Finally, a Keto Lasagna that tastes just like the real thing! My grandma first made this lasagna recipe, then my mom, and now I am sharing it with you. If you haven't guessed yet, Lasagna is one of my favorites, so trust me when I say, "this lasagna recipe will impress!"
Just look at this homemade lasagna with fresh oregano, zucchini, ground beef, mozzarella, shredded cheese, and tomato sauce — all combined to make an epically delicious KETO lasagna for all of my low carb friends and families.
I have a few great zucchini recipes but one of my easiest is zucchini pasta with bolognese sauce, which also happens to be naturally healthy, low in carbs, and plant-based.
⭐ Why this lasagna recipe?
I'm a big believer in Ketogenic and Low Carb diets, and I consider myself an expert at converting traditional recipes into low carb options. This traditional homemade lasagna has been in my family for over 50 years and made hundreds of times over the years. And as a rule, every time I made this with my grandma or my mom, we'd ALWAYS make two and freeze one. This was really a key rule in my family, anytime you can double a recipe, do it. And you will find that a lot of recipes taste better over time, like this easy keto lasagna, for instance.
🍽 Lasagna pans
You can buy a very similar square baking dish to the one I used today, which is ideal for up to four people. If you are serving a crowd, you can easily use a full-sized baking pan. That being said, my grandma almost always used these aluminum half-sized pans for a no-fuss recipe. And we all use aluminum pans for storing Lasagna in the freezer. In the past, we all used the glass pyrex pan; however, after one exploded in our oven, we all made the switch to stoneware.
This easy keto lasagna is great for scaling up because you can make a double batch at the same time.
🔪 How to make
Ditch the boring lasagna noodles for a healthy option like Zucchini. One cup of raw zucchini contributes 3 grams of digestible carbs per 100 grams. This means we can still enjoy classic comfort food that tastes just like real homemade lasagna. And in my personal opinion, the zucchini noodles simulate traditional lasagna noodles perfectly.
I love making this recipe with fresh ingredients. Quality ground beef, fresh mozzarella, and fresh oregano all help bring this recipe to life. The smell, the taste, and the texture is fantastic.
- 500 grams ground beef
- 2 zucchini
- 8 oz mozzarella
- 32 oz crushed tomatoes
- 2 tbsp ground oregano
- ½ cup shredded cheese
- 1 cup ricotta cheese
For lasagna this is an easy recipe you can have on the table in 40 minutes. While a traditional lasagna takes me between 2 - 4 hours on average. And while it only takes 40 minutes, you'd never know that unless I told you.
In a large cast iron or skillet, brown the beef
Add the marinara, ground oregano, and salt to taste
Simmer until sauce is thick (approximately 15 minutes)
Peel and slice the Zucchini approximate 2-3 mm thick
Layer the lasagna:
Layer 1: Meat, Zucchini, Ricotta Cheese.
Layer 2: Meat, Zucchini, Ricotta Cheese.
Layer 3: Meat
Top with mozzarella and shredded cheese
Broil for 10-15 minutes until golden brown
💭 Quick tips
The browning process is often overlooked but is rather easy to master. Browning meat will not take very long, and your goal is to sear the surface and lock in those juices.
- Pre-heat your pan
- Let your meat come to room temperature
- Avoid overcrowding your pan, cook in batches
- Use cast iron pan when possible
Let your sauce simmer down until it is nice and thick. Since we are using Zucchini, which is water heavy, we need to make sure our sauce is thick and consistent. This way, everything will balance out, leaving you with an amazing keto lasagna ever.
Ground Oregano - When I make Lasagna I always use ground oregano and I believe this is the secret to an epic Lasagna.
Pans - Stoneware baking dish, square 9x9x2 is nice for 4 people and aluminum foil pans are key for an easy freezer lasagna.
Baking Frozen - Place baking dish on middle rack, directly from the freezer. Set your oven to 180°C/350°F and bake for 30 minutes. By putting your baking dish in the oven without pre-heating, everything heats up slowly. Finish with 10-15 minutes on broil for that golden brown cheese we all love. This is another great reason to use aluminum foil pans for freezer lasagna.
Storing / reheating - We all know that lasagna tastes even better the next day, so be prepared. Place in container and refrigerate overnight (up to 3 days, but 24 hrs best). On day of, place the dish on the middle rack at 180°C/350°F oven for 15 minutes until warmed through (not piping hot), then uncovered for 5 minutes.
🥗 What to serve on the side
👪 Easy to scale
This recipe is made to scale. I always double this recipe and freeze one in a aluminum foil baking pan. And my mom has scaled this 4x for birthday parties!
Easy Keto Lasagna
- In a large cast iron or skillet, brown the beef
- Add the marinara
- Add the ground oregano
- Add ½ Tsp salt or to taste
- Simmer until sauce is thick (approximately 15 minutes)
- Peel and slice the Zucchini approximate 2-3 mm thick
- Layer 1Add 1 layer of meat to the bottom of your panAdd 1 layer of zucchiniAdd 1 layer of ricotta cheese
- Layer 2Add 1 layer of meatAdd 1 layer of zucchiniAdd 1 layer of ricotta cheese
- Layer 3Add 1 layer of meat
- Top with Mozzarella
- Top with Shredded Cheese
- Broil the lasagna for 10 - 15 minutes until golden brown