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Top view of Keto Zucchini Lasagna in a stainless steel pan

Zucchin Lasagna

This Zucchini Lasagna is an easy low carb keto lasagna using zucchini noodles in place of traditional wheat pasta. Gluten free & made in one pot in 30 minutes and is perfect for busy weeknights.

Course Main Course
Cuisine American, Italian
Keyword healthy dinner, healthy lasagna, keto, keto dinner, low carb lasagna, zoodles recipe, zucchini
Prep Time 16 minutes
Cook Time 14 minutes
Total Time 29 minutes
Servings 4 servings
Calories 282 kcal
Author Kelly


  • 1/2 - 1 lb extra-lean ground turkey , omit if you want to keep this a meatless dish
  • 1/2 cup cremini or button mushrooms , sliced
  • 2-3 cloves of garlic , minced
  • 1/2 tablespoon avocado or olive oil
  • 5-6 medium zucchini , peeled
  • 1 (14.5-ounce can) diced tomatoes
  • 1 (8-ounce can) tomato sauce
  • 3 tablespoons tomato paste
  • 1.5 teaspoons dried oregano
  • 1/2 teaspoon crushed red pepper flakes , to taste
  • salt and ground black pepper to taste
  • 2.5 Tablespoons fresh chopped basil , divided
  • 2 Tablespoons chopped fresh parsley leaves
  • 1 cup part-skim mozzarella cheese shredded
  • 2/3 cup fat-free cottage cheese
  • 1/3 cup low-fat ricotta cheese for garnish optional
  • sprinkle of parmesan cheese for garnish optional

Optional Add-Ins:

  • 1-1/2 - 2 cups spinach , chopped
  • 2 medium zucchini , peeled and chopped
  • 1/4 cup water , reserved as needed


  1. Spiralize zucchini using the ribbon blade or a vegetable peeler; set aside. Pat dry with a paper towel. (This step can be done up to 3 days in advance. Simply store zoodles in an airtight container with a paper towel to help absorb excess moisture.)
  2. Heat the olive oil in a large skillet over medium-high heat, add in the ground meat and cook until browned, about 3-4 minutes, making sure to crumble and break down into small pieces as it cooks; drain excess fat.

  3. Add the garlic and saute for 30 seconds to a minute or until fragrant. Add mushrooms and optional chopped zucchini, if using and saute for 4 minutes. Season with salt and pepper to taste. Add tomato paste, diced tomatoes, tomato sauce, oregano, red pepper flakes and 1 tablespoon of basil. Bring to a boil and reduce heat allowing to simmer. Stir constantly until sauce begins to thicken (about 5 minutes).
  4. Add the ribboned zucchini noodles and cover with lid.
  5. After 2 minutes, remove the cover, swirl the zucchini around using tongs to avoid sticking to the pan.
  6. Continue cooking until zucchini is tender (another 2-5 minutes). If adding spinach, stir in after 3 minutes and cover.
  7. Remove from heat and stir in mozzarella and cottage cheese. Taste and adjust seasonings as needed.
  8. Top with dollops of ricotta cheese. Cover the pan and allow to sit for 2-3 minutes or until the cheese has melted.
  9. Remove from stove and sprinkle with chopped parsley, basil, and parmesan cheese if desired.

Recipe Video

Recipe Notes

Add water as needed if the sauce is evaporating.

*If zucchini is letting out too much water, mix 2 teaspoons cornstarch with 2 teaspoon of cold water in a small cup. Add to the pan before adding the cottage cheese. Bring to a boil to allow sauce to thicken up. Add cottage cheese as directed above.

Nutrition Facts
Zucchin Lasagna
Amount Per Serving (1 serving (1/4 recipe))
Calories 282 Calories from Fat 90
% Daily Value*
Fat 10g15%
Carbohydrates 12g4%
Fiber 4g16%
Sugar 11g12%
Protein 31g62%
* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.