Keto Lasagna with Zucchini Noodles Recipe + Video – less than 8 carbs! A low Italian sausage lasagna made with zucchini noodles. Gluten free, grain free, sugar free, clean eating, real food.

keto low carb lasagna made with zucchini noodles on a white plate

I’ve made my favorite lasagna, but used zucchini noodles instead of pasta noodles, and I honestly CANNOT tell the difference!

It has all the same flavors as the lasagna I grew up loving, but is less than 8 carbs!

keto low carb lasagna made with zucchini noodles in a white baking dish topped with basil

Keto Lasagna with Zucchini Noodles

The key to this lasagna is using zucchini noodles. I use a mandoline to slice long, thin noodles 1/4″ thick. To prevent them from leaching out water while baking and making the lasagna watery, I first roast the zucchini noodles to dry them out and get them tender and perfect.

It takes a bit of time, but makes all the difference in preventing the lasagna from getting watery.

My garden is packed full of fresh zucchini, so it’s been my favorite noodle to use. Some other great low carb options you could use in place of zucchini would be these hearts of palm lasagna noodles, or you could even use my favorite low carb wraps by laying them flat to use as the “lasagna noodle”.

spooning out a portion of keto low carb lasagna made with zucchini noodles from the baking dish

Keto Lasagna Layers

The rest of the lasagna is made up of my favorites. I make an Italian sausage mixture layer, jarred marinara sauce, and 2 types of cheese. I make a spinach ricotta layer for silkiness, and also a shredded mozzarella layer for meltiness.

Freezing Keto Lasagna

This lasagna freezes beautifully! You can either freeze it fully assembled and raw in a baking dish. Or, after baking you can freeze individually portions in glass meal prep containers.

I have freezing and reheating instructions for both methods in the recipe notes.

Watch Keto Lasagna Recipe Demo

Print
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Keto Lasagna with Zucchini Noodles


  • Author: Natalie
  • Prep Time: 30 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 12 1x
Scale

Ingredients

Zucchini Lasagna “Noodles”

  • 3 large zucchinis (or about 5 medium zucchinis), ends trimmed off and sliced horizontally 1/4″ thick using a mandoline to make zucchini lasagna “noodles” (I love using these cut-proof gloves when using my mandoline)
  • 1 teaspoon kosher salt

Italian Sausage Mixture

  • 1 tablespoon olive oil
  • 1 yellow onion, chopped
  • 1.25 pounds ground Italian Sausage
  • 1 teaspoon kosher salt

Spinach Ricotta Mixture

  • 32 ounces whole milk ricotta cheese
  • 16 ounce bag frozen chopped spinach, thawed and all the water squeezed out (I like using my nut milk bag to do this)
  • 1 egg
  • 2 teaspoons kosher salt
  • 2 teaspoons black pepper

Other Ingredients

  • 32 ounces marinara sauce (Rao’s Homemade is my favorite clean keto friendly brand)
  • 16 ounce bag shredded mozzarella
  • fresh basil for topping

Instructions

  1. Preheat your oven to 400ºF. Line several rimmed baking sheets with parchment paper and set in the wire rack. (I use 2 of these half sheet rimmed baking sheets and 4 of these quarter sheet rimmed baking sheets).
  2. Make the zucchini lasagna “noodles”. Place all your zucchini lasagna “noodles” in an even layer on the rimmed baking sheets. Sprinkle with kosher salt. Roast for about 30 minutes, until the zucchini noodles are soft and all the moisture has evaporated. (If you don’t have enough baking sheets or room in your oven, you may need to do this in batches)
  3. Cook the sausage mixture. Heat your cast iron skillet over medium heat. Add in the olive oil, onion and salt. Cook for 5 minutes until the onion is soft. Add in the Italian sausage. I like to break it up using a potato masher. Cook another 10 minutes, stirring occasionally, until the sausage is cooked through.
  4. Make the spinach ricotta mixture. In a medium size bowl, combine the ricotta cheese, spinach, egg, salt + pepper. Mix with a fork until fully combined.
  5. Assemble the lasagna. In a deep 9×13 baking dish, assemble the lasagna with layers in this order:
    1. Marinara sauce
    2. Zucchini lasagna “noodles”
    3. Sausage mixture
    4. Ricotta mixture
    5. Mozzarella cheese
    6. Marinara sauce
    7. Zucchini lasagna “noodles”
    8. Sausage mixture
    9. Ricotta mixture
    10. Mozzarella cheese
    11. Marinara sauce
    12. Zucchini lasagna “noodles”
    13. Sausage mixture
    14. Ricotta mixture
    15. Mozzarella cheese
    16. Marinara sauce
    17. Mozzarella cheese
  6. Bake the lasagna uncovered for 40 minutes, until the cheese is melted and bubbling.
  7. Remove from the oven and let it rest for 10 minutes. Slice and serve warm. Top with fresh basil if desired.
  8. Leftovers will keep in an airtight container refrigerated for at least 5 days, or frozen for at least 6 months.

Notes

Meat Substitution: I love using Italian sausage, but you could substitute ground beef, turkey or pork.

Keto Friendly Noodles: My garden has tons of zucchini right now, so it’s my favorite to use as the “noodle”. Other options would be these hearts of palm lasagna noodles, or my favorite low carb wrap could be layered and used as the noodle.

Meal Prep: Store in an airtight container for up to 5 days in the refrigerator. HEATING: Microwave until warm, about 3-5 minutes (I like to sprinkle in a little water to help it steam and prevent it from drying out). Or reheat in a 350ºF oven until warm, 10-15 minutes.

Freezing: Freeze in a freezer safe airtight container for at least 6 months. You can freeze either freeze it whole before baking in a large baking dish, or freeze individual portions after baking. If you remember, thaw in the fridge overnight before eating. If you froze a fully assembled raw lasagna, bake at 400ºF uncovered for about an hour if frozen, or about 45 minutes if thawed. Bake until warm and bubbling. If you froze it in individual portions, reheat in the microwave until warm, about 3-5 minutes or longer if reheating from frozen.

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