Keto Crockpot Zucchini Lasagna
Keto Crockpot Zucchini Lasagna is a low-carb twist on a classic Italian favorite. Made with layers of thinly sliced zucchini, a rich and savory meat sauce, and creamy cheese, this dish is packed with flavor while staying keto-friendly. The slow cooker makes it incredibly easy—just layer the ingredients, set it, and let it cook to perfection. It’s the perfect meal for busy nights or meal prepping for the week.
Equipment
- 1 Crockpot (slow cooker)
- 1 Mandoline slicer or sharp knife (for slicing zucchini)
- 1 large skillet (for cooking meat sauce)
- 1 Mixing bowl (for ricotta mixture)
- 1 Wooden spoon (for stirring sauce)
- 1 Paper towel (for draining zucchini moisture)
Ingredients
For the Zucchini "Noodles"
- 3 medium zucchini sliced thinly lengthwise
- 1 tsp salt for removing moisture
For the Meat Sauce
- 1 lb ground beef or Italian sausage
- 1/2 cup chopped onion
- 2 cloves garlic minced
- 1 1/2 cups sugar-free marinara sauce
- 1 tsp Italian seasoning
- 1/2 tsp salt
- 1/4 tsp black pepper
For the Cheese Layers
- 1 cup ricotta cheese or cottage cheese
- 1 large egg
- 1/4 cup grated Parmesan cheese
- 1 1/2 cups shredded mozzarella cheese
Instructions
Step 1: Prepare the Zucchini
- Slice zucchini into thin, even strips using a mandoline or sharp knife.
- Lay the slices on a paper towel, sprinkle with salt, and let sit for 10–15 minutes to draw out excess moisture.
- Pat dry with another paper towel to prevent a watery lasagna.
Step 2: Cook the Meat Sauce
- In a large skillet over medium heat, cook ground beef or Italian sausage until browned.
- Add chopped onion and minced garlic, cooking until soft and fragrant.
- Drain any excess grease, then stir in the marinara sauce, Italian seasoning, salt, and pepper. Simmer for 10 minutes.
Step 3: Prepare the Cheese Mixture
- In a mixing bowl, combine ricotta cheese, egg, and Parmesan cheese. Stir until smooth and well combined.
Step 4: Assemble the Lasagna in the Crockpot
- Lightly grease the bottom of the crockpot.
- Spread a thin layer of meat sauce.
- Add a layer of zucchini slices.
- Spread a portion of the ricotta mixture over the zucchini.
- Sprinkle with shredded mozzarella cheese.
- Repeat layers until all ingredients are used, finishing with mozzarella cheese on top.
Step 5: Cook the Lasagna
- Cover and cook on low for 4–5 hours or high for 2–3 hours.
- Let the lasagna sit for 10–15 minutes before serving to allow it to set.
Notes
- For extra flavor: Use a mix of ground beef and Italian sausage.
- To reduce moisture further: Grill or lightly bake the zucchini slices for a few minutes before layering.
- Cheese alternatives: Use dairy-free cheese and blended tofu instead of ricotta for a dairy-free option.
- For a spicier version: Add red pepper flakes to the meat sauce.
- Storage: Store leftovers in the fridge for up to 4 days or freeze for up to 3 months.