For a vegetarian option, replace the ground beef with a mixture of sautéed mushrooms, bell peppers, and onions. To enhance the flavor, add a pinch of red pepper flakes to the meat sauce for a subtle kick. Ensure the zucchini slices are well-dried to prevent a watery lasagna. For best results, use full-fat ricotta cheese for a creamier texture.
Ultimate Low-Carb Zucchini Lasagna
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PREP TIME20 mins
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COOK TIME1 hrs
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TOTAL TIME1 hrs 20 mins
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SERVING6 People
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VIEWS472
Embrace guilt-free indulgence with this innovative zucchini lasagna! Thinly sliced zucchini replaces traditional pasta sheets, creating a light yet satisfying dish that's bursting with flavor. Perfect for those seeking a low-carb, gluten-free alternative without compromising on taste.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate15 g
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Cholesterol117 mg
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Fiber3 g
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Protein30 g
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Saturated Fat12 g
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Sodium1427 mg
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Sugar8 g
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Fat27 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View Preheat the oven to 375 degrees F (190 degrees C). Grease an 8-inch square baking dish with cooking spray. (5 minutes)
02 Step
Recipe View Pat dry zucchini slices with a paper towel to remove excess moisture. Set aside. (5 minutes)
03 Step
Recipe View Heat olive oil in a saucepan over medium-high heat. Add ground beef; cook until browned, breaking it up with a spoon, about 5 to 8 minutes. (8 minutes)
04 Step
Recipe View Add marinara sauce, 1 teaspoon salt, oregano, and pepper; simmer for 10 minutes, stirring occasionally to allow the flavors to meld. (10 minutes)
05 Step
Recipe View In a separate bowl, combine ricotta cheese, egg, 1 teaspoon salt, and nutmeg; mix well until smooth and creamy. Set aside. (5 minutes)
06 Step
Recipe View Arrange one layer of zucchini slices in the prepared baking dish, overlapping slightly. Cover with 1/2 of the meat sauce. Add another layer of zucchini slices. Spread the ricotta mixture evenly over the zucchini. Sprinkle with 1/2 of the mozzarella cheese. Add a final layer of zucchini slices; cover with the remaining meat sauce and top with the remaining mozzarella cheese and Parmesan cheese. Cover the baking dish tightly with aluminum foil. (20 minutes)
07 Step
Recipe View Bake in the preheated oven for 30 minutes. Remove the aluminum foil and bake for an additional 15 minutes, or until the top is golden brown and bubbly. (45 minutes)
08 Step
Recipe View Let stand for 10 minutes before slicing and serving. (10 minutes)
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Lulu Grant
Apr 2, 2025Ashley: This is a new family favorite! So much healthier than regular lasagna.
Donnell Frami
Mar 19, 2025David: I added some Italian sausage to the beef mixture, and it was amazing!
Sheridan Bayer
Feb 15, 2025Michael: My family loved this! Even my picky eaters devoured it.
Lenna Gleason
Dec 25, 2023Chris: I found it a bit watery, even after patting the zucchini dry. Next time, I'll try salting the zucchini first.
Gia Grimes
Oct 5, 2023Ryan: Easy to make and tastes great! Perfect for a weeknight dinner.
Meredith Sanford
Jul 10, 2023Jessica: Great low-carb option for lasagna night. I'll definitely make this again.
Ana Johns
Apr 4, 2023Sarah: This was surprisingly delicious! I didn't miss the pasta at all.
Julian Macejkovic
Jan 4, 2023Emily: The zucchini made it so light and refreshing compared to traditional lasagna.