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Zucchini Lasagna, THM S, Keto, Gluten Free, Sugar-free

Servings 12
Author Glenda Groff


  • 4 medium zucchini about 10 inches long
  • salt
  • 6 tablespoons coconut flour
  • Meat filling:
  • 2 pounds lean beef
  • 5 cups spaghetti sauce
  • 4 cups shredded cheese
  • Ricotta Filling:
  • 4 cups ricotta cheese
  • 1 egg
  • 1/2 cup Parmesan Cheese
  • 1 tablespoon Italian Seasoning
  • 1 teaspoon garlic powder


  1. Slice zucchini lengthwise in 1/8 inch thick in long slices. Lay zucchini on paper towel or a dish towel. Sprinkle both sides with salt. Allow zucchini to drain for an hour. Line a colander with a coffee filter. Pour the spaghetti sauce into the colander and allow it to drain. This will make a very thick sauce which will help to keep your lasagna from having too much liquid. Allow to drain for an hour. Brown beef. Drain very well. Set aside. Mix Ricotta Filling together. Set aside. Assembling Lasagna: Pat zucchini dry with paper towel or dish towel. Grease a 9 x 13 pan. *sprinkle 1 tablespoon coconut flour on the bottom of the pan. Place one layer of zucchini in the baking pan. Sprinkle 2 tablespoons coconut flour over zucchini. Spread 1/2 of the Ricotta Filling over the coconut/zucchini. Reserve 1 cup spaghetti sauce. Set aside. Combine the browned beef and remaining sauce together. Spread 1/2 of the meat/sauce mixture over the ricotta cheese. Sprinkle with 1 cup shredded cheese. Repeat from * . Place another layer of zucchini on top of the cheese. Spread reserved 1 cup of sauce over zucchini. Sprinkle with renaming cheese. Cover. Bake at 300 degrees for 1 1/2 hours. Remove from oven. Let set for 10 minutes before serving. 12 large servings.