Recipes › Pasta › Keto Lasagna Recipe

Keto Lasagna Recipe

Recipe by Pedro M. A. Neves

This keto lasagna replaces traditional pasta with thin slices of zucchini, creating a low-carb version of the Italian classic that maintains the rich, layered flavors of meat sauce and creamy béchamel. Built with ground beef ragù, fresh ricotta, and mozzarella, each bite delivers authentic lasagna satisfaction without the carbs. A perfect main course for those following ketogenic or low-carb diets who crave comfort food.

Ingredients

• 4 large zucchini (about 900 g / 2 lbs), sliced lengthwise into 3 mm / 1/8 inch thick planks
• 500 g / 1.1 lbs ground beef
• 150 g / 5.3 oz pancetta or guanciale, finely diced
• 1 medium onion, finely minced
• 3 cloves garlic, minced
• 400 g / 14 oz canned crushed tomatoes (San Marzano preferred)
• 60 ml / 1/4 cup dry red wine
• 30 g / 1 oz tomato paste
• 500 g / 1.1 lbs whole milk ricotta cheese
• 250 g / 8.8 oz low-moisture mozzarella, shredded
• 50 g / 1.75 oz Pecorino Romano, grated
• 60 g / 2.1 oz butter
• 45 g / 1.6 oz almond flour or coconut flour (for béchamel)
• 250 ml / 1 cup whole milk
• 250 ml / 1 cup heavy cream
• Salt and freshly ground black pepper to taste
• Nutmeg, a pinch
• 30 ml / 2 tbsp extra virgin olive oil
• Fresh basil leaves for garnish

Instructions

1. Salt the zucchini slices generously on both sides and arrange on paper towels. Let sit for 15 minutes to release moisture, then pat dry thoroughly with fresh towels.

2. Heat olive oil in a large skillet over medium-high heat. Working in batches, pan-fry zucchini slices for 2-3 minutes per side until lightly golden and tender but still holding shape. Transfer to a plate lined with paper towels.

3. In a large heavy-bottomed pot, cook the diced pancetta over medium heat for 3-4 minutes until fat renders and edges crisp. Add minced onion and garlic, stirring constantly for 2 minutes until softened.

4. Increase heat to medium-high and add ground beef, breaking it apart with a wooden spoon. Cook for 5-6 minutes until browned, then drain excess fat if needed. Add tomato paste and cook for 1 minute until caramelized.

5. Deglaze the pot with red wine, scraping the bottom with a spoon to release fond. Add crushed tomatoes, reduce heat to low, and simmer uncovered for 12-15 minutes until sauce thickens slightly. Season with salt and pepper.

6. While sauce simmers, prepare béchamel: melt butter in a saucepan over medium heat, whisk in almond flour, and cook for 1 minute stirring constantly. Gradually add milk and cream, whisking to avoid lumps. Simmer for 3-4 minutes until thickened, then season with salt, pepper, and a pinch of nutmeg.

7. In a bowl, combine ricotta with half the mozzarella, Pecorino Romano, salt, and pepper. Mix until well combined and creamy.

8. Preheat oven to 190°C (375°F). Spread a thin layer of ragù sauce on the bottom of a 9x13 inch (23x33 cm) baking dish. Layer zucchini slices to cover, then spread ricotta mixture, then more sauce. Repeat layers: zucchini, ricotta mixture, sauce, ending with a final zucchini layer.

9. Pour béchamel evenly over the top layer and sprinkle remaining shredded mozzarella across the surface. Cover loosely with aluminum foil.

10. Bake covered for 25 minutes, then remove foil and bake an additional 20-25 minutes until the top is golden and bubbling at the edges. Let rest for 5 minutes before serving.

Substitutions

• Replace zucchini with thin slices of eggplant or cabbage leaves for similar structure and moisture absorption
• Substitute ricotta with mascarpone for a richer, creamier texture
• Use ground lamb or Italian sausage instead of beef for different flavor profile
• Replace almond flour in béchamel with 1 tbsp of heavy cream blended with 1 tbsp butter if nut-free is needed

Tips

• Pat zucchini slices completely dry after salting—excess moisture will make the lasagna watery rather than cohesive
• Prepare both sauces before assembly to ensure smooth, efficient layering without cooling issues
• Let the lasagna rest 5 minutes after baking so layers set and hold together when cut into portions
• For make-ahead convenience, assemble the lasagna up to 24 hours ahead, cover, and refrigerate; add 10 extra minutes to baking time if baking from cold

Lasagna is foundational to Italian cuisine, originating in Bologna in the Emilia-Romagna region where it traditionally features sheets of fresh egg pasta. This keto adaptation honors the classic preparation of layered ragù and béchamel while respecting modern dietary preferences, maintaining the essential spirit of the dish: carefully composed layers of meat, cheese, and sauce baked until unified.

You might also like

Kims Lasagna Recipe

120 min · Pasta

Lasagna Alfredo Recipe

75 min · Pasta

Lasagna Casserole Recipe

75 min · Pasta

Lasagna Muffins Recipe

53 min · Pasta