I grew up on my grandma’s lasagna—layers of noodles, bubbling cheese, and that deep, rich tomato sauce that made you want to sneak another bite straight from the pan. But when I started cutting back on carbs, I thought I had to say goodbye to that comfort forever.
Then I discovered zucchini lasagna, and let me tell you—this isn’t some sad, diet-version knockoff. It’s real lasagna, just without the carb crash.
By swapping noodles for fresh zucchini, you get all the flavor without the guilt. It’s rich, satisfying, and—bonus—you sneak in extra veggies without even trying.
I’ve perfected the method to keep it from turning into a watery mess (because no one wants soup instead of lasagna), and today, I’m sharing all my tricks with you.
Tips & Variations
- Want it even cheesier? Add a layer of provolone for extra gooeyness.
- Need a vegetarian version? Swap the meat for sautéed mushrooms and spinach.
- Prefer a different protein? Use ground turkey or chicken for a lighter option.
- Spice it up! Add more red pepper flakes or even a little hot sauce to the meat sauce.
How to Serve & Store
- Serving: Pair it with a simple side salad or garlic-roasted green beans.
- Leftovers: Store in an airtight container in the fridge for up to 4 days.
- Freezing: Assemble the lasagna and freeze it before baking. When ready to eat, bake from frozen at 375°F for about 45–50 minutes.
Low-Carb Zucchini Lasagna
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 10 minutes
- Yield: 6 servings 1x
- Category: Dinner
- Method: Baking
- Cuisine: Italian-American
- Diet: Gluten Free
Description
A rich, cheesy, and comforting lasagna made with zucchini instead of noodles. Full of flavor, low in carbs!
Ingredients
For the zucchini layers:
- 3 large zucchini, sliced lengthwise into ¼-inch thick strips
- 1 tsp salt (to remove excess moisture)
- 1 tbsp olive oil
For the meat sauce:
- 1 lb ground beef (or turkey for a leaner option)
- ½ yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 can (14.5 oz) crushed tomatoes
- 1 can (6 oz) tomato paste
- 1 tsp dried basil
- 1 tsp dried oregano
- ½ tsp red pepper flakes (optional, for a little kick)
- Salt & pepper to taste
For the cheese filling:
- 1 ½ cups ricotta cheese
- 1 egg
- ½ cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese (plus extra for topping)
- 1 tbsp fresh parsley, chopped
Instructions
Step 1: Prep the zucchini (so it doesn’t get soggy!)
- Lay out zucchini slices on a baking sheet lined with paper towels. Sprinkle with salt and let sit for 15 minutes. This draws out excess water.
- After 15 minutes, pat the zucchini dry with more paper towels.
- Lightly brush the zucchini with olive oil and grill or roast at 400°F for about 5 minutes per side. This adds flavor and prevents a watery lasagna.
Step 2: Make the meat sauce
- Heat a skillet over medium heat. Add the ground beef and cook until browned. Drain any excess grease.
- Add chopped onions and garlic. Cook for another 2 minutes until soft and fragrant.
- Stir in crushed tomatoes, tomato paste, basil, oregano, red pepper flakes, salt, and pepper. Let it simmer for 10–15 minutes to thicken.
Step 3: Prepare the cheese mixture
- In a bowl, mix ricotta cheese, egg, Parmesan, and parsley. Stir well.
Step 4: Assemble the lasagna
- Preheat oven to 375°F.
- Spread a thin layer of meat sauce at the bottom of a baking dish.
- Add a layer of zucchini slices.
- Spread half of the ricotta mixture over the zucchini.
- Sprinkle a layer of shredded mozzarella.
- Repeat with another layer of sauce, zucchini, ricotta, and mozzarella.
- Top with remaining mozzarella cheese.
Step 5: Bake to perfection
- Cover with foil and bake for 25 minutes.
- Remove foil and bake another 10–15 minutes until cheese is bubbly and golden.
- Let it rest for 10 minutes before slicing. This helps it hold its shape.
Notes
Make sure to salt and dry the zucchini to prevent a watery dish.
Nutrition
- Serving Size: 1 slice
- Calories: ~320 per serving
- Sugar: 5g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 85mg
