Craving lasagna but watching your carbs? This low carb lasagna without noodles delivers all the rich, comforting layers of the classic—seasoned beef, creamy ricotta, gooey mozzarella—without a single noodle in sight. Instead, we use thin slices of zucchini and eggplant as the 'pasta' layers, which soak up the savory sauce and turn tender as they bake.
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This dish is a weeknight lifesaver: it comes together in about 50 minutes, uses one skillet and one baking dish, and pleases both keto and non-keto eaters alike. The key is to salt the vegetables briefly to draw out moisture, so your lasagna isn't watery. You'll get a satisfying, fork-tender casserole that's perfect for meal prep or feeding a hungry family.
Why You'll Love This Recipe
About the Ingredients
2 medium zucchini (about 1 lb / 450g), sliced lengthwise into 1/4-inch thick strips
Zucchini is the main noodle substitute; it's mild and absorbs flavors well. Look for firm, medium-sized zucchini without blemishes. If you prefer, use yellow squash for a slightly different color.
1 medium eggplant (about 1 lb / 450g), sliced into 1/4-inch thick rounds
Eggplant adds a meaty texture and helps bulk up the layers. Choose a heavy, glossy eggplant. If you're not a fan of eggplant, you can use all zucchini or even thinly sliced portobello mushrooms.
1 tablespoon (15ml) olive oil
Used for sautéing the vegetables and beef. You can substitute avocado oil or any neutral cooking oil with a high smoke point.
1 lb (450g) ground beef (85% lean)
Ground beef provides the hearty meat sauce. You can use ground turkey or Italian sausage for variety; if using sausage, reduce added salt.
1 small onion, finely chopped
Adds sweetness and depth to the sauce. Use a yellow or white onion; if you're short on time, use 1/2 teaspoon onion powder instead.
3 cloves garlic, minced
Fresh garlic is a must for the sauce. If you only have garlic powder, use 1/2 teaspoon.
1 can (15 oz / 425g) crushed tomatoes
Crushed tomatoes give the sauce a smooth texture. You can use diced tomatoes and blend them briefly for a similar result, or use marinara sauce (check for added sugar).
2 tablespoons (30g) tomato paste
Intensifies the tomato flavor and helps thicken the sauce. If you don't have paste, simmer the sauce a bit longer to reduce.
1 teaspoon dried Italian seasoning
A blend of herbs like oregano, basil, and thyme. You can substitute 1/2 teaspoon each of dried oregano and basil.
1/2 teaspoon salt, plus more for salting vegetables
Salt is essential for drawing out moisture from the vegetables and seasoning the meat sauce. Use kosher salt for the salting step; it's easier to control.
1/4 teaspoon black pepper
Adds a subtle heat and balances flavors. Freshly ground is best.
1 cup (240g) ricotta cheese
Ricotta provides a creamy, rich layer. For a dairy-free option, use a blend of silken tofu and nutritional yeast, but the texture will differ.
1 large egg
Helps bind the ricotta mixture so it sets nicely. You can skip it if you're egg-free, but the filling will be softer.
1 1/2 cups (170g) shredded mozzarella cheese, divided
Mozzarella gives the gooey, stringy top. Use low-moisture part-skim for best melting. For extra flavor, mix in some provolone or fontina.
1/4 cup (25g) grated Parmesan cheese
Parmesan adds a salty, nutty finish. Use freshly grated for the best flavor, or substitute Pecorino Romano.
Tips & Tricks
Don't skip salting the vegetables
This step removes excess water, preventing a soggy lasagna. After salting, let them sit for 10 minutes, then pat dry thoroughly.
Use a large skillet to brown the beef
If you overcrowd the pan, the meat will steam instead of brown. Work in batches if needed, and break it up as it cooks.
- Let the lasagna rest for 10 minutes after baking: This allows the layers to set, making it easier to slice and serve without falling apart.
Pro Tips
Step-by-Step Instructions
1. Salt the Vegetables
Place the zucchini and eggplant slices in a colander, sprinkle with 1 teaspoon salt, and toss. Let sit for 10 minutes to draw out moisture. Rinse quickly and pat dry with paper towels. This step prevents a watery lasagna.
2. Preheat and Prep
Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with olive oil or nonstick spray.
3. Cook the Beef
In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned, about 5-7 minutes. Drain excess fat if needed.
4. Make the Sauce
Add the chopped onion and garlic to the beef and cook for 2-3 minutes until fragrant. Stir in the crushed tomatoes, tomato paste, Italian seasoning, salt, and pepper. Simmer for 5 minutes to thicken slightly. Remove from heat.
5. Mix the Ricotta
In a small bowl, combine the ricotta cheese, egg, and 1/2 cup of the mozzarella. Stir until well blended. Set aside.
6. Assemble the Layers
Spread a thin layer of the meat sauce (about 1/2 cup) on the bottom of the baking dish. Arrange a layer of zucchini slices over the sauce, overlapping slightly. Top with half of the remaining meat sauce, then dollop half of the ricotta mixture and spread gently. Repeat with a layer of eggplant, remaining meat sauce, and ricotta. Finish with a final layer of zucchini or eggplant (if any left) and top with the remaining mozzarella and Parmesan.
7. Bake the Lasagna
Cover the dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 10-15 minutes, until the cheese is melted and bubbling and the edges are golden brown. The internal temperature of the casserole should reach 165°F (74°C).
8. Rest and Serve
Let the lasagna rest for 10 minutes before slicing. This allows the layers to set, making it easier to serve. Garnish with fresh basil if desired.
Delicious Variations
Vegetarian
Replace the ground beef with a mixture of sautéed mushrooms, spinach, and lentils for a hearty plant-based version.
Spicy
Add 1/2 teaspoon red pepper flakes or use hot Italian sausage instead of beef for a kick.
Chicken Alfredo
Swap the tomato sauce for a low-carb alfredo sauce and use cooked shredded chicken for a creamy twist.
How to Store Low Carb Lasagna Without Noodles
Refrigerator
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Freezer
Wrap the cooled lasagna tightly in plastic wrap and foil, or place in a freezer-safe container. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating
Reheat individual portions in the microwave for 1-2 minutes, or in a 350°F (175°C) oven for 15-20 minutes until heated through.
Frequently Asked Questions
Q: Can I use other vegetables instead of zucchini and eggplant?
Yes, you can use thinly sliced yellow squash, portobello mushrooms, or even cabbage leaves. Just make sure to salt and drain them if they have high water content.
Q: How do I prevent the lasagna from being watery?
The key is to salt the vegetables and let them sit for 10 minutes, then pat them dry. Also, be sure to drain any excess fat from the beef. And let the lasagna rest before cutting.
Q: Can I make this lasagna ahead of time?
Absolutely. Assemble the lasagna, cover, and refrigerate for up to 24 hours. When ready to bake, add 10-15 minutes to the oven time since you're starting from cold.
Q: Is this lasagna keto-friendly?
Yes, with about 22g of carbs per serving, it fits into a standard keto diet (under 50g net carbs). To reduce carbs further, use a sugar-free marinara sauce and reduce the onion.
Q: Can I use ground turkey instead of beef?
Yes, ground turkey works great. Just be aware it's leaner, so you may need to add a little olive oil to the pan to prevent sticking.
I hope you enjoy this low carb lasagna as much as we do! If you try it, let me know in the comments how it turned out. And don't forget to share your own tips for keeping it extra delicious. Stay curious, stay safe.
Low Carb Lasagna Without Noodles
This low carb lasagna without noodles is a hearty, cheesy casserole with all the classic flavors and only 22g carbs per serving.
🧂 Ingredients
- 2 medium zucchini (about 1 lb / 450g), sliced lengthwise into 1/4-inch thick strips
- 1 medium eggplant (about 1 lb / 450g), sliced into 1/4-inch thick rounds
- 1 tablespoon (15ml) olive oil
- 1 lb (450g) ground beef (85% lean)
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 can (15 oz / 425g) crushed tomatoes
- 2 tablespoons (30g) tomato paste
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon salt, plus more for salting vegetables
- 1/4 teaspoon black pepper
- 1 cup (240g) ricotta cheese
- 1 large egg
- 1 1/2 cups (170g) shredded mozzarella cheese, divided
- 1/4 cup (25g) grated Parmesan cheese
📋 Instructions
- 1Salt the Vegetables — Place the zucchini and eggplant slices in a colander, sprinkle with 1 teaspoon salt, and toss. Let sit for 10 minutes to draw out moisture. Rinse quickly and pat dry with paper towels. This step prevents a watery lasagna.
- 2Preheat and Prep — Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with olive oil or nonstick spray.
- 3Cook the Beef — In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned, about 5-7 minutes. Drain excess fat if needed.
- 4Make the Sauce — Add the chopped onion and garlic to the beef and cook for 2-3 minutes until fragrant. Stir in the crushed tomatoes, tomato paste, Italian seasoning, salt, and pepper. Simmer for 5 minutes to thicken slightly. Remove from heat.
- 5Mix the Ricotta — In a small bowl, combine the ricotta cheese, egg, and 1/2 cup of the mozzarella. Stir until well blended. Set aside.
- 6Assemble the Layers — Spread a thin layer of the meat sauce (about 1/2 cup) on the bottom of the baking dish. Arrange a layer of zucchini slices over the sauce, overlapping slightly. Top with half of the remaining meat sauce, then dollop half of the ricotta mixture and spread gently. Repeat with a layer of eggplant, remaining meat sauce, and ricotta. Finish with a final layer of zucchini or eggplant (if any left) and top with the remaining mozzarella and Parmesan.
- 7Bake the Lasagna — Cover the dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 10-15 minutes, until the cheese is melted and bubbling and the edges are golden brown. The internal temperature of the casserole should reach 165°F (74°C).
- 8Rest and Serve — Let the lasagna rest for 10 minutes before slicing. This allows the layers to set, making it easier to serve. Garnish with fresh basil if desired.
Ethan writes about technology and digital privacy, focusing on how to protect your online identity without being a tech expert. He translates complex security concepts into everyday language and practical steps.
