About this recipe

A hearty, low-carb twist on classic lasagna where thin-sliced zucchini replaces pasta noodles. Layered with savory meat sauce, creamy ricotta, and bubbling mozzarella, this keto-friendly bake delivers all the comfort of traditional lasagna without the carbs. Perfect for the whole family — nobody will miss the noodles.

Instructions

1. 1

   Slice zucchini lengthwise into thin planks, about 1/8-inch thick (a mandoline makes this easy and uniform). Lay the slices in a single layer on paper towels, sprinkle both sides with kosher salt, and let them sit for 15 minutes. Pat thoroughly dry with more paper towels — removing as much moisture as possible is the key to avoiding a watery lasagna.

2. 2

   Heat olive oil in a large skillet over ^[medium-high heat]. Add the diced yellow onion and cook for 3–4 minutes until softened. Add the garlic and cook 1 minute more. Add the lean ground beef and sweet Italian sausage, breaking up the meat with a spoon, and cook until browned and no pink remains, about 8 minutes. Drain any excess fat. Stir in the crushed tomatoes, tomato paste, dried basil, and Italian seasoning. Reduce heat to ^[medium-low] and simmer for 15 minutes, stirring occasionally, until the sauce thickens. Season with salt and black pepper to taste.

3. 3

   In a mixing bowl, combine the ricotta cheese, egg, chopped parsley, and black pepper. Stir until smooth and well combined. Set aside.

4. 4

   Preheat your oven to ![375°F]. Lightly grease a 9×13-inch baking dish. Spread a thin layer of meat sauce on the bottom of the dish. Lay a single layer of zucchini planks over the sauce, slightly overlapping. Spread half the ricotta cheese mixture over the zucchini, then top with one-third of the remaining meat sauce and one-third of the mozzarella cheese. Repeat the layers (zucchini → ricotta → meat sauce → mozzarella) once more. Finish with a final layer of zucchini, the remaining meat sauce, remaining mozzarella cheese, and all the Parmesan cheese on top.

5. 5

   Cover the baking dish tightly with aluminum foil and bake at ![375°F] for 30 minutes. Remove the foil and bake for an additional 20–25 minutes, until the cheese is golden and bubbly and the edges are lightly caramelized. Remove from the oven and let the lasagna rest uncovered for at least 15 minutes before slicing — this helps it set and prevents it from falling apart.