Zucchini: low carb lots of fiber and water, keeps the dish light not sweet.
• Ground meat: protein rich iron and fat vary depending on choice, makes it savory.
• Crushed tomatoes: vitamin C and lycopene, adds acidity and bright tomato flavor.
• Ricotta: creamy full of protein and calcium, adds mild tang and richness.
• Mozzarella: melty cheese mostly fat and protein gives gooey texture and mild saltiness.
• Olive oil: healthy monounsaturated fats it helps carry flavors adds subtle fruitiness.
• Egg: binds ricotta adds protein and moisture, a simple kitchen trick.
• Parmesan: salty umami boost, a small amount goes a long way.
• Basil: fresh herb bright aroma and mild peppery sweetness, optional garnish.

Ingredient Quantities

• 4 medium zucchini (about 2 pounds), sliced thin lengthwise into noodles or ribbons
• 1 tablespoon olive oil or avocado oil
• 1 pound ground beef or ground turkey, use whatever you got
• 1 small yellow onion, finely chopped about 1/2 cup
• 2 cloves garlic, minced
• 1 (14 ounce) can crushed tomatoes, no sugar added
• 2 tablespoons tomato paste optional for a thicker sauce
• 1 teaspoon dried Italian seasoning
• 1/2 teaspoon red pepper flakes optional
• 1 teaspoon salt, plus more to taste
• 1/2 teaspoon black pepper
• 15 ounce ricotta cheese, full fat or part skim
• 1 large egg
• 2 cups shredded mozzarella cheese, divided
• 1/2 cup grated Parmesan cheese, divided
• 1/4 cup chopped fresh basil or parsley for garnish optional
• Cooking spray or extra olive oil for greasing the pan optional

How to Make this

1. Preheat oven to 375°F and grease a 9×13 inch baking dish with cooking spray or a little olive oil, you don’t need much.

2. Prep the zucchini noodles: lay them on a cutting board or tray, sprinkle lightly with salt and let sit 8 to 10 minutes to draw out water, then squeeze handfuls or press with paper towels till mostly dry — this is the trick to avoid a soggy lasagna.

3. Make the meat sauce: heat 1 tablespoon oil in a large skillet over medium-high, add the chopped onion and cook 3 to 4 minutes until soft, stir in the garlic 30 seconds, add the ground beef or turkey and brown, breaking it up; drain excess fat if there’s a lot.

4. Finish the sauce: stir in the crushed tomatoes, tomato paste if you want a thicker sauce, Italian seasoning, red pepper flakes if using, 1 teaspoon salt and 1/2 teaspoon black pepper, then simmer 8 to 10 minutes so it thickens and the flavors marry; taste and adjust seasoning.

5. Mix the cheese filling: in a bowl combine the ricotta, the large egg, about half the mozzarella (1 cup) and half the Parmesan (1/4 cup), stir until smooth and season lightly with a pinch of salt and pepper.

6. Layer the lasagna: spread a thin layer of meat sauce on the bottom of the dish, add a single layer of zucchini ribbons overlapping slightly, dollop and spread some ricotta mixture, spoon more sauce over that, then repeat layers until ingredients are used, finishing with sauce on top.

7. Top with cheese: sprinkle the remaining 1 cup mozzarella and 1/4 cup Parmesan evenly over the top.

8. Bake covered with foil for 20 minutes, then remove foil and bake another 10 to 15 minutes until cheese is bubbly and lightly golden; if you like crispier edges you can broil 1 to 2 minutes but watch it closely.

9. Let it rest 10 to 15 minutes before slicing so it sets, then garnish with chopped fresh basil or parsley and serve.

Equipment Needed

1. 9×13 inch baking dish (lightly greased)
2. Large skillet or frying pan for browning the meat
3. Cutting board and sharp knife plus a vegetable peeler or mandoline for zucchini ribbons
4. Paper towels or a clean kitchen towel to squeeze out zucchini water
5. Large mixing bowl for the ricotta mixture
6. Wooden spoon or heatproof spatula for stirring sauce and spreading layers
7. Measuring cups and spoons
8. Colander or slotted spoon to drain cooked meat if needed
9. Aluminum foil and oven mitts for baking and handling the hot dish

FAQ

Healthy Keto Lasagna With Zucchini Noodles Recipe Substitutions and Variations

• Zucchini noodles: swap with thinly sliced eggplant, thin yellow squash, or shirataki (konjac) noodles. If you use eggplant, salt and press the slices to pull out water, then pat dry; if using shirataki rinse well and dry-fry to remove excess liquid.
• Ground beef or turkey: sub with ground pork, Italian sausage (casings removed), or ground chicken. If you pick sausage reduce added salt and Italian seasoning since it’s already seasoned, and expect a bit more fat with pork.
• Ricotta cheese: replace with blended cottage cheese (pulse till smooth), or cream cheese thinned with a splash of heavy cream, or mascarpone. Taste and adjust salt because textures and saltiness change.
• Large egg (binder): use 1/4 teaspoon xanthan gum, or 1 tablespoon ground flaxseed mixed with 3 tablespoons water and let it gel, or 2 tablespoons softened cream cheese to help bind the ricotta layer. Texture will be slightly different so cook a tad longer if needed.

Pro Tips

– Salt the zucchini and squeeze or press out as much water as you can, dont be shy about it, a dry noodle is the difference between a nice slice and a soggy mess.
– Brown the meat till it has those little caramelized bits on the bottom, they give a ton of flavor, then drain any excess fat if theres a lot.
– If your sauce looks thin simmer it longer or stir in a spoonful of tomato paste, thicker sauce clings to the zucchini better so the lasagna wont slide apart.
– Fold the egg into the ricotta and add a bit of Parmesan so the filling sets up when baked, but dont overmix or it can get gluey.
– Let the casserole rest 10 to 15 minutes before slicing, I know its hard to wait but it firms up and you get cleaner pieces; if you broil to brown the top watch it closely or itll burn fast.