This zucchini lasagna recipe uses the air fryer to make the best zucchini lasagna ever!
Low carb lasagna is all the good things that make up regular lasagna, but is made keto-friendly with delicious air fryer zucchini noodles! It’s a win-win combination of savory seasoned ground beef, marinara, ricotta cheese, and slices of zucchini.
Low Carb Lasagna in the Air Fryer
- Keto zucchini lasagna is a delicious way to stay on track with a low-carb lifestyle and the air fryer makes it easy to get hot, hearty portions of lasagna in minutes!
- Make and serve all week long! The flavors will blend making this low-carb lasagna taste even better!
Ingredients & Variations
ZUCCHINI: Choose firm zucchinis that are clean and free of any soft spots. Cut slices of eggplant can be used in place of zucchini if it’s cooked in Step 3.
BEEF: Ground beef, Italian sausage, ground chicken, or turkey are all excellent choices. Leave the meat out altogether for a vegetarian entrée.
SAUCE: Jarred, homemade spaghetti sauce, or marinara works for this recipe.
CHEESE: Ricotta is the favorite for lasagna but cottage cheese is a good substitute. Mozzarella and parmesan are a must!
SEASONINGS: Keto lasagna is all about the flavor! Use what’s in the pantry or make your own Italian seasoning blend to use in all kinds of recipes from dips to rubs to dressings.
How to Slice Zucchini for Lasagna
No need to peel zucchini in this recipe! Simply cut and bake slices in the air fryer until they are dried out and no longer watery. This gives them the same texture as lasagna noodles. A mandoline makes quick work of slicing zucchini and ensures the slices are cut evenly.
How to Make Zucchini Lasagna
- Prepare zucchini slices.
- Cook ground beef with onions and garlic, and simmer with seasonings and sauce.
- Mix the ricotta, parmesan, egg, basil, parsley, salt, and pepper.
- Layer zucchini slices with meat sauce. Top with all the ricotta mixture.
- Top with the remaining zucchini and finish with the remaining sauce.
- Cover with foil and bake as per the recipe below.
Pro Tips & Tricks
- This recipe comes together faster when you have all the ingredients out and prepped. Start by prepping the zucchini as it takes a bit of time to get them really dried out and ready.
- Cook the meat mixture down so it is extra thick and won’t be too watery.
- Keep leftover zucchini lasagna in a covered container in the refrigerator for up to 4 days.
- Reheat portions on the stovetop or wrapped in foil in the air fryer.
- Freeze zucchini lasagna leftovers in airtight containers for up to 3 months.
Best Zucchini Recipes
- Avocado Pesto Zoodles – Elegant
- Air Fryer Zucchini Chips – Crispy
- Air Fryer Zucchini Fries – Healthy
- Air Fryer Zucchini Fritters – So snackable
Air Fryer Zucchini Lasagna
Equipment
Ingredients
- 1 large zucchini approximately 1½ pounds
- 15 ounces ricotta cheese
- 1 cup parmesan cheese
- 1 egg
- ½ teaspoon dried basil
- ½ teaspoon dried parsley
- salt & pepper to taste
- 8 ounces mozzarella cheese about 2 cups
Meat Sauce
- ½ pound ground beef
- 1 onion diced
- 2 garlic cloves
- 2 cups pasta sauce homemade or jar
- 1 teaspoon Italian seasoning
Instructions
- Line a small baking pan with parchment paper. Ensure the pan fits the air fryer basket.
- Preheat the air fryer to 400°F.
- Slice the zucchini into ¼" thick rounds. Place in a single layer in batches in the air fryer basket and cook for 8-10 minutes or until tender.
- Reduce air fryer temperature to 350°F.
Meat Sauce
- While the zucchini is cooking, heat a frying pan over medium heat. Add the ground beef, onions, and garlic and cook until no pink remains. Drain any fat.
- Add the pasta sauce and Italian seasoning to the ground beef and simmer for 2 minutes.
Cheese Sauce
- In a medium bowl, mix the ricotta cheese, parmesan, egg, basil, parsley, salt, and pepper.
Assembly
- Spread ½ cup of meat sauce onto the bottom of the baking pan.
- Layer half of the zucchini slices and half of the remaining meat sauce. Top with all of the ricotta mixture.
- Top with the remaining zucchini and finish with the remaining sauce.
- Cover the lasagna with foil and bake for 40-50 minutes or until cooked through. Remove foil and sprinkle mozzarella cheese over the top. Bake for an additional 8-10 minutes until cheese is golden brown.
- Rest at least 15 minutes before serving.
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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How much ricotta? And I assume it is a 8 oz. Bag of cheese?
We use one tub of ricotta cheese for this recipe, Anita, which is 15 ounces. Hope that helps!
And the most important part when do u add beef is not here
Hi Natalia, we add the ground beef to the sauce in Step 4. The sauce is then added to the casserole in Step 7 and layered over the zucchini noodles after that. Hope that helps!
You should oil your dish before putting in the pasta sauce or it will stick.
Put a little of the sauce on the bottom first. It will keep it from sticking. Although it never hurts to spray a little!
Hi. What dimensions is the glass cooking container you are using? 8×8?
It is the largest one found in this set Tina.
I don’t have a cover like that with my air-fryer to put over the lasagna while it cooks.
The cover is actually the drip pan that comes with the Vortex Air Fryer. I just use it as a cover for things like this that I am pretty sure won’t drip 🙂