Low Carb Zucchini Lasagna
Indulge in the irresistible flavors of Low Carb Zucchini Lasagna, a guilt-free spin on the classic Italian dish that's perfect for your keto or low-carb lifestyle! This recipe swaps traditional pasta for thin, tender slices of zucchini, creating a lighter yet equally satisfying layered masterpiece. Packed with hearty ground beef (or turkey for a leaner option), rich ricotta cheese, and gooey mozzarella, every bite is bursting with savory goodness while being lower in carbs. The addition of garlic, onions, and Italian seasoning infuses the dish with bold, comforting flavors, while a sprinkle of Parmesan adds a touch of indulgence. Perfect for family dinners or meal prepping, this zucchini lasagna is easy to prepare and ensures you can enjoy a healthier alternative without sacrificing taste.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 3 medium Zucchini
- 1 pound Ground beef (or ground turkey for a lighter option)
- 1 tablespoon Olive oil
- 1 medium Onion, finely diced
- 3 Garlic cloves, minced
- 24 ounces Tomato sauce (low-sugar)
- 2 teaspoons Italian seasoning
- 15 ounces Ricotta cheese
- 1 large Egg
- 1 cup Parmesan cheese, grated
- 2 cups Mozzarella cheese, shredded
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Preheat your oven to 375°F (190°C).
Slice the zucchinis lengthwise into thin, even slices using a mandoline or a sharp knife. Sprinkle the slices with a little salt and let them sit for 10 minutes to release excess water. Pat them dry with paper towels.
In a large skillet, heat the olive oil over medium heat. Add the diced onion and garlic, and sauté for 2-3 minutes until softened.
Add the ground beef (or turkey) to the skillet. Cook until browned and fully cooked, breaking it up with a spatula as it cooks. Drain any excess grease.
Stir in the tomato sauce and Italian seasoning into the ground beef mixture. Let it simmer for 5 minutes and season with salt and black pepper to taste.
In a mixing bowl, combine the ricotta cheese, egg, 1/2 cup of the Parmesan cheese, and a pinch of salt and pepper. Mix well and set aside.
In a 9x13-inch baking dish, spread a thin layer of the meat sauce on the bottom to prevent sticking.
Place a layer of zucchini slices over the sauce, slightly overlapping them.
Spread a layer of the ricotta mixture over the zucchini, followed by a layer of shredded mozzarella cheese.
Repeat the layering process (sauce, zucchini, ricotta, mozzarella) until all the ingredients are used, finishing with a layer of meat sauce topped with the remaining mozzarella and Parmesan cheese.
Cover the dish with foil (to prevent the cheese from browning too quickly) and bake in the preheated oven for 30 minutes.
Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden.
Let the lasagna rest for 10-15 minutes before slicing and serving. Enjoy your delicious low-carb zucchini lasagna!
Nutrition Facts
Calories |
3247 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 231.0 g | 296% | |
| Saturated Fat | 113.5 g | 568% | |
| Polyunsaturated Fat | 3.7 g | ||
| Cholesterol | 1099 mg | 366% | |
| Sodium | 11605 mg | 505% | |
| Total Carbohydrate | 92.9 g | 34% | |
| Dietary Fiber | 7.8 g | 28% | |
| Total Sugars | 50.6 g | ||
| Protein | 219.8 g | 440% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 4467 mg | 344% | |
| Iron | 17.6 mg | 98% | |
| Potassium | 3371 mg | 72% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
