low carb zucchini lasagna recipe

Written BySheba G Updated On
Jump to Recipe Jump to Video Print Recipe
Table of Contents▼

The Best low carb zucchini lasagna recipe

I love this low carb zucchini lasagna recipe because it gives me all the comfort of traditional lasagna without the heavy carbs. My family actually prefers this version now, especially my kids who don’t even notice the zucchini replacing the pasta. It is perfect for weeknight dinners or when we have guests over who are watching their carb intake. The best part is you get a hearty meal packed with vegetables and protein, so you feel full and satisfied without the bloating.

Low Carb Zucchini Lasagna

4.7 from 1834 votes

A delicious and healthy twist on classic lasagna using zucchini slices instead of pasta noodles. This dish is layered with rich meat sauce, creamy ricotta, and melted mozzarella for a satisfying low carb meal.

Prep Time20 mins
Cook Time40 mins
Resting Time0 mins
Total Time60 mins
Servings: 6Cuisine: InternationalCalories: 320 kcal

🥘Ingredients

For the Zucchini Noodles

3 large zucchini, sliced lengthwise into 1/4 inch strips
1 teaspoon salt

For the Meat Sauce

1 pound ground beef
1 small onion, diced
3 cloves garlic, minced
24 ounces low sugar marinara sauce
1 teaspoon dried oregano
1 teaspoon dried basil
Salt and pepper to taste

For the Cheese Mixture

15 ounces ricotta cheese
1 egg
1/2 cup grated Parmesan cheese
1/4 cup fresh parsley, chopped
2 cups shredded mozzarella cheese

👨‍🍳Directions

1Preheat oven to 375 degrees F.
2Place zucchini strips on a baking sheet lined with paper towels. Sprinkle with salt and let sit for 15 minutes to draw out moisture. Pat dry with more paper towels.
3In a large skillet over medium heat, cook ground beef until browned. Add onion and garlic and cook until softened, about 3 minutes.
4Stir in marinara sauce, oregano, basil, salt, and pepper. Simmer for 10 minutes.
5In a mixing bowl, combine ricotta, egg, Parmesan, and parsley. Mix well.
6Spread a thin layer of meat sauce on the bottom of the baking dish.
7Layer with zucchini strips, then half of the ricotta mixture, half of the remaining meat sauce, and one third of the mozzarella. Repeat layers.
8Top with remaining mozzarella cheese.
9Cover with foil and bake for 30 minutes. Remove foil and bake for an additional 10 minutes until bubbly and golden.
10Let rest for 10 minutes before slicing and serving.

🔧Equipment

Baking dish (9×13 inch)
Large skillet
Mixing bowl
Paper towels
Knife and cutting board

📊Nutrition Facts (per serving)

🔥Calories: 320 kcal🧈Total Fat: 18g💛Saturated Fat: 9g❤️Cholesterol: 95mg🧂Sodium: 680mg🌾Total Carbs: 12g🥦Dietary Fiber: 3g🍬Sugars: 6g🥩Protein: 28g

📝Notes

Tips: Salting the zucchini is key to prevent a watery lasagna. You can also use ground turkey or chicken for a lighter option.

Watch Video Of How Low Carb Zucchini Lasagna Works

This low carb zucchini lasagna is always a good idea for any occasion because it feels indulgent but keeps you on track with your health goals. It works well for family gatherings since everyone can enjoy a hearty slice without the extra carbs, and I love that I can prepare it ahead of time. Give it a try and I am sure it will become a favorite in your home too.

❓ Frequently Asked Questions About Low Carb Zucchini Lasagna

1. Do I need to peel the zucchini before making lasagna?

No, you do not need to peel the zucchini. The skin adds color and nutrients. Just slice it lengthwise into thin strips.

2. How do I prevent my zucchini lasagna from being watery?

Salting the zucchini slices and letting them sit for 15 minutes draws out excess moisture. Pat them dry with paper towels before layering.

3. Can I freeze zucchini lasagna?

Yes, you can freeze it. Assemble the lasagna but do not bake it. Wrap tightly in foil and freeze for up to 3 months. Thaw in the refrigerator overnight before baking.

4. What can I use instead of ricotta cheese?

You can use cottage cheese or a dairy free ricotta alternative. Just be sure to drain any excess liquid from cottage cheese before using.

5. Is this recipe keto friendly?

Yes, this recipe is low in carbs and suitable for a keto diet. Each serving has about 12 grams of total carbs and 3 grams of fiber, so net carbs are around 9 grams.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

Similar Posts