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5 from 5 votes

Low Carb Zucchini Lasagna

This Low Carb Zucchini Lasagna is the perfect Italian-style comfort food with flavourful meat sauce and creamy ricotta filling - you won't miss the noodles!
Course Dinner, Main Course
Cuisine Healthy, Italian, Keto, low carb
Keyword Low Carb Zucchini Lasagna
Prep Time 40 minutes
Cook Time 25 minutes
Servings 9 servings
Calories 396kcal
Author Chrissie


For the meat sauce:

  • 1 teaspoon olive oil
  • 1 large onion diced
  • 3 cloves garlic finely minced
  • 500 grams lean ground beef (approximately 1 pound)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 teaspoon dried parsley
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 720 ml tomato passata or tomato puree (about 24 ounces)
  • 400 grams canned diced tomatoes (1 standard can, approximately 14 ounces)

For the ricotta filling:

  • 900 grams ricotta cheese
  • 1 1/2 shredded mozzarella cheese
  • 1/2 cup finely grated Parmesan cheese
  • 1 teaspoon dried parsley
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon dried oregano
  • 2 cloves garlic finely minced
  • salt and pepper
  • 1 egg


  • 3 small zucchini thinly sliced lengthwise
  • 1 1/2 cups shredded mozzarella cheese
  • fresh oregano, basil or parsley for garnish


For the meat sauce:

  • Heat a large skillet over medium heat and add the olive oil.
  • Add the onion and garlic to the skillet and saute until the onions have softened.
  • Add the meat and brown it in the skillet until almost cooked through.
  • Add the dried herbs and salt and pepper and stir together well, continuing to cook until the meat is cooked through.
  • Add the tomato passata or tomato puree, along with the canned diced tomatoes, and stir together well.
  • Reduce the heat to low and let simmer for about 20 minutes.

For the ricotta filling:

  • White the sauce is simmering, combine all the ingredients for the ricotta filling in a large bowl and mix together well with a rubber spatula until combined. Set the mixture aside.

For Assembly:

  • Preheat your oven to 400 degrees Fahrenheit.
  • Use a mandoline slicer or a sharp chef's knife to slice the zucchini very thinly, lengthwise, into thin long strips (resembling the shape of lasagna noodles).
  • Assemble the lasagna in a large 9-inch by 13-inch (or similar size) casserole dish by adding a small layer of meat sauce first, then a layer of zucchini, then a layer of ricotta filling, then a layer of zucchini, and repeating these layers 2-3 times. Be sure there is a layer of zucchini in between every layer of meat sauce and cheese filling.
  • Top the assembled lasagna with the shredded mozzarella cheese and bake for about 20-30 minutes at 400 degrees Fahrenheit, or until the liquid appears to have evaporated from around the sides of the lasagna and the cheese is bubbly and beginning to brown.
  • Let the lasagna sit and cool for about 10 minutes before slicing and serving.


This low carb lasagna can be stored in airtight containers in the refrigerator for up to 3 days and reheated as needed.
It also freezes well in airtight containers (freeze it in individual portions for best results) and keeps in the freezer for about 1 month.


Serving: 1serving | Calories: 396kcal | Carbohydrates: 16g | Protein: 33g | Fat: 23g | Saturated Fat: 13g | Cholesterol: 123mg | Sodium: 550mg | Potassium: 891mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1184IU | Vitamin C: 21mg | Calcium: 416mg | Iron: 4mg