Keto Sheet Pan Zucchini Lasagna is low-carb, gluten-free, and keto-friendly. A roasted layer of zucchini takes the place of pasta, while garlicky tomato sauce, sausage, and three kinds of cheese add irresistible Italian flavor. It’s so good; you may never go back to classic lasagna again.
Sheet Pan Zucchini Lasagna fits the bill if you’re looking for a no-noodle lasagna that’s gluten-free with fewer calories. People sometimes ask, do you miss pasta? Yes and no. I like pasta, but it turns out I really love the ingredients often paired with it. When you take the noodles away from the lasagna, the best parts are left.
I know there are many keto zucchini lasagna recipes out there. I’ve made a few myself. But, in my opinion, this one is easier. One of my favorite ways to eat zucchini is roasted. Roasting the zucchini brings out the flavor and prevents watery lasagna. Then, add a few more simple ingredients and have a delicious sheet pan meal!
Why You’ll Love This Zucchini Lasagna Recipe
It’s low-carb, keto-friendly, and gluten-free…even better than traditional lasagna. This simple recipe uses basic ingredients and is super easy to assemble. Roasting the zucchini slices means your lasagna won’t be watery. Three kinds of cheese make this comfort food at its best. It’s so full of flavor that even the biggest pasta lovers can’t resist!
Ingredients & Substitutions
Zucchini: you’ll need 2 large or 3 medium zucchini to make enough “noodles” for the lasagna.
Avocado oil: toss this with the zucchini slices before roasting in the oven. You can substitute olive oil if you prefer.
Ground sausage: I love lasagna with Italian sausage because it adds extra flavor, but you can substitute ground beef, ground chicken, or ground turkey. Or skip the sausage and make a meatless vegetarian lasagna.
Onion and garlic: saute the veggies with the sausage for even more flavor.
Marinara sauce: use your favorite, low-sugar brand or make your own.
Ricotta cheese: use full fat for the best results. Carbs in ricotta can vary widely. Look for a brand with lower carbs. You can substitute full-fat cottage cheese, but I think lasagna with ricotta has the best texture and flavor.
Parmesan and mozzarella cheeses: shred your own or use the pre-shredded kind—either will work.
Egg: add one egg to bind the cheese, so it doesn’t ooze out when you cut the baked lasagna.
Basil and parsley: amounts in this recipe are for dried herbs. If you have fresh herbs, increase the amounts to 1 tablespoon of basil and 2 tablespoons of parsley.
Salt and pepper
How To Make The Best Lasagna With Zucchini Noodles
Step 1: Preheat your oven to 425° and line a rimmed baking sheet with parchment paper. This will keep the zucchini from sticking to the pan.
Step 2: Use a sharp knife or mandoline to slice the zucchini into thin slices, about ¼-inch thick. Lay the slices on paper towels to absorb any extra moisture.
Step 3: Add the zucchini lasagna noodles to a large bowl and drizzle with 1 tablespoon of avocado oil. Toss the slices until they are evenly coated with the oil. Place the slices in a single layer on the sheet pan and sprinkle with salt and pepper. Bake for about 20-25 minutes until the edges turn brown.
Step 4: While the zucchini is roasting, heat a large skillet over medium heat. Add chopped onion, garlic, and sausage. Use a spatula to break up the sausage and cook until the meat is browned. Then remove from the heat and drain off the grease from the sausage before returning it to the pan. Add the pasta sauce and stir until combined.
Step 5: Mix the ricotta, parmesan, egg, parsley, basil, and salt in a medium bowl.
Step 6: Once the zucchini is finished roasting, remove it from the oven. Use paper towels to blot the excess oil from the zucchini. Spread the meat sauce in an even layer over the zucchini. Then drop spoonfuls of the ricotta mixture evenly over the sauce. You can use a spatula or the back of a spoon to smooth the cheese out.
Step 7: Sprinkle the lasagna with mozzarella cheese. Bake for about 10 minutes, until the cheese bubbles around the edges. Then broil for 2-3 minus until the top is lightly browned. Let it rest for 15 minutes before cutting.
- A chef’s knife works just fine for slicing zucchini, but using a mandoline makes the job even easier and faster. You’ll want the slices to be anywhere from ¼” to ½” thick.
- Since the flavor of the marinara sauce really stands out, be sure to use a good-quality brand with a taste you like. When choosing a sauce look for one with no added sugars. A few brands I like are Rao’s, Victoria and Mezzetta.
- Although it’s tempting to dig in right away, it’s important to let the baked lasagna rest for at least 15 minutes before cutting it. This gives the cheese enough time to cool and firm up a bit, so it holds together when sliced. If you cut it too soon, it will slide apart. It works best to use a sharp chef’s knife for cutting. Then, lift out the slices with a large, flexible spatula.
- If you like, leave out the meat and make a vegetarian lasagna. You can substitute mushrooms, spinach, bell pepper, zucchini, or a combination. Just chop the veggies and saute them with the onion and garlic. This is a great way to add more nutrition to your meal.
How do you cut zucchini for lasagna?
You can use a sharp chef’s knife or a mandoline to cut the zucchini noodles for lasagna. First, cut off both ends of the zucchini, then slice each zucchini into ¼-inch strips going the long way.
How do you keep zucchini lasagna from being watery?
To prevent watery lasagna, use paper towels to absorb moisture from the zucchini slices. Then roast the slices before assembling the lasagna to allow more of the liquid to evaporate. After the zucchini is finished roasting, use paper towels to blot any remaining excess liquid
Can you make keto zucchini lasagna ahead of time?
Yes, you can make this lasagna ahead of time. Assemble the ingredients in the pan, cover with aluminum foil and refrigerate overnight. Let it warm at room temperature while the oven heats.
More dinner recipes
Keto Sheet Pan Zucchini Lasagna
- 2 large zucchini
- 1 tablespoon avocado oil
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 pound italian sausage
- 1/4 cup chopped onion
- 2 cloves minced garlic
- 1 1/2 cups marinara sauce
- 15 oz ricotta cheese
- 1/2 cup parmesan cheese grated
- 1 large egg
- 2 teaspoons dried parsley
- 1 teaspoon dried basil
- 1/4 teaspoon salt
- 1 1/2 cups mozzarella cheese shredded
- Preheat oven to 425 degrees. Line a large rimmed sheet pan with parchment paper.
- Slice zucchini, 1/4 – 1/2 inch slices. If there's excess moisture on the zucchini use paper towels to dab it off. Put it in a bowl and drizzle with 1 tablespoon of oil. Toss until well coated. Place zucchini on the sheet pan in a single layer, it's okay if the edges overlap. Sprinkle salt and pepper over the top. Roast in oven for 20-25 minutes, the edges will be brown. Use paper towels to blot any remaining excess liquid. While the zucchini is roasting cook the sausage
- In a large skillet over medium heat, cook the sausage with onion and garlic until the meat is browned and onions are translucent. Remove from heat, drain excess grease and return to skillet. Stir the sauce into the sausage.
- In a medium bowl, stir together the ricotta, parmesan, egg, parsley, basil and salt until well combined.
- Spread all the meat sauce evenly over the zucchini. Drop spoonfuls of cheese mixture evely over the sauce, Use the back of spoon to spread it out a bit. Top with the mozzarella cheese. Bake until the cheese is melted and it's bubbly around the edges, about 10 minutes. Turn the oven to broil. broil for 2-3 minutes to brown the top. Watch closely not to burn. Let sit for 15 minutes before serving.