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Zucchini Lasagna with Ground Beef (Keto-friendly)
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Flavorful and Comforting

Zucchini Lasagna with Ground Beef (Keto-friendly)

Zucchini Lasagna with Ground Beef is an easy summer recipe. Hearty, healthy casserole dish that's keto-friendly, low-carb and what's most important: tasty.

Zucchini Lasagna with Ground Beef (Keto-friendly)
Lasagna is my all-time favorite dish. The classic version. Perfectly rolled out fresh pasta, rich and incredibly delicious bolognese sauce and creamy Béchamel sauce. Gosh, I love it. So no, I definitely won’t say that this Zucchini Lasagna is better or tastes the same. It doesn’t not. It’s different. But with that being said, this Zucchini Lasagna with homemade zucchini noodles, rich beef meat sauce, and luscious cheese and ricotta sauce is absolutely divine. It’s incredibly rich in flavor, creamy, yet fresh and healthy(er). Many of you who read our blog regularly know that we have a vegetable garden at home and this year we promised ourselves to make more veggie dishes. Zucchini is growing fast, so we needed to figure out a way to use more than one in a recipe. That’s how we came up with Zucchini Lasagna. So we have zucchini (vegetables), we have meat and we have cheese. What more does a gourmet foodie need? Only some free time to make it at home from scratch. But don’t worry, you can make the meat sauce up to 2 months ahead and grill the zucchini up to a day ahead as well, so that reduces the time of cooking. This is an amazing crowd-pleaser, family meal, that’s perfect for all of you who follow a keto or low-carb diet as well.

Zucchini Lasagna with Ground Beef

We are so so excited to share this recipe with you guys today. This is a wheat-free, pasta-free lasagna that is still rich, creamy and overall, super tasty. We love this easy Zucchini Lasagna recipe because it is:

  • very creamy and melt-in-your-mouth delicious
  • zucchini noodles aren't bland and boring, but marinated and delicious
  • the ground beef meat sauce is rich, satisfying and slightly sweet
  • the cheese sauce is thick and creamy
  • healthy(er) lasagna alternative
  • delicious family casserole meal
  • stores well in a fridge (up to 2 days)
  • gluten-free, keto-friendly and low-carb recipe
  • full of vegetables

Zucchini Lasagna with Ground Beef

 

Keto Zucchini Lasagna with Ground Beef

 

How to slice zucchini for lasagna

For this Lasagna, it's best to use medium-size zucchini. It's important that they are sliced as equally as possible, that way they will be baked equally fast as well. The easiest way to achieve that is by using a mandoline slicer. A mandoline slicer is such a good kitchen utensil to have at home. You can slice a variety of vegetables in a short period of time, no matter the shape or size. We have partnered with Slovenian company Status Metlika for this recipe and we truly adore their products and their mini Mandoline slicer. It's high quality, affordable and easy to store. We choose the mini version, but they have a larger one as well and a slicer that creates julienne shaped veggies too.

How to dry out zucchini for lasagna?

Once your zucchini is sliced, place a grill over high heat and grill them on each side. Don't season the zucchini yet and don't add any fat to the grill pan. It will take about 5 minutes to grill all the zucchini noodles. Marinate the noodles with a mixture of olive oil, garlic, parsley, salt, and pepper. Set aside for about 10 minutes for zucchini to marinate. Then squeeze the zucchini to release any excess water. Drain and use in your zucchini lasagna.

Sliced zucchini for lasagna

 

How to slice zucchini for lasagna

 

How to make zucchini lasagna

Zucchini Lasagna is so easy to make. Prepare all the ingredients and a 25 cm x 20 cm or 8 x 10 inch baking dish. Assemble your lasagna in this order:

  1. Meat sauce
  2. Grilled zucchini
  3. Meat sauce
  4. Cheese sauce
  5. Grilled zucchini
  6. Meat sauce
  7. Cheese sauce
  8. Grilled zucchini
  9. Meat sauce
  10. Cheese sauce
  11. Grilled zucchini
  12. Meat sauce
  13. Cheese sauce
  14. Grilled zucchini
  15. Cheese sauce
  16. Shredded cheese

Assembling zucchini lasagna

 

Assembling zucchini lasagna

 

Assembling zucchini lasagna

 

Assembling zucchini lasagna

 

Assembling zucchini lasagna

 

Assembling zucchini lasagna

 

How long to bake zucchini lasagna

When your lasagna is assembled and ready to be baked, cover it with baking paper and then add another layer of aluminum foil (make sure the foil doesn't touch the food). Transfer your baking dish to a large baking sheet. Place the lasagna in a preheated oven. Bake for 10 minutes at 190 °C or 375 °F (covered), then remove the foil and parchment paper and bake for additional 10 - 15 minutes at 200 °C or 390 °F. Remove the baked Zucchini Lasagna with Ground Beef from the oven and let stand for 5 - 10 minutes before serving.

Baking zucchini lasagna

 

Zucchini Lasagna with Ground Beef and Cheese Sauce

 

Store, Freeze and Make-ahead tips

Store any leftovers chilled in an airtight container in a fridge for up to 2 days. We don't recommend freezing the lasagna, but you can make the ground beef meat sauce up to 2 months ahead, freeze it and then use when needed. You can also prepare the zucchini one day ahead and keep them covered in a fridge. 

Keto Zucchini Lasagna with Ground Beef and Cheese Sauce

 

Low-carb Zucchini Lasagna with Ground Beef and Cheese Sauce

 

Try these delicious zucchini recipes too

Thanks to Status Metlika for the amazing mini mandoline slicer. All the opinions are ours and we only share our honest opinions and recommendations for great products that we actually use.

Lets get cooking!

ONLY A FEW MOMENTS SPENT IN THE KITCHEN AND YOU WILL HAVE THIS FANTASTIC DISH IN FRONT OF YOU.
  • serves
    6
    people
  • preparation:
    15
    minutes
  • cook:
    60
    minutes
  • bake:
    20
    minutes
  • total time:
    95
    minutes

METHOD

  • cook the vegetables for meat sauce

    Place a large skillet over medium-low heat. Add the olive oil, lard (optional), finely chopped bacon, finely chopped onion, finely chopped celery stalk, finely chopped bell pepper, and a sprig of thyme. Cook for about 3 minutes, stirring occasionally. Add the finely chopped garlic and cook for another 3 minutes.

  • meat sauce

    Increase the heat, add the ground beef and cook for 3 - 5 minutes, stirring occasionally. Add the tomato paste, diced tomato, tomato purée, beef stock or water and stir to combine. Reduce the heat and season with bay leaf, salt, and pepper. Cover with a lid and cook for 45 - 50 minutes. Stir the heavy cream into the meat sauce the last 10 minutes.

    Tip
    Heavy cream will make the sauce creamy and richer.
  • Zucchini

    Using a mandoline, slice the zucchini into 2 mm or 1/16 inch thick slices. Place a grill pan over high heat. Add the zucchini noodles and grill them for about 1 minute on each side. Make sure they aren't too crowded. Transfer to a clean plate. Drizzle the zucchini noodles with olive oil. Add chopped parsley, chopped garlic, and season with salt and pepper. Set aside for about 10 minutes for zucchini to marinate. Then squeeze the zucchini to release any excess water. 

  • cheese sauce

    Add butter and ricotta to a saucepan. Place over low heat. Stir to combine and cook for a minute, then add in the heavy cream, 1/2 tsp nutmeg powder, bay leaf, and season with salt and pepper. Bring to a boil (still on low heat), then immediately remove from the heat and stir in the shredded Pecorino Romano cheese and shredded Gouda cheese. Stir using a wire whisk until the cheese melts and the cheese sauce is thick and creamy. Add the baking powder and egg yolk. Stir to combine.

  • Assemble Zucchini Lasagna

    To assemble the zucchini lasagna, prepare a 25 cm x 20 cm or 8 x 10 inch baking dish. Start with a layer of ground beef meat sauce (about 3 tbsp), followed by a layer of zucchini, meat sauce, cheese sauce, then again a layer of zucchini, meat sauce, cheese sauce. Continue with the layering until you have 4 layers of each component. The last layer should be cheese sauce topped with shredded Gouda cheese. Cover with parchment paper and aluminum foil (make sure the foil doesn't touch the food). Place in a preheated oven. Bake for 10 minutes at 190 °C or 375 °F (covered), then remove the foil and parchment paper and bake for additional 10 - 15 minutes at 200 °C or 390 °F.

  • Serve

    Remove the baked Zucchini Lasagna with Ground Beef from the oven and let stand for 5 - 10 minutes before serving. Store any leftovers in an airtight container in a fridge for up to 2 days.

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