FREE 5-Ingredient Recipe EBook
- Why You Need My Zucchini Lasagna Recipe
- Ingredients & Substitutions
- How To Make Zucchini Lasagna
- My Recipe Tips
- Storage & Meal Prep
- More Saucy Zucchini Recipes
- Tools I Use For This Recipe
- Zucchini Lasagna (Easy, Healthy Recipe) Recipe card
- Gratitude Moment
- Recipe Reviews
I originally created this zucchini lasagna because I wanted a low carb alternative to the pasta version… and then I loved it so much that I think I’d actually choose this over the traditional one anyway! Since I first made it in 2018, I look forward to it every year for zucchini season. It’s meaty, it’s saucy, it’s cheesy, and you just feel good after eating it. Somehow, the squash makes this classic taste even better. Make my zucchini lasagna recipe with me and enjoy all the flavor, without the heavy feeling!
Why You Need My Zucchini Lasagna Recipe
- Cheesy comfort food – Like my eggplant lasagna or spaghetti squash lasagna , this zucchini lasagna layers tender veggie noodles, a creamy parmesan ricotta blend, and a hearty meat sauce, all topped with melty mozzarella. It’s a family favorite even the kids will love!
- Healthier than traditional lasagna – Forget the pasta, swap it with sheets of roasted zucchini ! There’s so much flavor going on here that you won’t miss it one bit. Meanwhile, this meal is naturally low carb, keto-friendly, gluten-free, and just simply packed with protein and veggies.
- Saucy, not watery – A watery dish is a common issue with zucchini casseroles , since summer squash holds so much water. You won’t have this issue with my method (don’t miss my tips below).
- Perfect for meal prep – One of the reasons I love zucchini lasagna is it’s the perfect meal prep recipe ! You can make it ahead when you know you have a busy day on deck.
Ingredients & Substitutions
Here I explain the best ingredients for my zucchini lasagna recipe, what each one does, and substitution options. For measurements, see the recipe card .
Zucchini Lasagna Noodles:
- Zucchini – Thicker zucchini works best, since it gives you nice, wide slices for the noodle layer. But honestly, any size will do—just grab a few more if yours are on the smaller side. You can actually make this with yellow squash , too.
- Olive Oil – For roasting the zucchini, and I also use it to cook the meat sauce. Avocado oil also works.
- Sea Salt
Meat Sauce:
- Garlic – Fresh garlic gives the best flavor, but if you’re in a hurry, 2 teaspoons of jarred minced garlic will work.
- Meat – I usually go for 85/15 grass-fed ground beef, but you can use 80/20 ground chuck or 90/10 lean ground beef, too. You might need to drain it if you use 80/20. You can also switch things up with ground turkey or chicken to lighten it up.
- Marinara Sauce – I use my sugar-free marinara sauce when I can, but love this brand for a shortcut. Any kind you’ve got is fine. You can even switch it up with pesto sauce —I’ve tried it before and it’s delicious, but these days I prefer the classic marinara or another tomato sauce.
VARIATION: Add veggies to the meat, or make a vegetarian version!
For a meatless zucchini lasagna, you can swap out the ground beef for a mix of sautéed diced onions, sliced mushrooms, and drained frozen spinach. You can also just skip the meat layer and make my zucchini parmesan . Or keep the meat but just sauté these veggies first, then cook the beef.
Cheese Filling:
- Ricotta Cheese – I recommend using full-fat ricotta for the best creamy texture, but skim or 2% will work, too.
- Parmesan Cheese – Use grated parmesan , not shredded. It mixes in so much better.
- Egg – Most egg substitutes don’t work great here, but if you need one, aquafaba is probably your best bet.
How To Make Zucchini Lasagna
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card .
- Slice the zucchini. Use a mandoline to slice the zucchini into thin sheets, about 1/4 inch thick.
- Roast the zucchini. Arrange the zucchini slices in a single layer on an extra large baking sheet ( this one is the perfect size , and it never sticks, but you can line with parchment paper if you like). Brush with olive oil and sprinkle with salt on both sides. Roast until soft and mostly dry.
- Cook the meat sauce. Heat the olive oil in cast iron braiser , Dutch oven, or large skillet, and saute the garlic until fragrant. Add the ground beef and cook until browned. Stir in the marinara sauce and remove from heat. Season with salt and pepper to taste.
- Mix the cheese filling. In a small to medium bowl, stir together the ricotta, parmesan, and egg.
- Assemble the zucchini lasagna. Arrange a layer of zucchini slices on the bottom of baking dish and top with half of the meat sauce. Dollop with the ricotta mixture (use half), then spread. Top with half of the shredded mozzarella cheese. Repeat the layers, with mozzarella last.
- Bake until melty. Since the layers are already cooked, this doesn’t take long. Just bake until the cheese on top of the zucchini lasagna is melted and golden. Garnish with fresh basil, if desired.
My Recipe Tips
- I highly recommend a mandoline. You can use a sharp knife if you don’t have one, but it’s hard to get uniform slices that are thin enough. I had an older model in my picture above, but now I love my new mandoline because it has grippy feet and I don’t have to hold it upright.
- Go light on the olive oil. You want the zucchini sheets to dry out during roasting to keep the lasagna from getting too wet. If there is too much oil, the water doesn’t escape as well. I like to brush on a thin layer rather than drizzling.
- Roast in a single layer, and pat dry if needed. In case you can’t tell, I’m obsessed with avoiding a watery dish! Make sure your zucchini slices don’t overlap on the baking sheet, as this will trap moisture. When they are done, pat them with paper towels just in case.
- Don’t salt the beef. This might seem odd, but I don’t salt the beef, because the marinara and cheeses provide enough. If you add salt to the meat itself, your zucchini lasagna will be too salty.
- When adding the ricotta/parmesan mixture, dollop it in small pieces. It can be tricky to spread, so I find that smaller dollops make it easier. If you dump it all in one spot, it’s harder to spread evenly. The mixture does go into the ground beef below a little as you spread, which is okay.
- Broil if you want more golden cheese. My zucchini lasagna often browns enough without this step, but it can vary. Just oop it under the broiler for a few minutes if you want it darker.
Storage & Meal Prep
- Store: Keep leftovers covered in the refrigerator for 3-4 days. It will last the longest if you place it in an airtight container, but when I have a lot left, I just cover the baking dish with foil.
- Meal prep: Get ahead by roasting the zucchini noodles, making the meat sauce, and/or mixing up the ricotta cheese layer in advance. You can also assemble the whole dish and store it in the fridge for up to 2 days or freeze it before baking. While you’re prepping, you might as well slice some extra zucchini sheets to use for my zucchini salad , too!
- Reheat: Reheat the zucchini lasagna in the oven at 350 degrees F, or pop individual portions in the microwave.
- Freeze: You can freeze this dish before or after baking. Just wrap it tightly and freeze for up to 3 months. No need to thaw before reheating, but it’ll warm much up faster if you thaw in the fridge overnight.
More Saucy Zucchini Recipes
If you like my zucchini lasagna recipe, check out more of my easy zucchini recipes with saucy marinara:
Zucchini Ravioli
Stuffed Zucchini
Zucchini Pizza Bites
Zucchini Lasagna Rolls
Tools I Use For This Recipe
- Mandoline – This is my go-to for getting those thin, uniform zucchini slices. It makes the job so much easier and quicker.
- XL Sheet Pan – It’s big enough to fit all the zucchini in a single layer, plus it’s durable and I love the coating.
- Cast Iron Braiser – Mine is large with tall sides, so nothing spills over. Plus, it’s gorgeous and perfect for serving other dishes, too.
- Casserole Dish – My favorite for most of my casseroles. It’s not only durable but really pretty, making it perfect for serving right at the table.
Recipe Video
Ingredients
Tap underlined ingredients to see the ones I use.
- 1 lb Zucchini (about 3 medium) ▢
- 3 tbsp Olive oil (divided into 2 tbsp and 1 tbsp) ▢
- Sea salt ▢
- 4 cloves Garlic (minced) ▢
- 2 lb Ground beef ▢
- 2 cups Marinara sauce ▢
- 12 oz Ricotta cheese (full-fat) ▢
- 1/2 cup Grated parmesan cheese ▢
- 3 cups Mozzarella cheese (shredded) ▢
- 1 large Egg ▢
Instructions
Tap on the times in the instructions to start a kitchen timer.
Roasted Zucchini:
- Preheat the oven to 400 degrees F (204 degrees C). Line an extra large baking sheet with parchment paper.
- Use a mandoline to slice zucchini lengthwise into thin sheets, about 1/4 inch thick.
- Arrange the zucchini on the lined baking sheet, in a single layer. Brush both sides with olive oil (use about 2 tablespoons), then sprinkle both sides lightly with sea salt.
- Roast the zucchini slices in the oven for 15-20 minutes , until soft and mostly dry.
- When done, remove the zucchini from the oven but leave it on at 400. Pat the zucchini with paper towels to soak up any extra water or oil.
Meat Sauce:
- Meanwhile, heat the remaining tablespoon of oil in a saute pan or cast iron braiser on the stove over medium-high heat. Add the garlic and saute for 30-60 seconds , until fragrant.
- Add the ground beef. Cook for about 10 minutes , until browned. Stir in the marinara sauce and remove from heat. Taste and adjust salt/pepper if needed.
Cheese Filling:
- Meanwhile, stir together the ricotta and parmesan cheeses. Stir in the egg.
Assembly:
- Arrange a layer of zucchini slices at the bottom of a 9×13 casserole dish . Top with half of the meat sauce. Dollop small pieces of the ricotta cheese mixture, (using half of the total amount), then spread. Finally top with half of the shredded mozzarella. Repeat the layers a second time, with shredded mozzarella last on top.
- Bake for about 15 minutes , until the cheese on top is melted and golden. Garnish with fresh basil, if desired.
LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!
Maya’s Recipe Notes
Serving size: 1/12 of the casserole dish (1/12 of entire recipe)
📖 Want more recipes like this? Find this one and many more in my Keto Freezer Meal System !
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .
Add Your NotesYour Notes
© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.
Zucchini Lasagna
Gratitude Moment
I loved this zucchini lasagna so much that I made a YouTube video out of it! You can watch it on the recipe card above, or see it on my channel here . This picture is from that shoot, and my kitchen was so dark and yellow that I had to use a white backdrop.
This was a few years ago and I definitely wasn’t as comfortable on camera, lol. It’s always a work in progress, but I’m humbled to be learning. I hope you love the recipe anyway. 🙂
Free Printable: Low Carb & Keto Food List
- Want The Keto Cheat Sheet Printable PDF System?
- The Basic Keto Meal Formula
- Understanding Macros
- Keto Food Swaps
- Keto Food List
- Electrolyte Basics
- Keto Diet Types
- Want The Keto Cheat Sheet Printable PDF System?
- Recipe Reviews
Even though I have a great guide to starting a keto diet , people often ask me for a quick keto cheat sheet they can use. That’s why I created this simple keto diet cheat sheet , so that you can have all the info you need handy. We’ll cover the basic keto formula for building meals, foods to eat and to avoid, delicious keto swaps for high-carb foods, electrolyte basics, and 4 ways to follow the keto lifestyle.
You can keep reading to view this info, or download my keto cheat sheet printable pdf to print out or save ad-free on any device (plus the pdf has more details!).
Want The Keto Cheat Sheet Printable PDF System?
Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:
- Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
- Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
- Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
- Keto food swaps (60+ foods) – Covers virtually every food you love, so you don’t have to miss out!
- Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
- Keto flu guide – Understand what it is and exactly how to avoid it.
- Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
- Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
- FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.
Get The Printable Keto Cheat Sheet System + EBooks (Only $37)
The Basic Keto Meal Formula
Eating keto doesn’t have to be complicated! While there are plenty of delicious easy keto recipes to choose from, you don’t even have to cook from a recipe to get started.
Simply follow the keto cheat sheet formula of protein + veggie + fat for your meals.
Be sure to choose a moderate amount of protein, only low carb vegetables (mostly ones that grow above ground), and generous fat to attain an optimal macro ratio. That’s approximately 60-75% of calories from fat, 20-25% protein, and 5-10% from carbohydrates. The table below will give you ideas for what to choose.
| Pick A Protein | Pick A Veggie | Add Fat |
|---|---|---|
| Beef Chicken Pork Eggs Lamb Turkey Fish Shellfish Protein powder Venison | Cauliflower Broccoli Zucchini Leafy Greens Cucumbers Brussels Sprouts Cabbage Asparagus Radishes Bell Peppers Jicama Celery | Butter Avocado Oil Cheese Bacon Avocado Lard Ghee Mayo Nuts MCT Oil |
Understanding Macros
Macros are macronutrients for short. They include fat, protein, and carbohydrates.
You can calculate your own macros using the macro calculator , but the macro keto cheat sheet below will explain how to look at macros when following a keto lifestyle.
Carbs Are A Limit.
Keeping carbs low is what gets you into ketosis and keeps you there. Ketosis means that you’re using fat as your primary energy source instead of sugar, and requires keeping carbs very low.
A good starting point is 20-25 grams net carbs per day, but you can experiment after a few weeks to see if your body stays in ketosis at higher levels. People who are very active may be able to do more and stay in ketosis, up to around 50 grams per day.
“Carbs are a limit” means that you set a limit for how many carbs to eat per day and don’t exceed it. You don’t have to hit that limit, so if you’re under that’s okay, just don’t go over. Ideally most of your carbs would come from low carb vegetables, and if you’re eating enough veggies, you’ll usually get close to the limit naturally.
A common misconception is that reaching ketosis requires a certain macro ratio, but it’s really only restricting your carb intake that gets you there [ * ]. In the absence of sufficient carbs to use as energy, the body will switch to using fat as fuel. This is called the metabolic state of ketosis.
Protein Is A Goal.
Protein is made up of amino acids, the building blocks of all our cells. It’s a crucial for keeping our muscles strong and for many cellular functions [ * ].
“Protein is a goal” means that you always want to eat enough protein to reach the goal each day, but not exceed it too much. You want enough for your needs, but excess protein can trigger gluconeogenesis, which is protein being converted to sugar [ * ] and can kick you out of ketosis.
Fat Is A Lever.
Fat is the primary macronutrient in a keto lifestyle, because being in ketosis means that fat is your primary fuel source. Fat as a fuel source will come from your food, and if you are losing weight, from your body.
A big advantage of a keto lifestyle is the high fat intake. It keeps you full and satisfied, making it easier to stick to, and using it as the primary fuel source makes it easier on your body to burn body fat, with a lower chance of breaking down your muscle (provided you get enough protein).
Aside from reaching your protein goal and limiting your carbs, the remainder of your calories on a keto diet comes from fat.
Don’t fear fat – it’s your main energy source on keto, and getting enough of it trains your body to use fat for fuel instead of sugar. That means that as long as you are not overdoing your overall calorie intake, you’ll efficiently burn your body fat for fuel as well.
“Fat is a lever” means that you can increase or decrease your fat intake depending on your goals and hunger levels. Increase it (along with exercise) to gain muscle, or decrease it to lose weight.
Keto Food Swaps
One of my favorite challenges is creating recipes, or just discovering, keto food swaps. These are delicious keto replacements for traditionally high-carb or high-sugar foods.
So, I created this keto diet cheat sheet with all the swaps in one place! I also have more keto food swaps in my Easy Keto Cookbook .
Keto Swaps For Breakfast
| Instead Of This… | Eat This |
|---|---|
| Pancakes | Almond flour pancakes or coconut flour pancakes |
| Oatmeal | Keto oatmeal with hemp seeds |
| Cinnamon rolls | Fathead cinnamon rolls |
| Cereal | Keto nut granola |
| Muffins | Almond flour muffins or coconut flour muffins |
| Donuts | Almond flour donuts |
| Scones | Almond flour scones |
| High-sugar smoothies | Smoothie with berries or avocado |
| Hash browns | Cauliflower hash browns |
| Breakfast casserole | Breakfast casserole with no potatoes |
| Egg whites | Whole eggs |
| Turkey bacon | Bacon |
| Waffles | Chaffles |
Keto Swaps For Bread
| Instead Of This… | Eat This |
|---|---|
| Bagels | Fathead bagels |
| English muffin | Almond flour English muffin |
| White bread | Keto white bread |
| Multigrain bread | Coconut flour bread with seeds |
| Tortillas for wraps | Coconut flour tortillas |
| Corn taco shells | Cheddar cheese taco shells |
| Burger buns | Oopsie rolls , portobello mushroom caps |
| Breadsticks | Cauliflower breadsticks |
| Biscuits | Almond flour biscuits |
| Cornbread | Almond flour cornbread |
| Croutons | Parmesan crisps |
| Rice | Cauliflower rice , konjac rice |
Keto Swaps For Meals & Side Dishes
| Instead Of This… | Eat This |
|---|---|
| Breaded wings | Crispy air fryer wings (unbreaded) |
| Low-fat meat & poultry | High-fat cuts, or cook low-fat cuts with fat |
| Mashed potatoes | Mashed cauliflower |
| Roasted potatoes | Roasted or fried radishes |
| Tacos | Taco salad |
| Pizza | Fathead crust , chicken crust , or cauliflower crust pizza |
| Lasagna | Eggplant lasagna |
| Potato salad | Cauliflower “potato” salad |
| French fries | Jicama , rutabaga , or zucchini fries |
| Tater tots | Cauliflower tots |
| Wraps | Lettuce wraps , almond flour tortillas |
| Sushi | Naruto-style or homemade rice-free sushi |
| Breaded chicken or fish | Breaded cuts with almond flour or pork rinds |
| Spaghetti | Zoodles , spaghetti squash , shirataki noodles, kelp noodles |
Keto Swaps For Snacks & Sauces
| Instead Of This… | Eat This |
|---|---|
| Nachos | Cheese crisps |
| High-sugar fruit | Berries & other keto fruits |
| Crackers | Almond flour crackers |
| Hummus | Cauliflower hummus |
| Soft pretzels | Fathead pretzels |
| Popcorn | Puffed cheese |
| Granola bars | Grain-free granola bars |
| Jam | Sugar-free berry chia jam |
| Sweet fruity yogurt | Full-fat plain Greek yogurt with berries |
| Sweet salad dressing | Ranch , blue cheese , or plain vinaigrette |
| Ketchup | Mustard and/or sugar-free ketchup |
| BBQ sauce | Sugar-free BBQ sauce |
| Sweetened peanut butter | Natural, sugar-free nut butters |
| Light mayo | Avocado oil mayo |
| Maple syrup | Sugar-free, maple flavored syrup |
| Potato chips | Zucchini chips , pepperoni chips , pork rinds |
Keto Swaps For Cooking & Baking
| Instead Of This… | Eat This |
|---|---|
| Sugar | Monk fruit or allulose |
| Powdered sugar | Powdered monk fruit or allulose |
| White flour | Almond or Coconut flour (use in tested recipes) |
| Making baked goods soft/chewy | Xanthan gum, flax seed meal, psyllium husk powder |
| Breadcrumbs | Pork rinds or almond flour |
| Margarine | Butter, coconut oil, or ghee |
| Vegetable oil | Olive or avocado oil |
| Bananas | Banana extract |
| Chocolate chips | Sugar-free chocolate chips |
| Cornstarch or flour roux | Xanthan gum or gelatin powder (used at the end) |
| Simple syrup | Dissolve monk fruit allulose blend in water over heat |
Keto Swaps For Drinks
| Instead Of This… | Eat This |
|---|---|
| Lemonade | Water with lemon |
| Soda | Flavored sparkling water |
| Milk | Almond milk, coconut milk, heavy cream |
| Latte | Butter coffee |
| Coffee creamer | Heavy cream |
| Sweet wine | Dry wine |
| Beer | Ultra light beer |
| Mixed drinks | Hard liquor with soda + lemon |
If you’re looking specifically for keto alcohol options, browse the full keto alcohol guide .
Keto Food List
When looking for a keto cheat sheet printable, the most-requested information is a keto food list.
The great thing is that keto doesn’t have to feel restrictive. It’s incredibly satisfying and there’s such a wide variety of foods you can eat!
Foods To Eat On Keto
- Leafy greens – Such as spinach, chard, and lettuce.
- Above-ground veggies – Such as peppers, zucchini, and cauliflower.
- Full-fat cream & cheese – Such as heavy cream, sour cream, and full-fat hard cheeses.
- Natural meats – Such as beef, lamb, and pork.
- Berries – Such as raspberries, blackberries, and strawberries.
- Avocados
- Unsweetened nut milks – Such as almond milk and coconut milk.
- Almond flour and coconut flour
- Eggs
- Healthy fats – Such as coconut oil, avocado oil, olive oil and butter.
Foods To Avoid On Keto
- White flour & sugar
- Rice & grains – Such as barley, wheat, and corn.
- Milk & yogurt – Such as fruit on the bottom yogurt, sweetened Greek yogurt, and all milk.
- Cereal
- Processed food – Such as granola bars, candy
- Most fruit – Such as apples, bananas, and grapes
- Hydrogenated fats – Such as vegetable oil, soybean oil, and margarine
- Sweetened beverages & condiments – Such as soda, ketchup, and sweet dressings
- Starchy veggies – Such as peas, carrots, and beets.
- Potatoes – Such as sweet potatoes and white potatoes.
That’s the short keto diet cheat sheet version of all the keto food categories, but I recommend downloading the full Keto Cheat Sheet System. It includes a super detailed printable keto food list with over 100 items, including 2 color-coded pages with net carb counts, along with 6 more pages of keto cheat sheets:
Get The Keto Cheat Sheet System PDF (Only $37)
Electrolyte Basics
Getting enough electrolytes is crucial for anyone, but especially so on a keto diet. The reason is that ketosis has a diuretic effect, which increases excretion of water and electrolytes, especially sodium [ * ]. This is often the cause of the keto flu.
For more details on electrolytes and avoiding keto flu, check out the full keto flu guide here .
The important thing to know about electrolytes is that replenishing them will keep keto flu away and keep your body functioning well. I always recommend an electrolyte drink and whole food sources of anything your body needs before resorting to supplements, so I made a list of what to eat to get each of the 3 major electrolytes – sodium, magnesium and potassium.
Here’s your keto diet cheat sheet for getting electrolytes from food:
| Sodium | Magnesium | Potassium |
|---|---|---|
| Bone broth Boullion cubes Bacon Salted nuts Pickles | Seaweed Seeds Nuts Avocado Leafy greens | Potassium chloride Avocado Bone broth Spinach Broccoli Mushrooms Beef Pork |
Keto Diet Types
People follow a keto lifestyle for different reasons. Some do it just to lose weight, others are after better overall health, increased energy, and reduced inflammation.
Strictly speaking, the defining factor of a keto diet is the metabolic state of ketosis, which is achieved by restricting carbs. However, many people (myself included) also reduce or eliminate processed, inflammatory, or low-nutrient foods.
Below is your keto cheat sheet summary of the different ways that people follow keto. You choose what works best for your goals and lifestyle!
- Strict Keto – Up to 20-30g net carbs daily, count all calories and macros, and eat clean, unprocessed foods.
- Lazy Keto – Up to 20-30g net carbs daily, and track only net carbs OR eat keto foods without tracking.
- Dirty Keto – Up to 20-30g net carbs daily, with “if it fits your macros” approach including processed foods.
- Low Carb – Up to 50-100g net carbs daily, less strict.
For a more detailed listing of these different types of keto with pros and cons, grab the Easy Keto Cheat Sheet Printable PDF below!
Want The Keto Cheat Sheet Printable PDF System?
Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:
- Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
- Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
- Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
- Keto food swaps (60+ swaps) – Covers virtually every food you love, so you don’t have to miss out!
- Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
- Keto flu guide – Understand what it is and exactly how to avoid it.
- Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
- Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
- FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.
Get The Printable Keto Cheat Sheet System (75 pages, Only $37!)
Zucchini Lasagna (Easy, Healthy Recipe)
You’ll love my easy zucchini lasagna recipe with tender zucchini, creamy filling, hearty meat sauce, and melty cheese. Healthy and low carb!
Scan this QR code with your phone’s camera for the full recipe, including tips, step-by-step photos, and storage, or to save it to your account. You can also find it at: https://www.wholesomeyum.com/low-carb-keto-zucchini-lasagna-recipe/
Ingredients
- 1 lb Zucchini (about 3 medium)
- 3 tbsp Olive oil (divided into 2 tbsp and 1 tbsp)
- Sea salt
- 4 cloves Garlic (minced)
- 2 lb Ground beef
- 2 cups Marinara sauce
- 12 oz Ricotta cheese (full-fat)
- 1/2 cup Grated parmesan cheese
- 3 cups Mozzarella cheese (shredded)
- 1 large Egg
Instructions
Roasted Zucchini:
- Preheat the oven to 400 degrees F (204 degrees C). Line an extra large baking sheet with parchment paper.
- Use a mandoline to slice zucchini lengthwise into thin sheets, about 1/4 inch thick.
- Arrange the zucchini on the lined baking sheet, in a single layer. Brush both sides with olive oil (use about 2 tablespoons), then sprinkle both sides lightly with sea salt.
- Roast the zucchini slices in the oven for 15-20 minutes , until soft and mostly dry.
- When done, remove the zucchini from the oven but leave it on at 400. Pat the zucchini with paper towels to soak up any extra water or oil.
Meat Sauce:
- Meanwhile, heat the remaining tablespoon of oil in a saute pan or cast iron braiser on the stove over medium-high heat. Add the garlic and saute for 30-60 seconds , until fragrant.
- Add the ground beef. Cook for about 10 minutes , until browned. Stir in the marinara sauce and remove from heat. Taste and adjust salt/pepper if needed.
Cheese Filling:
- Meanwhile, stir together the ricotta and parmesan cheeses. Stir in the egg.
Assembly:
- Arrange a layer of zucchini slices at the bottom of a 9x13 casserole dish . Top with half of the meat sauce. Dollop small pieces of the ricotta cheese mixture, (using half of the total amount), then spread. Finally top with half of the shredded mozzarella. Repeat the layers a second time, with shredded mozzarella last on top.
- Bake for about 15 minutes , until the cheese on top is melted and golden. Garnish with fresh basil, if desired.
Maya’s Recipe Notes
Serving size: 1/12 of the casserole dish (1/12 of entire recipe)
📖 Want more recipes like this? Find this one and many more in my Keto Freezer Meal System !
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .
© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. :)
FREE 5-Ingredient Recipe EBook
- Why You Need My Zucchini Lasagna Recipe
- Ingredients & Substitutions
- How To Make Zucchini Lasagna
- My Recipe Tips
- Storage & Meal Prep
- More Saucy Zucchini Recipes
- Tools I Use For This Recipe
- Zucchini Lasagna (Easy, Healthy Recipe) Recipe card
- Gratitude Moment
- Recipe Reviews
I originally created this zucchini lasagna because I wanted a low carb alternative to the pasta version… and then I loved it so much that I think I’d actually choose this over the traditional one anyway! Since I first made it in 2018, I look forward to it every year for zucchini season. It’s meaty, it’s saucy, it’s cheesy, and you just feel good after eating it. Somehow, the squash makes this classic taste even better. Make my zucchini lasagna recipe with me and enjoy all the flavor, without the heavy feeling!
Why You Need My Zucchini Lasagna Recipe
- Cheesy comfort food – Like my eggplant lasagna or spaghetti squash lasagna , this zucchini lasagna layers tender veggie noodles, a creamy parmesan ricotta blend, and a hearty meat sauce, all topped with melty mozzarella. It’s a family favorite even the kids will love!
- Healthier than traditional lasagna – Forget the pasta, swap it with sheets of roasted zucchini ! There’s so much flavor going on here that you won’t miss it one bit. Meanwhile, this meal is naturally low carb, keto-friendly, gluten-free, and just simply packed with protein and veggies.
- Saucy, not watery – A watery dish is a common issue with zucchini casseroles , since summer squash holds so much water. You won’t have this issue with my method (don’t miss my tips below).
- Perfect for meal prep – One of the reasons I love zucchini lasagna is it’s the perfect meal prep recipe ! You can make it ahead when you know you have a busy day on deck.
Ingredients & Substitutions
Here I explain the best ingredients for my zucchini lasagna recipe, what each one does, and substitution options. For measurements, see the recipe card .
Zucchini Lasagna Noodles:
- Zucchini – Thicker zucchini works best, since it gives you nice, wide slices for the noodle layer. But honestly, any size will do—just grab a few more if yours are on the smaller side. You can actually make this with yellow squash , too.
- Olive Oil – For roasting the zucchini, and I also use it to cook the meat sauce. Avocado oil also works.
- Sea Salt
Meat Sauce:
- Garlic – Fresh garlic gives the best flavor, but if you’re in a hurry, 2 teaspoons of jarred minced garlic will work.
- Meat – I usually go for 85/15 grass-fed ground beef, but you can use 80/20 ground chuck or 90/10 lean ground beef, too. You might need to drain it if you use 80/20. You can also switch things up with ground turkey or chicken to lighten it up.
- Marinara Sauce – I use my sugar-free marinara sauce when I can, but love this brand for a shortcut. Any kind you’ve got is fine. You can even switch it up with pesto sauce —I’ve tried it before and it’s delicious, but these days I prefer the classic marinara or another tomato sauce.
VARIATION: Add veggies to the meat, or make a vegetarian version!
For a meatless zucchini lasagna, you can swap out the ground beef for a mix of sautéed diced onions, sliced mushrooms, and drained frozen spinach. You can also just skip the meat layer and make my zucchini parmesan . Or keep the meat but just sauté these veggies first, then cook the beef.
Cheese Filling:
- Ricotta Cheese – I recommend using full-fat ricotta for the best creamy texture, but skim or 2% will work, too.
- Parmesan Cheese – Use grated parmesan , not shredded. It mixes in so much better.
- Egg – Most egg substitutes don’t work great here, but if you need one, aquafaba is probably your best bet.
How To Make Zucchini Lasagna
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card .
- Slice the zucchini. Use a mandoline to slice the zucchini into thin sheets, about 1/4 inch thick.
- Roast the zucchini. Arrange the zucchini slices in a single layer on an extra large baking sheet ( this one is the perfect size , and it never sticks, but you can line with parchment paper if you like). Brush with olive oil and sprinkle with salt on both sides. Roast until soft and mostly dry.
- Cook the meat sauce. Heat the olive oil in cast iron braiser , Dutch oven, or large skillet, and saute the garlic until fragrant. Add the ground beef and cook until browned. Stir in the marinara sauce and remove from heat. Season with salt and pepper to taste.
- Mix the cheese filling. In a small to medium bowl, stir together the ricotta, parmesan, and egg.
- Assemble the zucchini lasagna. Arrange a layer of zucchini slices on the bottom of baking dish and top with half of the meat sauce. Dollop with the ricotta mixture (use half), then spread. Top with half of the shredded mozzarella cheese. Repeat the layers, with mozzarella last.
- Bake until melty. Since the layers are already cooked, this doesn’t take long. Just bake until the cheese on top of the zucchini lasagna is melted and golden. Garnish with fresh basil, if desired.
My Recipe Tips
- I highly recommend a mandoline. You can use a sharp knife if you don’t have one, but it’s hard to get uniform slices that are thin enough. I had an older model in my picture above, but now I love my new mandoline because it has grippy feet and I don’t have to hold it upright.
- Go light on the olive oil. You want the zucchini sheets to dry out during roasting to keep the lasagna from getting too wet. If there is too much oil, the water doesn’t escape as well. I like to brush on a thin layer rather than drizzling.
- Roast in a single layer, and pat dry if needed. In case you can’t tell, I’m obsessed with avoiding a watery dish! Make sure your zucchini slices don’t overlap on the baking sheet, as this will trap moisture. When they are done, pat them with paper towels just in case.
- Don’t salt the beef. This might seem odd, but I don’t salt the beef, because the marinara and cheeses provide enough. If you add salt to the meat itself, your zucchini lasagna will be too salty.
- When adding the ricotta/parmesan mixture, dollop it in small pieces. It can be tricky to spread, so I find that smaller dollops make it easier. If you dump it all in one spot, it’s harder to spread evenly. The mixture does go into the ground beef below a little as you spread, which is okay.
- Broil if you want more golden cheese. My zucchini lasagna often browns enough without this step, but it can vary. Just oop it under the broiler for a few minutes if you want it darker.
Storage & Meal Prep
- Store: Keep leftovers covered in the refrigerator for 3-4 days. It will last the longest if you place it in an airtight container, but when I have a lot left, I just cover the baking dish with foil.
- Meal prep: Get ahead by roasting the zucchini noodles, making the meat sauce, and/or mixing up the ricotta cheese layer in advance. You can also assemble the whole dish and store it in the fridge for up to 2 days or freeze it before baking. While you’re prepping, you might as well slice some extra zucchini sheets to use for my zucchini salad , too!
- Reheat: Reheat the zucchini lasagna in the oven at 350 degrees F, or pop individual portions in the microwave.
- Freeze: You can freeze this dish before or after baking. Just wrap it tightly and freeze for up to 3 months. No need to thaw before reheating, but it’ll warm much up faster if you thaw in the fridge overnight.
More Saucy Zucchini Recipes
If you like my zucchini lasagna recipe, check out more of my easy zucchini recipes with saucy marinara:
Zucchini Ravioli
Stuffed Zucchini
Zucchini Pizza Bites
Zucchini Lasagna Rolls
Tools I Use For This Recipe
- Mandoline – This is my go-to for getting those thin, uniform zucchini slices. It makes the job so much easier and quicker.
- XL Sheet Pan – It’s big enough to fit all the zucchini in a single layer, plus it’s durable and I love the coating.
- Cast Iron Braiser – Mine is large with tall sides, so nothing spills over. Plus, it’s gorgeous and perfect for serving other dishes, too.
- Casserole Dish – My favorite for most of my casseroles. It’s not only durable but really pretty, making it perfect for serving right at the table.
Recipe Video
Ingredients
Tap underlined ingredients to see the ones I use.
- 1 lb Zucchini (about 3 medium) ▢
- 3 tbsp Olive oil (divided into 2 tbsp and 1 tbsp) ▢
- Sea salt ▢
- 4 cloves Garlic (minced) ▢
- 2 lb Ground beef ▢
- 2 cups Marinara sauce ▢
- 12 oz Ricotta cheese (full-fat) ▢
- 1/2 cup Grated parmesan cheese ▢
- 3 cups Mozzarella cheese (shredded) ▢
- 1 large Egg ▢
Instructions
Tap on the times in the instructions to start a kitchen timer.
Roasted Zucchini:
- Preheat the oven to 400 degrees F (204 degrees C). Line an extra large baking sheet with parchment paper.
- Use a mandoline to slice zucchini lengthwise into thin sheets, about 1/4 inch thick.
- Arrange the zucchini on the lined baking sheet, in a single layer. Brush both sides with olive oil (use about 2 tablespoons), then sprinkle both sides lightly with sea salt.
- Roast the zucchini slices in the oven for 15-20 minutes , until soft and mostly dry.
- When done, remove the zucchini from the oven but leave it on at 400. Pat the zucchini with paper towels to soak up any extra water or oil.
Meat Sauce:
- Meanwhile, heat the remaining tablespoon of oil in a saute pan or cast iron braiser on the stove over medium-high heat. Add the garlic and saute for 30-60 seconds , until fragrant.
- Add the ground beef. Cook for about 10 minutes , until browned. Stir in the marinara sauce and remove from heat. Taste and adjust salt/pepper if needed.
Cheese Filling:
- Meanwhile, stir together the ricotta and parmesan cheeses. Stir in the egg.
Assembly:
- Arrange a layer of zucchini slices at the bottom of a 9×13 casserole dish . Top with half of the meat sauce. Dollop small pieces of the ricotta cheese mixture, (using half of the total amount), then spread. Finally top with half of the shredded mozzarella. Repeat the layers a second time, with shredded mozzarella last on top.
- Bake for about 15 minutes , until the cheese on top is melted and golden. Garnish with fresh basil, if desired.
LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!
Maya’s Recipe Notes
Serving size: 1/12 of the casserole dish (1/12 of entire recipe)
📖 Want more recipes like this? Find this one and many more in my Keto Freezer Meal System !
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .
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Zucchini Lasagna
Gratitude Moment
I loved this zucchini lasagna so much that I made a YouTube video out of it! You can watch it on the recipe card above, or see it on my channel here . This picture is from that shoot, and my kitchen was so dark and yellow that I had to use a white backdrop.
This was a few years ago and I definitely wasn’t as comfortable on camera, lol. It’s always a work in progress, but I’m humbled to be learning. I hope you love the recipe anyway. 🙂
