Go Back
+ servings
Top view of sliced zucchini lasagna

Keto Zucchini Lasagna

Prep Time 40 minutes
Cook Time 1 hour
Total Time 1 hour 40 minutes
Servings 14 Slices
Calories 292kcal



  • 3 Large Zucchinis
  • 1 Tablespoon Kosher Salt


  • 1 Pound Italian Sausage casing removed
  • 1 Yellow Onion chopped finely
  • 4 Garlic Cloves minced
  • 2 - 24 Ounce Jars of Keto Spaghetti Sauce OR, no sugar added marinara
  • 2 Teaspoons Oregano dried
  • 1 Teaspoon Fresh Basil dried
  • 1 Teaspoon Kosher Salt
  • 1/2 Teaspoon Black Pepper
  • 32 Ounces Ricotta Cheese
  • 1 Large Egg
  • 2 Cups Parmesan Cheese divided
  • 4 Cups Mozzarella Shredded divided
  • 1 Cup Fresh Basil Chopped



  • Slice zucchinis (3 large in size) lengthwise to form 1/4” thick "lasagna" noodles -- The best way to do this is with a mandolin. If you don't have a mandolin, use a sharp knife (a mandolin is strongly suggested to keep the noodles even!).
  • Place sliced zucchini on a flat surface lined with paper towels.
  • Sprinkle with half the salt and allow zucchini to sit for 10 minutes.
  • Blot zucchini (firmly), flip, and repeat on the other side, using the rest of the salt to sweat this surface.


  • Meanwhile, preheat your oven to 350 F.
  • Cook Italian sausage (1 Pound) in a large skillet until no pink is left. Break the meat up with the back of a wooden spoon as it cooks.
  • Place cooked meat on a paper towel-lined plate and set aside.
  • Carefully remove excess fat from skillet, and add vegetable oil.
  • Once shimmering, add yellow onion (1 finely chopped) and saute until soft, about 10 minutes.
  • Add minced garlic (4 cloves) and cook for about 1-2 minutes, or until the garlic is fragrant.
  • Remove skillet from heat, and stir in pasta sauce (2-24 Ounce Jars) and meat. Set aside.
  • In a large bowl, combine dried oregano (2 teaspoons), basil (1 teaspoon), salt (1 teaspoon), black pepper (1/2 teaspoon), ricotta cheese (32 Ounces), large egg (1). Plus parmesan (1 cup) and mozzarella (2 cups ).


  • Spread 1/2 the meat sauce along the bottom of a 9x13 pan. Then a layer of zucchini. Then a layer of the ricotta combo.
  • Repeat until you've used all the ingredients.
  • Top lasagna with the remaining parmesan (1 cup) and mozzarella (2 cups).
  • Bake in the preheated oven for 45 minutes -- you'll know it's done when the top is golden brown and the dish is heated through.
  • Allow lasagna to cool slightly before serving, and enjoy!


Calories: 292kcal | Total Carbohydrates: 7g | Protein: 21g | Fat: 20g | Sodium: 1149mg | Fiber: 1g | Sugar: 3g | Net Carbs: 6g

Delicious recipe from Lindsey Hyland // www.thelittlepine.com