Best Keto Lasagna Recipe! How to make Zucchini Noodle Keto Lasagna! Easy & Low Carb Recipe for Keto

Ingredients

• 2 large Zucchini (sliced lengthwise into 1/8‑inch strips)
• 1 pound Sweet Italian Sausage (casing removed; can substitute ground beef)
• 2 cups Low‑Sugar Marinara Sauce (look for ≤4 net carbs per half‑cup; brand used was a store‑brand from Ralph's)
• 1/3 cup Onion (diced; about 1 small onion)
• 2 cloves Garlic (minced)
• 1 tablespoon Olive Oil (for sautéing onion and garlic)
• 1 teaspoon Dried Oregano
• 1/2 teaspoon Crushed Red Pepper Flakes (optional for a mild kick)
• 2 tablespoons Fresh Basil (chopped; divided between sauce and garnish)
• 1/4 teaspoon Black Pepper (freshly ground)
• 1/2 teaspoon Salt (plus a pinch for ricotta mixture)
• 16 ounces Whole Milk Ricotta (full‑fat for best texture)
• 2 large Eggs (beaten; acts as binder)
• 2 cups Shredded Mozzarella Cheese (divided for layers and topping)
• 1/2 cup Asiago Cheese (grated; for finishing topping)
• 1 teaspoon Low‑Carb Sweetener (optional; balances acidity (erythritol or monk fruit))

Instructions

1. Slice and Sweat the Zucchini

   Trim the ends of the zucchini and slice lengthwise into 1/8‑inch strips using a mandoline or sharp knife. Place the strips in a single layer on a large plate, sprinkle lightly with salt, and let sit for 10 minutes to draw out moisture. Pat the strips dry with paper towels.

   Time: PT15M

2. Prepare the Low‑Carb Sauce

   Heat 1 tbsp olive oil in a large cast‑iron skillet over medium heat. Add the diced onion and sauté 4‑5 minutes until translucent. Add minced garlic and cook another 30 seconds. Crumble the sausage into the pan, breaking it up, and brown for 5‑6 minutes. Sprinkle in 1 tsp dried oregano, 1/2 tsp red‑pepper flakes, and 1/2 tsp fresh basil. Pour in the marinara sauce, stir, and bring to a gentle simmer. Add 1 tsp low‑carb sweetener, taste, and adjust with a pinch more oregano, salt, or pepper if needed. Simmer 5‑7 minutes until the sauce thickens slightly.

   Time: PT15M

3. Make the Ricotta Mixture

   In a mixing bowl, combine the whole‑milk ricotta, 2 beaten eggs, a pinch of salt, and 1/4 tsp black pepper. Whisk until smooth and set aside.

   Time: PT5M

4. Preheat the Oven

   Preheat the oven to 350°F (175°C).

   Time: PT10M

   Temperature: 350°F

5. Assemble the Lasagna

   Spread a thin layer of sauce on the bottom of the 9x9 baking dish. Layer half of the zucchini strips, then spread half of the ricotta mixture, sprinkle 1/2 cup shredded mozzarella, and drizzle more sauce. Repeat with the remaining zucchini, ricotta, mozzarella, and sauce. Finish with the remaining mozzarella and the grated asiago on top. Scatter the remaining fresh basil leaves for color.

   Time: PT10M

6. Bake

   Cover the dish loosely with aluminum foil and bake for 20‑25 minutes, until the sauce is bubbling and the cheese is melted.

   Time: PT25M

   Temperature: 350°F

7. Broil for a Golden Top

   Remove the foil and switch the oven to broil. Broil for 4‑5 minutes, watching closely, until the cheese turns a deep golden brown.

   Time: PT5M

8. Rest Before Serving

   Allow the lasagna to rest for 30 minutes on a cooling rack. This lets the layers set and makes slicing easier.

   Time: PT30M

Nutrition Facts

Calories

830

Protein

33 g

Carbohydrates

4 g net

Fat

40 g

Fiber

2 g

Ingredient Substitutions

• Instead of Zucchini: Yellow squash
• Instead of Sweet Italian Sausage: Ground beef, Chicken sausage
• Instead of Low‑Sugar Marinara Sauce: Sugar‑free tomato sauce, Homemade low‑carb marinara
• Instead of Onion: Shallots
• Instead of Garlic: Garlic powder (1/4 tsp)
• Instead of Olive Oil: Avocado oil, Ghee
• Instead of Dried Oregano: Italian seasoning
• Instead of Crushed Red Pepper Flakes: Paprika, Cayenne pepper (¼ tsp)
• Instead of Fresh Basil: Dried basil (1 tsp)
• Instead of Black Pepper: White pepper
• Instead of Salt: Sea salt, Kosher salt
• Instead of Whole Milk Ricotta: Full‑fat cottage cheese (drained)
• Instead of Eggs: Egg substitute (1 tbsp each)
• Instead of Shredded Mozzarella Cheese: Shredded provolone
• Instead of Asiago Cheese: Parmesan cheese
• Instead of Low‑Carb Sweetener: Stevia (¼ tsp)

Equipment Needed

• Chef's Knife
• Cutting Board
• Mandoline or Vegetable Slicer (optional)
• Large Skillet (Cast Iron Preferred)
• Mixing Bowl
• Whisk
• Measuring Cups and Spoons
• Baking Dish (9x9x4 inch)
• Aluminum Foil (optional)
• Oven
• Spatula or Spoon
• Cheese Grater

Critical Steps — Do Not Skip

• Sweating and thoroughly patting dry the zucchini to avoid a watery lasagna.
• Browning the sausage properly for flavor.
• Achieving a sauce that is thick enough to coat but not runny.
• Allowing the lasagna to rest before cutting so it holds its shape.

Chef Tips from the Video

• For extra flavor, add a splash of red wine to the sauce while it simmers.
• Use a mandoline for uniform zucchini slices; they bake evenly.
• If you prefer a spicier lasagna, increase the red‑pepper flakes to 1 tsp.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 4 days.

Freezer: Wrap tightly in plastic wrap and foil; freeze for up to 2 months. Thaw overnight in the fridge before reheating.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• The low‑carb marinara sauce can be made a day ahead and refrigerated.
• Sweated zucchini can be salted, drained, and stored in the fridge for up to 12 hours.
• Assemble the lasagna, cover tightly, and refrigerate up to 24 hours before baking.
• Freezing the assembled, unbaked lasagna works well; bake from frozen adding 10‑15 minutes to the bake time.

Frequently Asked Questions