Keto Zucchini Lasagna with Beef Ragù

Why You’ll Love This Recipe

• All the cozy lasagna vibes, without the carbs—zucchini takes the place of noodles.
• Not watery: salting and grilling the planks keeps slices neat and sliceable.
• Big flavor: a quick beef ragù and herbed ricotta make each layer count.
• Meal-prep friendly: bakes up beautifully and reheats like a dream.

Grocery List

• Produce: Zucchini, yellow onion, garlic, fresh basil, fresh parsley
• Dairy: Whole-milk ricotta, mozzarella (low-moisture, shredded), Parmesan, 1 large egg
• Pantry: Ground beef, no-sugar-added marinara, tomato paste, extra-virgin olive oil, dried oregano, red pepper flakes, kosher salt, black pepper

Full Ingredients

Zucchini Planks

• 3 medium zucchini (about 2 lb / 900 g), ends trimmed, sliced lengthwise 1/8 inch (3 mm) thick
• 1 tsp kosher salt (for sweating the zucchini)
• 1 tbsp extra-virgin olive oil (for grilling/roasting)

Beef Ragù

• 1 tbsp extra-virgin olive oil
• 1 small yellow onion, minced (about 3/4 cup)
• 2 cloves garlic, minced
• 1.5 lb (680 g) 80/20 ground beef
• 2 tbsp tomato paste
• 1.5 cups (360 ml) no-sugar-added marinara
• 1 tsp dried oregano
• 1/2 tsp red pepper flakes (optional)
• 3/4 tsp kosher salt, or to taste
• 1/2 tsp freshly ground black pepper

Herbed Ricotta

• 15 oz (425 g) whole-milk ricotta
• 1 large egg
• 2 tbsp finely chopped fresh basil
• 1 tbsp finely chopped fresh parsley
• 1 clove garlic, microplaned or minced
• 1/4 cup (25 g) grated Parmesan
• 1/4 tsp kosher salt and 1/4 tsp black pepper

Cheeses and Assembly

• 12 oz (340 g) low-moisture mozzarella, shredded
• 1/4 cup (25 g) grated Parmesan (for topping)
• 1/2 cup (120 ml) no-sugar-added marinara (reserved for layering)
• Fresh basil, thinly sliced, for garnish

Step-by-Step Instructions

Step 1: Slice and sweat the zucchini

Slice zucchini lengthwise into 1/8-inch (3 mm) planks using a mandoline or sharp knife. Lay the slices on a wire rack set over a sheet pan or on paper towels. Sprinkle evenly with 1 tsp kosher salt and let stand 15–20 minutes to draw out moisture. Pat both sides very dry with paper towels.

Step 2: Grill or roast the planks

Preheat the oven to 375°F (190°C). For a grill-pan method, brush a grill pan or cast-iron skillet with 1 tbsp olive oil and cook zucchini over medium-high heat 2–3 minutes per side until lightly charred, flexible, and drier to the touch. For an oven method, arrange zucchini on two parchment-lined sheet pans, mist or brush lightly with the oil, and bake 6–8 minutes, flipping once, until lightly browned and pliable. Transfer to a rack to cool. Keep the oven at 375°F for baking the lasagna.

Step 3: Make the beef ragù

Warm 1 tbsp olive oil in a large skillet over medium heat. Add onion and cook, stirring, until translucent, 4–5 minutes. Add 2 minced garlic cloves and cook 30 seconds. Crumble in the ground beef; cook until browned with no pink remaining, 6–8 minutes, breaking it up as it cooks. If there is excess fat, spoon off a bit, leaving about 2 tbsp for flavor. Stir in tomato paste and cook 1 minute. Add 1.5 cups marinara, oregano, and red pepper flakes (if using); season with 3/4 tsp salt and 1/2 tsp black pepper. Simmer gently 8–10 minutes until thick and saucy. Taste and adjust seasoning.

Step 4: Mix the herbed ricotta

In a bowl, combine ricotta, egg, basil, parsley, 1 clove garlic, 1/4 cup Parmesan, 1/4 tsp salt, and 1/4 tsp pepper. Stir until smooth and spreadable.

Step 5: Assemble the layers

Lightly oil a 9×13-inch (23×33 cm) baking dish. Spread a thin layer of ragù (about 1 cup) on the bottom. Add a snug layer of zucchini planks (slight overlaps are fine). Dollop and gently spread one-third of the ricotta over the zucchini. Sprinkle with one-third of the mozzarella. Spoon over 2–3 tbsp of the reserved marinara. Repeat for two more layers: ragù, zucchini, ricotta, mozzarella, spooned marinara. Finish with the remaining mozzarella and the final 1/4 cup Parmesan on top.

Step 6: Bake until bubbling and golden

Cover the dish loosely with foil (tent it so it does not touch the cheese). Bake at 375°F (190°C) for 20 minutes. Remove the foil and continue baking 10–15 minutes, until bubbling at the edges and the top is melted. For extra color, broil 1–3 minutes, watching closely.

Step 7: Rest, slice, and serve

Let the lasagna rest on a rack 10–15 minutes to set for clean slices. Garnish with fresh basil. Cut into 8 pieces and serve warm. If desired, offer extra warmed marinara at the table.

Pro Tips

• Dry is key: salting and pre-cooking the zucchini prevents a watery bake and helps the lasagna slice neatly.
• Use two pans to speed things up: grill or roast zucchini on two surfaces at once.
• Let it rest: a 10–15 minute rest after baking helps layers settle for clean portions.
• Flavor boost: bloom tomato paste for a minute before adding sauce to deepen the ragù.
• Cheese balance: low-moisture mozzarella melts beautifully without adding extra water.

Variations

• Italian sausage ragù: swap half the beef for mild or hot Italian sausage (casings removed).
• Vegetarian option: use a mushroom and spinach ragù, sautéing 1 lb (450 g) mixed mushrooms with onion and garlic, then add marinara.
• Spicy arrabbiata: use a spicy no-sugar-added marinara and increase red pepper flakes to 1 tsp.

Storage & Make-Ahead

Refrigerate leftovers in an airtight container up to 4 days. Reheat covered at 325°F (165°C) for 20–25 minutes, or microwave individual slices. Freeze baked and cooled portions tightly wrapped up to 2 months; thaw overnight before reheating. To make ahead, assemble up to 24 hours in advance, cover, and refrigerate; add 5–10 minutes to the covered bake time.

Nutrition (per serving)

Approximate: 520 calories; 39 g fat; 34 g protein; 10 g total carbs; 2 g fiber; 8 g net carbs; 780 mg sodium.