Low Carb Lasagna - Keto, Gluten-Free

zucchini lasagna 2

Cool weather is upon us here in Chicago.  Though I'm not ready for it yet, my six year old wants to wear her fancy, fall boots to school and the coffee shops are starting to inundate us with talk of pumpkin lattes, pumpkin muffins, pumpkin evvvvverything.   I guess fall is just around the corner, which makes me hungry for hearty, comforting foods.

My continued search for ways to use up a gazillion pounds of zucchini, coupled with a hankering for warm, rich food brought me to this delicious pan of lasagna.  Gooey mozzarella cheese, rich tomato sauce with generous amounts of seasoned ground beef, all nestled between layers of...zucchini?

I had you until zucchini, right?  Well, I promise that all the rich goodies between the zucchini layers make things so tasty that the absence of pasta barely registers.  Searing the zucchini in a grill pan before baking the lasagna gives it extra flavor and removes some of the water content so your final product isn't soggy. This is a great make-ahead dish that you can pop in the oven for a ready-make weeknight meal.

I modeled this recipe after my mom's lasagna, which is known for layers of tiny ground beef meatballs.  You're gonna love it, zucchini and all. 

Low Carb Lasagna

Yield: 6 servings


  • 8 oz ground beef – I use 85% lean
  • 2 tbsp extra virgin olive oil
  • 1 tbsp chopped yellow onion
  • 1 clove garlic, chopped
  • 1 cup tomato sauce
  • 1 egg, beaten
  • 4 oz cream cheese, softened
  • ¼ cup grated parmesan cheese
  • 12 oz shredded mozzarella cheese
  • 4 cups zucchini, sliced thin
  • ¼ cup fresh basil, thinly sliced into a chiffonade
  • ½ tsp oregano
  • ½ tsp salt
  • ¼ tsp pepper


- In a large skillet over medium high heat, add 1 tbsp olive oil, onion and garlic and cook until fragrant, taking care not to burn. Add ground beef and fry until cooked through, about 5 minutes.  Set aside.

-Using a mandoline or vegetable peeler, slice zucchini into long ribbon-like strips, about 1/8” thick.  Place slices in a grill pan, add 1 tbsp olive oil and cook for about 2 minutes on each side.  Zucchini will soften and release some water.

-Mix together beaten egg and softened cream cheese. Add salt, pepper, oregano, and a spoonful of the basil chiffonade.  Stir to combine.

      -Add slices of zucchini to the bottom of the pan. Add 1/3 of the cream cheese        mixture and top with 1/3 of the beef.  Add 1/3 of the tomato sauce, sprinkle with mozzarella and parmesan.  Continue to add layers using the above steps until you are left with a top layer of mozzarella and parmesan cheese.

-Heat oven to 375.  Cook lasagna uncovered for 30 minutes.  Sprinkle with remaining basil. Serve and enjoy!

Nutritional Info per Serving: 490 calories, 32.8 grams fat, 10.8 grams carbohydrate, 2.4 grams dietary fiber, 8.4 grams net carbohydrate, 38.6 grams protein.

Click here for printable recipe.