This healthy twist on a classic comfort dish features spiralized zucchini noodles layered with savory ground meat in a rich low-carb marinara. Blended ricotta and a mix of mozzarella and Parmesan add creamy indulgence, while aromatic herbs deepen the flavor. A satisfying, guilt-free lasagna perfect for anyone embracing a ketogenic lifestyle.

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I love making this Healthy Keto Lasagna With Zucchini Noodles because it is both tasty and good for you. I start with 4 medium zucchinis that I spiralize into noodles and then mix in 1 lb ground beef that can be replaced with turkey if you want.

I heat 2 tbsp olive oil in a pan and cook a small diced onion along with 2 cloves of minced garlic. Once they are soft I add 1 cup low-carb marinara sauce that has no added sugar.

In a bowl I blend 1 cup ricotta cheese with 1 large egg, dried basil, dried oregano, salt and pepper. I layer these ingredients with the zucchini noodles and then add 1 cup shredded mozzarella and 1/2 cup grated Parmesan cheese on top.

This dish is low carb and high in protein making it ideal for anyone following a keto lifestyle.

Why I Like this Recipe

I like this recipe because it gives me a healthier twist on a classic. I mean, replacing pasta with zucchini noodles makes it way lighter but still fills me up nicely.

I also love how it has a ton of flavor from the meat, marinara, and all those cheeses mixed together. Every bite tastes kind of like comfort food and reminds me of home.

Another reason is that it’s super versatile. I can switch up the meat or add extra spices if I feel like experimenting which makes it fun and easy to customize.

Plus its not too complicated to make so even if i’m not the best cook i can whip it up on a busy weeknight.

Ingredients

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Zucchinis: Fresh and fibrous vegs that add bulk and healthy hydration, real good for digestion.
Ground Beef: Packed with protein and natural fats, it gives the lasagna that heartiness and rich flavor.
Olive Oil: A great source of healthy fats that smoothen out the dish and add a subtle richness.
Onion: Offers a slight natural sweetness and fiber, making the meal more balanced in taste.
Garlic: Adds a spicy punch with lots of flavour and its own health perks.
Ricotta Cheese: Creamy, full of protein and a bit of fat, making the layers really luscious.

Ingredient Quantities

4 medium zucchinis, spiralized into noodles

1 lb ground beef (or turkey if youd rather)

2 tbsp olive oil

1 small onion, diced

2 cloves garlic, minced

1 cup low-carb marinara sauce (no sugar added)

1 cup ricotta cheese

1 large egg

1 cup shredded mozzarella cheese

1/2 cup grated Parmesan cheese

1 tsp dried basil

1 tsp dried oregano

Salt and pepper to taste

How to Make this

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1. Preheat your oven to 375°F and get a baking dish ready by lightly greasing it with a bit of olive oil.

2. In a large skillet, heat the 2 tbsp olive oil over medium heat. Add the diced onion and minced garlic, cooking until they soften, about 3 minutes.

3. Add the 1 lb ground beef (or turkey) to the skillet. Crumble it up and cook until browned, seasoning with salt, pepper, dried basil, and dried oregano as it cooks.

4. Stir in the 1 cup low-carb marinara sauce once the meat is browned and let it simmer for a couple of minutes.

5. In a small bowl, mix together the 1 cup ricotta cheese and 1 large egg until well combined.

6. Spread a thin layer of the meat and sauce mixture on the bottom of your baking dish. Then arrange a layer of the spiralized zucchini noodles evenly over it.

7. Dollop and gently spread some of that ricotta mixture over the zucchini noodles, then sprinkle a little of the shredded mozzarella and grated Parmesan cheese. Repeat the layering process if you have more ingredients.

8. Top the final layer with the remaining mozzarella and Parmesan cheeses, then bake in the preheated oven for about 25-30 minutes until the cheese is melted and bubbly. Let it sit for 5 minutes before serving. Enjoy!

Equipment Needed

1. Oven – Preheat to 375°F and use a baking dish that you’ll lightly grease with olive oil.
2. Large skillet – For browning the meat and cooking onions and garlic.
3. Cutting board and knife – To dice the onion and mince the garlic.
4. Measuring spoons and cups – To accurately measure olive oil, marinara sauce, cheeses and seasonings.
5. Mixing bowl – For blending the ricotta cheese and egg.
6. Spiralizer – To turn zucchinis into noodles.
7. Cheese grater – To grate Parmesan cheese.
8. Spatula or wooden spoon – To stir the meat and sauce mixture and spread the layers in the baking dish.

FAQ

Do I really have to spiralize the zucchinis?

Not really, but spiralized zoodles cook more evenly and give the dish a fun twist on traditional lasagna.

How long should I bake the lasagna?

Youll need to bake it at 375°F for about 25-30 minutes until it’s bubbly and the cheeses are nicely melted.

Can I swap the ground beef for turkey?

Yep, you absolutely can. Turkey works just as good and is a bit leaner if thats what youre going for.

How do i freeze leftovers?

Just let the lasagna cool completely, then portion it out into airtight containers. It should keep in the freezer for up to 2 months.

What can I serve with this Healthy Keto Lasagna?

A fresh salad or some steamed veggies goes great with it for a well-rounded meal.

Healthy Keto Lasagna With Zucchini Noodles Recipe Substitutions and Variations

Instead of spiralized zucchinis you can use yellow squash or even thinly sliced eggplant if you’re lookin for that different texture.
If you dont have ground beef or want to vary it, ground chicken or pork works pretty well too.
On the dairy side, if you’re out of ricotta cheese, try cottage cheese (just drain it a bit) for a similar creamy feel.
If olive oil is missing, avocado oil is a good substitute and adds its own mild flavor to the dish.
For the low-carb marinara sauce, you could even make your own quick version by simmerin tomatoes with garlic, basil, and a pinch of sweetener if needed.

Pro Tips

1. Salt the zucchini noodles about 10 minutes ahead of time and pat them dry afterwards so they dont water down your dish when baking.
2. Brown the meat really well in the pan and break it up into small pieces so its evenly cooked, and if there’s too much fat, go ahead and drain it off.
3. Mix the ricotta and egg until theyre really smooth, that’ll help bind everything together and keep your layers from falling apart.
4. Once you pull the dish out of the oven, let it sit for 5 minutes so all the flavors settle in and its not piping hot when you eat it.

Healthy Keto Lasagna With Zucchini Noodles Recipe

Recipe by Francis Mead

0.0 from 0 votes

Servings

servings

Calories

570

kcal

Equipment: 1. Oven – Preheat to 375°F and use a baking dish that you’ll lightly grease with olive oil.
2. Large skillet – For browning the meat and cooking onions and garlic.
3. Cutting board and knife – To dice the onion and mince the garlic.
4. Measuring spoons and cups – To accurately measure olive oil, marinara sauce, cheeses and seasonings.
5. Mixing bowl – For blending the ricotta cheese and egg.
6. Spiralizer – To turn zucchinis into noodles.
7. Cheese grater – To grate Parmesan cheese.
8. Spatula or wooden spoon – To stir the meat and sauce mixture and spread the layers in the baking dish.

Ingredients

4 medium zucchinis, spiralized into noodles
1 lb ground beef (or turkey if youd rather)
2 tbsp olive oil
1 small onion, diced
2 cloves garlic, minced
1 cup low-carb marinara sauce (no sugar added)
1 cup ricotta cheese
1 large egg
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 tsp dried basil
1 tsp dried oregano
Salt and pepper to taste

Directions

Preheat your oven to 375°F and get a baking dish ready by lightly greasing it with a bit of olive oil.
In a large skillet, heat the 2 tbsp olive oil over medium heat. Add the diced onion and minced garlic, cooking until they soften, about 3 minutes.
Add the 1 lb ground beef (or turkey) to the skillet. Crumble it up and cook until browned, seasoning with salt, pepper, dried basil, and dried oregano as it cooks.
Stir in the 1 cup low-carb marinara sauce once the meat is browned and let it simmer for a couple of minutes.
In a small bowl, mix together the 1 cup ricotta cheese and 1 large egg until well combined.
Spread a thin layer of the meat and sauce mixture on the bottom of your baking dish. Then arrange a layer of the spiralized zucchini noodles evenly over it.
Dollop and gently spread some of that ricotta mixture over the zucchini noodles, then sprinkle a little of the shredded mozzarella and grated Parmesan cheese. Repeat the layering process if you have more ingredients.
Top the final layer with the remaining mozzarella and Parmesan cheeses, then bake in the preheated oven for about 25-30 minutes until the cheese is melted and bubbly. Let it sit for 5 minutes before serving. Enjoy!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.