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A square white baking dish is full of hot, keto zucchini lasagna. There is lots of mozzarella cheese and a little parsley on top.
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3.7 from 23 votes

Keto Zucchini Lasagna

This is my no fail zucchini casserole recipe reminiscent of lasagna. It does not get wet and soggy! I use a high-quality canned tomato sauce here to speed up prep. Look for one that has “basil” in the label for a great flavor!
Prep Time25 mins
Cook Time25 mins
Resting Time10 mins
Total Time1 hr
Course: dinner
Cuisine: American
Servings: 6
Calories: 709kcal
Author: Mirlandra


Meat Sauce

  • 1 Tbsp. Butter
  • 8 oz cremini mushrooms sliced
  • 1/8 tsp. salt
  • 16 oz Italian Pork Sausage
  • 24 oz jar pasta sauce I’m using Bertolli Tomato Basil sauce

Zucchini Lasagna

  • 4-5 zucchinis about the length of a banana
  • Pan spray
  • Salt
  • Fresh ground black pepper
  • 15 oz ricotta 15 or 16 oz ricotta or cottage cheese is fine
  • 1 lbs mozzarella
  • 1 tbsp parsley for garnish optional


To Make the Sauce:

  • Preheat the oven to 375 F and set out a 9"x 9" baking dish with tall sides.
  • On a back burner add butter and sliced mushrooms to a medium sized frying pan. Cook over medium-high heat stirring occasionally for 1 minute. Add 1/8 tsp. of salt. (Pepper lovers grind in some fresh pepper here too – a few grinds or a lot!)
  • Crumble in the sausage and continue to cook, stirring as needed until the sausage is browned. Drain fat if you want (I DON’T drain the fat).
  • Stir in the pasta sauce and leave the pan to simmer while you cook the zucchini.

Prepare zucchini:

  • Wash zucchini and use a knife or mandolin to slice the zucchini into 1/8” slices (the long way so they look kind of like lasagna noodles).
  • Heat a non-stick skillet to medium-high heat. Spray with pan spray. Use a kitchen tongs to lay one layer of zucchini in the pan. Sprinkle on some salt and pepper. Cook until golden brown (1-2 minuteand then flip. Salt and pepper the cooked side and cook until side #2 is browned. The slice won’t be cooked through – it will finish cooking in the lasagna. Use tongs to set cooked slices on a plate. Repeat until all slices are cooked. (If I’m in a hurry I use two frying pans at the same time so I can cook more pieces at once.)

Assemble lasagna:

  • You can assemble your lasagna in any way you want. These are the layers I use:
  • Zucchini, one layer of slices (I use 4-6 slices for each of these layers)
  • ½ the meat sauce
  • ½ the mozzarella
  • Zucchini, one layer of slices
  • Ricotta or Cottage Cheese – all of it (pepper lovers grind in some more here)
  • Rest of the meat sauce
  • Zucchini, one layer of slices
  • Rest of the mozzarella
  • Bake at 375 F for 20-25 minutes until hot through and the cheese is melted and bubbly. (160 F on an digital instant read thermometer is hot through.)
  • Allow the lasagna to sit and settle for about 10 to 15 minutes before slicing into it and serving. Garnish with a sprinkle of minced fresh parsley if desired.


Preventing Drips: Baking pans come in different heights. The first time you cook this be prepared for a few drips if your pan is very full! I cook a pan of Italian Herb Meatballs on the bottom rack while I make the lasagna and serve those with. That catches any little drips! You can also use a piece of tin foil on a cookie sheet or make sure your pan is tall enough.
Note on Cheese: Using cottage cheese makes a wetter lasagna than ricotta. My husband likes ricotta better but if you have different family tastes you can serve either or both of these cheeses on the side! I have made the lasagna with no ricotta or cottage cheese and then put a spoon of cold cottage cheese on the hot casserole.


Calories: 709kcal | Carbohydrates: 10g | Protein: 27g | Fat: 29g | Saturated Fat: 17g | Cholesterol: 101mg | Sodium: 604mg | Potassium: 642mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1149IU | Vitamin C: 23mg | Calcium: 556mg | Iron: 1mg