Missing lasagna while you are on keto? Search no more! This delicious keto zucchini lasagna is the perfect low-carb, high-protein, gluten-free, and keto-friendly recipe to manage your pasta cravings.

Adopting a keto diet doesn’t mean you have to give up on delicious comfort foods. Keto-friendly recipes can be as flavorful and satisfying as their high-carb counterparts.

For example, I love lasagna. It is one of my favorite comfort foods.

However, its high carb content doesn’t make it an ideal meal to have while trying to reduce the carb intake.

When I found this keto zucchini lasagna dish, I couldn’t believe how delicious and comforting it was. And, to be honest, I no longer miss regular lasagna.

So, who is the star of this delicious keto-friendly (and gluten-friendly) meal? Zucchini!

Its mild flavor and firm texture make it an essential substitute for traditional pasta in lasagna, providing a healthy twist to this classic dish.

Another thing that I love about this recipe is that it can easily be tailored to suit individual dietary needs or taste preferences.

Ingredients and Substitutes

Olive oil (2 tbsp)

1 medium yellow onion, chopped – If you don’t have yellow onion, you can use white onion.

2 garlic cloves, minced – One of my favorite hacks is to have minced garlic in olive oil. Place it in the fridge, and you can have some quick garlic to use. If you don’t have some but still want to save some time, you can use garlic flakes.

Lean ground beef (1 lb) – you can substitute for chicken or turkey ground or use plant-based ground beef.

Ground Italian sausage (½ lb) – For a plant-based option, you can use plant-based Italian sausage.

Salt and black pepper, to taste

2 medium zucchini, chopped – Don’t replace this ingredient since it’s the star of the dish.

Chopped tomatoes (2 14 oz cans) – You can use a mix of canned tomatoes and natural cherry tomatoes to add some freshness to the dish.

Dried oregano (1 tsp)

Red pepper flakes (a pinch) – If you don’t like spicy food, you can eliminate this ingredient.

Ricotta cheese (¾ cup)

Grated mozzarella, divided (8 oz) – If you want to reduce the calories, you can switch to reduced-fat mozzarella cheese. 

Grated parmesan cheese (¼ cup) – If you are using everything plant-based, you can replace the Parmesan cheese with nutritional yeast.

How to Make Keto Zucchini Lasagna Skillet

Step 1. Grab a large skillet and heat it up at medium-high heat. Add the olive oil and the onion.

Step 2. Cook the onion until it becomes translucent. This should roughly take 3-5 minutes. Add the garlic and cook for another 30 seconds.

Step 3. Add the ground beef and Italian sausage.

Step 4. Cook the meat, breaking it apart throughout, until it browns, which should take roughly 7-8 minutes. Season with salt and pepper to taste.

Step 5. Reduce the heat and add the zucchini, chopped tomatoes, dried oregano, and red pepper flakes. Mix everything thoroughly.

Step 6. Cook until the zucchini is nice and tender. This should take 7-8 minutes. Thus, allow the skillet to simmer.

Step 7. Stir in the ricotta, 4 ounces of mozzarella, and all the Parmesan cheese into the skillet.

Step 8. Mix all the ingredients thoroughly.

Step 9. Once everything is well-blended, sprinkle the remaining mozzarella cheese and cover with a lid.

Step 10. Let the skillet simmer for 2-3 minutes until the mozzarella melts and bubbles.

Step 11. Once it’s ready, take it out of the skillet and serve warm.

Substitutes for Your Own Version of Lasagna

So, how can you make it your own? These are some of my favorite ways to customize this meal.

• Vegetarian option. You can swap the ground beef and sausage for plant-based meat alternatives or extra vegetables like bell peppers and mushrooms.
• Spicy twist. Add more red pepper flakes, or use spicy Italian sausage to give the dish a fiery kick.
• Add more herbs. Include fresh basil or thyme for an aromatic boost that complements the existing seasonings.

Storage and Leftovers

Leftovers can be just as delicious as the original meal if you store them correctly. So, if you’ve got some leftovers, I know you are going to want to keep them.

Place the zucchini lasagna in an airtight container in the fridge. You can keep it there for up to 4 days.

For longer storage, freeze individual portions in a freezer-safe container. Once you are ready to have it, thaw overnight in the fridge before reheating.

To reheat the meal, you can either do it in the microwave or on the stovetop.

Other Keto Recipes You’ll Love

• Sausage and Cabbage Skillet
• Lemon Chicken Piccata
• Low Carb Taco Casserole
• Keto Sesame Pork and Green Beans