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Keto Low Carb Lasagna

Prep Time 20 mins
Cook Time 30 mins


  • 2 whole Zucchini
  • 1/2 pound ground Beef
  • 3/4 cup Ricotta Cheese
  • 2 cups Mozzarella Cheese
  • 1 cup Low Carb Tomato Sauce
  • 1/2 tbsp Garlic Powder
  • 1/2 tbsp Onion Powder
  • 1 pinch Pink Himalayan Salt
  • 1 pinch Paprika
  • 1 pinch Cumin


  • Slice Zucchini Longways into thin slices
  • Set Zucchini aside
  • Place Ground Beef in a lightly oiled frying pan
  • Add dry ingredients and cook beef for 10-15 minutes or until cooked thoroughly
  • Drain the oil from the beef and set aside
  • Grill the zucchini pieces for 2 minutes on each side
  • The zucchini will not be fork tender, and it’s ok
  • Layer the Zucchini at the bottom of an 8-inch pan
  • Add a thin layer of cooked beef, and 3 teaspoons of low carb tomato sauce
  • Add a thin layer of ricotta cheese
  • Add a thin layer of Mozzarella cheese
  • Continue to build your lasagna until you have run out of layers
  • Then add a light layer of low carb tomato sauce and top with cheese
  • Place in over at 400 degrees F for 30 minutes or until cheese at edges begin to brown