Zucchini Lasagna Lasagne Low Carb
Indulge in the comfort of Italian cuisine while staying true to your low-carb lifestyle with this Zucchini Lasagna. This hearty recipe swaps traditional pasta sheets for thinly sliced zucchini, creating a gluten-free, low-carb alternative that’s packed with flavor. Layered with a rich, savory meat sauce made from ground beef, crushed tomatoes, and aromatic herbs, along with creamy ricotta, gooey mozzarella, and Parmesan cheese, this dish offers all the indulgence of classic lasagna without the carbs. Perfectly seasoned and baked to golden, bubbly perfection, it’s a wholesome, satisfying meal the whole family will love. Ideal for meal prepping or a cozy dinner, this zucchini lasagna is proof that comfort food can be healthy!
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Recipe Information
Ingredients
- 3 large Zucchini
- 1 pound Ground beef
- 2 tablespoons Olive oil
- 1 medium, finely chopped Onion
- 3 cloves, minced Garlic
- 28 ounces Crushed tomatoes
- 2 tablespoons Tomato paste
- 1 teaspoon Dried basil
- 1 teaspoon Dried oregano
- 1 cup Ricotta cheese
- 1 Egg
- 0.5 cup, grated Parmesan cheese
- 2 cups, shredded Mozzarella cheese
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons, chopped (optional) Fresh parsley
Instructions
Preheat your oven to 375°F (190°C).
Wash the zucchinis and slice them lengthwise into thin strips, roughly 1/8 inch thick. Use a mandoline slicer for uniform slices, if possible.
Sprinkle zucchini slices lightly with salt and lay them on paper towels for about 10 minutes to release excess moisture. Pat the slices dry with a paper towel.
In a large skillet, heat olive oil over medium-high heat. Add the chopped onion and sauté for 2-3 minutes until translucent.
Add the minced garlic and cook for another 1 minute until fragrant.
Add the ground beef to the skillet and cook until browned, breaking it up into small pieces with a wooden spoon. Drain any excess grease.
Stir the crushed tomatoes, tomato paste, dried basil, and dried oregano into the skillet with the beef. Season with salt and black pepper. Reduce the heat and let the sauce simmer for about 15 minutes, stirring occasionally.
In a small bowl, mix ricotta cheese, the egg, grated Parmesan cheese, and optional chopped parsley until well combined. Set the mixture aside.
In a 9x13-inch baking dish, spread a thin layer of the meat sauce on the bottom.
Arrange a layer of zucchini slices over the sauce to cover it completely.
Spread a layer of the ricotta mixture over the zucchini slices, followed by a layer of shredded mozzarella cheese.
Repeat the layers (meat sauce, zucchini, ricotta mixture, mozzarella) until all ingredients are used up, finishing with a top layer of mozzarella cheese.
Cover the dish with aluminum foil (to prevent the cheese from burning) and bake in the preheated oven for 30 minutes.
Remove the foil and bake for an additional 15-20 minutes until the cheese is bubbly and golden brown.
Let the lasagna rest for 10 minutes before slicing and serving.
Nutrition Facts
Calories |
3109 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 205.9 g | 264% | |
| Saturated Fat | 90.8 g | 454% | |
| Polyunsaturated Fat | 6.7 g | ||
| Cholesterol | 839 mg | 280% | |
| Sodium | 12138 mg | 528% | |
| Total Carbohydrate | 145.3 g | 53% | |
| Dietary Fiber | 20.6 g | 74% | |
| Total Sugars | 91.3 g | ||
| Protein | 198.2 g | 396% | |
| Vitamin D | 2.1 mcg | 11% | |
| Calcium | 3427 mg | 264% | |
| Iron | 19.2 mg | 107% | |
| Potassium | 5649 mg | 120% | |
*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.
