Zucchini Lasagna

Zucchini Lasagna is a lightened up take on the classic Italian dish! This low carb, cheesy vegetable lasagna is made with a simple ground beef meat sauce, ricotta cheese, jarred marinara sauce, and shredded parmesan & mozzarella cheese. Baked to golden perfection, this delicious dinner recipe is one that even true carb lovers will enjoy!

Zucchini Lasagna

Ingredients needed for Zucchini Noodle Lasagna…

Zucchini Lasagna calls for all simple ingredients! They pack a delicious & flavorful punch without being complicated.

  • Zucchini: You of course need zucchini for zucchini lasagna. You’ll need 2 large zucchinis for this recipe. Or you could use yellow squash too!
  • Ricotta Cheese: Ricotta cheese is a classic must have lasagna ingredient! Add 15 oz here.
  • Parmesan Cheese: This low carb recipe calls for parmesan cheese in two places. 1/4 cup in the ricotta mixture and 1/2 cup on top of the entire lasagna. So much cheesy goodness!
  • Egg: 1 egg is used for binding in the ricotta mixture.
  • Ground Beef: Ground beef is the meat of choice in this recipe. 1 lb is perfect!
  • Garlic & Onion: 3 minced garlic cloves and 1 chopped yellow onion add an unbeatable flavor here.
  • Olive Oil: The ground beef for this lasagna is sautéed up in 1 tbsp of olive oil.
  • Italian Seasoning: Italian seasoning really gives this dinner its classic taste and feel. Add 2 tsp!
  • Marinara Sauce: Jarred marinara sauce is used to make the meat sauce and in the assembly for this recipe. You will need 1 1/2 cups total.
  • Fresh Basil: 2 tbsp of fresh basil adds such a delicious flavor here. Simply nothing beats fresh!
  • Mozzarella Cheese: In addition to parmesan, 1 cup of mozzarella cheese is sprinkled generously on top of this lasagna.
  • Salt & Pepper: Lastly, salt & pepper is added to to taste throughout this entire recipe.

How to cut zucchinis for Low Carb Zucchini Lasagna…

The zucchinis for this recipe should be cut very thinly. You could use a mandolin to do so, although it’s not necessary. I simply cut by hand as the slices do not need to be perfect!

After some trial & error I discovered a method that worked best for me. I suggest you do some trial & error of your own too, but here is what I found to work.

  1. Cut off both ends of the zucchini.
  2. Slice the zucchini long ways in half.
  3. Place the flat side down and then cut the slices side ways, with your knife parallel to the cutting board. Starting on one end of the zucchini and ending on the other. Cut slowly & carefully!

I found this method enabled me to see what I was doing best and ensure full, thin slices.

Zucchini Noodle Lasagna

How to dry your zucchinis & prevent a watery lasagna…

Zucchini is made up of 90% water. Which is crazy! It means that when zucchini is cooked, the water comes out, and thus could make your Zucchini Noodle Lasagna a watery mess. We do not want this – so we dry them out!

Here’s how to dry your zucchini:

  1. Lay the thin zucchini slices on a flat surface.
  2. Add salt to one side of the slices and let sit for 5-10 minutes. Five minutes is fine if you don’t have the time, but I recommend ten if you do. Water will come out, almost like the zucchini is sweating, and then you can dry with a paper towel.
  3. Repeat the process on the other side of the zucchini slices.

Tip! After both sides are done I like to lay them on paper towel with more paper towel on top. This really soaks up as much liquid as possible.

How to make Zucchini Lasagna…

You make Zucchini Noodle Lasagna just as you would a regular lasagna. Layer, layer, layer!

First you’ll prepare the separate components … the zucchini slices, ricotta cheese mixture, and meat sauce. Then you’ll assemble & bake!

Components:

  • Zucchini Slices: Start by preparing the zucchini. The slicing and drying is detailed above.
  • Ricotta Cheese Mixture: While the zucchinis are sitting, make the ricotta cheese mixture.  In a small bowl combine the ricotta cheese, 1/4 cup parmesan cheese, and the egg.  Add salt & pepper to taste.  Place in the fridge until the lasagna is ready to be assembled.
  • Meat Sauce: Add the olive oil and ground beef to a pan on the stove over medium heat.  Brown the beef and then add in the onion, garlic, Italian seasoning, and salt & pepper.  Sauté until the onion and garlic are soft and translucent.  Then turn the heat low and add in 1 cup marinara sauce and the fresh basil.  Let simmer for a few minutes.  Then remove from the heat and set aside.

Assemble:

  • Sauce – First add 1/2 cup marinara sauce to the bottom of the baking dish.
  • Zucchini: Next is the first layer of zucchini slices.
  • Ricotta – Then 1 cup ricotta mixture
  • Meat Sauce – 1 cup meat sauce
  • Zucchini – Second layer of zucchini slices
  • Ricotta – Remaining ricotta mixture
  • Meat Sauce – Remaining meat sauce
  • Zucchini – Third & final layer of zucchini slices
  • Cheese – Mozzarella & parmesan cheese for the final layer

Bake:

This lasagna bakes for 40 minutes at 400 degrees Fahrenheit. The result is a lasagna baked to golden, cheesy perfection.

Low Carb Zucchini Lasagna

Substitutions or Additions to Easy Zucchini Lasagna…

Here are some additions or swaps you could make to this recipe!

  • Ground turkey or different meat: Swap the ground beef in this recipe with whatever meat you’d like – ground turkey, pork, or sausage are all delicious ideas.
  • More spices, seasonings, & herbs: As always, you could easily add some more flavor to this recipe. Like red pepper flakes to spice it up or fresh parsley for a beautiful and tasty garnish.
  • Different vegetable: I actually used yellow squash and zucchini in this recipe, so you could do the same too! Yellow squash and zucchini are very similar in taste & texture, thus this would be the best swap. But you could try eggplant or even thinly sliced sweet potato.

How to store this Low Carb Dinner Recipe…

Zucchini Lasagna can be stored in an airtight container in the refrigerator. It will last about 5 days!

Zucchini Lasagna with Meat

Love Zucchini Lasagna? Check out some more healthy & delicious dinner recipes below…

Connect with me!

If you make Zucchini Lasagna or any of my other recipes I would absolutely love to know! Tag me @wellnessbykay on Instagram, so I can see and share your recreation.

Low Carb Dinner Recipe

Love this recipe? Leave a comment and a rating! I love to see and it helps me continue to develop delicious recipes for this blog.

Print

Zucchini Lasagna

Zucchini Lasagna is a lightened up take on the classic Italian dish! This low carb, cheesy vegetable lasagna is made with a simple ground beef meat sauce, ricotta cheese, jarred marinara sauce, and shredded parmesan & mozzarella cheese. Baked to golden perfection, this delicious dinner recipe is one that even true carb lovers will enjoy!

  • Author: Kayla Berman
  • Prep Time: 40 Minutes
  • Cook Time: 40 Minutes
  • Total Time: 1 hour 20 minutes
  • Yield: 4 Servings 1x
  • Category: Dinner
  • Method: Oven Baked
  • Cuisine: Italian

Ingredients

Scale
  • 2 large zucchinis, sliced thinly
  • 15 oz ricotta
  • 3/4 cup parmesan cheese, shredded (separated)
  • 1 egg
  • 1 tbsp olive oil
  • 1 lb ground beef
  • 1 yellow onion 
  • 3 garlic cloves, minced
  • 2 tsp Italian seasoning
  • 1 1/2 cup marinara sauce (separated)
  • 2 tbsp fresh basil, chopped
  • 1 cup mozzarella cheese, shredded
  • salt & pepper

Instructions

  1. Zucchini Slices: Start by preparing the zucchini. Slice the zucchinis thinly (detailed recommendation in blog post) and then lay on a flat surface.  Salt one side, let sit for 5-10 minutes (depending on how much time you have), and then thoroughly dry with a paper towel. Repeat this process on the other side of the zucchini slices
  2. Ricotta Mixture: While the zucchinis are sitting, make the ricotta cheese mixture.  In a small bowl combine the ricotta cheese, 1/4 cup parmesan cheese, and the egg.  Add salt & pepper to taste.  Place in the fridge until the lasagna is ready to be assembled.
  3. Meat Sauce: Add the olive oil and ground beef to a pan on the stove over medium heat.  Brown the beef and then add in the onion, garlic, Italian seasoning, and salt & pepper.  Sauté until the onion and garlic are soft and translucent.  Then turn the heat low and add in 1 cup marinara sauce and the fresh basil.  Let simmer for a few minutes.  Then remove from the heat and set aside.
  4. Assembly: Add the remaining 1/2 cup of marinara sauce to the bottom of a large baking dish.  Spread evenly.  Add one layer of zucchini slices.  Next add 1 cup of the ricotta mixture on top of the zucchini and spread.  Then add 1 cup of the meat sauce and again spread.
  5. Add a second layer of zucchini slices, then the remaining ricotta mixture, and the remaining meat sauce on top.  Add a final layer of zucchini slices on top of the meat sauce.
  6. Sprinkle the mozzarella cheese and remaining 1/2 cup of parmesan cheese on top.
  7. Cook: Bake for 40 minutes at 400 degrees.
  8. Let cool slightly & enjoy!

Keywords: Zucchini Lasagna, Zucchini Noodle Lasagna, Low Carb Zucchini Lasagna, Easy Zucchini Lasagna, Zucchini Lasagna with Meat

Leave a Comment

Your email address will not be published.

Recipe rating

*