Zucchini lasagna

Zucchini lasagna is a low-carb keto-friendly super delicious lasagna dish that makes use of fresh zucchinis, mushrooms, and beef sauce loaded with melted cheese. The zucchini in a keto version of a lasagna replaces the pasta noodles that are high in carbs and hence, make the perfect substitute for this mouthwatering Italian dish.

Ingredients –

3 zucchinis

3 cups shredded mozzarella cheese

2 cups mushrooms, sliced

1.5 cups ricotta cheese

½ cup parmesan cheese, grated

1 tbsp keto-friendly oil

1 onion, chopped

3 garlic cloves, minced

1 pound ground beef

1 tsp dried oregano

½ tsp pepper

1 tbsp hot sauce

1 can crushed tomatoes

2 bay leaves

I tbsp fresh parsley (optional)


Directions –

  1. Preheat the oven to 190 degrees C (375 degrees F)
  2. To make the sauce, heat oil in a pan over medium flame.
  3. Add in the onions and cook until they turn translucent.
  4. Add in the garlic and beef. Break the beef with a wooden spoon and cook until the meat loses its pink colour.
  5. Add the bay leaves, oregano, pepper, and sauce. Stir well.
  6. Add in the canned tomatoes. Keep stirring and simmer for 10-15 minutes.
  7. Slice the zucchinis thinly lengthwise.
  8. In a baking dish, assemble a layer of zucchini slices.
  9. Next, top it with a layer of mozzarella cheese.
  10. Layer the cheese with mushrooms.
  11. Add in a layer of meat sauce on the mushrooms.
  12. Top with ricotta cheese.
  13. Repeat this two more times to get 3 layers of zucchinis in total.
  14. On the last layer of ricotta cheese, end it with shredded mozzarella and sprinkle parmesan cheese on the top.
  15. Bake for 45-50 minutes until the top turns golden.
  16. Garnish the lasagna with fresh parsley. Serve and enjoy!


Nutritional information per serving (1 serving = 1/9 of the recipe)

Calories – 368

Fat – 22g

Protein – 28g

Total carbs – 15g

Net carbs – 7g

Fiber – 8g


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