Keto zucchini lasagna

Keto zucchini lasagna

A traditional Italian classic concocted in an untraditional low-carb way. Once you whip up this cheese sauce with juicy ground meat and zucchini, you won't think about the original carb-packed version... ever...again!

Keto zucchini lasagna

A traditional Italian classic concocted in an untraditional low-carb way. Once you whip up this cheese sauce with juicy ground meat and zucchini, you won't think about the original carb-packed version... ever...again!
USMetric
6 servingservings

Ingredients

Zucchini sheets
  • 14 oz. 400 g zucchini, finely sliced
Meat sauce
  • 2 tbsp 2 tbsp olive oil
  • 1 (4 oz.) 1 (110 g) yellow onion, finely choppedyellow onions, finely chopped
  • 2 2 garlic clove, finely choppedgarlic cloves, finely chopped
  • 1½ lbs 650 g ground beef or ground turkey
  • 1 tbsp 1 tbsp dried basil
  • 1 tbsp 1 tbsp dried oregano
  • 1 tsp 1 tsp salt
  • ¼ tsp ¼ tsp ground black pepper
  • 4 tbsp 4 tbsp tomato paste
  • 3 tbsp 3 tbsp water
Cheese sauce
  • 1½ cups 350 ml heavy whipping cream
  • 2 cups (8 oz.) 475 ml (230 g) shredded cheese, divided
  • 1 1 garlic clove, mincedgarlic cloves, minced
  • salt and ground black pepper to taste
This recipe has been added to the shopping list.

Instructions

Instructions are for 6 servings. Please modify as needed.

  1. Preheat the oven to 400°F (200°C) and set aside a baking dish that is about 10 x 8” (25 x 20 cm).
  2. Thinly slice the zucchini lengthwise with a mandolin or a vegetable peeler. Lay the zucchini slices on paper towels and lightly sprinkle them with salt. Rest for 10 minutes and then pat with paper towels. Meanwhile, prepare the meat sauce.
  3. Heat the olive oil in a large frying pan, over medium heat. Add the onion and garlic, and sauté until soft. Add the ground meat, basil, oregano, salt, and pepper. Stir together and cook until lightly browned.
  4. Stir in the tomato paste and water until well combined. Reduce the temperature to medium-low, and simmer for 5-10 minutes stirring occasionally.
  5. Add the cream, half of the shredded cheese, and the garlic to a medium-sized saucepan. Bring to a simmer over medium-high heat, and once bubbling, reduce the temperature to medium-low. Simmer for about 5 minutes while stirring continuously or until the sauce has thickened. Salt and pepper to taste.
  6. Assemble the lasagna by spreading about 1/3 of the meat sauce on the bottom of the baking dish. Cover with some of the cheese sauce and then cover with zucchini slices on top, in a single layer. Repeat the layers and finish by sprinkling the remaining cheese on top.
  7. Bake in the oven for about 18-20 minutes or until the cheese is golden and bubbly. Let it rest for at least 15 minutes before serving to let it set. Serve the lasagna as it is or together with a fresh salad drizzled with olive oil and balsamic vinegar.

Tip

If you want to make sure that the lasagna will hold its shape when cutting it into squares it helps to let it rest for up to 30 minutes after you take it out from the oven.

This recipe is great for meal prepping and freezing.

You might also like

A little sneak peek...

With Diet Doctor Plus you get access to tons of keto meal plans, including dairy-free and vegetarian versions, meal plans adapted for intermittent fasting, quick-and-easy and budget keto meal plans. Below, see our latest one.

Low carb: Recipes by Pascale Naessens

Pascale Naessens is Belgium’s bestselling cookbook author. She’s an ambassador for pure, healthy, delicious food that is low in refined carbohydrates but high in nutrition, simplicity, and flavor.

In this exclusive low-carb meal plan, you’ll get to enjoy some of Pascale’s most loved recipes, such as Cajun chicken salad and Low-carb shepherd’s pie — as well as a handful of her simple yet delicious recipes from her latest cookbook “The Keto Cure.”

Enjoy!

Full meal plan →

Get the full Diet Doctor experience for free

With Diet Doctor Plus, you get instant access to all of our delicious recipes, popular meal plans, meal planner tool, inspiring videos and educational guides. As a paying member you also help us in our mission to empower even more people. What are you waiting for? Sign up today and try for free for a month. Cancel anytime you want.

24 comments

  1. 3 comments removed
  2. Lori
    I found this to be most delicious! I got some of the water out of the zucchini by salting them first. There was still some excess liquid - not sure if I mess up on the cream sauce but all in all, it was very good. I did use less burger and added some hot Italian sausage, as well added a tbsp of fennel. Will definitely make again!
  3. HeatherB
    I salted the zucchini to release some of the water. It was still a little wet. I think I should have let it set longer after cooking to make it easier to slice and serve. We served it in soup bowls. It was a very gratifying alternative to traditional lasagne. Definitely adding it to the menu!
  4. Susan
    What kind of cheese? Cheddar or mozzarella?
    Reply: #7
  5. Kristin Parker Team Diet Doctor

    What kind of cheese? Cheddar or mozzarella?

    Any cheese that will melt well will work. Mozzarella would be a great option.

  6. Chantel
    My husband loved this! Broiled it at the end for extra crispyness. So good.
  7. 1 comment removed
  8. Melody
    YUM! This is delicious and easy to make. I added a ricotta layer in the middle, like one of the other lasagna recipes here had. Turkey baster worked great to deal with the extra liquid and seems easier than fiddling with the zuchini slices before hand.
  9. Matt
    Made this and it was delicious. I found a tip on another website for stopping the lasagna becoming watery.

    Salt the zucchini noodles on both sides and let them rest for 10 minutes then blot the zucchini on both sides with kitchen towel. To dry them out more bake the zucchini on an oven tray for 15 minutes at 400°F / 200°C. Then layer as above!

    Using this method worked a treat.

    Reply: #12
  10. Kerry Merritt Team Diet Doctor

    Made this and it was delicious. I found a tip on another website for stopping the lasagna becoming watery.
    Salt the zucchini noodles on both sides and let them rest for 10 minutes then blot the zucchini on both sides with kitchen towel. To dry them out more bake the zucchini on an oven tray for 15 minutes at 400°F / 200°C. Then layer as above!
    Using this method worked a treat.

    Great tip! Thanks for sharing!

  11. Kelly
    This was amazing! I even prefer it over pasta lasagna 😍
  12. Kim
    I salted the zucchini and pat dry worked well . It was still very wet when cooked might try cream cheese to replace cream! TASTE great!
    Reply: #15
  13. Kristin Parker Team Diet Doctor

    I salted the zucchini and pat dry worked well . It was still very wet when cooked might try cream cheese to replace cream! TASTE great!

    I have made this and eliminated the zucchini completely and it is fantastic!

  14. Karen
    Can you use Creme fraiche instead of cream
    Reply: #17
  15. Kerry Merritt Team Diet Doctor

    Can you use Creme fraiche instead of cream

    As heavy cream is a liquid, it may be best to try unsweetened almond milk or unsweetened coconut milk as a substitute.

  16. Jill Wallentin Team Diet Doctor
    Hello there!
    Thanks so much for your feedback. We've listened, re-tested this recipe, and improved it. We hope once you try it again yourself, you'll notice the difference — and love it as much as we do.
    Happy cooking!

    /The recipe team

    P.S. To keep the comments section up-to-date, we've gone ahead and removed any comments regarding the now-resolved issues. Thanks!

  17. Jacolyn
    This was EXCELLENT!! Loved it! I did take the recommendation to bake zucchini after I salted it. Just delicious! Thanks!
    Reply: #20
  18. Crystal Pullen Team Diet Doctor

    This was EXCELLENT!! Loved it! I did take the recommendation to bake zucchini after I salted it. Just delicious! Thanks!

    Thank you for your comments and feedback, Jacolyn!

  19. jakandbe
    We made this last night. It was included in my personalized meal plan so I thought I would give it a try. We loved it! Nice flavor! Will definitely make it again!
    I sliced the Zucchini with my good old cheese slicer. Worked fine. Used a clean kitchen towel instead of paper towel. Worked fine!
    When you read the recipe it seems like a lot of work but it wasn't bad. While the lasagna was in the oven I cleaned up the kitchen, and done-done!
    Reply: #22
  20. Kristin Parker Team Diet Doctor

    We made this last night. It was included in my personalized meal plan so I thought I would give it a try. We loved it! Nice flavor! Will definitely make it again!
    I sliced the Zucchini with my good old cheese slicer. Worked fine. Used a clean kitchen towel instead of paper towel. Worked fine!
    When you read the recipe it seems like a lot of work but it wasn't bad. While the lasagna was in the oven I cleaned up the kitchen, and done-done!

    It's always a nice surprise when you find a recipe to be easier than you fear it may be. I'm glad you enjoyed this!

  21. Marie
    I thought I made 4 portions, and already split up in 4 servings, but I guess I made the 6 portion recipe😃😃Hopefully won't make too much of a difference in the carb amount......? This is my 1st week. Tastes great!
  22. Carol
    This was a good recipe. Very tasty. I think some ricotta would have made it a little better, but the cheese sauce I made was good. My pasta loving significant other loved it.
    Reply: #25
  23. Kerry Merritt Team Diet Doctor

    This was a good recipe. Very tasty. I think some ricotta would have made it a little better, but the cheese sauce I made was good. My pasta loving significant other loved it.

    So glad you both enjoyed it!

  24. Jamie
    Just wondering if it's best to cook this first before freezing, or if it can be assembled and frozen to bake at a later date?
    Reply: #28
  25. Honeymay
    Looks good. I think I'd add tomato paste to the cheese sauce to make it more tomato-y. Basically what you want to taste
    in lasagna is tomatoes, meat, pasta and cheese. I'm an Italian cook.
  26. Kristin Parker Team Diet Doctor

    Just wondering if it's best to cook this first before freezing, or if it can be assembled and frozen to bake at a later date?

    Most dishes like this turn out well when baked and then frozen.

Leave a reply

Reply to comment #0 by