If you’re living a low-carb lifestyle or following a ketogenic diet, you might think classic Italian comfort foods like lasagna are off-limits. Think again! This Healthy Keto Lasagna With Zucchini Noodles is a game-changer—packed with cheesy goodness, hearty meat, and a rich marinara sauce, all layered between thin, savory slices of zucchini instead of pasta.

Lasagna night doesn’t have to mean a carb overload. With a few smart swaps, you can recreate a low-carb version that’s just as satisfying. Instead of traditional pasta sheets, you’ll use thinly sliced zucchini, which is not only low in carbs but also high in nutrients and fiber. For your sauce, choose a high-quality low-carb marinara like RAO’s Marinara Sauce to keep added sugars out of your dish.

One of the secrets to the perfect keto zucchini lasagna lies in preparation. Ensuring your zucchini doesn’t release too much moisture is key to avoiding a soggy casserole. You’ll also want to follow some smart keto cooking techniques, which we’ll cover in this guide. If you need extra help on mastering keto cooking essentials, this Keto Tips and Troubleshooting Guide is a great place to start.

Benefits of Using Zucchini Noodles

Zucchini isn’t just a low-carb alternative—it’s a superfood that brings multiple benefits to your dish:

Very low in carbs (around 2g net carbs per 100g)
High in vitamin C, potassium, and fiber
Naturally gluten-free
Easy to slice thinly for perfect noodle shapes
Holds up well in layered dishes

Plus, it adds a fresh, mild flavor that complements the richness of cheese and meat.

Ingredient Breakdown

To keep your lasagna keto-friendly, here’s what you’ll need:

4–6 large zucchinis (the bigger the better)
1.5 tbsp butter
1/2 sweet onion, diced
1 lb ground beef (or ground turkey)
2 tsp minced garlic
1 jar low-carb marinara (like RAO’s)
1 container full-fat cottage cheese (16 oz)
1 large egg
1/2 cup grated parmesan
2 cups shredded mozzarella

Optional tools:

Mandoline slicer for even zucchini strips

Note: Using cottage cheese instead of ricotta not only reduces carbs but also improves texture and protein content.

Prepping the Zucchini Noodles

To avoid the dreaded “watery lasagna,” follow these steps:

Use a mandoline or sharp knife to slice zucchini lengthwise into thin, even strips.
Lay them out on paper towels and generously sprinkle with salt.
Let rest for 10–15 minutes to sweat out excess moisture.
Pat dry with paper towels, removing both the salt and water.

Bonus tip: If you want them even drier, you can broil the slices briefly or bake them at low heat for 10 minutes.

Cooking the Meat & Sauce

Here’s how to craft a flavorful, low-moisture meat sauce:

Sauté diced onions in butter until translucent.
In a separate pan, brown your ground meat. Drain off all excess fat.
Add garlic and herbs like oregano or Italian seasoning.
Stir in your marinara sauce and simmer for 10 minutes to reduce liquid.

This step ensures your lasagna won’t become too wet during baking.

Assembling Your Keto Lasagna

Time to build your low-carb masterpiece:

Spread a thin layer of sauce on the bottom of your baking dish.
Add a full layer of zucchini noodles, slightly overlapping.
Sprinkle with shredded mozzarella.
Add a layer of meat sauce.
Spread a layer of cottage cheese mixture (cottage cheese, egg, parmesan).
Repeat layers until you run out of ingredients.
Top with zucchini and a final generous layer of mozzarella and parmesan.

Baking Tips for Perfect Texture

Bake uncovered at 375°F for 30 minutes.
Finish under the broiler for 1–2 minutes to brown the cheese.
Most importantly: Let it cool for at least 30 minutes before slicing! This helps the layers set and reabsorbs any residual moisture.

You can also refrigerate overnight for a firmer lasagna.

Serving Suggestions

Pair your keto lasagna with:

A crisp arugula or Caesar salad
Roasted cauliflower or green beans
A glass of dry red wine (yes, wine can fit into keto if it’s dry—look for Pinot Noir or Cabernet Sauvignon)

Storage and Reheating

This dish stores and reheats beautifully:

Refrigerate uncut lasagna for up to 5 days.
Freeze whole or in slices once fully cooled.
Reheat individual portions in the microwave for 30–45 seconds.

Pro tip: It’s even better the next day as the flavors meld!

Frequently Asked Questions (FAQs)

Can I make keto lasagna ahead of time?
Yes! In fact, it’s recommended. Assemble and refrigerate up to 2 days before baking or bake and refrigerate to enjoy later.

What cheese is best for keto lasagna?
Full-fat cheeses like mozzarella, parmesan, and cottage cheese are ideal. Avoid low-fat versions—they often have more carbs.

Does zucchini lasagna get watery?
It can, unless you sweat and dry your zucchini properly and allow the dish to cool before slicing.

How do I dry zucchini noodles?
Salt them and let sit on paper towels, then pat dry. You can also lightly roast or broil them for extra moisture removal.

Can you freeze zucchini noodle lasagna?
Absolutely. Just make sure to cool it completely before freezing to avoid ice crystals and sogginess when reheated.

Final Thoughts

This Healthy Keto Lasagna With Zucchini Noodles isn’t just a smart substitute—it’s a delicious, comforting meal all on its own. With proper prep and layering, you’ll get a hearty, fork-holdable slice of low-carb heaven. Whether you’re meal prepping, cooking for your family, or just trying to stay on track, this recipe deserves a place in your weekly rotation.

Give it a try—and don’t be surprised when it becomes a new favorite, even among non-keto eaters!