Starting the new year with healthy eating goals doesn’t mean you have to give up the comforting, satisfying dishes you love most. This Keto Lasagna delivers all the rich, cheesy, Italian flavors of traditional lasagna without the carb-heavy pasta that derails your resolutions. Layers of seasoned ground meat, creamy ricotta, and melted mozzarella come together in perfect harmony, creating a dish that feels indulgent while keeping you firmly on track with your low-carb lifestyle. The secret lies in using thinly sliced zucchini or delicate sheets of pasta made from cheese and eggs, which provide structure without the carbs. Perfect for meal prep Sunday when you’re setting yourself up for success, this lasagna feeds a crowd or provides multiple satisfying lunches throughout the week. Unlike restrictive diet foods that leave you feeling deprived, this recipe proves that eating keto can be absolutely delicious and deeply satisfying. The aroma of garlic, herbs, and bubbling cheese will fill your kitchen, making everyone eager to gather around the table. Best of all, even non-keto family members will devour this lasagna without realizing they’re eating a healthier version of a beloved classic.
Ingredients
This recipe serves 8 people.
For the Noodle Layer:
- 4 large zucchini, sliced lengthwise into ⅛-inch strips
- 2 teaspoons salt (for drawing moisture from zucchini)
- Paper towels for drying
For the Meat Sauce:
- 2 pounds ground beef (80/20 blend)
- 1 pound Italian sausage, casings removed
- 1 can (28 ounces) crushed tomatoes
- 1 can (6 ounces) tomato paste
- 4 cloves garlic, minced
- 1 medium onion, finely diced
- 2 tablespoons olive oil
- 2 teaspoons dried basil
- 2 teaspoons dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon fennel seeds
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon red pepper flakes
- 1 bay leaf
For the Cheese Filling:
- 2 cups whole milk ricotta cheese
- 2 large eggs
- 1 cup grated Parmesan cheese, divided
- ¼ cup fresh basil, chopped
- ¼ cup fresh parsley, chopped
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon nutmeg
For Assembly:
- 4 cups shredded mozzarella cheese, divided
- ½ cup grated Parmesan cheese
- Fresh basil for garnish
Step-by-Step Instructions
- Slice the zucchini lengthwise into thin strips using a mandoline slicer or sharp knife for uniform thickness.
- Sprinkle the zucchini strips with salt and lay them on paper towels for 20-30 minutes to draw out excess moisture.
- Pat the zucchini completely dry with fresh paper towels, removing as much liquid as possible to prevent a watery lasagna.
- Preheat your oven to 375°F and position the rack in the center for even baking.
- Heat the olive oil in a large, deep skillet over medium-high heat until it shimmers.
- Add the ground beef and Italian sausage, breaking them up with a wooden spoon as they cook.
- Cook the meat for 8-10 minutes until completely browned, stirring occasionally to ensure even cooking.
- Drain excess fat from the skillet, leaving about 2 tablespoons for flavor and moisture.
- Add the diced onion to the meat, cooking for 4-5 minutes until soft and translucent.
- Stir in the minced garlic, cooking for 1 minute until wonderfully fragrant.
- Add the crushed tomatoes, tomato paste, and all the dried herbs and spices, stirring to combine thoroughly.
- Drop in the bay leaf and reduce heat to low, letting the sauce simmer for 20-25 minutes to develop deep flavors.
- Taste and adjust the seasoning, adding more salt or herbs as needed to suit your preferences.
- Combine the ricotta, eggs, ¾ cup Parmesan, fresh herbs, garlic powder, salt, pepper, and nutmeg in a medium bowl.
- Mix the cheese filling until smooth and creamy, ensuring the eggs are fully incorporated.
- Grease a 9×13-inch baking dish generously with olive oil or cooking spray.
- Spread a thin layer of meat sauce on the bottom of the dish, about 1 cup, to prevent sticking.
- Layer one-third of the zucchini strips over the sauce, slightly overlapping them to create a solid base.
- Spread half of the ricotta mixture evenly over the zucchini layer using a spatula or spoon.
- Sprinkle 1 cup of mozzarella cheese over the ricotta, distributing it evenly.
- Add another layer of meat sauce, about one-third of what remains, spreading it to the edges.
- Repeat the layering process—zucchini, remaining ricotta, 1 cup mozzarella, and another third of the sauce.
- Create a final layer with the remaining zucchini strips, covering the entire surface.
- Spread the remaining meat sauce over the top, making sure to cover all the zucchini completely.
- Top with the remaining 2 cups of mozzarella and ½ cup Parmesan, creating a generous cheese layer.
- Cover the baking dish tightly with aluminum foil, taking care not to let it touch the cheese topping.
- Bake covered for 35 minutes, allowing the lasagna to heat through and the flavors to meld.
- Remove the foil and bake for an additional 15-20 minutes until the cheese is golden and bubbly.
- Let the lasagna rest for at least 15-20 minutes after removing from the oven for easier slicing.
- Garnish with fresh basil leaves and serve hot for maximum enjoyment.
Serving and Storing Tips
Serving Tips
This substantial lasagna needs very little accompaniment, but a few simple sides elevate the meal beautifully. A crisp Caesar salad with homemade dressing and Parmesan crisps instead of croutons keeps everything low-carb while adding freshness. Alternatively, serve it alongside roasted vegetables like asparagus, Brussels sprouts, or green beans tossed with olive oil and garlic. Garlic bread lovers can enjoy keto-friendly alternatives made with almond or coconut flour, or simply serve with cloud bread for soaking up extra sauce. For gatherings, this lasagna looks stunning presented in the baking dish, allowing guests to see those gorgeous layers. Cut it into generous squares using a sharp knife, and use a wide spatula to transfer servings to plates while they’re still hot and gooey.
The lasagna pairs wonderfully with dry red wine for adults, or sparkling water with lemon for a refreshing non-alcoholic option. Consider setting out extra Parmesan cheese and red pepper flakes at the table so everyone can customize their serving to their taste preferences.
Storage Tips
Properly stored keto lasagna maintains excellent quality throughout the week, making it ideal for New Year meal prep goals. Allow the lasagna to cool completely to room temperature before covering tightly with plastic wrap or transferring to airtight containers. Refrigerated lasagna stays fresh for up to 5 days, with the flavors actually improving after a day as everything melds together. For freezing, you have two excellent options—freeze the entire baked lasagna or freeze individual portions for grab-and-go meals. Wrap portions tightly in plastic wrap, then aluminum foil, and place in freezer bags with all air removed. Frozen lasagna maintains peak quality for up to 3 months in the freezer. To reheat refrigerated lasagna, cover it with foil and warm in a 350°F oven for 20-25 minutes, or microwave individual portions on medium power for 3-4 minutes. For frozen portions, thaw overnight in the refrigerator for best results, then reheat as you would refrigerated lasagna. You can also bake from frozen by covering tightly and baking at 350°F for 60-75 minutes until heated through completely.
Helpful Notes
The success of this keto lasagna heavily depends on properly preparing the zucchini to prevent excess moisture. Don’t skip the salting and drying steps, as watery zucchini creates a soggy, unappetizing lasagna that won’t hold its shape when sliced. For even better results, you can roast the dried zucchini strips on a baking sheet at 400°F for 10 minutes before assembling, which removes even more moisture. Some cooks prefer using eggplant slices instead of zucchini, which works beautifully and provides a firmer texture—just follow the same salting and drying process.
Moreover, the meat mixture is highly customizable based on your preferences and what’s available. Ground turkey or chicken creates a lighter version, though you may want to add extra Italian seasoning for flavor. For a vegetarian version, substitute the meat with finely chopped mushrooms, spinach, and additional vegetables, though this increases the carb count slightly. The combination of ground beef and Italian sausage provides the best flavor and texture, but all ground beef works perfectly fine if that’s what you have on hand.
Fresh herbs in the ricotta filling make a noticeable difference compared to dried, adding brightness and authentic Italian flavor. However, if fresh herbs aren’t available, substitute with 2 teaspoons dried basil and 2 teaspoons dried parsley instead. The nutmeg might seem unusual, but it’s a traditional Italian addition to ricotta filling that adds subtle warmth and depth without being detectable. Full-fat ricotta produces the creamiest, most authentic filling, while part-skim ricotta creates a slightly firmer, less rich version that works well if you’re watching overall fat intake.
Chef Tips
Professional Italian chefs always let their meat sauce simmer for at least 20 minutes, which allows the flavors to concentrate and the acidity from the tomatoes to mellow into sweet richness. Another restaurant secret involves adding a tablespoon of heavy cream to the meat sauce just before assembling, which creates incredible silkiness and helps the sauce cling to the zucchini layers better.
Frequently Asked Questions
How many net carbs per serving? Each generous serving contains approximately 9-11 net carbs, making it perfectly suitable for most keto and low-carb eating plans while staying under daily limits.
Can I make this lasagna ahead of time? Absolutely, assemble the entire lasagna up to 24 hours in advance, cover tightly, and refrigerate until ready to bake, adding 10-15 extra minutes to the covered baking time.
Will this work with store-bought keto noodles? Yes, brands like Palmini or other low-carb lasagna noodles work well, though zucchini provides better texture and is more budget-friendly for most home cooks.
My lasagna turned out watery—what went wrong? This usually happens when the zucchini wasn’t dried properly or the sauce was too thin; make sure to salt, drain, and pat the zucchini completely dry.
Can I freeze unbaked lasagna? Yes, assemble completely, wrap tightly, and freeze for up to 2 months, then bake from frozen at 375°F covered for 90 minutes, then uncovered for 20 minutes.
Did this Keto Lasagna help jumpstart your New Year health goals without sacrificing the comfort foods you love? If you’re excited about how delicious low-carb eating can be, please save this recipe to your collection, pin it to your meal prep boards, and share it with friends and family who are also committed to healthier habits this year! Your enthusiasm and support inspire us to keep creating amazing recipes that prove healthy eating doesn’t mean deprivation. We’d love to hear how this lasagna fit into your New Year reset—drop a comment below and let’s support each other in making 2025 our healthiest, most delicious year yet!
