This decadent Keto Zucchini Lasagna Bake recipe layers rich meat sauce, creamy ricotta, and golden mozzarella between tender roasted zucchini ribbons

Serves: 4
Prep Time: 20 minutes
Cook Time: 1 hour 15 minutes

Ingredients

For the Zucchini “Noodles”:

• 2 medium zucchini (about 1.5 lbs / 675g), sliced lengthwise into ¼-inch strips
• ½ tsp salt (to draw out moisture)
• 2 tsp olive oil

For the Meat Sauce:

• ¾ lb (340g) ground beef
• ½ medium onion, finely chopped
• 2 cloves garlic, minced
• 16 oz (475g) sugar-free marinara sauce
• 1.5 tbsp tomato paste
• ½ tsp dried oregano
• ½ tsp dried basil
• ¼ tsp red pepper flakes (optional)
• Salt and black pepper to taste

Cheese Layers:

• 10 oz (285g) whole-milk ricotta cheese
• 1 large egg
• 2 tbsp fresh parsley, chopped
• 1.5 cups (6 oz / 170g) shredded mozzarella cheese, divided
• ⅔ cup (2 oz / 57g) grated Parmesan cheese, divided

Instructions

1. Prep Zucchini Noodles:

• Preheat oven to 375°F (190°C).
• Arrange zucchini strips in a single layer on paper towels. Sprinkle with salt and let sit 10 minutes to release moisture. Pat dry thoroughly.
• Brush zucchini lightly with olive oil and roast for 10–12 minutes until pliable. Remove and reduce oven to 350°F (175°C).

2. Make Meat Sauce:

• Brown ground beef in a skillet over medium heat. Drain excess fat.
• Add onion and garlic; sauté 4–5 minutes until softened.
• Stir in marinara, tomato paste, oregano, basil, red pepper flakes, salt, and pepper. Simmer 8–10 minutes.

3. Prepare Cheese Mixture:

• In a bowl, combine ricotta, egg, parsley, and ⅓ cup Parmesan. Mix until smooth.

4. Assemble Lasagna:

• In an 8×8-inch baking dish, layer in this order:
  • Bottom: ½ cup meat sauce.
  • Layer 1: ⅓ of zucchini strips (slightly overlapping).
  • Layer 2: ½ ricotta mixture, spread evenly.
  • Layer 3: ½ cup meat sauce, ½ cup mozzarella, and 2 tbsp Parmesan.
  • Layer 4: ⅓ zucchini strips.
  • Layer 5: Remaining ricotta mixture.
  • Layer 6: 1 cup meat sauce.
  • Top: Final ⅓ zucchini strips, 1 cup mozzarella, and remaining Parmesan.

5. Bake and Rest:

• Cover tightly with foil. Bake 30 minutes.
• Remove foil; bake 15–20 minutes until cheese is golden.
• Rest 15 minutes before slicing