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Keto Zucchini Lasagna (Meat Lovers Recipe)

This Easy Keto Zucchini Lasagna is a meat lovers dream come true! Not only is keto lasagna low carb, it's a great way to sneak extra veggies into your diet!
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Main Dish
Cuisine: Italian
Keyword: dinner, gluten free, healthy, keto, Lasagna, low carb, Zucchini, Zucchini Lasagna
Servings: 6
Calories: 473kcal
Cost: $8


  • 1 pound Ground beef
  • 1/2 pound mild Italian sausage
  • 1/2 cup Onion diced
  • 2 teaspoons Minced garlic
  • 1 Cup Keto-friendly marinara sauce
  • 2 Zucchini medium size, thinly sliced
  • 3/4 cup Ricotta cheese
  • 1 Egg
  • 3/4 Cup Mozzarella cheese shredded
  • Salt
  • Pepper


  • Preheat the oven to 350°F and grease baking pan.
  • Place zucchini slices on a paper towel and sprinkle with salt. Let sit for 15-20 minutes, then blot the excess moisture with a paper towel.
  • While zucchini sits, cook the ground beef and Italian sausage with the minced garlic and diced onion, draining the excess grease.
  • Combine the browned beef and marinara sauce in a mixing bowl.
  • In another small bowl, combine the ricotta cheese and egg.
  • Layer the lasagna in an 8×8 or 9×9 baking dish in the following order: meat sauce, zucchini slices, ricotta cheese mixture.
  • Repeat above layers one more time, then top the keto lasagna with mozzarella cheese.
  • Bake for 25-30 minutes.
  • Remove from the oven and allow to cool enough to serve.


Note: Nutrition information is a rough estimate only; actual values will vary based on the exact ingredients used and amount of recipe prepared.
<b>Net Carbs:</b> 7g per serving


Calories: 473kcal | Carbohydrates: 8g | Protein: 27g | Fat: 36g | Saturated Fat: 15g | Cholesterol: 136mg | Sodium: 461mg | Potassium: 731mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1037IU | Vitamin C: 25mg | Calcium: 184mg | Iron: 3mg